Pasta recipes

Pasta with chicken in a creamy tomato sauce blended with four Italian cheeses: Bel Paese, ricotta, Romano, and Gorgonzola. A rich, indulgent pasta dinner with plum tomatoes, heavy cream, and butter.

Meatless chili pasta with kidney beans, corn, green pepper, and tomatoes over elbow macaroni, topped with melted cheddar. A microwave-friendly vegetarian one-dish dinner.

Mussels are cooked in a juicy yet tasty tomato-wine sauce along with sweet bell peppers, and served on a bed of pasta. A delicious yet wholesome meal.

Homemade tomato basil pasta made with just three ingredients: durum semolina flour, dried basil, and tomato juice. A simple, oil-free fresh pasta dough.

Penne pasta with chickpeas, canned tomatoes, and a double hit of basil tossed with parmesan. A pantry-friendly vegetarian pasta dinner ready in 30 minutes.

Big-batch Italian pasta sauce made with fresh canned tomatoes, tomato paste, oregano, sage, and grated Romano and Parmesan cheese cooked right into the sauce. Perfect for simmering with homemade meatballs.

Bay scallops with pasta shells in a fresh tomato cream sauce made with white wine, shallots, basil, and reduced heavy cream. An elegant 45-minute seafood pasta dinner.

Easy and quick, you can find enough nutrition for your body, good for lunch, dinner, fantastic side dish.

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.

Pasta with Szechwan peanut dressing tosses linguine in a creamy, spicy peanut butter sauce sharpened with rice vinegar, garlic, and chili, plus broccoli and cherry tomatoes. A vegan peanut-noodle bowl, warm or chilled.

Pasta arrabbiata with linguine tossed in a spicy tomato sauce made from canned tomatoes, garlic, red pepper flakes, and olive oil. A fiery Italian classic ready in 30 minutes.

A bright Italian-style vegetable sauce with three sweet bell peppers, zucchini, tomatoes, and garlic, simmered in stock and tossed with pasta. Vegetarian, low-fat, ready in about 30 minutes.

Linguine with creamy green tomato sauce: an end-of-season use for unripe garden tomatoes, pureed and simmered with cream and butter, topped with sun-dried tomato and cracked peppercorn.

Penne pasta salad with kalamata olives, dried currants, toasted pine nuts, and red onion in a curry-cumin parsley vinaigrette. A Mediterranean-meets-Indian make-ahead side.

A quick weeknight pasta with turkey sausage, briny black olives, garlic and tomatoes, with a kick of red pepper. Tossed with a splash of pasta water so the sauce clings to every strand.

Homemade green basil fettuccine tossed with fresh tomato-vermouth sauce and crumbled feta. A scratch-pasta Italian dinner with herb-infused noodles and a bright summer sauce.