18 Decadent Romantic Pasta Recipes for Special Occasions

Nothing says “I love you” like a plate of perfectly cooked pasta—especially when it’s draped in creamy sauces, rich cheeses, or a silky swirl of truffle oil. Whether you’re planning a cozy date night or just craving a little indulgence, these 18 decadent romantic pasta recipes are guaranteed to impress. From classic favorites to luxurious twists, get ready to fall in love with every bite.

Truffle Mushroom Fettuccine Alfredo

This creamy, indulgent pasta combines earthy mushrooms and luxurious truffle for a restaurant-worthy dish that comes together in under 30 minutes.

Ingredients:

• 8 oz fettuccine
• 2 tbsp unsalted butter
• 8 oz cremini mushrooms, thinly sliced
• 2 garlic cloves, minced
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese, plus extra for serving
• 1/2 tsp truffle oil
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1 tbsp chopped fresh parsley

Instructions:

1. Cook fettuccine in salted boiling water according to package directions until al dente. Reserve 1/2 cup pasta water before draining.
2. While pasta cooks, melt butter in a large skillet over medium-high heat. Add mushrooms and cook for 5-6 minutes until golden, stirring occasionally.
3. Stir in garlic and cook for 30 seconds until fragrant. Pour in heavy cream, bring to a simmer, and cook for 2 minutes until slightly thickened.
4. Reduce heat to low. Stir in Parmesan cheese, truffle oil, salt, and black pepper until smooth. If sauce is too thick, add reserved pasta water 1 tbsp at a time.
5. Toss drained pasta with sauce until evenly coated. Garnish with parsley and extra Parmesan.

The truffle oil adds just enough decadence to elevate this classic without overpowering the creamy mushroom sauce.

Tip: For extra richness, stir in 1/4 cup of the hot pasta water with the Parmesan—it helps create a silky emulsion.

Lobster Ravioli with Champagne Cream Sauce

This luxurious dish feels like a special occasion in every bite—tender lobster-filled ravioli draped in a silky, bubbly-infused cream sauce.

Ingredients

• 1 (9-oz) package lobster ravioli (fresh or frozen)
• 2 tbsp unsalted butter
• 2 cloves garlic, minced
• 1/2 cup dry Champagne or sparkling wine
• 1 cup heavy cream
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1/4 cup grated Parmesan cheese
• 1 tbsp chopped fresh parsley

Instructions

1. Cook lobster ravioli according to package instructions. Drain and set aside.
2. In a large skillet over medium heat, melt butter. Add garlic and sauté for 1 minute until fragrant.
3. Pour in Champagne and simmer for 2 minutes to reduce slightly.
4. Stir in heavy cream, salt, and black pepper. Cook for 3–4 minutes, stirring occasionally, until slightly thickened.
5. Add cooked ravioli to the sauce, gently tossing to coat. Sprinkle with Parmesan and parsley.

The Champagne cream sauce adds a delicate effervescence that elevates the sweet lobster filling—no fancy restaurant required!

Tip: For extra richness, stir in a splash of reserved pasta water if the sauce thickens too much.

Garlic Shrimp Scampi Linguine

This garlicky, buttery shrimp scampi clings to al dente linguine for a restaurant-worthy dish that comes together in under 30 minutes.

Ingredients:

• 8 oz linguine
• 1 lb large shrimp, peeled and deveined
• 4 tbsp unsalted butter
• 4 garlic cloves, minced
• 1/2 cup dry white wine (like Pinot Grigio)
• 1/4 tsp red pepper flakes
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp fresh lemon juice
• 1/4 cup chopped fresh parsley

Instructions:

1. Cook linguine in salted boiling water according to package directions until al dente. Reserve 1/2 cup pasta water, then drain.
2. While pasta cooks, melt 4 tbsp butter in a large skillet over medium heat. Add 4 minced garlic cloves and 1/4 tsp red pepper flakes; sauté 1 minute until fragrant.
3. Add shrimp, 1/2 tsp salt, and 1/4 tsp black pepper. Cook 2-3 minutes per side until pink and opaque. Transfer shrimp to a plate.
4. Pour 1/2 cup white wine into the skillet, scraping up browned bits. Simmer 2 minutes until reduced by half. Stir in 2 tbsp lemon juice.
5. Return shrimp to skillet with cooked linguine and 1/4 cup chopped parsley. Toss, adding reserved pasta water 1 tbsp at a time if needed to loosen the sauce.

