20 Delicious Easy Italian Pasta Recipes Perfect for Weeknights

Craving the cozy flavors of Italy but short on time? We’ve got you covered! These 20 easy Italian pasta recipes are weeknight lifesavers—quick, flavorful, and guaranteed to satisfy. From creamy carbonara to zesty lemon garlic spaghetti, each dish brings restaurant-worthy taste to your table with minimal effort. Ready to ditch the takeout menu? Let’s dive into these delicious, fuss-free favorites!

Spaghetti Aglio e Olio

This classic Italian pasta dish proves that simplicity is king—just garlic, olive oil, and a pinch of chili flakes transform spaghetti into something magical.

Ingredients

• 8 oz spaghetti
• 1/3 cup extra-virgin olive oil
• 6 garlic cloves, thinly sliced
• 1/2 tsp red pepper flakes
• 1/2 tsp kosher salt, plus more for pasta water
• 1/4 cup chopped fresh parsley
• 1/2 lemon, juiced (about 1 tbsp)
• 1/4 cup grated Parmesan cheese (optional)

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. Meanwhile, heat olive oil in a large skillet over medium-low. Add garlic and red pepper flakes; cook, stirring often, until garlic is golden (about 3 minutes—don’t let it burn!).
3. Add drained spaghetti to the skillet and toss to coat. Pour in reserved pasta water 1 tbsp at a time, tossing until the sauce clings lightly to the noodles (about 2–3 tbsp total).
4. Remove from heat. Stir in 1/2 tsp salt, parsley, and lemon juice. Sprinkle with Parmesan if using.

The magic here is in the balance: the garlic mellows into sweetness, while the lemon brightens every bite. Tip: For extra richness, swap Parmesan with a handful of toasted breadcrumbs for crunch!

Pasta Primavera

Bright, fresh, and packed with seasonal veggies, this pasta primavera is a celebration of spring flavors—ready in under 30 minutes!

Ingredients:

• 8 oz fettuccine (or pasta of choice)
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 1 cup cherry tomatoes, halved
• 1 medium zucchini, thinly sliced
• 1 cup broccoli florets
• 1/2 cup heavy cream
• 1/4 cup grated Parmesan cheese, plus extra for serving
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp red pepper flakes (optional)
• 1 tbsp fresh basil, chopped

Instructions:

1. Cook the fettuccine 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 heat. Add minced garlic and sauté for 30 seconds until fragrant.
3. Add cherry tomatoes, zucchini, and broccoli. Cook for 5–6 minutes, stirring occasionally, until veggies are tender-crisp.
4. Pour in heavy cream, 1/4 cup Parmesan, 1/2 tsp salt, 1/4 tsp black pepper, and red pepper flakes (if using). Stir until creamy, about 2 minutes.
5. Toss in the cooked pasta, adding reserved pasta water 1 tbsp at a time if needed to loosen the sauce.
6. Garnish with fresh basil and extra Parmesan before serving.

The creamy sauce clings perfectly to the pasta while letting the veggies shine—no heavy, gloppy textures here!

Tip: Swap in asparagus or snap peas for seasonal variety.

Penne alla Vodka

This creamy, tomato-kissed pasta is a crowd-pleaser with just the right kick—thanks to a splash of vodka that deepens the flavors.

Ingredients:

• 12 oz penne pasta
• 2 tbsp olive oil
• 3 cloves garlic, 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
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup fresh basil, thinly sliced

Instructions:

1. Cook the penne according to package instructions until al dente. Drain, reserving 1/2 cup pasta water.
2. Heat olive oil in a large skillet over medium heat. Add garlic and red pepper flakes; sauté for 30 seconds until fragrant.
3. Pour in vodka and simmer for 2 minutes, stirring to scrape up any browned bits.
4. Add crushed tomatoes, salt, and black pepper. Simmer for 10 minutes, stirring occasionally, until slightly thickened.
5. Reduce heat to low and stir in heavy cream and Parmesan until smooth. Toss with cooked penne, adding reserved pasta water as needed to loosen the sauce.
6. Garnish with fresh basil and extra Parmesan before serving.

