You’re about to discover 29 irresistible pasta side dishes that will elevate any meal from ordinary to extraordinary. Whether you’re planning a cozy family dinner or hosting a special gathering, these recipes offer the perfect balance of comfort and creativity. Get ready to find your new favorite accompaniments that pair beautifully with everything from grilled meats to simple salads!
Creamy Garlic Parmesan Orzo
Hang onto your aprons, folks, because this creamy garlic parmesan orzo is about to become your weeknight superhero—saving you from bland dinners with minimal effort and maximum flavor! It’s the cozy, carb-loaded hug you didn’t know you needed.
Ingredients
– 1 cup orzo pasta
– 2 tbsp olive oil (or any neutral oil)
– 3 cloves garlic, minced (fresh is best for punch!)
– 2 cups chicken broth (vegetable broth works too)
– 1/2 cup heavy cream
– 1/2 cup grated parmesan cheese (the real stuff, not the shaky can)
– Salt and black pepper to taste (start with 1/4 tsp salt)
– Fresh parsley for garnish (optional, but pretty)
Instructions
1. Heat 2 tbsp olive oil in a large skillet over medium heat until shimmering, about 2 minutes.
2. Add 3 cloves minced garlic and sauté for 1 minute until fragrant, stirring constantly to avoid burning.
3. Pour in 1 cup orzo pasta and toast for 2 minutes, stirring to coat in the oil, which enhances its nutty flavor.
4. Add 2 cups chicken broth and bring to a boil, then reduce heat to low and cover the skillet.
5. Simmer for 10 minutes, stirring occasionally, until the orzo has absorbed most of the liquid and is tender.
6. Stir in 1/2 cup heavy cream and 1/2 cup grated parmesan cheese until fully melted and creamy.
7. Season with salt and black pepper to taste, starting with 1/4 tsp salt and adjusting as needed.
8. Garnish with fresh parsley if desired and serve immediately.
Creamy and velvety with a garlicky punch, this orzo is pure comfort in a bowl—try topping it with grilled chicken or roasted veggies for a hearty twist that’ll have everyone begging for seconds!
Lemon Herb Fusilli Salad
Fusilli, you saucy spiral, you’ve finally met your match in this zesty, herb-packed salad that’s about to become your new go-to for picnics, potlucks, or just pretending you’re a fancy chef on a Tuesday night. It’s fresh, it’s vibrant, and it might just make your taste buds do a happy dance.
Ingredients
– 12 oz fusilli pasta
– 1/4 cup olive oil (or any neutral oil)
– 3 tbsp lemon juice, freshly squeezed
– 2 cloves garlic, minced
– 1 tsp dried oregano
– 1/2 tsp salt (adjust to taste)
– 1/4 tsp black pepper
– 1/4 cup fresh parsley, chopped
– 1/4 cup fresh basil, chopped
– 1 cup cherry tomatoes, halved
– 1/2 cup feta cheese, crumbled
Instructions
1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add the fusilli pasta to the boiling water and cook for 9-11 minutes, stirring occasionally, until al dente (tender but firm to the bite).
3. Drain the pasta in a colander and rinse briefly with cold water to stop the cooking process; this helps prevent mushiness.
4. In a large mixing bowl, whisk together the olive oil, lemon juice, minced garlic, dried oregano, salt, and black pepper until well combined.
5. Add the drained fusilli to the bowl with the dressing and toss thoroughly to coat every spiral.
6. Gently fold in the chopped parsley, basil, halved cherry tomatoes, and crumbled feta cheese until evenly distributed.
7. Let the salad sit at room temperature for 10 minutes to allow the flavors to meld together.
8. Taste and adjust seasoning with more salt or lemon juice if desired.
Now, this salad boasts a delightful contrast of tender pasta, juicy tomatoes, and creamy feta, all brightened up by that tangy lemon herb dressing. Serve it chilled for a refreshing side, or bulk it up with grilled chicken for a main dish that screams summer vibes year-round.
Spicy Roasted Red Pepper Penne
My goodness, who knew a simple pasta dish could pack such a fiery punch of flavor? This Spicy Roasted Red Pepper Penne is about to become your new weeknight hero—quick, vibrant, and just spicy enough to make your taste buds do a happy dance.