The magic here? The wine reduction creates a glossy, emulsified sauce that coats every strand of pasta without feeling heavy.

Tip: For extra richness, finish with a pat of cold butter off-heat and swirl until melted.

Spinach and Ricotta Stuffed Shells

These creamy, cheesy stuffed shells are a crowd-pleaser—perfect for cozy dinners or impressing guests without a fuss.

Ingredients:

• 20 jumbo pasta shells
• 1 (15 oz) container whole-milk ricotta cheese
• 1 cup shredded mozzarella cheese, divided
• 1/4 cup grated Parmesan cheese
• 1 large egg, lightly beaten
• 2 cups fresh spinach, finely chopped
• 2 cloves garlic, minced
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp dried oregano
• 2 cups marinara sauce

Instructions:

1. Preheat oven to 375°F. Cook pasta shells according to package directions until al dente. Drain and rinse under cold water to stop cooking.
2. In a bowl, mix ricotta, 1/2 cup mozzarella, Parmesan, egg, spinach, garlic, salt, pepper, and oregano until well combined.
3. Spread 1 cup marinara sauce in the bottom of a 9×13-inch baking dish. Stuff each shell with a heaping tablespoon of the ricotta mixture and arrange them seam-side up in the dish.
4. Pour remaining 1 cup marinara over the shells and sprinkle with the remaining 1/2 cup mozzarella. Cover with foil and bake for 20 minutes. Uncover and bake 5–10 more minutes until bubbly.

The tender shells and herby spinach filling soak up the marinara beautifully, making every bite rich but not heavy.

Tip: For extra flavor, sauté the spinach and garlic in 1 tbsp olive oil before mixing into the filling.

Sun-Dried Tomato and Basil Pesto Penne

This vibrant pasta dish packs a punch with tangy sun-dried tomatoes and fresh basil pesto—ready in just 20 minutes for a weeknight win!

Ingredients:

• 12 oz penne pasta
• 1/2 cup sun-dried tomatoes (oil-packed, drained and chopped)
• 1/2 cup fresh basil pesto (store-bought or homemade)
• 3 tbsp olive oil (from the sun-dried tomato jar)
• 3 cloves garlic, minced
• 1/4 tsp red pepper flakes
• 1/2 tsp salt
• 1/4 cup grated Parmesan cheese, plus extra for serving

Instructions:

1. Cook penne in salted boiling water according to package instructions until al dente. Reserve 1/2 cup pasta water, then drain.
2. While pasta cooks, heat olive oil in a large skillet over medium-low. Add garlic and red pepper flakes; sauté for 1 minute until fragrant but not browned.
3. Stir in sun-dried tomatoes and salt; cook for 2 minutes to soften slightly.
4. Add drained pasta to the skillet along with pesto and Parmesan. Toss to coat, adding reserved pasta water 1 tbsp at a time until saucy.
5. Serve immediately with extra Parmesan.

The magic here? Using the oil from the sun-dried tomato jar amps up the flavor while reducing waste—a double win!

Tip: For extra richness, stir in a splash of heavy cream or a pat of butter with the pesto.

Crab and Asparagus Linguine in Lemon Butter Sauce

This elegant yet easy pasta dish combines sweet crab meat, crisp asparagus, and a bright lemon butter sauce for a restaurant-worthy meal at home.