The vodka isn’t just for flair—it mellows the tomatoes’ acidity and gives the sauce a silky depth you won’t get without it.

Tip: For a richer finish, stir in 1 tbsp butter with the cream.

Fettuccine Alfredo

This indulgent Fettuccine Alfredo is pure comfort in a bowl—silky, rich, and ready in just 20 minutes. No fancy techniques needed, just a handful of ingredients and a little stirring magic.

Ingredients:

• 8 oz fettuccine pasta
• 1/2 cup (1 stick) unsalted butter, cubed
• 1 cup heavy cream
• 1 1/2 cups freshly grated Parmesan cheese, plus extra for serving
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• Fresh parsley, chopped (for garnish)

Instructions:

1. Cook fettuccine in salted boiling water according to package instructions until al dente. Reserve 1/2 cup pasta water, then drain.
2. In a large skillet over medium heat, melt 1/2 cup butter. Add 1 cup heavy cream, 1/2 tsp garlic powder, 1/2 tsp salt, and 1/4 tsp black pepper. Simmer for 3 minutes, stirring constantly.
3. Reduce heat to low. Gradually whisk in 1 1/2 cups Parmesan until melted and smooth. If the sauce is too thick, add reserved pasta water 1 tbsp at a time.
4. Toss cooked pasta in the sauce until evenly coated. Garnish with extra Parmesan and fresh parsley.

The secret? Letting the Parmesan melt slowly into the cream—this keeps the sauce velvety instead of grainy. Serve immediately for the best texture!

Tip: Freshly grated Parmesan melts better than pre-shredded (which contains anti-caking agents).

Linguine with Clam Sauce

This classic seafood pasta comes together in under 30 minutes, letting briny clams and garlic shine in a light, buttery sauce.

Ingredients

• 8 oz linguine
• 2 tbsp olive oil
• 3 garlic cloves, minced
• 1/4 tsp red pepper flakes
• 2 (6.5 oz) cans chopped clams, drained (reserve 1/2 cup juice)
• 1/4 cup dry white wine
• 2 tbsp unsalted butter
• 2 tbsp fresh parsley, chopped
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Cook linguine in salted boiling water until al dente (about 9 minutes). Drain, reserving 1/2 cup pasta water.
2. Heat olive oil in a large skillet over medium. Add garlic and 1/4 tsp red pepper flakes; sauté 1 minute until fragrant.
3. Pour in 1/4 cup white wine and simmer 2 minutes. Add reserved clam juice and 1/2 tsp salt; simmer 3 minutes.
4. Stir in clams and 2 tbsp butter until melted. Toss with linguine, adding pasta water as needed to coat.
5. Finish with 2 tbsp parsley and 1/4 tsp black pepper.

The magic here? The clam juice reduces into a glossy, umami-packed sauce that clings perfectly to every noodle.

Tip: For fresh clams, steam 2 lbs littlenecks in 1/2 cup water until they open (discard any unopened ones). Use the steaming liquid instead of canned juice.

Baked Ziti

This classic baked ziti is the ultimate comfort food—cheesy, saucy, and packed with flavor, all with minimal fuss.

