18 Classic Authentic Italian Pasta Recipes Traditional

Craving the rich, comforting flavors of Italy? Whether you’re whipping up a quick weeknight dinner or hosting a cozy gathering, nothing beats the timeless appeal of authentic Italian pasta. From silky carbonara to hearty Bolognese, these 18 classic recipes bring Italy’s culinary magic straight to your kitchen. Grab your apron—your next favorite dish is just a scroll away!

Spaghetti Carbonara with Pancetta

This classic Roman pasta dish feels indulgent but comes together in just 20 minutes—perfect for a weeknight treat that tastes like a restaurant favorite.

Ingredients:

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

Instructions:

1. Bring a large pot of salted water to boil. Cook spaghetti according to package instructions until al dente. Reserve 1/2 cup pasta water before draining.
2. While pasta cooks, heat olive oil in a large skillet over medium heat. Add pancetta and cook for 5-6 minutes until crispy. Add minced garlic and cook for 30 seconds until fragrant.
3. In a bowl, whisk eggs, Pecorino Romano, Parmesan, 1/2 tsp black pepper, and 1/4 tsp salt.
4. Working quickly off heat, add drained spaghetti to the pancetta skillet. Pour egg mixture over pasta, tossing constantly while adding reserved pasta water 1 tbsp at a time until sauce is glossy and clings to noodles (about 1/4 cup total).

The magic here? The residual heat cooks the eggs into a velvety sauce without scrambling—just keep that pasta moving!

Tip: For extra richness, substitute 1 egg yolk for 1 whole egg.

Fettuccine Alfredo with Parmesan Cream

This indulgent pasta dish is pure comfort in a bowl—silky fettuccine coated in a rich, garlicky Parmesan cream sauce that comes together in minutes.

Ingredients:

• 8 oz fettuccine
• 4 tbsp unsalted butter
• 3 garlic cloves, minced
• 1 cup heavy cream
• 1 1/2 cups freshly grated Parmesan cheese
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp nutmeg (optional)
• 2 tbsp chopped fresh parsley

Instructions:

1. Cook fettuccine in salted boiling water according to package instructions until al dente. Reserve 1/2 cup pasta water, then drain.
2. Meanwhile, melt 4 tbsp unsalted butter in a large skillet over medium heat. Add 3 minced garlic cloves and sauté for 30 seconds until fragrant.
3. Pour in 1 cup heavy cream, stirring constantly. Simmer for 2 minutes until slightly thickened.
4. Reduce heat to low and gradually whisk in 1 1/2 cups Parmesan until melted and smooth. Stir in 1/2 tsp salt, 1/4 tsp black pepper, and 1/4 tsp nutmeg (if using).
5. Toss drained pasta with sauce, adding reserved pasta water 1 tbsp at a time if needed to loosen. Garnish with 2 tbsp chopped parsley.

The magic here is in the technique—melting Parmesan into warm cream creates a luxuriously velvety sauce that clings perfectly to every strand of pasta.

Tip: For extra depth, toast the garlic in butter until golden (but not browned) before adding the cream.

Penne all’Arrabbiata with Spicy Tomato Sauce

This fiery classic is perfect for when you crave bold flavors—garlic, tomatoes, and just the right kick of chili heat.

Ingredients:

• 8 oz penne pasta
• 3 tbsp olive oil
• 4 garlic cloves, thinly sliced
• 1/2 tsp red pepper flakes (or more to taste)
• 1 (28 oz) can crushed tomatoes
• 1 tsp sugar
• 1 tsp salt
• 1/4 cup fresh parsley, chopped
• Grated Parmesan, for serving

Instructions:

1. Cook the penne in salted boiling water according to package instructions until al dente. Reserve 1/2 cup pasta water, then drain.
2. Meanwhile, heat 3 tbsp olive oil in a large skillet over medium-low. Add 4 garlic cloves and 1/2 tsp red pepper flakes; sauté for 1 minute until fragrant (don’t let garlic brown).
3. Pour in the crushed tomatoes, stirring in 1 tsp sugar and 1 tsp salt. Simmer uncovered for 10 minutes, stirring occasionally, until slightly thickened.
4. Toss the drained pasta into the sauce, adding splashes of reserved pasta water if needed to loosen. Stir in 1/4 cup parsley.
5. Serve immediately with a shower of Parmesan.

The magic here? The chili flakes infuse the oil early on, creating a deep, layered heat that clings to every noodle.