Ingredients
– 1 lb penne pasta
– 2 large red bell peppers, roasted and peeled (or 1 cup jarred roasted red peppers, drained)
– 3 tbsp olive oil (or any neutral oil)
– 4 cloves garlic, minced
– 1 tsp red pepper flakes (adjust to desired spice level)
– 1/2 cup heavy cream
– 1/2 cup grated Parmesan cheese, plus extra for serving
– Salt to taste (start with 1/2 tsp)
– Fresh basil leaves for garnish (optional)
Instructions
1. Preheat your oven to 425°F if using fresh bell peppers.
2. Place whole red bell peppers on a baking sheet and roast for 25-30 minutes, turning halfway, until skins are charred and blistered.
3. Transfer roasted peppers to a bowl, cover with plastic wrap, and let steam for 10 minutes to loosen skins.
4. Peel off the skins, remove stems and seeds, and roughly chop the peppers.
5. Bring a large pot of salted water to a rolling boil over high heat.
6. Add penne pasta and cook according to package directions for al dente, about 10-12 minutes.
7. While pasta cooks, heat olive oil in a large skillet over medium heat.
8. Add minced garlic and red pepper flakes, sautéing for 1 minute until fragrant but not browned.
9. Add chopped roasted red peppers to the skillet and cook for 2 minutes, stirring occasionally.
10. Transfer the pepper mixture to a blender and blend until smooth, about 1 minute.
11. Return the blended sauce to the skillet over low heat.
12. Stir in heavy cream and simmer for 3 minutes until slightly thickened.
13. Drain the cooked pasta, reserving 1/2 cup of pasta water.
14. Add the drained pasta to the skillet with the sauce.
15. Toss to coat evenly, adding reserved pasta water a tablespoon at a time if needed to loosen the sauce.
16. Stir in grated Parmesan cheese until melted and combined.
17. Season with salt to taste, starting with 1/2 teaspoon.
18. Garnish with fresh basil leaves and extra Parmesan if desired.
Every bite of this penne delivers a creamy, smoky sweetness from the roasted peppers, balanced by a gentle heat that lingers just long enough. The al dente pasta holds onto the velvety sauce beautifully, making it perfect for a cozy dinner—try topping it with grilled chicken or shrimp for an extra protein boost!
Basil Pesto Tortellini with Pine Nuts
Whip up this basil pesto tortellini with pine nuts when you want to impress without the stress—it’s basically a hug in a bowl that thinks it’s fancy but is secretly easy-breezy.
Ingredients
- 1 (20 oz) package cheese tortellini (fresh or frozen both work!)
- 1 cup fresh basil leaves, packed (the star of the show!)
- 1/2 cup pine nuts (toast ’em for extra oomph)
- 1/2 cup extra virgin olive oil (or any good-quality oil)
- 1/2 cup grated Parmesan cheese (the real deal, please)
- 3 cloves garlic, minced (adjust if you’re garlic-shy)
- 1/2 tsp salt (start here, add more later)
- 1/4 tsp black pepper (freshly ground is best)
Instructions
- Bring a large pot of salted water to a rolling boil over high heat.
- Add the tortellini and cook according to package directions, usually 7-10 minutes, until they float and are tender but still firm (al dente is key here—don’t overcook!).
- While the tortellini cooks, toast the pine nuts in a dry skillet over medium heat for 3-5 minutes, shaking often, until golden and fragrant (watch closely—they burn fast!).
- In a food processor, combine basil, toasted pine nuts, garlic, Parmesan, salt, and pepper; pulse until roughly chopped.
- With the processor running, slowly drizzle in the olive oil until the pesto is smooth and emulsified (this prevents separation and gives a creamy texture).
- Drain the cooked tortellini, reserving 1/4 cup of pasta water.
- Return the tortellini to the pot, add the pesto, and toss to coat, adding pasta water a tablespoon at a time if needed to loosen the sauce.
- Serve immediately for the best flavor and texture.
Keep it simple or jazz it up with a sprinkle of extra Parmesan and pine nuts on top—each bite is a burst of herby, nutty goodness with a satisfyingly tender chew that’ll have you sneaking seconds.
Olive Oil and Fresh Herbs Spaghetti
Ready to elevate your pasta game without breaking a sweat? This olive oil and fresh herbs spaghetti is the ultimate weeknight hero—simple enough for tired brains but fancy enough to impress your taste buds (and maybe even your mother-in-law).
