Valentine’s Day or any special evening calls for a memorable meal. These 25 romantic pasta recipes are perfect for impressing your date—think creamy sauces, fresh ingredients, and cozy vibes. Whether you’re a beginner or a pro, you’ll find dishes that set the mood. Keep reading to discover your next favorite dinner!
Creamy Tuscan Garlic Shrimp Pasta
Busy weeknights demand quick, satisfying meals. This creamy pasta dish delivers restaurant-quality flavor in under 30 minutes. Perfect for seafood lovers craving something indulgent yet simple.
Ingredients
– 1 lb large shrimp, peeled and deveined (thaw if frozen)
– 8 oz fettuccine pasta (or linguine)
– 2 tbsp olive oil (or any neutral oil)
– 4 cloves garlic, minced (about 2 tbsp)
– 1 cup heavy cream
– 1/2 cup sun-dried tomatoes, chopped (packed in oil, drained)
– 2 cups fresh spinach
– 1/2 cup grated Parmesan cheese (plus extra for serving)
– 1 tsp Italian seasoning
– 1/2 tsp red pepper flakes (optional, for heat)
– Salt and black pepper to taste
Instructions
1. Bring a large pot of salted water to a boil over high heat.
2. Add fettuccine and cook according to package directions until al dente, about 10-12 minutes.
3. Drain pasta, reserving 1/2 cup of pasta water, and set aside.
4. Pat shrimp dry with paper towels to ensure a good sear.
5. Heat olive oil in a large skillet over medium-high heat until shimmering.
6. Add shrimp in a single layer and season with salt and black pepper.
7. Cook shrimp for 2 minutes per side until pink and opaque, then remove from skillet.
8. Reduce heat to medium and add minced garlic to the same skillet.
9. Sauté garlic for 30 seconds until fragrant, being careful not to burn it.
10. Pour in heavy cream and bring to a gentle simmer.
11. Stir in sun-dried tomatoes, Italian seasoning, and red pepper flakes if using.
12. Add spinach and cook for 2 minutes until wilted.
13. Return cooked shrimp to the skillet.
14. Sprinkle in Parmesan cheese and stir until melted and sauce is creamy.
15. Add cooked pasta to the skillet and toss to coat evenly.
16. If sauce is too thick, gradually add reserved pasta water until desired consistency is reached.
17. Taste and adjust seasoning with salt and pepper as needed.
18. Serve immediately.
This dish boasts a luxuriously creamy sauce with tender shrimp and vibrant spinach. The sun-dried tomatoes add a sweet, tangy contrast that balances the richness. Try garnishing with fresh basil or a squeeze of lemon for extra brightness.
Lobster and Asparagus Carbonara
Decadent yet approachable, this lobster and asparagus carbonara combines luxury ingredients with classic comfort. Fresh lobster meat and crisp asparagus elevate the traditional pasta dish. Perfect for special occasions or when you want to treat yourself.
Ingredients
– 8 oz spaghetti
– 1 lb fresh lobster meat, chopped (or pre-cooked)
– 1 bunch asparagus, trimmed and cut into 1-inch pieces
– 4 large eggs
– 1 cup grated Parmesan cheese, plus extra for serving
– 4 slices thick-cut bacon, diced (or pancetta)
– 3 cloves garlic, minced
– 1/4 cup heavy cream
– 2 tbsp olive oil
– 1/2 tsp black pepper
– 1/4 tsp salt
Instructions
1. Bring a large pot of salted water to a boil over high heat.
2. Add spaghetti and cook according to package directions until al dente, about 8-10 minutes.
3. While pasta cooks, heat olive oil in a large skillet over medium heat.
4. Add diced bacon and cook until crispy, about 5-7 minutes.
5. Remove bacon with a slotted spoon, leaving drippings in the skillet.
6. Add asparagus to the skillet and sauté until tender-crisp, about 4 minutes.
7. Stir in minced garlic and cook for 30 seconds until fragrant.
8. Add chopped lobster meat and cook for 2-3 minutes until heated through.
9. In a medium bowl, whisk together eggs, Parmesan cheese, heavy cream, salt, and pepper.
10. Drain cooked pasta, reserving 1/2 cup of pasta water.
11. Immediately add hot pasta to the skillet with lobster and asparagus.
12. Remove skillet from heat and quickly pour egg mixture over pasta, tossing constantly to coat.
13. Add reserved pasta water gradually until sauce reaches desired consistency.
14. Stir in crispy bacon and serve immediately.
The creamy sauce clings perfectly to each strand of pasta, while the lobster adds sweet richness and asparagus provides fresh crunch. Serve with extra Parmesan and a sprinkle of fresh parsley for color.
