216 italiani pasta recipes

Homemade Italian potato gnocchi from baked potatoes, egg yolk, and flour. Fork-pressed, boiled until they float, and served with butter and Parmesan. Pillowy dumplings from scratch.

Fresh clams steamed in a garlicky tomato and white wine sauce over vermicelli. This Italian red clam sauce uses whole shell-on clams for a restaurant-worthy seafood pasta at home.

Classic lasagne verdi with homemade spinach pasta sheets layered with tomato sauce, cheese sauce, and Parmesan. Traditional Italian green lasagna from scratch.

Linguine primavera with zucchini, yellow squash, and red bell pepper in a chunky tomato-wine sauce topped with fresh basil and sliced olives.

Old-school Italian tomato sauce simmered with onion, carrot, celery, garlic, and basil, then strained smooth through a food mill. The Sunday-gravy base every cook should know.

Copycat Olive Garden Shrimp Cristoforo: shrimp sauteed in a homemade basil, garlic, and parmesan compound butter, then tossed with linguine. A restaurant-style shrimp pasta that comes together fast once the butter is made.

Authentic biscotti di Prato from Tuscany. Twice-baked Italian almond cookies with toasted almonds, a pinch of saffron, and the traditional pasta-board well method. Crisp, dunkable, and built to keep.

Linguine with white clam sauce keeps it simple: heavy cream, chopped clams with their briny juice, thyme, and onion salt tossed with hot pasta. A 20-minute weeknight Italian classic.

Baby portobello mushrooms, dried porcini mushrooms and tomatoes make this ragu taste super delicious. Mix it into spaghetti or use it to make lasagna, and it will deliver the maximum yumminess.

An American invention, this pasta salad is done right. Caramelized fennel and red onions with sun-dried tomatoes with a light vinaigrette.

Mexitalian lasagna layered with hot Italian sausage, chili, picante sauce, cottage cheese, and mozzarella. A bold Mexican-Italian fusion comfort food bake.

Quite easy to put together, and the dish tasted delicious. Will definitely make it again!

Spinach lasagne with sauteed mushrooms, tomatoes, garlic, and fresh wilted spinach folded into a three-cheese filling. A vegetarian Italian lasagna with no jarred sauce needed.

Lasagna rolls with tomato-fennel sauce wrap mushroom-and-tofu filling inside lasagna noodles, then bake in a sweet fennel-spiked tomato sauce with mozzarella. A lighter, vegetarian take on baked pasta.

Seafood linguine with shrimp, scallops, and mussels in a tomato-chili-basil sauce, brightened with lemon zest and white wine. Italian coastal classic, feeds six.

Fresh tomato, bacon, and onion fettuccine tossed with crumbled bacon cooked in its own drippings, chopped tomato, and basil. Five ingredients, dinner for two.