Ingredients

• 8 oz linguine
• 1 lb asparagus, trimmed and cut into 2-inch pieces
• 1/2 lb lump crab meat
• 4 tbsp unsalted butter
• 3 cloves garlic, minced
• 1/4 cup dry white wine
• Zest and juice of 1 lemon
• 1/4 tsp red pepper flakes
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup chopped fresh parsley

Instructions

1. Cook linguine according to package instructions until al dente. Reserve 1/2 cup pasta water, then drain.
2. While pasta cooks, melt 2 tbsp butter in a large skillet over medium heat. Add asparagus and sauté for 4 minutes until crisp-tender. Transfer to a plate.
3. In the same skillet, melt remaining 2 tbsp butter. Add garlic and red pepper flakes; cook for 30 seconds until fragrant. Pour in white wine and simmer for 2 minutes.
4. Stir in lemon zest, lemon juice, salt, and black pepper. Add crab meat and cooked asparagus; gently toss to warm through (about 1 minute).
5. Add drained linguine to the skillet with 1/4 cup reserved pasta water. Toss until coated, adding more water if needed. Sprinkle with parsley.

The magic here is in the balance—the richness of crab and butter plays perfectly against the zesty lemon and slight heat. It’s fancy enough for date night but simple enough for weeknights!

Tip: For extra depth, swap 1 tbsp butter for olive oil when sautéing the garlic.

Spaghetti Carbonara with Pancetta and Parmesan

This classic Italian pasta dish is all about creamy, cheesy indulgence—with crispy pancetta adding the perfect salty crunch.

Ingredients:

• 8 oz spaghetti
• 4 oz pancetta, diced
• 2 large eggs
• 1/2 cup grated Parmesan cheese, plus extra for serving
• 2 cloves garlic, minced
• 1/2 tsp freshly ground black pepper
• 1/4 tsp salt
• 2 tbsp olive oil

Instructions:

1. Bring a large pot of salted water to a boil. Cook spaghetti according to package instructions until al dente. Reserve 1/2 cup pasta water, then drain.
2. While pasta cooks, heat olive oil in a large skillet over medium heat. Add pancetta and cook for 5–6 minutes until crispy. Stir in garlic and cook for 30 seconds until fragrant. Remove from heat.
3. In a bowl, whisk eggs, Parmesan, black pepper, and salt until smooth.
4. Working quickly, add hot pasta to the skillet with pancetta. Toss to coat, then remove from heat. Pour egg mixture over pasta, stirring constantly. Add reserved pasta water 1 tbsp at a time until sauce is glossy and clings to noodles (about 2–3 tbsp total).
5. Serve immediately with extra Parmesan and a crack of black pepper.

The magic here? The eggs create a velvety sauce without scrambling—just keep that heat low and stir fast!

Tip: For extra richness, swap one egg yolk for a whole egg.

Rosemary Chicken and Artichoke Pasta

This cozy one-pan wonder combines tender chicken, briny artichokes, and fragrant rosemary for a pasta dish that feels fancy but comes together in no time.

Ingredients:

• 8 oz penne pasta (or your favorite short pasta)
• 2 boneless, skinless chicken breasts, cut into 1-inch pieces
• 1 (14 oz) can artichoke hearts, drained and quartered
• 3 tbsp olive oil, divided
• 3 garlic cloves, minced
• 1 tbsp fresh rosemary, finely chopped
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup chicken broth
• 1/4 cup grated parmesan cheese
• 1 tbsp lemon juice

Instructions:

1. Cook pasta according to package directions. Drain, reserving 1/2 cup pasta water.
2. Heat 2 tbsp olive oil in a large skillet over medium-high. Add chicken and cook for 5-6 minutes until browned, stirring occasionally. Transfer to a plate.
3. Reduce heat to medium. Add remaining 1 tbsp olive oil, garlic, and rosemary. Cook for 30 seconds until fragrant.
4. Stir in artichokes, 1/2 tsp salt, and 1/4 tsp black pepper. Cook for 2 minutes.
5. Pour in chicken broth and 1 tbsp lemon juice, scraping up browned bits. Simmer for 3 minutes.
6. Return chicken to skillet. Add cooked pasta and toss, adding reserved pasta water as needed to loosen the sauce.
7. Remove from heat and stir in parmesan cheese.