Tip: For extra richness, swirl in a pat of butter with the pasta water at the end.

Lasagna Bolognese with Bechamel

This classic Italian comfort dish layers rich meat sauce, silky bechamel, and tender pasta for a showstopping meal that’s worth every minute.

Ingredients

• 9 lasagna noodles (no-boil preferred)
• 1 lb ground beef (80/20 blend)
• 1/2 cup finely diced yellow onion
• 1/2 cup finely diced carrot
• 1/4 cup finely diced celery
• 3 cloves garlic, minced
• 1 (28 oz) can crushed tomatoes
• 1/4 cup tomato paste
• 1/2 cup whole milk
• 1/2 cup dry red wine (optional)
• 1 tsp kosher salt, divided
• 1/2 tsp black pepper
• 1/4 tsp red pepper flakes
• 2 tbsp olive oil
• 4 tbsp unsalted butter
• 1/4 cup all-purpose flour
• 2 1/2 cups whole milk, warmed
• 1/8 tsp freshly grated nutmeg
• 1 1/2 cups grated Parmesan cheese, divided

Instructions

1. Make the Bolognese: Heat olive oil in a Dutch oven over medium heat. Add onion, carrot, celery, and 1/2 tsp salt; cook 5 minutes until softened. Add garlic and ground beef; break up meat and cook until browned. Stir in tomato paste, crushed tomatoes, red wine (if using), 1/2 tsp salt, black pepper, and red pepper flakes. Simmer uncovered 30 minutes, stirring occasionally. Stir in 1/2 cup whole milk and simmer 10 more minutes.
2. Make the bechamel: Melt butter in a saucepan over medium heat. Whisk in flour and cook 1 minute. Gradually whisk in warmed milk until smooth. Cook 3–4 minutes until thickened. Remove from heat; stir in nutmeg, 1 cup Parmesan, and remaining 1/4 tsp salt.
3. Assemble: Spread 1/2 cup Bolognese in a 9×13″ baking dish. Layer 3 noodles, 1/3 Bolognese, and 1/3 bechamel; repeat twice. Top with remaining 1/2 cup Parmesan.
4. Bake: Cover with foil and bake at 375°F for 30 minutes. Uncover and bake 15 more minutes until bubbly and golden. Let rest 15 minutes before serving.

The slow-simmered Bolognese melds with the creamy bechamel to create layers of deep, savory flavor—no dry corners here!

Tip: For extra browning, broil the lasagna for 2–3 minutes after baking (watch closely!).

Rigatoni alla Vodka with Creamy Tomato Sauce

This classic Italian-American dish is a weeknight hero—rich, velvety, and just a little indulgent with that boozy vodka kick.

Ingredients

• 12 oz rigatoni pasta
• 2 tbsp olive oil
• 3 garlic cloves, minced
• 1/4 tsp red pepper flakes
• 1/4 cup vodka
• 1 (28 oz) can crushed tomatoes
• 1/2 cup heavy cream
• 1/4 cup grated Parmesan cheese, plus extra for serving
• 1 tsp sugar
• 1/2 tsp salt
• Fresh basil, torn (for garnish)

Instructions

1. Cook rigatoni in salted boiling water until al dente (about 12 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; sauté 30 seconds until fragrant.
3. Pour in vodka, simmer 2 minutes to cook off the alcohol. Stir in crushed tomatoes, sugar, and salt; simmer 10 minutes.
4. Reduce heat to low, add heavy cream and Parmesan, stirring until melted and creamy. Toss in rigatoni, adding reserved pasta water 2 tbsp at a time if needed.
5. Garnish with fresh basil and extra Parmesan. Serve immediately.

The magic here? Vodka enhances the tomatoes’ sweetness while the cream balances the acidity—no fancy techniques required.

Tip: For extra depth, stir in 1 tbsp butter at the end—it’ll make the sauce silkier.

Orecchiette with Broccoli Rabe and Sausage

This rustic Italian dish balances bitter greens, savory sausage, and tender pasta for a weeknight meal that feels effortlessly special.