Ingredients:

• 12 oz ziti pasta
• 1 tbsp olive oil
• 1 lb Italian sausage (casings removed)
• 3 cloves garlic, minced
• 1 (24 oz) jar marinara sauce
• 1 tsp dried basil
• 1/2 tsp red pepper flakes
• 1 (15 oz) container ricotta cheese
• 1 large egg
• 1/4 cup grated Parmesan cheese
• 2 cups shredded mozzarella cheese, divided
• 1/4 cup chopped fresh parsley

Instructions:

1. Preheat oven to 375°F. Cook ziti according to package directions until al dente. Drain and toss with 1 tbsp olive oil.
2. In a large skillet, brown Italian sausage over medium heat, breaking it into crumbles. Add 3 cloves minced garlic and cook for 1 minute until fragrant. Stir in marinara sauce, 1 tsp dried basil, and 1/2 tsp red pepper flakes. Simmer for 5 minutes.
3. In a bowl, mix ricotta cheese, 1 egg, 1/4 cup Parmesan, and 1 cup mozzarella until combined.
4. Layer half the ziti in a 9×13″ baking dish, then spread the ricotta mixture evenly over the top. Spoon the remaining ziti on top, followed by the sausage sauce. Sprinkle with remaining 1 cup mozzarella.
5. Bake for 25 minutes until bubbly and golden. Let rest 5 minutes, then garnish with 1/4 cup chopped parsley.

The ricotta layer melts into the pasta, making every bite extra creamy—no dry spots here!

Tip: For a crispier top, broil for the last 2 minutes (watch closely!).

Pasta Carbonara

This classic Roman dish is all about simplicity—just a handful of ingredients transform into a luxuriously silky pasta that feels like a hug in a bowl.

Ingredients:

• 8 oz spaghetti
• 4 oz pancetta or thick-cut bacon, 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 cracked black pepper
• 1/4 tsp salt

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 before draining.
2. While pasta cooks, sauté pancetta in a large skillet over medium heat for 5–6 minutes until crispy. Add minced garlic and cook for 30 seconds until fragrant. Remove from heat.
3. In a bowl, whisk eggs, Pecorino, Parmesan, 1/2 tsp black pepper, and 1/4 tsp salt until smooth.
4. Working quickly, add hot drained pasta to the skillet with pancetta. Pour egg mixture over top, tossing constantly with tongs. Add reserved pasta water 1 tbsp at a time (about 3–4 tbsp total) until sauce clings to noodles like glossy custard.

The magic? The heat from the pasta cooks the eggs just enough to create a velvety sauce without scrambling—pure comfort food alchemy.

Tip: For extra richness, use the whole egg plus 1 additional yolk.

One-Pot Garlic Parmesan Pasta

This One-Pot Garlic Parmesan Pasta is creamy, garlicky comfort in a bowl—ready in just 20 minutes with minimal cleanup!

• 8 oz fettuccine (or pasta of choice)
• 3 tbsp unsalted butter
• 4 cloves garlic, minced
• 2 cups low-sodium chicken broth
• 1 cup heavy cream
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup freshly grated Parmesan cheese
• 2 tbsp chopped fresh parsley

1. In a large pot or deep skillet, melt the butter over medium heat. Add the garlic and sauté for 1 minute until fragrant but not browned.
2. Add the fettuccine, chicken broth, heavy cream, salt, and pepper. Stir to combine, then bring to a gentle boil.
3. Reduce heat to medium-low and simmer for 12–15 minutes, stirring occasionally, until the pasta is al dente and the liquid has thickened slightly.
4. Remove from heat and stir in the Parmesan cheese until melted and creamy. Garnish with parsley.

The magic here? The pasta cooks right in the sauce, soaking up all that garlicky richness—no draining required! The Parmesan adds a salty depth that balances the cream perfectly.

Tip: For extra flavor, toast the garlic in the butter until golden (but not burnt) before adding the liquids.

Tomato Basil Pasta

This vibrant Tomato Basil Pasta is a weeknight hero—fresh, garlicky, and ready in under 30 minutes. It’s like summer in a bowl!