The magic here? The rosemary-infused oil clings to every nook of the pasta, while the lemon brightens up the rich artichokes. It’s restaurant-quality comfort food without the fuss.

Tip: For extra depth, use the oil from a jar of sun-dried tomatoes instead of plain olive oil.

Pumpkin Sage Ravioli with Brown Butter Sauce

These pillowy ravioli stuffed with spiced pumpkin and draped in nutty brown butter sauce are the ultimate cozy bite—sage adds an earthy finish that makes every forkful irresistible.

Ingredients

• 1 (15-oz) can pure pumpkin puree
• 1/2 cup ricotta cheese
• 1/4 cup grated Parmesan cheese, plus extra for serving
• 1 tsp brown sugar
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/2 tsp salt
• 40 round wonton wrappers
• 1/2 cup unsalted butter
• 10 fresh sage leaves
• 1/4 tsp black pepper

Instructions

1. In a bowl, mix pumpkin puree, ricotta, 1/4 cup Parmesan, 1 tsp brown sugar, 1/2 tsp cinnamon, 1/4 tsp nutmeg, and 1/2 tsp salt until smooth.
2. Place 1 tbsp filling in the center of a wonton wrapper. Brush edges with water, top with a second wrapper, and press to seal tightly. Repeat with remaining wrappers and filling.
3. Bring a large pot of salted water to a boil. Cook ravioli in batches for 3 minutes until they float. Drain gently.
4. Meanwhile, melt butter in a skillet over medium heat. Cook 5–7 minutes, swirling often, until golden and nutty-smelling. Add sage leaves and fry 30 seconds until crisp. Stir in 1/4 tsp black pepper.
5. Divide ravioli among plates, drizzle with brown butter sauce, and top with fried sage and extra Parmesan.

The crispy sage and brown butter’s toasty depth turn simple pumpkin ravioli into something luxe—perfect for impressing guests without fuss.

Tip: For extra flavor, toast the wonton wrapper scraps in the brown butter until golden and sprinkle over the dish.

Seared Scallops with Garlic Herb Spaghetti

Buttery scallops and garlicky spaghetti come together in this elegant yet easy weeknight dish—ready in under 30 minutes!

Ingredients:

• 8 oz dry spaghetti
• 12 large sea scallops, patted dry
• 3 tbsp unsalted butter, divided
• 2 tbsp olive oil, divided
• 4 garlic cloves, minced
• 1/4 tsp red pepper flakes
• 1/4 cup chopped fresh parsley
• 1 tbsp lemon juice
• 1/2 tsp salt, plus more to taste
• 1/4 tsp black pepper

Instructions:

1. Cook spaghetti according to package directions. Drain, reserving 1/2 cup pasta water.
2. Season scallops with 1/4 tsp salt and black pepper. Heat 1 tbsp olive oil in a large skillet over medium-high. Add scallops and sear 2–3 minutes per side until golden. Transfer to a plate.
3. In the same skillet, melt 2 tbsp butter with remaining 1 tbsp olive oil over medium. Add garlic and red pepper flakes; cook 30 seconds until fragrant. Stir in spaghetti, parsley, lemon juice, remaining 1/4 tsp salt, and 1/4 cup pasta water. Toss to coat, adding more water if needed.
4. Divide spaghetti among plates, top with scallops, and drizzle with remaining 1 tbsp melted butter.

The crispy-edged scallops contrast perfectly with the silky, garlic-infused pasta—restaurant quality without the fuss!

Tip: For the best sear, make sure scallops are completely dry before cooking and don’t overcrowd the pan.

Wild Mushroom and Goat Cheese Pappardelle

This creamy Wild Mushroom and Goat Cheese Pappardelle feels indulgent but comes together in under 30 minutes—perfect for a weeknight treat.