Spicy Cajun Chicken Alfredo
Hearty comfort meets bold spice in this creamy pasta dish. Perfect for weeknights when you crave something satisfying yet simple. Ready in under 30 minutes with minimal cleanup.
Ingredients
– 1 lb boneless, skinless chicken breasts, cut into 1-inch pieces (thaw if frozen)
– 2 tbsp Cajun seasoning, divided (adjust for heat preference)
– 2 tbsp olive oil (or any neutral oil)
– 3 cloves garlic, minced (fresh preferred for best flavor)
– 1 cup heavy cream (sub half-and-half for lighter option)
– 1/2 cup grated Parmesan cheese, plus extra for serving
– 8 oz fettuccine pasta (or any long pasta)
– Salt to taste (start with 1/2 tsp)
– Fresh parsley, chopped (for garnish, optional)
Instructions
1. Bring a large pot of salted water to a boil over high heat.
2. Add fettuccine and cook according to package directions until al dente, about 10-12 minutes.
3. While pasta cooks, season chicken pieces with 1 tbsp Cajun seasoning and a pinch of salt.
4. Heat olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
5. Add chicken to skillet in a single layer, cooking undisturbed for 4-5 minutes until browned on one side.
6. Flip chicken and cook for another 4-5 minutes until internal temperature reaches 165°F.
7. Remove chicken from skillet and set aside on a plate.
8. Reduce heat to medium and add minced garlic to the same skillet, sautéing for 30 seconds until fragrant.
9. Pour in heavy cream and remaining 1 tbsp Cajun seasoning, stirring to combine.
10. Simmer sauce for 3-4 minutes until slightly thickened, stirring occasionally.
11. Whisk in grated Parmesan cheese until smooth and fully incorporated.
12. Drain cooked pasta, reserving 1/4 cup pasta water.
13. Return pasta to pot and pour Alfredo sauce over it, tossing to coat evenly.
14. Add cooked chicken back to the pot, gently folding to combine.
15. If sauce is too thick, stir in reserved pasta water 1 tbsp at a time until desired consistency.
16. Garnish with fresh parsley and extra Parmesan if desired.
Creamy pasta clings to tender, spicy chicken with every forkful. The Cajun seasoning adds a warm kick that balances the rich Alfredo base. Serve immediately with garlic bread or a crisp salad for a complete meal.
Roasted Red Pepper and Sausage Rigatoni
Very few dishes deliver such bold flavor with minimal effort. This roasted red pepper and sausage rigatoni is a weeknight hero, combining smoky sweetness with savory depth in under 30 minutes.
Ingredients
– 1 lb rigatoni pasta
– 1 lb Italian sausage, casings removed (mild or hot, your choice)
– 2 cups jarred roasted red peppers, drained and chopped (or roast your own for deeper flavor)
– 1/2 cup heavy cream
– 1/4 cup grated Parmesan cheese, plus extra for serving
– 2 tbsp olive oil
– 3 cloves garlic, minced
– 1 tsp red pepper flakes (adjust for heat preference)
– Salt and black pepper to taste
Instructions
1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add rigatoni and cook according to package directions until al dente, about 10-12 minutes.
3. While pasta cooks, heat olive oil in a large skillet over medium-high heat.
4. Add Italian sausage, breaking it up with a spoon, and cook until browned, 5-7 minutes.
5. Tip: Render the sausage fat fully for maximum flavor—don’t drain it.
6. Add minced garlic and red pepper flakes, stirring for 30 seconds until fragrant.
7. Stir in chopped roasted red peppers and cook for 2 minutes to meld flavors.
8. Pour in heavy cream, bring to a simmer, and cook for 3 minutes until slightly thickened.
9. Tip: Simmer gently to prevent the cream from curdling.
10. Drain pasta, reserving 1/2 cup of pasta water.
11. Add cooked rigatoni to the skillet, tossing to coat in the sauce.
12. Stir in grated Parmesan until melted and creamy, adding pasta water as needed to loosen the sauce.
13. Tip: The starchy pasta water helps emulsify the sauce for a silky texture.
14. Season with salt and black pepper to taste.
15. Serve immediately, topped with extra Parmesan.
Smoky roasted peppers and rich sausage create a velvety, clingy sauce that coats every noodle. For a fresh twist, garnish with chopped basil or a squeeze of lemon to cut through the richness.