Ingredients

• 12 oz orecchiette pasta
• 1 lb sweet Italian sausage, casings removed
• 1 bunch broccoli rabe (about 8 oz), tough stems trimmed, chopped into 2-inch pieces
• 3 cloves garlic, thinly sliced
• 1/4 tsp red pepper flakes
• 1/4 cup extra-virgin olive oil
• 1/2 cup grated Pecorino Romano cheese, plus extra for serving
• 1 tsp kosher salt
• 1/2 tsp black pepper

Instructions

1. Bring a large pot of salted water to a boil. Cook orecchiette according to package directions until al dente. Reserve 1/2 cup pasta water, then drain.
2. Meanwhile, heat olive oil in a large skillet over medium-high. Add sausage and cook, breaking into crumbles, until browned (5–6 minutes). Transfer to a plate.
3. In the same skillet, add garlic and red pepper flakes. Cook 30 seconds until fragrant. Add broccoli rabe, salt, and black pepper; sauté until bright green and just tender (3–4 minutes).
4. Return sausage to skillet. Add drained pasta and 1/4 cup reserved pasta water, tossing to combine. Stir in Pecorino Romano, adding more pasta water if needed to create a light sauce.
5. Serve immediately with extra cheese. The magic here? The bitter greens mellow against the rich sausage, while the orecchiette’s little cups catch every flavorful bite.

Tip: For extra depth, brown the sausage in a mix of olive oil and butter, then use that golden fond to cook the garlic.

Linguine alle Vongole with Fresh Clams

This coastal Italian classic lets briny clams shine in a garlicky white wine sauce—simple, elegant, and ready in under 30 minutes.

Ingredients:

• 12 oz linguine
• 2 lbs fresh littleneck clams, scrubbed
• 3 tbsp extra-virgin olive oil
• 4 garlic cloves, thinly sliced
• 1/2 tsp red pepper flakes
• 1/2 cup dry white wine (like Pinot Grigio)
• 1/4 cup chopped fresh parsley
• 1 tbsp unsalted butter
• 1/2 tsp kosher salt
• Freshly ground black pepper, to taste

Instructions:

1. Cook linguine 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. Add garlic and red pepper flakes; sauté 1 minute until fragrant but not browned.
3. Add clams and white wine. Cover and steam 5–7 minutes, shaking the pan occasionally, until clams open (discard any unopened ones).
4. Stir in cooked linguine, parsley, butter, and 1/2 tsp salt. Toss, adding reserved pasta water 1 tbsp at a time to loosen the sauce. Season with black pepper.

The magic here? The clam juices mingle with the wine to create a light yet deeply savory sauce that clings to every strand of pasta.

Tip: For extra briny flavor, add a splash of the reserved clam steaming liquid to the sauce.

Tagliatelle with Truffle Butter

This luxurious yet simple pasta dish lets truffle butter shine, turning weeknight dinner into something special.

Ingredients:

• 8 oz dried tagliatelle pasta
• 3 tbsp truffle butter
• 1/4 cup grated Parmesan cheese
• 1 tbsp olive oil
• 1/2 tsp kosher salt
• 1/4 tsp freshly ground black pepper
• 1 tbsp chopped fresh parsley

Instructions:

1. Bring a large pot of salted water to boil. Cook tagliatelle according to package instructions until al dente. Reserve 1/2 cup pasta water, then drain.
2. Return empty pot to low heat. Add 3 tbsp truffle butter and 1 tbsp olive oil, swirling until melted and fragrant (about 1 minute).
3. Add drained pasta to the pot with 1/4 cup reserved pasta water. Toss vigorously with tongs for 1 minute until glossy.
4. Remove from heat. Stir in 1/4 cup Parmesan, 1/2 tsp salt, and 1/4 tsp black pepper until evenly coated, adding more pasta water if needed.
5. Garnish with 1 tbsp chopped parsley and extra Parmesan.

The magic here is in the emulsion – that silky sauce clinging to each ribbon of pasta comes from patiently tossing the noodles with starchy water and truffle butter.

Tip: For deeper truffle flavor, finish with a drizzle of truffle oil just before serving.

Bucatini all’Amatriciana with Guanciale

This Roman classic balances smoky guanciale, tangy tomatoes, and a kick of red pepper flakes for a pasta dish that’s rich but never heavy.