• 8 oz pappardelle pasta
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 12 oz wild mushrooms (like cremini, shiitake, or oyster), sliced
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup dry white wine
• 4 oz goat cheese, crumbled
• 1/4 cup heavy cream
• 1 tbsp fresh thyme leaves
• 1/4 cup grated Parmesan, plus extra for serving

1. Cook pappardelle in salted boiling water until al dente (about 8–10 minutes). Reserve 1/2 cup pasta water, then drain.
2. Heat olive oil in a large skillet over medium-high. Add garlic and sauté for 30 seconds until fragrant. Add mushrooms, 1/2 tsp salt, and 1/4 tsp black pepper. Cook for 5–7 minutes, stirring occasionally, until mushrooms are tender and golden.
3. Pour in 1/4 cup white wine, scraping up any browned bits. Simmer for 2 minutes until slightly reduced.
4. Reduce heat to low. Stir in goat cheese, 1/4 cup heavy cream, and thyme until cheese melts into a velvety sauce. Add pasta and toss, splashing in reserved pasta water as needed to loosen.
5. Fold in 1/4 cup Parmesan. Serve immediately with extra Parmesan on top.

The tangy goat cheese balances the earthy mushrooms beautifully, while the wide pappardelle ribbons soak up every bit of that luscious sauce.

Tip: For extra depth, add a splash of truffle oil just before serving.

Spicy Sausage and Kale Rigatoni

This Spicy Sausage and Kale Rigatoni is a weeknight hero—bold flavors, minimal fuss, and a satisfying kick that’ll have everyone reaching for seconds.

• 12 oz rigatoni pasta
• 1 tbsp olive oil
• 1 lb spicy Italian sausage, casings removed
• 3 cloves garlic, minced
• 1/2 tsp red pepper flakes
• 1 bunch kale, stems removed and leaves torn (about 4 cups)
• 1/2 cup heavy cream
• 1/2 cup grated Parmesan cheese, plus extra for serving
• 1/2 tsp salt
• 1/4 tsp black pepper

1. Cook the rigatoni in salted boiling water according to package instructions until al dente. Reserve 1/2 cup pasta water, then drain.
2. Meanwhile, heat 1 tbsp olive oil in a large skillet over medium-high. Add the sausage, breaking it into crumbles with a spoon, and cook until browned, about 6 minutes.
3. Stir in 3 cloves minced garlic and 1/2 tsp red pepper flakes; cook for 1 minute until fragrant. Add the kale and cook, tossing, until wilted, about 3 minutes.
4. Reduce heat to medium-low. Pour in 1/2 cup heavy cream and 1/2 cup reserved pasta water, stirring to combine. Simmer for 2 minutes.
5. Add the drained pasta, 1/2 cup Parmesan, 1/2 tsp salt, and 1/4 tsp black pepper. Toss until the sauce clings to the pasta, adding more pasta water if needed.

The magic here? The cream mellows the spice just enough, while the kale adds a fresh bite to balance the rich sausage. Serve with extra Parmesan and crusty bread to swipe up the sauce.

Tip: For extra depth, deglaze the skillet with a splash of white wine after browning the sausage.

Roasted Red Pepper and Goat Cheese Fusilli

This creamy, tangy pasta dish comes together in under 30 minutes, with sweet roasted peppers and rich goat cheese clinging to every twist of fusilli.

Ingredients:

• 12 oz fusilli pasta
• 2 large roasted red peppers (jarred or homemade), thinly sliced
• 4 oz goat cheese, crumbled
• 3 tbsp olive oil
• 3 garlic cloves, minced
• 1/2 tsp crushed red pepper flakes
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup fresh basil, thinly sliced
• 1/4 cup grated Parmesan cheese

Instructions:

1. Cook fusilli in salted boiling water until al dente (about 9 minutes). Reserve 1/2 cup pasta water, then drain.
2. Meanwhile, heat olive oil in a large skillet over medium-low. Add garlic and red pepper flakes; cook 1 minute until fragrant.
3. Add roasted red peppers and cook 2 minutes, stirring. Reduce heat to low, then stir in goat cheese until melted.
4. Toss pasta with the sauce, adding reserved pasta water 2 tbsp at a time until creamy. Season with salt and black pepper.
5. Garnish with basil and Parmesan before serving.