Lemon Ricotta Ravioli with Sage Butter
Just whip up this elegant pasta dish in under 30 minutes. Juicy lemon ricotta filling pairs perfectly with nutty sage butter sauce. Your family will beg for seconds.
Ingredients
– 1 package (9 oz) fresh cheese ravioli, or homemade pasta sheets
– 1 cup whole milk ricotta cheese, drained if watery
– 1 lemon, zested and juiced (about 2 tbsp juice)
– 1/4 cup grated Parmesan cheese, plus extra for serving
– 1/4 tsp black pepper, freshly ground preferred
– 1/4 tsp salt, adjust to taste
– 4 tbsp unsalted butter
– 10 fresh sage leaves, or 1 tsp dried sage
Instructions
1. Bring a large pot of salted water to a rolling boil over high heat.
2. In a medium bowl, combine ricotta, lemon zest, 1 tbsp lemon juice, Parmesan, salt, and pepper; mix until smooth.
3. If using homemade pasta, place 1 tbsp filling on each sheet, fold, and seal edges with water.
4. Gently add ravioli to boiling water; cook for 3-4 minutes until they float to the surface.
5. While ravioli cook, melt butter in a large skillet over medium heat until foamy, about 2 minutes.
6. Add sage leaves to skillet; cook for 1-2 minutes until crisp and butter turns golden brown.
7. Use a slotted spoon to transfer cooked ravioli directly to the skillet, reserving pasta water.
8. Toss ravioli in sage butter over low heat for 1 minute, adding 2-3 tbsp pasta water if too dry.
9. Remove from heat; stir in remaining 1 tbsp lemon juice.
10. Serve immediately topped with extra Parmesan and cracked black pepper.
Tender ravioli pockets burst with creamy, citrusy ricotta, balanced by the earthy sage and brown butter. Try garnishing with toasted pine nuts for extra crunch, or serve alongside a simple arugula salad to cut the richness.
Prosciutto and Fig Bucatini
You won’t believe how prosciutto’s saltiness pairs with sweet figs in this pasta. It comes together fast for a weeknight dinner that feels fancy. The bucatini holds the sauce perfectly.
Ingredients
– 8 oz bucatini pasta
– 4 oz thinly sliced prosciutto, torn into bite-sized pieces
– 1 cup dried figs, stems removed and chopped
– 2 tbsp olive oil, or any neutral oil
– 3 cloves garlic, minced
– 1/2 cup dry white wine
– 1/2 cup heavy cream
– 1/4 cup grated Parmesan cheese, plus more for serving
– 1/4 tsp red pepper flakes, optional for heat
– Salt and black pepper to taste
Instructions
1. Bring a large pot of salted water to a boil over high heat.
2. Add bucatini and cook according to package directions until al dente, about 9-10 minutes.
3. Reserve 1/2 cup of pasta water before draining.
4. Heat olive oil in a large skillet over medium heat.
5. Add prosciutto and cook until crispy, about 3-4 minutes, stirring occasionally.
6. Remove prosciutto with a slotted spoon and set aside, leaving drippings in the skillet.
7. Add garlic to the skillet and cook until fragrant, about 30 seconds.
8. Stir in chopped figs and cook for 1 minute to soften slightly.
9. Pour in white wine, scraping up any browned bits from the bottom of the skillet.
10. Simmer until wine is reduced by half, about 2-3 minutes.
11. Reduce heat to low and stir in heavy cream.
12. Add cooked pasta, crispy prosciutto, Parmesan, and red pepper flakes if using.
13. Toss to combine, adding reserved pasta water a tablespoon at a time until sauce coats the pasta.
14. Season with salt and black pepper to taste.
15. Serve immediately with extra Parmesan on top.
With its creamy sauce clinging to each strand, this dish balances salty, sweet, and savory notes. The figs add a chewy texture that contrasts with the crispy prosciutto. Try serving it with a simple arugula salad to cut through the richness.
Pappardelle with Wild Mushroom and Truffle Oil
Yield a rich, earthy pasta dish that feels luxurious yet comes together quickly. You’ll love the deep mushroom flavor enhanced by truffle oil. Perfect for a cozy dinner or impressing guests.