Ingredients
– 1 lb spaghetti
– 1/2 cup extra virgin olive oil (the good stuff makes a difference!)
– 4 cloves garlic, minced
– 1/4 cup fresh basil, chopped (or sub parsley if you’re out)
– 2 tbsp fresh oregano, chopped
– 1 tsp red pepper flakes (adjust for spice lovers or wimps)
– Salt to taste (start with 1 tsp, add more later)
– 1/4 cup pasta water (reserved from boiling)
Instructions
1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add spaghetti and cook for 8-10 minutes, stirring occasionally to prevent sticking, until al dente (check by tasting a strand—it should have a slight bite).
3. While pasta cooks, heat olive oil in a large skillet over medium-low heat.
4. Add minced garlic and sauté for 1-2 minutes until fragrant but not browned (burnt garlic is a sad affair).
5. Stir in red pepper flakes and cook for 30 seconds to infuse the oil.
6. Reserve 1/4 cup of pasta water, then drain spaghetti thoroughly.
7. Add drained spaghetti to the skillet with the oil mixture.
8. Toss pasta to coat evenly in the oil, using tongs for best results.
9. Pour in reserved pasta water and toss again—the starch helps create a silky sauce.
10. Remove skillet from heat and stir in fresh basil and oregano.
11. Season with salt, tossing to combine everything beautifully.
Light, vibrant, and bursting with herbal freshness, this dish boasts a glossy texture from the emulsified oil and pasta water. Serve it immediately with a extra drizzle of olive oil and a sprinkle of herbs for a restaurant-worthy touch—perfect with a side of crusty bread to sop up every last drop.
Sun-Dried Tomato and Feta Rotini
Let’s be real—sometimes you need a pasta dish that’s as vibrant as your personality but doesn’t require a culinary degree. Sun-dried tomato and feta rotini is here to save your weeknight dinner with its tangy, cheesy, and utterly irresistible charm.
Ingredients
– 12 oz rotini pasta
– 2 tbsp olive oil (or any neutral oil)
– 1 cup sun-dried tomatoes in oil, drained and chopped
– 4 oz feta cheese, crumbled
– 3 cloves garlic, minced
– 1/4 cup fresh basil, chopped (or 1 tsp dried)
– Salt and black pepper to taste (adjust as needed)
– 1/4 tsp red pepper flakes (optional, for a kick)
Instructions
1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add the rotini pasta and cook for 8-10 minutes, stirring occasionally, until al dente (taste a piece to ensure it’s tender but firm).
3. While the pasta cooks, heat olive oil in a large skillet over medium heat.
4. Add minced garlic and sauté for 1-2 minutes until fragrant and lightly golden, being careful not to burn it.
5. Stir in the chopped sun-dried tomatoes and cook for another 2 minutes to soften and release their oils.
6. Drain the cooked pasta, reserving 1/4 cup of pasta water for later use.
7. Add the drained pasta to the skillet with the tomato mixture.
8. Pour in the reserved pasta water and toss everything together to create a light sauce.
9. Remove the skillet from heat and stir in the crumbled feta cheese until it begins to melt slightly.
10. Fold in the chopped basil, and season with salt, black pepper, and red pepper flakes if using, mixing well to combine.
Utterly delightful, this dish boasts a perfect balance of chewy pasta, creamy feta, and the intense sweetness of sun-dried tomatoes. Serve it warm with a side of garlic bread or chill it for a refreshing pasta salad—it’s versatile enough to steal the show at any meal.
Cheesy Spinach and Ricotta Shells
Tantalizingly cheesy and surprisingly simple, these spinach and ricotta stuffed shells are the ultimate comfort food that’ll make you feel like a gourmet chef without the stress. They’re perfect for impressing dinner guests or treating yourself to a cozy night in—because let’s be honest, you deserve it!
Ingredients
– 12 jumbo pasta shells (or more if you’re extra hungry)
– 2 cups whole milk ricotta cheese (full-fat for maximum creaminess)
– 1 cup frozen chopped spinach, thawed and squeezed dry (no one likes soggy shells!)