The goat cheese melts into a velvety sauce without heavy cream, letting the peppers’ sweetness shine. Tip: For extra smokiness, char fresh peppers under the broiler before slicing.

Lemon Garlic Shrimp Pasta with Cherry Tomatoes

Bright, zesty, and ready in under 30 minutes, this pasta dish is a weeknight hero with restaurant-worthy flavor.

Ingredients:

• 8 oz linguine (or pasta of choice)
• 1 lb large shrimp, peeled and deveined
• 2 tbsp olive oil
• 4 cloves garlic, minced
• 1 cup cherry tomatoes, halved
• 1/4 cup fresh parsley, chopped
• 1/4 tsp red pepper flakes
• 1/2 tsp salt
• 1/4 tsp black pepper
• Zest and juice of 1 lemon
• 1/4 cup grated Parmesan cheese

Instructions:

1. Cook linguine according to package instructions until al dente. Reserve 1/2 cup pasta water, then drain.
2. Heat olive oil in a large skillet over medium-high. Add shrimp, 1/2 tsp salt, and 1/4 tsp black pepper. Cook 2 minutes per side until pink, then transfer to a plate.
3. In the same skillet, sauté garlic and red pepper flakes for 30 seconds until fragrant. Add cherry tomatoes and cook 2 minutes until slightly softened.
4. Return shrimp to the skillet. Stir in lemon zest, lemon juice, and reserved pasta water. Toss with cooked linguine and parsley until glossy.
5. Sprinkle with Parmesan cheese and serve immediately.

The magic here? The lemon juice and pasta water create a light, clingy sauce that lets every ingredient shine without heaviness.

Tip: For extra depth, add a splash of white wine with the garlic in step 3.

Four Cheese Baked Ziti with Fresh Basil

This creamy, cheesy baked ziti is a crowd-pleaser with a fresh basil finish that brightens every bite.

Ingredients:

• 12 oz ziti pasta
• 2 cups marinara sauce
• 1 cup ricotta cheese
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1/2 cup shredded provolone cheese
• 1/4 cup chopped fresh basil, plus extra for garnish
• 1 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp olive oil

Instructions:

1. Preheat oven to 375°F. Cook ziti according to package instructions until al dente. Drain and toss with 1 tbsp olive oil.
2. In a large bowl, mix cooked ziti with 2 cups marinara sauce, 1 cup ricotta, 1/2 cup mozzarella, 1/2 cup Parmesan, 1/2 cup provolone, 1/4 cup basil, 1 tsp garlic powder, 1/2 tsp salt, and 1/4 tsp black pepper.
3. Transfer to a greased 9×13-inch baking dish and top with remaining 1/2 cup mozzarella. Bake for 20 minutes until bubbly and golden.
4. Garnish with extra fresh basil before serving.

The blend of four cheeses melts into a luscious, gooey texture, while the basil adds a pop of freshness that cuts through the richness.

Tip: For extra crispiness, broil for the last 2 minutes—just keep an eye on it!

Pistachio Pesto Pasta with Grilled Chicken

This vibrant pasta dish swaps traditional pine nuts for buttery pistachios, giving the pesto a rich, slightly sweet twist that pairs perfectly with smoky grilled chicken.

Ingredients:

• 8 oz dried pasta (like fusilli or penne)
• 2 boneless, skinless chicken breasts
• 1/2 cup shelled unsalted pistachios
• 2 cups fresh basil leaves, packed
• 1/3 cup grated Parmesan cheese
• 2 garlic cloves, peeled
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup extra-virgin olive oil
• 1 tbsp lemon juice

Instructions:

1. Grill the chicken: Preheat grill or grill pan to medium-high (about 400°F). Season chicken breasts with 1/4 tsp salt and 1/8 tsp black pepper. Grill for 6–7 minutes per side until internal temperature reaches 165°F. Let rest 5 minutes, then slice.
2. Cook pasta: Boil pasta in salted water according to package directions until al dente. Reserve 1/2 cup pasta water, then drain.
3. Make pesto: In a food processor, pulse pistachios, basil, Parmesan, garlic, remaining 1/4 tsp salt, and 1/8 tsp black pepper until coarse. With the motor running, slowly drizzle in olive oil and lemon juice until smooth.
4. Combine: Toss hot pasta with pesto, adding reserved pasta water 1 tbsp at a time to loosen. Top with sliced chicken.