Ingredients
– 8 oz dried pappardelle pasta
– 2 tbsp olive oil (or any neutral oil)
– 1 lb mixed wild mushrooms, sliced (cremini, shiitake, or oyster)
– 3 cloves garlic, minced
– 1/4 cup dry white wine (optional, but adds depth)
– 1/2 cup heavy cream
– 1/4 cup grated Parmesan cheese, plus more for serving
– 2 tbsp truffle oil (adjust to taste)
– Salt and black pepper to taste
– Fresh parsley, chopped for garnish
Instructions
1. Bring a large pot of salted water to a boil over high heat.
2. Add the pappardelle pasta and cook according to package directions, about 8-10 minutes, until al dente.
3. While pasta cooks, heat olive oil in a large skillet over medium-high heat.
4. Add the sliced wild mushrooms and cook for 5-7 minutes, stirring occasionally, until browned and tender.
5. Add the minced garlic and cook for 1 minute until fragrant.
6. Pour in the white wine, if using, and simmer for 2 minutes to reduce slightly.
7. Stir in the heavy cream and bring to a gentle simmer for 2 minutes.
8. Drain the cooked pasta, reserving 1/4 cup of pasta water.
9. Add the drained pasta to the skillet with the mushroom sauce.
10. Toss to combine, adding reserved pasta water as needed to loosen the sauce.
11. Stir in the grated Parmesan cheese until melted and incorporated.
12. Drizzle with truffle oil and season with salt and black pepper to taste.
13. Garnish with chopped fresh parsley and additional Parmesan if desired.
Creamy and aromatic, this dish boasts a velvety texture from the pasta and sauce. The earthy mushrooms pair beautifully with the truffle oil’s pungent notes. Serve it immediately with crusty bread to soak up every last bit of sauce.
Spinach and Ricotta Stuffed Shells
Perfect for busy weeknights, these stuffed shells come together with minimal fuss. Packed with creamy ricotta and fresh spinach, they bake up bubbly and golden. Prepare them ahead for even easier dinners.
Ingredients
– 12 jumbo pasta shells (or more if some break)
– 1 (15 oz) container whole milk ricotta cheese (part-skim works too)
– 1 large egg, beaten
– 2 cups fresh spinach, chopped (frozen thawed and squeezed dry)
– 1 cup shredded mozzarella cheese, divided
– 1/4 cup grated Parmesan cheese
– 1 tsp dried basil
– 1/2 tsp garlic powder
– 1/4 tsp black pepper
– 1 (24 oz) jar marinara sauce
– Cooking spray or olive oil for greasing
Instructions
1. Preheat oven to 375°F.
2. Bring a large pot of salted water to a rolling boil.
3. Add pasta shells and cook for 9 minutes until al dente.
4. Drain shells and rinse with cold water to stop cooking.
5. In a medium bowl, combine ricotta, egg, spinach, 1/2 cup mozzarella, Parmesan, basil, garlic powder, and pepper.
6. Tip: Mix filling gently to keep ricotta light and avoid overworking.
7. Spread 1 cup marinara sauce in the bottom of a 9×13 inch baking dish.
8. Stuff each shell with about 2 tbsp of filling using a spoon.
9. Arrange stuffed shells seam-side up in the baking dish.
10. Pour remaining sauce over the shells, covering completely.
11. Sprinkle with remaining 1/2 cup mozzarella cheese.
12. Tip: For extra browning, spray cheese lightly with cooking spray.
13. Cover dish with foil and bake for 25 minutes.
14. Remove foil and bake for 10 more minutes until cheese is golden and sauce bubbles.
15. Tip: Let rest for 5 minutes before serving to set filling.
A creamy, cheesy interior contrasts with the tender pasta and tangy tomato sauce. Serve with garlic bread for dipping, or add a side salad to balance the richness. Leftovers reheat beautifully for next-day lunches.
Linguine with White Wine Clam Sauce
Whip up this elegant yet simple pasta dish in under 30 minutes. Fresh clams and white wine create a briny, aromatic sauce that clings perfectly to linguine. It’s restaurant-quality without the fuss.
Ingredients
– 1 lb linguine
– 2 lbs littleneck clams, scrubbed (discard any open ones that don’t close when tapped)
– 1 cup dry white wine, like Sauvignon Blanc (avoid sweet varieties)
– 4 cloves garlic, minced
– 1/4 cup extra-virgin olive oil
– 1/4 tsp red pepper flakes (optional, for heat)
– 1/4 cup fresh parsley, chopped
– Salt, to season pasta water
Instructions
1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add linguine and cook for 9-11 minutes until al dente, stirring occasionally to prevent sticking.