– 1 cup shredded mozzarella cheese, divided (save half for topping)
– 1/2 cup grated Parmesan cheese
– 1 large egg, lightly beaten (this binds the filling together)
– 2 cloves garlic, minced (fresh is best for that punchy flavor)
– 1 tsp dried oregano (or 1 tbsp fresh if you’re fancy)
– 1/2 tsp salt (adjust to your preference)
– 1/4 tsp black pepper
– 2 cups marinara sauce (homemade or store-bought, no judgment here)
– 1 tbsp olive oil (for greasing the baking dish)
Instructions
1. Preheat your oven to 375°F (190°C) to ensure it’s ready when you are.
2. Bring a large pot of salted water to a rolling boil over high heat.
3. Add the jumbo pasta shells and cook for 9 minutes until al dente, stirring occasionally to prevent sticking.
4. Drain the shells carefully and rinse with cool water to stop the cooking process; set aside.
5. In a medium bowl, combine the ricotta cheese, squeezed-dry spinach, 1/2 cup mozzarella, Parmesan, beaten egg, minced garlic, oregano, salt, and pepper; mix until well blended.
6. Lightly grease a 9×13 inch baking dish with olive oil to prevent sticking.
7. Spread 1 cup of marinara sauce evenly over the bottom of the dish.
8. Using a spoon, fill each cooked pasta shell with the ricotta-spinach mixture, packing it gently but firmly.
9. Place the filled shells seam-side up in the baking dish in a single layer.
10. Top the shells with the remaining 1 cup of marinara sauce, spreading it evenly.
11. Sprinkle the reserved 1/2 cup of mozzarella cheese over the top for a golden, bubbly finish.
12. Cover the dish with aluminum foil and bake at 375°F for 20 minutes to heat through.
13. Remove the foil and bake for an additional 10 minutes until the cheese is melted and lightly browned.
14. Let the dish rest for 5 minutes before serving to allow the flavors to meld and avoid burns.
Lusciously creamy and packed with flavor, each bite offers a perfect balance of tangy marinara and rich cheese. Serve these shells with a crisp salad or garlic bread for a meal that feels indulgent yet wholesome—leftovers (if there are any!) reheat beautifully for lunch the next day.
Lemon Butter Asparagus Farfalle
Mmm, who knew that spring’s favorite spear could team up with pasta to create such a zesty, buttery masterpiece? This Lemon Butter Asparagus Farfalle is about to become your go-to weeknight wonder—quick, vibrant, and packed with flavor that’ll make your taste buds do a happy dance. Trust me, it’s the kind of dish that turns a mundane meal into a mini celebration!
Ingredients
– 8 oz farfalle pasta (or any short pasta shape)
– 1 lb fresh asparagus, trimmed and cut into 1-inch pieces (look for bright green, firm stalks)
– 4 tbsp unsalted butter (salted works, but adjust salt later)
– 2 cloves garlic, minced (or 1 tsp pre-minced for convenience)
– 1/4 cup fresh lemon juice (about 2 lemons, zest optional for extra zing)
– 1/4 tsp red pepper flakes (adjust for more or less heat)
– Salt and black pepper to taste (start with 1/2 tsp salt)
– 2 tbsp grated Parmesan cheese (plus extra for serving)
– 2 tbsp chopped fresh parsley (or basil as a substitute)
Instructions
1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add the farfalle pasta to the boiling water and cook for 10-12 minutes, stirring occasionally, until al dente (taste a piece to check for firmness).
3. While the pasta cooks, melt the butter in a large skillet over medium heat.
4. Add the minced garlic to the skillet and sauté for 1-2 minutes until fragrant but not browned.
5. Tip: To prevent garlic from burning, keep the heat at medium and stir constantly.
6. Add the asparagus pieces to the skillet and cook for 5-7 minutes, stirring occasionally, until tender-crisp and bright green.
7. Pour in the fresh lemon juice and sprinkle with red pepper flakes, then stir to combine.
8. Drain the cooked pasta, reserving 1/4 cup of pasta water.
9. Add the drained pasta to the skillet with the asparagus mixture.
10. Tip: The reserved pasta water helps create a silky sauce, so don’t skip it!
11. Pour in the reserved pasta water and toss everything together over low heat for 1-2 minutes until well coated.
12. Season with salt and black pepper to taste, starting with 1/2 tsp salt.
13. Tip: Always taste as you season to avoid over-salting.
14. Remove from heat and stir in the grated Parmesan cheese and chopped parsley.
15. Serve immediately, garnished with extra Parmesan if desired.
Buttery, lemony, and oh-so-satisfying, this dish boasts a perfect balance of tender pasta and crisp asparagus with a zesty kick. Try topping it with grilled chicken or shrimp for a protein boost, or enjoy it as is for a light, vegetarian delight that’s sure to impress!
