• 350 g of ham or bacon
• 400 g of spaghetti
• 2 tablespoons of olive oil
• 4 egg yolks
• 2 cloves of garlic
• 225 ml of cream or sour cream
• 75 g of grated Parmesan
• Salt

Instructions:

First of all, heat up the olive oil, chop the garlic and fry it with the olive oil. Then chop the ham, add it to the oil and fry for about 3 minutes. After these steps, whip the cream with the egg yolks, then add the Parmesan, pepper, and salt. Boil the spaghetti and after draining the water, add the spaghetti to the ham. Just pour in the sauce and simmer everything for about 7 minutes.

Roasted vegetable baked penne

• 2 red bell peppers
• 2 zucchini
• 2 vegetable marrows
• Mushrooms
• 1 onion
• 1/4 cup of olive oil
• 1 teaspoon of fine salt
• 1 teaspoon of ground black pepper
• 1 tablespoon of herbes de Provence or Italian seasoning
• 450 g of penne pasta
• 3 cups of Marinara sauce
• 1 cup of grated cheese
• 1/2 cup of grated smoked Mozzarella
• 1/2 cup of frozen peas
• 1/4 cup of grated Parmesan for the sauce and 1/3 cup for garnishing
• 2 tablespoons of butter

Instructions:

Firstly, preheat the oven to 230°C, slice the pepper into stripes and onion into half-moons. After that, cut the zucchini and marrows into cubes. Then lay the marrows, zucchini, pepper, mushrooms and onion on a baking tray. Don’t forget to add the olive oil, then mix it together. Add 1/2 teaspoon of salt, 1/2 teaspoon of pepper, herbs and bake it for 15 minutes. Then boil the penne for 6 minutes, drain the water. Combine the penne, roasted vegetables, cheese, peas, Marinara sauce, salt and pepper in a large bowl, mix it carefully. Place the penne into a baking mold greased with olive oil, sprinkle it with Parmesan, add the pieces of butter. Finally, bake the pasta until the cheese melts and a golden crust appears. Enjoy your meal!

• 3/4 cups of fresh basil leaves
• 1/2 cup of grated Parmesan
• 3 tablespoons of cedar nuts
• 2 cloves of garlic
• Salt
• Pepper
• 1/3 cup of olive oil
• 1/3 cup of heavy cream
• 2 tablespoons of butter
• 340 g of pasta
• 2 tomatoes

Instructions:

At first, let’s make the pesto. Blend the garlic, basil, cedar nuts and parmesan using a blender. Add salt and pepper to it, and pour in the olive oil. Mix everything. Then heat up the cream over a medium heat, melt the butter in it, add the pesto and mix it together. Boil the pasta in a pan of salted water, drain the water. Place your paste in a large bowl, pour the sauce before tossing everything together. If you want, you can add chopped tomatoes to it.

• 250 g of penne rigate
• 250 g of cured pork
• 1 red onion
• 1 red chili pepper
• 500 ml of tomato puree (or chopped tomatoes)
• 3 tablespoons of olive oil
• 6 cherry tomatoes
• 1 tuft of basil
• Grated Parmesan
• Salt
• Ground black pepper
• Spring onion

Instructions:

Slice the pork and fry it with olive oil. Then cut the onion into half-moons, cut off the top of the chili, chop the pepper after removing the core. Cut the cherry tomatoes into halves, after that add the chili, onion, basil and tomatoes to the pork. Just cook it for more 3 minutes and the add the tomato puree, salt and stew everything for 10 minutes.Boil the penne and add the pasta to the sauce. You can garnish it with grated Parmesan and spring onion before serving.

• 4 tablespoons of olive oil
• 3 cloves of garlic
• 4 cups of chopped tomatoes
• 1 glass of dry white wine
• 2 tablespoons of butter
• Salt and pepper
• 400 g of spaghetti or any other kind of pasta
• 400 g of shrimp
• 1 teaspoon of spices for seafood

Instructions:

Heat up 1 teaspoon of oil in a pan before adding the garlic to it, fry it for 2 minutes. Add the tomatoes and wine to it, stew, stirring for about 30 minutes. Add salt and pepper when the sauce is done. Cook the pasta in salted water, drain the water and mix it together with the butter. Fry the shrimp with the rest of the oil and add the sauce. Finally, mix your pasta with the sauce and serve it hot!

• 300 g of spaghetti
• 1 onion
• 1 celery stick
• 1 carrot
• Olive oil
• 200 g of beef mince
• 200 g of pork mince
• 1 can of tomatoes in their own juice
• 3 cloves of garlic

Instructions:

Cut the celery stick, onion, and carrot into cubes, fry them with the olive oil until they turn soft. First, fry the onion, the add the celery and finally the carrot. Stew the mince in its own juice until it turns brown. Cook the spaghetti, add the canned tomatoes and vegetables to the meat and simmer everything for about 50 minutes. Finally, add the garlic.

• 80 g of ditalini
• 215 g of green peas
• 45 g of olive oil
• 1 onion
• 50 g of bacon
• 35 g of crab meat
• 10 g of Parmesan
• 80 g of cherry tomatoes
• Chili pepper

Instructions:

Heat up 20 g of olive oil and add the bacon and onion. Add 200 g of peas when they turn golden and cook for several minutes. After that, place everything in a blender to have a puree. Cook the pasta. Heat up 20 g of olive oil in a pan, add the rest of the peas and cook for 1 minute. Then add the pasta and mix everything quickly. Finally, pour your sauce into a bowl, add the paste, and garnish your meal with cherry tomatoes, crab meat and grated Parmesan.

• 800 g of broccoli
• 450 g of spaghetti
• 1 teaspoon of sugar
• 4 cloves of garlic
• 1/3 cup of olive oil
• 1/2 teaspoon of chili pepper flakes
• Salt according to taste
• Ground black pepper according to taste
• 1/2 cup of grated Parmesan
• 750 ml of dry red wine

Instructions:

1. Cut the broccoli into florets and place them into a pan of boiling salted water. Take the florets out and place them in a large bowl. Bring the water with the broccoli to the boil and cook the spaghetti for 5 minutes, stirring. Combine the sugar and wine in a large pan and boil for 2 minutes. Add the spaghetti and cook it for 6 minutes. Heat up the olive oil in a skillet. Add the chopped chili pepper and garlic flakes. Fry until the garlic turns golden. Then add the broccoli, salt and black pepper and cook everything, stirring, for one minute. Add the spaghetti in the skillet and cook until all the wine evaporates. Finally, add the cheese and serve hot.

• 2 chicken breasts
• 1/2 pack of fettuccine
• 2 bell peppers
• 1/2 medium-sized red onion
• 2 cloves of garlic
• 4 small tomatoes
• 1 glass of milk
• Olive oil for frying
• Black pepper according to taste
• Red pepper according to taste
• Teriyaki sauce
• Fresh greens for garnishing

Instructions:

Sprinkle the chicken with red pepper after cut it into cubes. Heat up the oil and fry the chicken, then put the meat in a bowl. Chop the vegetables and fry them for about 30 minutes. Cook the pasta, drain the water, but don’t forget to retain 1 glass of it. Combine this water with the pasta, milk, Teriyaki and black pepper in a pan. Before adding the vegetables and mixing, bring the sauce to the boil, stirring. Finally, place your paste in the pan, mix everything, stew for about 6 minutes. Garnish your dish with the greens.

Thank you for reading our article of “10 Mouth-Watering Italian Pasta Recipes”!