3. While pasta cooks, heat olive oil in a large skillet over medium heat.
4. Add minced garlic and red pepper flakes, sauté for 1 minute until fragrant but not browned.
5. Pour in white wine and bring to a simmer, scraping any browned bits from the skillet.
6. Add clams to the skillet, cover, and steam for 6-8 minutes until shells open.
7. Discard any clams that remain closed after cooking.
8. Drain cooked linguine, reserving 1/2 cup of pasta water.
9. Add linguine to the skillet with clam sauce, tossing to coat evenly.
10. If sauce is too thick, stir in reserved pasta water 2 tbsp at a time.
11. Remove from heat and fold in chopped parsley.
Just cooked, the linguine is tender yet firm, soaking up the briny, wine-infused broth. Serve immediately with crusty bread to mop up every last drop of sauce, or top with a sprinkle of lemon zest for brightness.
Sun-Dried Tomato and Basil Penne
Fragrant sun-dried tomatoes and fresh basil transform simple penne into a vibrant pasta dish. This recipe comes together quickly for a satisfying weeknight meal. Keep it simple with quality ingredients for maximum flavor.
Ingredients
– 1 lb penne pasta
– 1/2 cup sun-dried tomatoes in oil, drained and chopped (reserve 2 tbsp oil)
– 1/4 cup fresh basil leaves, chopped
– 3 cloves garlic, minced
– 1/2 cup heavy cream
– 1/4 cup grated Parmesan cheese, plus extra for serving
– Salt and black pepper to taste
– 2 tbsp reserved sun-dried tomato oil (or olive oil)
Instructions
1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add penne pasta and cook for 9-11 minutes until al dente, stirring occasionally to prevent sticking.
3. While pasta cooks, heat 2 tbsp reserved sun-dried tomato oil in a large skillet over medium heat.
4. Add minced garlic and sauté for 1 minute until fragrant but not browned.
5. Stir in chopped sun-dried tomatoes and cook for 2 minutes to intensify their flavor.
6. Pour in 1/2 cup heavy cream and bring to a gentle simmer, stirring constantly.
7. Reduce heat to low and stir in 1/4 cup grated Parmesan until melted and sauce thickens slightly.
8. Drain cooked pasta, reserving 1/4 cup pasta water.
9. Add drained pasta to the skillet with the sauce.
10. Toss pasta with sauce, adding reserved pasta water 1 tbsp at a time if sauce is too thick.
11. Remove from heat and stir in chopped fresh basil.
12. Season with salt and black pepper to taste, tossing to combine evenly.
Velvety cream coats each penne tube while sun-dried tomatoes provide chewy texture and intense umami flavor. The fresh basil adds a bright, herbal finish that cuts through the richness. Serve immediately with extra Parmesan and crusty bread for soaking up every bit of sauce.
Gorgonzola and Walnut Fettuccine
Creamy, bold, and ready in minutes—this pasta delivers restaurant-quality flavor with minimal effort. Gorgonzola melts into a silky sauce, while toasted walnuts add crunch. Perfect for a quick weeknight dinner or impressing guests.
Ingredients
– 8 oz fettuccine pasta
– 1 cup heavy cream
– 4 oz Gorgonzola cheese, crumbled (use more for extra tang)
– 1/2 cup walnuts, chopped (toast for deeper flavor)
– 2 tbsp unsalted butter
– 2 cloves garlic, minced
– Salt, to season pasta water
– Fresh parsley, chopped (optional garnish)
Instructions
1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add fettuccine and cook for 8–10 minutes until al dente, stirring occasionally to prevent sticking.
3. While pasta cooks, toast walnuts in a dry skillet over medium heat for 3–4 minutes until fragrant, then set aside.
4. In the same skillet, melt butter over medium heat and sauté garlic for 1 minute until golden but not browned.
5. Pour in heavy cream and bring to a gentle simmer, stirring constantly.
6. Reduce heat to low and whisk in Gorgonzola until fully melted and smooth, about 2–3 minutes.
7. Drain pasta, reserving 1/4 cup of starchy water.
8. Add pasta to the sauce, tossing to coat evenly, and use reserved water to adjust consistency if needed.
9. Stir in toasted walnuts and season with salt if desired.
10. Plate immediately and garnish with parsley if using.
Perfectly creamy with a punch of blue cheese and nutty crunch. Serve with a crisp green salad or crusty bread to soak up every bit of sauce.
Crab and Avocado Pasta Salad
Whip up this refreshing crab and avocado pasta salad in under 30 minutes. Perfect for summer picnics or quick weeknight dinners. The creamy avocado and tender crab pair beautifully with al dente pasta.