Whipped Ricotta and Arugula Linguine
Fabulous news for pasta lovers: this whipped ricotta and arugula linguine is about to become your new weeknight hero, combining creamy indulgence with peppery freshness in a dish that’s as easy to make as it is delicious. Seriously, who needs takeout when you can whip up something this satisfying in minutes?
Ingredients
– 8 oz linguine pasta (or any long pasta you love)
– 1 cup whole milk ricotta cheese (for maximum creaminess)
– 2 cups fresh arugula (packed, or substitute with baby spinach)
– 2 cloves garlic, minced (adjust to your garlic-loving heart’s content)
– 2 tbsp olive oil (extra virgin for best flavor)
– 1/4 tsp red pepper flakes (optional, for a hint of heat)
– Salt, to taste (start with 1/2 tsp and adjust as needed)
– 1/4 cup grated Parmesan cheese (plus extra for serving)
– Freshly ground black pepper, to taste (for finishing)
Instructions
1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add the linguine and cook according to package directions until al dente, about 8-10 minutes, stirring occasionally to prevent sticking.
3. While the pasta cooks, heat olive oil in a large skillet over medium heat until shimmering, about 1-2 minutes.
4. Add minced garlic and red pepper flakes, sautéing for 30-45 seconds until fragrant but not browned.
5. Reduce heat to low and add the ricotta cheese, stirring constantly until smooth and warmed through, about 2 minutes.
6. Drain the cooked linguine, reserving 1/4 cup of pasta water.
7. Add the drained pasta to the skillet with the ricotta mixture, tossing to coat evenly.
8. Pour in the reserved pasta water gradually, stirring until the sauce becomes creamy and clings to the pasta.
9. Fold in the arugula and Parmesan cheese, stirring until the arugula wilts slightly, about 1 minute.
10. Season with salt and black pepper to taste, then remove from heat.
11. Serve immediately, garnished with extra Parmesan if desired. Seriously, this dish boasts a luxuriously creamy texture from the whipped ricotta, balanced by the peppery bite of arugula—perfect for a quick dinner or impressing guests with minimal effort. Try topping it with toasted pine nuts or a squeeze of lemon for an extra zing!
Balsamic Mushroom Tagliatelle
Ever had one of those days where your taste buds demand something fancy but your energy levels scream “keep it simple”? Enter this balsamic mushroom tagliatelle—a dish that’s basically a cozy hug in pasta form, with just enough elegance to impress your inner food snob without the fuss.
Ingredients
– 8 oz tagliatelle pasta (or any long pasta you love)
– 2 tbsp olive oil (or any neutral oil)
– 1 lb cremini mushrooms, sliced (baby bellas work great too)
– 3 cloves garlic, minced (adjust to taste)
– 1/4 cup balsamic vinegar
– 1/4 cup heavy cream
– 1/4 cup grated Parmesan cheese, plus more for serving
– Salt and black pepper to taste (start with 1/2 tsp salt, 1/4 tsp pepper)
– Fresh parsley, chopped (for garnish, optional but recommended)
Instructions
1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add the tagliatelle pasta and cook according to package directions until al dente, about 8-10 minutes, stirring occasionally to prevent sticking.
3. While the pasta cooks, heat olive oil in a large skillet over medium-high heat until shimmering, about 1-2 minutes.
4. Add the sliced mushrooms to the skillet and cook, stirring occasionally, until they release their liquid and turn golden brown, about 6-8 minutes.
5. Tip: Don’t overcrowd the skillet—cook in batches if needed for even browning.
6. Reduce the heat to medium and add the minced garlic, cooking for 1 minute until fragrant, stirring constantly to avoid burning.
7. Pour in the balsamic vinegar and simmer for 2-3 minutes, stirring occasionally, until it reduces slightly and coats the mushrooms.