Ingredients:

• 8 oz dried spaghetti
• 3 tbsp olive oil
• 3 garlic cloves, minced
• 1/4 tsp red pepper flakes
• 1 pint cherry tomatoes, halved
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup fresh basil leaves, thinly sliced
• 1/4 cup grated Parmesan cheese

Instructions:

1. Cook spaghetti 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-low. Add garlic and red pepper flakes; sauté for 1 minute until fragrant (don’t let it brown!).
3. Add cherry tomatoes, salt, and black pepper. Cook for 5–7 minutes, stirring occasionally, until tomatoes soften and release juices.
4. Toss in drained spaghetti, adding reserved pasta water 1 tbsp at a time to loosen the sauce. Stir in basil and Parmesan until evenly coated.

The magic here? The tomatoes burst into a light, glossy sauce that clings perfectly to every strand. No heavy cream needed!

Tip: For extra richness, finish with a pat of butter off the heat—it melts into the sauce like a dream.

Pasta Puttanesca

This bold, briny pasta puttanesca comes together in under 30 minutes—perfect for when you crave big flavors with minimal fuss.

Ingredients:

• 8 oz spaghetti or linguine
• 3 tbsp olive oil
• 4 garlic cloves, thinly sliced
• 1/2 tsp crushed red pepper flakes
• 1 (2 oz) can anchovy fillets, drained and chopped
• 1/4 cup pitted Kalamata olives, roughly chopped
• 2 tbsp capers, drained
• 1 (14.5 oz) can diced tomatoes, with juices
• 1/4 cup fresh parsley, chopped

Instructions:

1. Cook pasta in salted boiling water 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-low. Add garlic and red pepper flakes; cook 1 minute until fragrant. Stir in anchovies and cook 1 more minute, mashing them into the oil.
3. Add olives, capers, and diced tomatoes with juices. Simmer 8–10 minutes, stirring occasionally, until slightly thickened.
4. Toss cooked pasta into the sauce with parsley and 1/4 cup reserved pasta water (add more if needed). Serve immediately.

The magic here? Salty anchovies melt into the sauce, creating a deep umami backbone that balances the bright tomatoes and briny olives.

Tip: For extra richness, finish with a drizzle of olive oil and a sprinkle of Parmesan—though purists might argue!

Spinach and Ricotta Stuffed Shells

These Spinach and Ricotta Stuffed Shells are the ultimate comfort food—creamy, cheesy, and packed with fresh flavor in every bite.

• 20 jumbo pasta shells
• 15 oz 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
• 2 cups marinara sauce
• 1 tbsp olive oil

1. Preheat oven to 375°F. Cook pasta shells according to package instructions until al dente. Drain and toss with 1 tbsp olive oil to prevent sticking.
2. In a bowl, mix ricotta, 1/2 cup mozzarella, Parmesan, egg, spinach, garlic, 1/2 tsp salt, and 1/4 tsp black pepper until combined.
3. Spread 1 cup marinara sauce in the bottom of a 9×13-inch baking dish. Fill each shell with a heaping tablespoon of the ricotta mixture and arrange seam-side up in the dish.
4. Top with remaining marinara sauce and 1/2 cup mozzarella. Bake for 25 minutes until bubbly and cheese is lightly golden.

The ricotta filling stays luxuriously creamy while the edges of the shells crisp up slightly—perfect for soaking up that tangy marinara.

Tip: For extra flavor, stir 1/4 tsp red pepper flakes into the ricotta mixture.

Pasta with Pesto Sauce

Bright, herby pesto clings to tender pasta in this quick weeknight dish that tastes like summer in every bite.

Ingredients

• 12 oz dried pasta (like fusilli or spaghetti)
• 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. Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Reserve 1/2 cup pasta water, then drain.
2. While pasta cooks, make pesto: In a food processor, blend basil, Parmesan, pine nuts, garlic, 1/2 tsp salt, and 1/4 tsp pepper until finely chopped. With the motor running, slowly drizzle in olive oil until smooth. Stir in 1 tbsp lemon juice.
3. Toss hot pasta with pesto, adding reserved pasta water 1 tbsp at a time until sauce coats noodles evenly.