Ingredients
– 8 oz fusilli pasta (or any short pasta shape)
– 1 lb lump crab meat, drained
– 2 ripe avocados, diced
– 1/2 cup mayonnaise
– 2 tbsp lemon juice (freshly squeezed for best flavor)
– 1/4 cup chopped fresh dill (or parsley if preferred)
– 1/2 tsp salt (adjust to taste)
– 1/4 tsp black pepper
Instructions
1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add 8 oz fusilli pasta and cook for 9-11 minutes until al dente, stirring occasionally to prevent sticking.
3. Drain pasta in a colander and rinse under cold water for 1 minute to stop cooking.
4. In a large mixing bowl, combine 1/2 cup mayonnaise, 2 tbsp lemon juice, 1/2 tsp salt, and 1/4 tsp black pepper.
5. Gently fold in 1 lb lump crab meat being careful not to break up large chunks.
6. Add cooled pasta to the bowl and toss until evenly coated with dressing.
7. Fold in 2 diced avocados and 1/4 cup chopped dill just before serving to maintain texture.
8. Chill in refrigerator for at least 15 minutes to allow flavors to meld.
Great texture contrast comes from the creamy avocado and firm pasta. The lemon brightens the rich crab flavor. Serve on lettuce cups or with crispy crackers for added crunch.
Zucchini Noodle Pesto Primavera
Only zucchini noodles can transform pesto primavera into a light yet satisfying meal. This version bursts with fresh vegetables and comes together quickly for busy weeknights.
Ingredients
– 4 medium zucchinis, spiralized into noodles (about 4 cups)
– 2 tbsp olive oil, or avocado oil
– 1 cup cherry tomatoes, halved
– 1 bell pepper, thinly sliced (any color)
– 1/2 cup prepared basil pesto
– 1/4 cup grated Parmesan cheese, plus extra for serving
– Salt and black pepper, to taste
Instructions
1. Heat olive oil in a large skillet over medium-high heat until shimmering.
2. Add bell pepper and sauté for 3 minutes, stirring occasionally, until slightly softened.
3. Add cherry tomatoes and cook for 2 more minutes until they begin to release their juices.
4. Tip: Don’t overcrowd the pan to ensure vegetables caramelize instead of steam.
5. Push vegetables to one side of the skillet.
6. Add zucchini noodles to the empty space and toss gently for 1 minute just to warm through.
7. Combine all ingredients in the skillet.
8. Stir in pesto until evenly distributed, about 30 seconds.
9. Tip: Warm pesto briefly to enhance its aroma but avoid cooking it too long.
10. Remove from heat and sprinkle with Parmesan cheese.
11. Season with salt and black pepper to taste.
12. Tip: Taste before adding salt since pesto and cheese already contain salt.
13. Serve immediately while warm.
Zesty and fresh, this dish offers a crisp texture from the raw zucchini noodles paired with the creamy pesto coating. Try topping with extra Parmesan or a squeeze of lemon for added brightness. It’s perfect as a standalone light dinner or alongside grilled chicken.
Beef Ragu over Creamy Polenta Pasta
Venture into comfort food perfection with this hearty beef ragu over creamy polenta pasta. Slow-simmered beef melds with rich tomato sauce, creating a dish that satisfies deeply. It’s ideal for chilly evenings or when you crave something substantial yet elegant.
Ingredients
– 1 lb beef chuck, cut into 1-inch cubes (trim excess fat for tenderness)
– 2 tbsp olive oil (or any neutral oil)
– 1 onion, finely diced
– 2 carrots, finely diced
– 2 celery stalks, finely diced
– 3 garlic cloves, minced
– 1 cup dry red wine (such as Cabernet Sauvignon)
– 1 (28 oz) can crushed tomatoes
– 2 cups beef broth
– 1 tsp dried oregano
– 1 tsp salt (adjust based on broth saltiness)
– 1/2 tsp black pepper
– 1 cup polenta
– 4 cups water
– 1/2 cup grated Parmesan cheese
– 2 tbsp butter
Instructions
1. Heat olive oil in a large Dutch oven over medium-high heat until shimmering, about 2 minutes.
2. Add beef cubes in a single layer, searing for 4-5 minutes per side until browned; work in batches to avoid overcrowding.
3. Remove beef and set aside; add onion, carrots, and celery to the pot, sautéing for 5-7 minutes until softened.
4. Stir in garlic and cook for 1 minute until fragrant.
5. Pour in red wine, scraping the bottom to deglaze and release browned bits for deeper flavor.
6. Add crushed tomatoes, beef broth, oregano, salt, and pepper; bring to a simmer.
7. Return beef to the pot, reduce heat to low, cover, and simmer for 2 hours until beef is fork-tender.
8. In a separate saucepan, bring water to a boil over high heat.
9. Whisk in polenta gradually to prevent clumps, then reduce heat to low.
10. Cook polenta, stirring frequently, for 20-25 minutes until thick and creamy.
11. Stir in Parmesan cheese and butter until fully incorporated.
12. Serve beef ragu over a bed of polenta, garnishing with extra Parmesan if desired.
Decadently rich and velvety, the ragu’s tender beef shreds easily against the creamy polenta. For a twist, top with fresh herbs like parsley or serve alongside crusty bread to soak up the sauce.