8. Tip: Use a good-quality balsamic for a richer flavor—it makes all the difference!
9. Stir in the heavy cream and grated Parmesan cheese, cooking for 1-2 minutes until the sauce thickens slightly.
10. Drain the cooked pasta, reserving 1/4 cup of pasta water, and add the pasta to the skillet with the mushroom sauce.
11. Toss everything together, adding pasta water a tablespoon at a time if needed to loosen the sauce.
12. Tip: The starchy pasta water helps emulsify the sauce for a silky finish.
13. Season with salt and black pepper to taste, tossing to combine evenly.
14. Divide the pasta among serving bowls and garnish with fresh parsley and extra Parmesan if desired.
Delightfully creamy with a tangy kick from the balsamic, this dish boasts a velvety texture that clings perfectly to each strand of pasta. Serve it with a side of crusty bread to sop up every last bit of sauce, or top with a fried egg for a decadent twist—because why not make Tuesday feel like a celebration?
Zesty Lemon and Capers Angel Hair
Hang onto your taste buds, folks—this isn’t your nonna’s pasta! We’re zipping up angel hair with a punchy lemon-caper duo that’ll make your kitchen the happiest place on earth. Seriously, it’s so bright and lively, you might just forget about that pile of laundry waiting for you.
Ingredients
– 8 oz angel hair pasta
– 2 tbsp olive oil (or any neutral oil)
– 3 cloves garlic, minced
– 1/4 cup capers, drained
– Zest and juice of 1 large lemon
– 1/4 tsp red pepper flakes (adjust for heat preference)
– Salt to taste (start with 1/2 tsp)
– Fresh parsley, chopped (for garnish)
Instructions
1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add the angel hair pasta and cook for 4-5 minutes, stirring occasionally, until al dente (it should still have a slight bite).
3. While the pasta cooks, heat olive oil in a large skillet over medium heat.
4. Add minced garlic and sauté for 1-2 minutes until fragrant but not browned.
5. Stir in capers and red pepper flakes, cooking for another minute to release flavors.
6. Drain the pasta, reserving 1/4 cup of pasta water.
7. Add the drained pasta to the skillet with the caper mixture.
8. Pour in lemon juice and zest, tossing to combine everything evenly.
9. If the mixture seems dry, gradually add reserved pasta water until desired sauciness is reached.
10. Season with salt to taste, tossing once more.
11. Garnish with fresh parsley before serving.
Zesty and vibrant, this dish delivers a tangy kick from the lemon and briny pop from capers, all clinging to delicate angel hair strands. Try it topped with grilled shrimp or alongside a crisp salad for a meal that’s as fun to eat as it is to make!
Garlic and Chili Flake Gemelli
Unbelievably easy and outrageously delicious, this garlic and chili flake gemelli is the pasta dish that’ll make you feel like a culinary rockstar with minimal effort. Seriously, it’s so simple you could probably make it while binge-watching your favorite show (but maybe keep an eye on the stove).
Ingredients
– 1 lb gemelli pasta
– 1/2 cup extra virgin olive oil (or any good quality olive oil)
– 8 cloves garlic, thinly sliced (more if you’re feeling brave)
– 2 tbsp red chili flakes (adjust for your heat preference)
– 1/2 cup fresh parsley, chopped (flat-leaf works best)
– 1/2 cup grated parmesan cheese (plus extra for serving)
– Salt to taste (start with 1 tsp for pasta water)
Instructions
1. Bring a large pot of salted water to a rolling boil (about 1 tsp salt per quart of water).
2. Add gemelli pasta and cook according to package directions until al dente, about 9-11 minutes.
3. While pasta cooks, heat olive oil in a large skillet over medium-low heat.
4. Add sliced garlic and cook until fragrant and lightly golden, about 2-3 minutes (watch closely to prevent burning).
5. Stir in red chili flakes and cook for 30 seconds until fragrant.
6. Drain pasta, reserving 1/2 cup of pasta water.
7. Add drained pasta to the skillet with garlic-chili oil.
8. Toss pasta vigorously to coat evenly with the oil mixture.
9. Add 1/4 cup of reserved pasta water and continue tossing until sauce emulsifies.
10. Remove from heat and stir in chopped parsley and grated parmesan cheese.
11. Season with additional salt if needed and toss to combine.
Zesty, garlicky perfection! The gemelli’s twisty shape catches every bit of the spicy oil, while the parmesan adds a salty punch that balances the heat. Serve it straight from the skillet with extra cheese for sprinkling, or toss in some sautéed shrimp for a protein boost that’ll make this weeknight dinner feel downright fancy.