The magic here? Blending the pesto while the pasta cooks means dinner’s ready in 20 minutes flat—with zero compromise on fresh flavor.

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

Lemon Butter Pasta

This bright and buttery lemon pasta is the kind of effortless dish you’ll crave on busy weeknights—ready in under 20 minutes but fancy enough to feel special.

• 8 oz spaghetti or linguine
• 4 tbsp unsalted butter
• 3 garlic cloves, minced
• 1/4 tsp red pepper flakes
• 1/2 cup heavy cream
• Zest and juice of 1 large lemon (about 2 tbsp juice)
• 1/2 cup freshly grated Parmesan cheese, plus extra for serving
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 1/4 cup chopped fresh parsley

1. Cook pasta in salted boiling water according to package instructions until al dente. Reserve 1/2 cup pasta water, then drain.
2. Meanwhile, melt butter in a large skillet over medium heat. Add garlic and red pepper flakes; cook for 1 minute until fragrant but not browned.
3. Stir in heavy cream, lemon zest, and lemon juice. Simmer for 2 minutes until slightly thickened.
4. Reduce heat to low. Add drained pasta, Parmesan cheese, salt, and black pepper. Toss well, adding reserved pasta water 1 tbsp at a time if needed to loosen the sauce.
5. Remove from heat and stir in parsley. Serve immediately with extra Parmesan.

The magic here? The lemon’s acidity cuts through the rich butter and cream, creating a sauce that’s luxe but never heavy.

Tip: For extra depth, swap half the butter for 2 tbsp olive oil and finish with a handful of toasted breadcrumbs.

Pasta with Marinara Sauce

Nothing beats the comfort of tender pasta tossed in a rich, garlicky marinara sauce—this version comes together in under 30 minutes but tastes like it simmered all day.

Ingredients:

• 12 oz dried pasta (spaghetti or penne work great)
• 3 tbsp olive oil
• 4 garlic cloves, minced
• 1/2 tsp red pepper flakes
• 1 (28 oz) can crushed tomatoes
• 1 tsp sugar
• 1 tsp dried oregano
• 1/4 cup fresh basil, chopped
• 1 tsp salt
• 1/4 tsp black pepper

Instructions:

1. Cook pasta in salted boiling water according to package directions. Drain, reserving 1/2 cup pasta water.
2. Heat olive oil in a large skillet over medium-low. Add garlic and red pepper flakes; sauté 1 minute until fragrant but not browned.
3. Pour in crushed tomatoes, sugar, oregano, salt, and black pepper. Simmer uncovered for 15 minutes, stirring occasionally.
4. Stir in cooked pasta and fresh basil, tossing to coat. Add reserved pasta water 1 tbsp at a time if needed to loosen the sauce.

The magic here? A pinch of sugar balances the tomatoes’ acidity, while the red pepper flakes add just enough warmth to keep you coming back for another bite.

Tip: For extra depth, stir in 1 tbsp butter at the end—it melts into the sauce for a silky finish.

Tuscan Garlic Shrimp Pasta

This creamy, garlicky shrimp pasta is a restaurant-worthy dish that comes together in under 30 minutes—perfect for busy weeknights when you crave something indulgent.

Ingredients:

• 8 oz fettuccine (or pasta of choice)
• 1 lb large shrimp, peeled and deveined
• 3 tbsp unsalted butter
• 4 garlic cloves, minced
• 1/2 cup sun-dried tomatoes, chopped
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1 tsp dried Italian seasoning
• 1/2 tsp crushed red pepper flakes
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 cups fresh baby spinach
• 1 tbsp fresh parsley, chopped

Instructions:

1. Cook the fettuccine according to package instructions until al dente. Drain, reserving 1/2 cup pasta water.
2. In a large skillet, melt 2 tbsp butter over medium heat. Add the shrimp and cook for 2 minutes per side until pink. Transfer to a plate.
3. In the same skillet, melt the remaining 1 tbsp butter. Add the minced garlic, sun-dried tomatoes, Italian seasoning, red pepper flakes, salt, and black pepper. Sauté for 1 minute until fragrant.
4. Pour in the heavy cream and bring to a gentle simmer. Stir in the Parmesan cheese until melted and smooth.
5. Add the cooked pasta, shrimp, and spinach to the skillet. Toss until the spinach wilts, about 2 minutes. If needed, loosen the sauce with reserved pasta water 1 tbsp at a time.
6. Garnish with fresh parsley and serve immediately.