Seared Scallop and Lemon Chive Spaghetti
Elegant yet approachable, this pasta dish combines tender scallops with bright citrus notes. Perfect for a quick weeknight dinner that feels special. Ready in under 30 minutes.
Ingredients
– 12 large sea scallops, patted dry (thawed if frozen)
– 8 oz spaghetti
– 3 tbsp olive oil, divided (or any neutral oil)
– 4 cloves garlic, minced
– 1 lemon, zested and juiced (about 3 tbsp juice)
– 1/4 cup fresh chives, chopped
– Salt and black pepper, to taste
– 2 tbsp unsalted butter
Instructions
1. Bring a large pot of salted water to a boil over high heat.
2. Add spaghetti and cook according to package directions until al dente, about 9-11 minutes.
3. While pasta cooks, season scallops generously with salt and pepper on both sides.
4. Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
5. Place scallops in skillet without crowding, searing for 2-3 minutes per side until golden brown and firm to touch.
6. Remove scallops from skillet and set aside on a plate.
7. Reduce heat to medium and add remaining 1 tbsp olive oil to the same skillet.
8. Add minced garlic and cook for 30 seconds until fragrant, stirring constantly to prevent burning.
9. Drain cooked pasta, reserving 1/2 cup pasta water.
10. Add pasta to skillet with garlic, tossing to combine.
11. Pour in lemon juice and 1/4 cup reserved pasta water, stirring to create a light sauce.
12. Add butter and stir until melted and emulsified, about 1 minute.
13. Fold in chopped chives and lemon zest, tossing to distribute evenly.
14. Return scallops to skillet, gently nestling them into the pasta.
15. Season with additional salt and pepper if needed.
16. Divide among plates and serve immediately.
Buttery pasta clings to perfectly seared scallops, creating a luxurious texture. The lemon and chives cut through the richness for a balanced bite. Try serving with a crisp white wine and crusty bread to soak up every last drop of sauce.
Pasta alla Vodka with Spicy Sausage
Get ready for a bold twist on a classic. This pasta alla vodka packs serious flavor with spicy sausage and a creamy tomato sauce. Perfect for weeknights when you want something impressive but easy.
Ingredients
- 1 lb spicy Italian sausage, casings removed (or mild for less heat)
- 1 tbsp olive oil (or any neutral oil)
- 3 cloves garlic, minced
- 1/2 cup vodka
- 1 (28 oz) can crushed tomatoes
- 1/2 cup heavy cream
- 1/2 tsp red pepper flakes (optional for extra spice)
- 1 lb penne pasta
- Salt, to taste
- Fresh basil for garnish
Instructions
- Heat olive oil in a large skillet over medium-high heat.
- Add sausage and cook for 5-7 minutes, breaking it into small pieces with a spoon until browned.
- Add minced garlic and cook for 1 minute until fragrant.
- Pour in vodka and simmer for 2 minutes to cook off the alcohol.
- Stir in crushed tomatoes and red pepper flakes if using.
- Reduce heat to low and let the sauce simmer for 10 minutes, stirring occasionally.
- Meanwhile, bring a large pot of salted water to a boil and cook penne according to package directions until al dente.
- Drain pasta, reserving 1/2 cup of pasta water.
- Add heavy cream to the sauce and stir until combined.
- Season sauce with salt to taste.
- Add cooked pasta to the skillet and toss to coat, adding pasta water as needed to reach desired consistency.
- Garnish with fresh basil before serving.
Keep it simple with a sprinkle of Parmesan or go bold with extra red pepper flakes. The creamy sauce clings perfectly to every noodle, while the spicy sausage adds a satisfying kick. This dish is great for leftovers—just reheat gently to maintain the sauce’s texture.
Pumpkin Alfredo with Sage and Pecans
Hearty pumpkin alfredo delivers cozy comfort with minimal effort. This creamy pasta dish comes together quickly for busy weeknights. Savory sage and crunchy pecans elevate it beyond ordinary pasta.
