344 black pasta recipes

Linguine carbonara with crispy bacon, Parmesan, and a silky egg and cream sauce tossed hot so every strand is coated. A rich, comforting Italian pasta classic.

Very nice flavor to this dish. Simple to make and satisfying.

Jumbo pasta shells stuffed with ricotta, broccoli, and sauteed mushrooms, baked in tomato sauce. A lighter Italian-style vegetarian dinner with no added oil.

Linguine with scallops in a reduced white wine and chicken broth sauce with capers, lemon, dill, and parsley. A light, low-calorie seafood pasta.

Linguine with grilled chicken and eggplant tosses hot pasta with smoky charred Japanese eggplant, chicken, fresh basil, garlic, and Romano cheese. Rustic Italian dinner ready in under an hour.

Inside out ravioli casserole: a baked layer of spinach, macaroni, cheddar, and bread crumbs topped with beef and tomato sauce. All the flavor of ravioli, none of the folding.

Linguine with white clam sauce made from fresh littleneck clams steamed open in white wine, their briny liquor simmered with garlic and chili into a glossy, no-cream sauce. Restaurant-style linguine alle vongole.

Pasta salad with currants, olives, and pine nuts tossed in a curry-lemon-parsley vinaigrette. A make-ahead vegetarian penne salad with Mediterranean and Indian flavors in every bite.

Triple cheese pasta with green peas tosses hot rotelle with gorgonzola-butter, plus mozzarella and Fontina that melt into creamy ribbons from the residual heat. Sweet green peas and fresh chives cut through the richness.

Penne with marinara sauce, crispy bacon, and whipped ricotta on the side. Red pepper flakes add heat to the sauce while creamy Parmesan-ricotta rounds out every bite.

Toasted vermicelli simmered in a smoky chipotle-tomato broth with oregano and garlic. This Mexican-style sopa seca is a one-pot side dish with serious smoky heat.

Spicy Szechuan shrimp stir-fried with ginger and garlic, tossed with snow peas and linguine in a glossy soy-pepper sauce. A 30-minute weeknight dinner with serious wok-fired flavor.

Chicken fettuccine with Parmesan, peas, and fresh basil in a broth-based cream sauce. Lighter than classic Alfredo because the sauce starts with real chicken poaching liquid, not just butter and cream.

Sardinian pasta with fresh tomato basil sauce made from plum tomatoes cooked slowly in olive oil and finished with butter. Five-ingredient Italian pasta that showcases peak summer tomatoes.

Baked mac and cheese with tomato sauce, sharp cheddar, and chicken broth soaked into the noodles before baking. A Southern-style casserole with no cream sauce needed.

Whole wheat penne in a creamy tomato-vodka sauce with crispy pancetta, garlic, a kick of cayenne, and fresh basil. Your new favorite weeknight penne alla vodka.