The sun-dried tomatoes add a sweet-tangy punch that balances the rich cream sauce, while the red pepper flakes give just the right kick.

Tip: For extra depth, use the oil from the sun-dried tomatoes jar instead of butter to sauté the garlic!

Pasta with Creamy Mushroom Sauce

This rich, velvety mushroom pasta feels indulgent but comes together in under 30 minutes—perfect for a cozy weeknight dinner.

Ingredients

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

Instructions

1. Cook pasta in salted boiling water until al dente (about 9 minutes). Reserve 1/2 cup pasta water, then drain.
2. While pasta cooks, melt butter with olive oil in a large skillet over medium-high heat. Add mushrooms and cook undisturbed for 3 minutes until browned on one side. Stir and cook 3 more minutes.
3. Reduce heat to medium. Add garlic, thyme, 1/2 tsp salt, and 1/4 tsp black pepper. Cook 1 minute until fragrant.
4. Pour in heavy cream and simmer 2 minutes. Stir in Parmesan until melted.
5. Add drained pasta and toss, adding reserved pasta water 1 tbsp at a time until sauce coats noodles. Fold in parsley.

The key here? Letting the mushrooms develop a deep golden crust before stirring—it builds an earthy depth that balances the creamy sauce beautifully.

Tip: For extra richness, finish with a pat of butter and a squeeze of lemon to brighten the flavors.

Caprese Pasta Salad

This bright and breezy pasta salad combines the classic flavors of a Caprese salad with tender pasta for a dish that’s as easy to make as it is to love.

Ingredients:

• 8 oz (about 2 cups) dried fusilli or penne pasta
• 1 pint cherry tomatoes, halved
• 8 oz fresh mozzarella pearls (or diced mozzarella)
• 1/4 cup fresh basil leaves, thinly sliced
• 3 tbsp extra-virgin olive oil
• 2 tbsp balsamic vinegar
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions:

1. Cook the pasta according to package instructions until al dente. Drain and rinse under cold water to cool.
2. In a large bowl, whisk together the olive oil, balsamic vinegar, salt, and black pepper.
3. Add the cooled pasta, cherry tomatoes, mozzarella, and basil to the bowl. Toss gently until everything is evenly coated.
4. Chill for at least 30 minutes before serving to let the flavors meld.

The juicy tomatoes and creamy mozzarella soak up the tangy dressing, while the basil adds a fresh pop—perfect for picnics or potlucks where you want minimal fuss but maximum flavor.

Tip: For extra depth, drizzle with a little aged balsamic glaze just before serving.

Pasta with Sausage and Peppers

This hearty one-pan dish delivers bold Italian flavors with minimal cleanup—perfect for busy weeknights when you want something satisfying but fuss-free.

Ingredients

• 12 oz rigatoni or penne pasta
• 1 lb Italian sausage (sweet or hot), casings removed
• 1 red bell pepper, thinly sliced
• 1 yellow bell pepper, thinly sliced
• 1 small onion, thinly sliced
• 3 cloves garlic, minced
• 1/4 cup olive oil
• 1/2 tsp red pepper flakes
• 1 tsp dried oregano
• 1/2 cup grated Parmesan cheese, plus extra for serving
• 1/4 cup chopped fresh basil
• 1 tsp salt
• 1/2 tsp black pepper