The pistachios add a delightful crunch to the creamy pesto, while the grilled chicken keeps it hearty enough for a weeknight dinner that feels special.

Tip: Toast the pistachios in a dry skillet for 2–3 minutes before blending to deepen their flavor.

Black Truffle Tagliatelle with Parmesan

This luxurious yet simple pasta dish lets the earthy depth of black truffle shine, balanced by nutty Parmesan and a velvety butter sauce—perfect for a special date night or treating yourself.

Ingredients:

• 8 oz dried tagliatelle pasta
• 3 tbsp unsalted butter
• 1 tbsp black truffle oil
• 1 oz fresh black truffle, thinly shaved (or 2 tsp truffle zest)
• 1/2 cup freshly grated Parmesan cheese, plus extra for serving
• 1/4 tsp kosher salt
• 1/4 tsp freshly ground black pepper
• 2 tbsp chopped fresh parsley

Instructions:

1. Cook the tagliatelle in a large pot of salted boiling water according to package instructions until al dente. Reserve 1/2 cup pasta water, then drain.
2. In the same pot, melt the 3 tbsp unsalted butter over medium heat. Stir in the 1 tbsp black truffle oil and 1/4 tsp each salt and pepper.
3. Add the drained pasta and toss to coat, adding reserved pasta water 1 tbsp at a time until the sauce clings lightly to the noodles.
4. Remove from heat and fold in the 1/2 cup Parmesan and half the shaved truffle (or all the truffle zest).
5. Divide into bowls, then top with remaining truffle, a sprinkle of extra Parmesan, and 2 tbsp chopped parsley.

The magic here is in the layered truffle flavor—infused into the sauce and freshly shaved on top for a fragrant, restaurant-worthy finish.

Tip: For extra richness, stir in a splash of heavy cream with the butter. No fresh truffle? A drizzle of extra truffle oil at the end works too!

Clam and White Wine Linguine

This elegant yet easy pasta dish lets briny clams and crisp white wine shine—perfect for a weeknight dinner that feels special.

Ingredients:

• 12 oz linguine
• 2 tbsp olive oil
• 4 cloves garlic, minced
• 1/2 tsp red pepper flakes
• 1/2 cup dry white wine (like Pinot Grigio)
• 2 lbs fresh littleneck clams, scrubbed
• 1/4 cup chopped fresh parsley
• 2 tbsp unsalted butter
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• Lemon wedges (for serving)

Instructions:

1. Cook linguine in salted boiling water until al dente (about 9 minutes). Reserve 1/2 cup pasta water, then drain.
2. Heat olive oil in a large skillet over medium. Add garlic and red pepper flakes; cook 30 seconds until fragrant. Pour in white wine and simmer 2 minutes.
3. Add clams, cover, and steam 6–8 minutes until shells open (discard any unopened ones). Stir in butter, salt, and black pepper.
4. Toss linguine with clam mixture, adding reserved pasta water as needed to coat. Sprinkle with parsley and serve with lemon wedges.

The steam-from-scratch clam broth clings to every noodle, making this taste like a seaside restaurant dish—without the fuss.

Tip: For extra richness, swap half the pasta water with heavy cream in step 4.

Conclusion

With 18 luscious pasta recipes, this roundup has everything you need to impress your sweetheart or celebrate any special occasion. Whether you’re craving creamy, spicy, or indulgent, there’s a dish here to delight. Try one (or a few!) and let us know your favorite in the comments. Don’t forget to share the love—pin this article on Pinterest for your next romantic dinner inspiration. Happy cooking!