Ingredients
– 1 lb fettuccine pasta
– 2 tbsp olive oil (or any neutral oil)
– 1/4 cup chopped pecans
– 8 fresh sage leaves
– 3 cloves garlic, minced
– 1 cup pumpkin puree (canned works fine)
– 1 cup heavy cream
– 1/2 cup grated Parmesan cheese
– 1/4 tsp nutmeg (freshly grated preferred)
– Salt and black pepper to taste
Instructions
1. Bring a large pot of salted water to a rolling boil.
2. Add fettuccine and cook according to package directions until al dente, about 8-10 minutes.
3. Drain pasta, reserving 1/2 cup pasta water for later use.
4. Heat olive oil in a large skillet over medium heat until shimmering.
5. Add pecans and toast for 2-3 minutes until fragrant, stirring constantly to prevent burning.
6. Remove pecans with a slotted spoon and set aside.
7. Add sage leaves to the same skillet and fry for 30-45 seconds until crisp.
8. Remove sage leaves and set aside with pecans.
9. Add minced garlic to the skillet and sauté for 1 minute until fragrant.
10. Stir in pumpkin puree and cook for 2 minutes to deepen flavor.
11. Pour in heavy cream and bring to a gentle simmer.
12. Reduce heat to low and whisk in Parmesan cheese until smooth.
13. Season with nutmeg, salt, and black pepper.
14. Add cooked pasta to the sauce and toss to coat thoroughly.
15. If sauce is too thick, gradually add reserved pasta water until desired consistency is reached.
16. Crumble fried sage over the pasta and sprinkle with toasted pecans.
Creamy pumpkin sauce clings perfectly to every strand of pasta. The crispy sage adds earthy depth while pecans provide satisfying crunch. Serve immediately with extra Parmesan for those who want more richness.
Duck Ragu with Pappardelle
Hearty duck ragu simmers low and slow for deep flavor. Pappardelle’s broad noodles catch every bit of sauce. This dish feels fancy but comes together with patience.
Ingredients
– 2 lbs duck legs, skin scored (for crisp rendering)
– 1 tbsp olive oil (or any neutral oil)
– 1 large onion, finely diced
– 2 carrots, finely diced
– 2 celery stalks, finely diced
– 4 garlic cloves, minced
– 1 cup dry red wine (like Chianti)
– 28 oz canned crushed tomatoes
– 2 cups chicken stock (low sodium preferred)
– 1 tbsp tomato paste
– 2 sprigs fresh rosemary
– 1 lb pappardelle pasta
– Salt and black pepper (to season throughout)
Instructions
1. Preheat oven to 325°F.
2. Season duck legs generously with salt and pepper on all sides.
3. Heat olive oil in a large Dutch oven over medium-high heat.
4. Place duck legs skin-side down and cook for 6-8 minutes until skin is golden and crisp.
5. Flip duck legs and cook for 3 minutes more, then remove and set aside.
6. Tip: Pour off all but 2 tbsp of duck fat to avoid greasiness.
7. Add onion, carrots, and celery to the pot and cook for 8 minutes until softened.
8. Stir in garlic and cook for 1 minute until fragrant.
9. Add tomato paste and cook for 1 minute, stirring constantly.
10. Pour in red wine, scraping up any browned bits from the bottom of the pot.
11. Simmer wine for 4-5 minutes until reduced by half.
12. Tip: Reducing wine removes acidity for a smoother sauce.
13. Add crushed tomatoes, chicken stock, and rosemary sprigs, stirring to combine.
14. Return duck legs to the pot, submerging them in the liquid.
15. Cover and transfer to the oven; braise for 2.5 hours until duck is fall-off-the-bone tender.
16. Remove duck legs from the pot and shred meat, discarding bones and skin.
17. Return shredded duck to the sauce and simmer uncovered for 15 minutes to thicken.
18. Meanwhile, cook pappardelle in salted boiling water for 8-10 minutes until al dente.
19. Tip: Reserve 1/2 cup pasta water to adjust sauce consistency if needed.
20. Drain pasta and toss directly with the ragu in the pot.
21. Season with salt and pepper to taste.
Duck ragu clings to pappardelle’s ridges, offering rich, meaty bites. The slow-cooked sauce balances tomato brightness with deep umami. Serve with extra black pepper and a sprinkle of Parmesan for a cozy, restaurant-worthy meal.
Conclusion
These 25 romantic pasta recipes offer delicious inspiration for your next date night at home. We hope you’ll try one, share your favorite in the comments, and pin this article on Pinterest to save for future cozy evenings!
I’m Louise Cutler, a food lover who enjoys creating simple, flavorful recipes that anyone can make and share at home.