Ingredients:

• 8 oz bucatini pasta
• 4 oz guanciale (or pancetta), diced into ½-inch pieces
• 1 (28 oz) can whole San Marzano tomatoes, crushed by hand
• ½ tsp red pepper flakes
• ½ cup grated Pecorino Romano, plus extra for serving
• 1 tbsp olive oil
• ½ tsp kosher salt
• Freshly cracked black pepper, to taste

Instructions:

1. Bring a large pot of salted water to a boil. Cook bucatini until al dente (about 9 minutes). Reserve ½ cup pasta water, then drain.
2. Meanwhile, heat olive oil in a large skillet over medium-low. Add guanciale and cook until crisp and golden, about 8 minutes. Use a slotted spoon to transfer to a plate, leaving fat in the pan.
3. Add red pepper flakes (½ tsp) to the skillet and toast for 30 seconds. Stir in crushed tomatoes and kosher salt (½ tsp), simmering for 10 minutes until slightly thickened.
4. Toss cooked bucatini into the sauce with guanciale, Pecorino Romano (½ cup), and a splash of pasta water. Stir vigorously for 1–2 minutes until glossy. Season with black pepper.

The magic here? The rendered guanciale fat coats every strand, while the Pecorino melts into a salty, umami-rich sauce that clings perfectly to the bucatini’s hollow center.

Tip: For extra depth, add a splash of the pasta water to the sauce—the starch helps emulsify the fat and cheese.

Gnocchi alla Sorrentina with Tomato and Mozzarella

This cozy, cheesy gnocchi bake tastes like a hug from the Italian coast—creamy, tangy, and ready in under 30 minutes.

Ingredients

• 1 lb store-bought potato gnocchi
• 2 cups marinara sauce
• 8 oz fresh mozzarella, torn into ½-inch pieces
• ¼ cup grated Parmesan cheese
• 2 tbsp olive oil
• 2 cloves garlic, minced
• ½ tsp salt
• ½ tsp black pepper
• ¼ cup fresh basil leaves, torn

Instructions

1. Preheat oven to 400°F. Heat 2 tbsp olive oil in a large skillet over medium. Add 2 cloves minced garlic and cook 30 seconds until fragrant.
2. Pour in 2 cups marinara sauce, ½ tsp salt, and ½ tsp black pepper. Simmer 5 minutes, stirring occasionally.
3. Meanwhile, boil gnocchi according to package instructions (about 2 minutes). Drain and gently toss with the sauce.
4. Transfer mixture to a greased baking dish. Top with 8 oz torn mozzarella and ¼ cup Parmesan. Bake 15 minutes until bubbly and golden.
5. Garnish with ¼ cup torn basil before serving.

The magic here? The mozzarella forms gooey pockets while the gnocchi stays pillowy—no mushy spuds allowed!

Tip: For extra depth, stir 1 tsp sugar into the sauce if your tomatoes taste too acidic.

Ravioli di Ricotta with Sage Butter

These pillowy ricotta-stuffed ravioli shine with a simple brown butter and sage sauce—elegant enough for date night but easy enough for a weeknight win.

Ingredients

• 1 (9-oz) package fresh cheese ravioli (or homemade, if you’re ambitious!)
• 4 tbsp unsalted butter
• 10 fresh sage leaves
• 1/4 tsp kosher salt
• 1/8 tsp black pepper
• 1/4 cup grated Parmesan cheese, plus extra for serving
• 1 tbsp lemon juice

Instructions

1. Cook ravioli in a large pot of salted boiling water according to package directions (usually 3–4 minutes). Drain, reserving 1/4 cup pasta water.
2. Meanwhile, melt butter in a large skillet over medium heat. Cook 4–5 minutes, swirling occasionally, until golden-brown and nutty-smelling. Add sage leaves and fry 30 seconds until crisp.
3. Reduce heat to low. Add cooked ravioli, 1/4 tsp salt, 1/8 tsp pepper, and 1/4 cup Parmesan to the skillet. Toss gently, adding reserved pasta water 1 tbsp at a time if needed to loosen the sauce.
4. Remove from heat and drizzle with 1 tbsp lemon juice. Serve immediately with extra Parmesan.

The magic here? Brown butter adds depth while lemon brightens the rich ricotta—no heavy cream required.

Tip: For extra crunch, sprinkle toasted pine nuts over the finished dish.

Tortellini in Brodo with Chicken Broth

This comforting Italian classic transforms simple ingredients into a soul-warming bowl of goodness—perfect for chilly evenings or when you need a hug in a bowl.