Instructions

1. Cook pasta in salted boiling water until al dente (about 10 minutes). Reserve 1/2 cup pasta water, then drain.
2. While pasta cooks, heat olive oil in a large skillet over medium-high. Add sausage and break into crumbles with a wooden spoon. Cook until browned (5–6 minutes).
3. Add bell peppers, onion, and 1 tsp salt. Cook until softened (5 minutes), stirring occasionally. Stir in garlic, red pepper flakes, and oregano; cook 1 minute until fragrant.
4. Toss drained pasta into the skillet with 1/4 cup reserved pasta water, 1/2 tsp black pepper, and Parmesan. Stir to coat, adding more pasta water if needed.
5. Remove from heat and fold in basil. Serve with extra Parmesan.

The trick here? Letting the peppers soften just enough to stay slightly crisp, so they add a bright contrast to the rich sausage and silky pasta.

Tip: For extra depth, deglaze the skillet with 1/4 cup white wine after browning the sausage, letting it reduce before adding the veggies.

Pasta alla Norma

This Sicilian classic balances rich eggplant, tangy tomatoes, and salty ricotta salata for a dish that’s simple but packed with flavor.

Ingredients:

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

Instructions:

1. Prep 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 golden and tender.
2. Cook pasta: Boil pasta in salted water until al dente (about 10 minutes). Reserve ½ cup pasta water, then drain.
3. Make sauce: Heat remaining 1 tbsp oil in a large skillet over medium. Add garlic and red pepper flakes; cook 30 seconds until fragrant. Stir in crushed tomatoes, ½ tsp salt, and sugar. Simmer 10 minutes until slightly thickened.
4. Combine: Add roasted eggplant and pasta to the sauce. Toss with reserved pasta water as needed to loosen. Fold in basil.
5. Serve: Top with grated ricotta salata and extra basil.

The magic here? Roasting the eggplant first concentrates its sweetness, so it melts into the sauce without turning mushy.

Tip: No ricotta salata? Feta makes a great salty substitute in a pinch.

Pasta with Roasted Vegetables

This hearty pasta dish lets oven-charred veggies shine—tossed with al dente noodles and a garlicky olive oil finish for a simple but satisfying meal.

Ingredients:

• 12 oz short pasta (like penne or fusilli)
• 1 medium zucchini, chopped into 1-inch pieces
• 1 red bell pepper, chopped into 1-inch pieces
• 1 cup cherry tomatoes, halved
• 3 tbsp olive oil, divided
• 3 cloves garlic, minced
• 1 tsp dried Italian seasoning
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup grated Parmesan cheese
• Fresh basil leaves, torn (for garnish)

Instructions:

1. Preheat oven to 425°F. Toss zucchini, bell pepper, and cherry tomatoes with 2 tbsp olive oil, Italian seasoning, 1/2 tsp salt, and 1/4 tsp black pepper. Spread on a baking sheet and roast for 20 minutes, stirring halfway, until edges are caramelized.
2. Meanwhile, cook pasta according to package directions. Reserve 1/2 cup pasta water, then drain.
3. Heat remaining 1 tbsp olive oil in a large skillet over medium-low. Add garlic and cook for 30 seconds until fragrant. Add roasted vegetables, pasta, and a splash of reserved pasta water, tossing to coat.
4. Remove from heat, stir in Parmesan, and garnish with fresh basil.

The magic here? Roasting the veggies deepens their sweetness while keeping a bite—no mushy textures allowed. The garlic-infused oil ties everything together for a weeknight winner.

Tip: Swap in any seasonal veggies (like eggplant or asparagus) for a flexible year-round dish.

Conclusion

With 20 fuss-free Italian pasta recipes, weeknight dinners just got a whole lot tastier! Whether you’re craving creamy Alfredo or zesty arrabbiata, there’s something for everyone. Give these dishes a try, then let us know which one stole your heart—and don’t forget to share the love on Pinterest! Happy cooking, friends!