Ingredients

• 6 cups high-quality chicken broth
• 9 oz fresh cheese tortellini
• 1 small carrot, finely diced (about ½ cup)
• 1 celery stalk, finely diced (about ½ cup)
• 2 tbsp chopped fresh parsley
• 1 tbsp olive oil
• ½ tsp kosher salt
• ¼ tsp black pepper
• Parmesan cheese, grated (for serving)

Instructions

1. In a large pot, heat 1 tbsp olive oil over medium heat. Add carrot and celery, sautéing for 3–4 minutes until slightly softened.
2. Pour in 6 cups chicken broth and bring to a gentle simmer. Stir in ½ tsp salt and ¼ tsp black pepper.
3. Add tortellini and cook according to package instructions (usually 4–5 minutes), stirring occasionally.
4. Just before serving, stir in 2 tbsp parsley. Ladle into bowls and top with freshly grated Parmesan.

The magic here is in the balance—the tender tortellini soak up the savory broth, while the fresh parsley adds a bright finish. It’s restaurant-quality comfort with zero fuss.

Tip: For extra richness, swirl in a pat of butter at the end or add a splash of white wine to the broth with the vegetables.

Cacio e Pepe with Pecorino Romano

This Roman classic proves that simplicity is king—just pasta, cheese, and pepper come together in a creamy, dreamy dish that feels indulgent yet effortless.

Ingredients

• 8 oz spaghetti or tonnarelli pasta
• 1 1/2 cups finely grated Pecorino Romano cheese (about 3 oz)
• 1 1/2 tsp freshly cracked black pepper
• 1/4 cup reserved pasta water
• 1 tbsp olive oil
• 1/2 tsp kosher salt (for pasta water)

Instructions

1. Cook pasta in a large pot of boiling salted water (1/2 tsp kosher salt) until al dente, about 8–9 minutes. Reserve 1/4 cup pasta water, then drain.
2. Meanwhile, heat olive oil in a large skillet over medium-low. Add black pepper and toast for 1 minute until fragrant.
3. Reduce heat to low. Add drained pasta to the skillet, followed by 2 tbsp reserved pasta water. Toss to coat.
4. Gradually sprinkle Pecorino Romano over the pasta, tossing constantly and adding more pasta water (1 tbsp at a time) until cheese melts into a silky sauce that clings to the noodles.

The magic here? The peppery heat and salty cheese create a sauce so luscious, you’d swear there was butter or cream hiding in there—but nope, just technique!

Tip: Grate the cheese yourself—pre-shredded won’t melt as smoothly. And don’t skip toasting the pepper; it unlocks its floral, spicy depth.

Pasta alla Norma with Eggplant and Ricotta Salata

This Sicilian classic balances smoky eggplant, tangy tomato sauce, and salty ricotta salata for a pasta dish that feels both rustic and elegant.

Ingredients

• 1 medium eggplant (about 1 lb), cut into ½-inch cubes
• 3 tbsp olive oil, divided
• ½ tsp kosher salt, plus more for pasta water
• 3 garlic cloves, thinly sliced
• ¼ tsp red pepper flakes
• 1 (28 oz) can crushed tomatoes
• 12 oz rigatoni or penne pasta
• ½ cup fresh basil leaves, torn
• 2 oz ricotta salata, grated (about ½ cup)

Instructions

1. Cook eggplant: Toss eggplant with 2 tbsp olive oil and ½ tsp salt. Spread on a baking sheet and roast at 425°F for 25 minutes, flipping halfway, until caramelized.
2. Make sauce: Heat remaining 1 tbsp olive oil in a skillet over medium. Cook garlic and red pepper flakes for 1 minute until fragrant. Add crushed tomatoes, simmer uncovered for 15 minutes until thickened.
3. Boil pasta: Cook pasta in salted boiling water until al dente (about 1 minute less than package instructions). Reserve ½ cup pasta water, then drain.
4. Combine: Toss pasta with tomato sauce, roasted eggplant, and basil. Add pasta water as needed to loosen. Top with ricotta salata.

The contrast of creamy ricotta salata against the smoky-sweet eggplant and bright sauce makes every bite irresistible. Tip: For extra depth, let the sauce simmer an extra 5 minutes while the pasta cooks.

Spaghetti alle Cozze with Mussels and White Wine

This coastal Italian classic is all about simplicity—sweet mussels, garlicky white wine broth, and al dente spaghetti come together in under 30 minutes for a restaurant-worthy meal.

Ingredients

• 12 oz spaghetti
• 2 lbs fresh mussels, scrubbed and debearded
• 3 tbsp extra-virgin olive oil
• 4 garlic cloves, thinly sliced
• 1/2 tsp crushed red pepper flakes
• 1/2 cup dry white wine (like Pinot Grigio)
• 1/4 cup chopped fresh parsley
• 1 tsp kosher salt, plus more for pasta water
• 1/2 tsp freshly ground black pepper

Instructions

1. Cook spaghetti in a large pot of salted boiling water until al dente (about 9 minutes). Reserve 1/2 cup pasta water, then drain.
2. Meanwhile, heat olive oil in a deep skillet over medium. Add garlic and red pepper flakes; cook 1 minute until fragrant but not browned.
3. Add mussels and white wine. Cover and steam 5-6 minutes until shells open (discard any unopened mussels). Stir in 1 tsp salt and 1/2 tsp black pepper.
4. Toss spaghetti into the skillet with mussels, adding reserved pasta water as needed to create a light sauce. Sprinkle with parsley.

The magic here? The briny mussel juices mingle with the wine and garlic to create a sauce that clings perfectly to every strand of pasta.

Tip: Serve with crusty bread to sop up every last drop of that gorgeous broth.

Farro Pasta with Pesto Genovese

Nutty farro pasta meets vibrant homemade pesto in this hearty dish that’s as satisfying as it is simple.

Ingredients:

• 12 oz farro pasta (or regular pasta)
• 2 cups fresh basil leaves, packed
• 1/3 cup grated Parmesan cheese
• 1/4 cup pine nuts
• 2 garlic cloves, peeled
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 1/2 cup extra-virgin olive oil
• 1 tbsp lemon juice

Instructions:

1. Cook the farro pasta in salted boiling water according to package directions until al dente. Reserve 1/2 cup pasta water, then drain.
2. While pasta cooks, make the pesto: In a food processor, pulse basil, Parmesan, pine nuts, garlic, 1/2 tsp salt, and 1/4 tsp black pepper until finely chopped. With the processor running, slowly drizzle in 1/2 cup olive oil until smooth. Stir in 1 tbsp lemon juice.
3. Toss the hot pasta with the pesto, adding reserved pasta water 1 tbsp at a time until the sauce clings evenly.

The chewy farro pasta holds up beautifully to the bold, garlicky pesto, making every bite extra satisfying.

Tip: Toast the pine nuts in a dry skillet for 2-3 minutes before blending to deepen their flavor.

Strozzapreti with Sausage and Fennel

This strozzapreti with sausage and fennel is a cozy, one-pan wonder—rich, savory, and just a little sweet from caramelized fennel.

• 12 oz strozzapreti pasta
• 1 lb Italian sausage (casings removed)
• 1 large fennel bulb, thinly sliced (fronds reserved)
• 3 cloves garlic, minced
• 1/4 tsp crushed red pepper flakes
• 1/2 cup dry white wine
• 1/2 cup heavy cream
• 1/2 cup grated Parmesan cheese, plus extra for serving
• 2 tbsp olive oil
• 1 tsp kosher salt
• 1/2 tsp black pepper

1. Cook the strozzapreti in salted boiling water until al dente (about 1 minute less than package instructions). Reserve 1/2 cup pasta water, then drain.
2. Meanwhile, heat olive oil in a large skillet over medium-high. Add sausage and cook, breaking it up, until browned (5–6 minutes). Transfer to a plate.
3. In the same skillet, add fennel and cook until softened and lightly caramelized (6–7 minutes). Stir in garlic and red pepper flakes; cook 1 minute until fragrant.
4. Pour in white wine, scraping up any browned bits, and simmer until reduced by half (2–3 minutes). Reduce heat to medium-low, then stir in cream, Parmesan, salt, and black pepper.
5. Add cooked pasta and sausage to the skillet, tossing to coat. If needed, loosen with reserved pasta water 1 tbsp at a time. Garnish with fennel fronds and extra Parmesan.

The magic here? The fennel’s subtle licorice notes mellow into sweetness against the spicy sausage, while the cream ties it all together without feeling heavy.

Tip: For extra depth, swap half the cream with mascarpone—it’ll make the sauce silkier.

Conclusion

There you have it—18 classic Italian pasta recipes that bring the heart of Italy to your kitchen! Whether you’re craving creamy carbonara or rustic pappardelle al ragù, these authentic dishes are sure to delight. Give them a try, and let us know which one’s your favorite in the comments. Don’t forget to share this roundup with fellow pasta lovers on Pinterest—happy cooking!