Parmesan and Black Pepper Bucatini
Ready to transform pantry staples into pure pasta perfection? This Parmesan and Black Pepper Bucatini is the ultimate weeknight hero—simple enough for beginners but sophisticated enough to impress your pickiest dinner guests. Let’s turn that humble box of bucatini into a dish that’ll have everyone begging for seconds!
Ingredients
– 1 lb bucatini pasta (or any long pasta)
– 4 tbsp unsalted butter (or olive oil for dairy-free)
– 1 cup freshly grated Parmesan cheese, plus extra for serving (the pre-grated stuff won’t melt as smoothly!)
– 2 tsp freshly cracked black pepper, plus more to taste (freshly cracked is key for bold flavor)
– 1 tsp kosher salt, or to taste
– 2 tbsp reserved pasta water (starchy liquid gold for saucy consistency)
Instructions
1. Bring a large pot of generously salted water to a rolling boil over high heat.
2. Add the bucatini and cook according to package directions, usually 9–11 minutes, until al dente (firm to the bite).
3. Reserve 2 tbsp of pasta water, then drain the pasta thoroughly but do not rinse.
4. While the pasta cooks, melt the butter in a large skillet over medium heat until foamy but not browned, about 2–3 minutes.
5. Add the cracked black pepper to the butter and toast for 30 seconds until fragrant (this unlocks its spicy, aromatic notes).
6. Reduce the heat to low and add the drained pasta to the skillet, tossing to coat evenly with the pepper butter.
7. Sprinkle in the grated Parmesan cheese gradually, tossing constantly to create a creamy, emulsified sauce.
8. Add the reserved pasta water 1 tbsp at a time, tossing until the sauce clings to the pasta without being watery.
9. Season with kosher salt to taste, remembering that Parmesan is salty, so go easy at first.
10. Serve immediately in warm bowls, topped with extra Parmesan and a final crack of black pepper.
Now that’s what we call a flavor explosion! The bucatini’s hollow center traps every bit of that peppery, cheesy sauce, delivering a satisfying chew with each forkful. Not only is it ridiculously easy to customize—toss in some sautéed garlic or red pepper flakes for heat—but it also pairs beautifully with a crisp green salad or a glass of white wine for a full Italian trattoria experience at home.
Crispy Prosciutto and Sage Rigatoni
Savor this crispy, salty, and herbaceous pasta dish that’s basically a fancy dinner party in a bowl—without the fussy guests or awkward small talk. Crispy prosciutto and sage rigatoni is the kind of meal that makes you feel like a culinary rockstar, even if you’re just wearing sweatpants. It’s bold, it’s flavorful, and it’s ridiculously easy to whip up on a busy weeknight (or any night you’re craving something deliciously indulgent).
Ingredients
– 8 oz rigatoni pasta
– 4 oz thinly sliced prosciutto, torn into bite-sized pieces
– 1/4 cup fresh sage leaves
– 3 tbsp unsalted butter
– 2 cloves garlic, minced
– 1/2 cup heavy cream
– 1/2 cup grated Parmesan cheese, plus more for serving
– 1/4 tsp red pepper flakes, or to taste (optional for a kick)
– Salt and black pepper, to taste
Instructions
1. Bring a large pot of salted water to a boil over high heat.
2. Add the rigatoni pasta and cook according to package directions until al dente, about 10–12 minutes, then drain and set aside, reserving 1/2 cup of pasta water.
3. While the pasta cooks, heat a large skillet over medium heat and add the torn prosciutto pieces.
4. Cook the prosciutto for 3–4 minutes, stirring occasionally, until crispy and golden brown, then remove from the skillet and set aside on a paper towel-lined plate.
5. In the same skillet, add the fresh sage leaves and cook for 1–2 minutes until crisp and fragrant, then remove and set aside with the prosciutto.
6. Reduce the heat to medium-low and add the unsalted butter to the skillet, swirling to melt.
7. Add the minced garlic and cook for 30–60 seconds until fragrant but not browned.
8. Pour in the heavy cream and bring to a gentle simmer, stirring constantly for 1–2 minutes until slightly thickened.
9. Stir in the grated Parmesan cheese until melted and smooth, about 1 minute.
10. Add the drained rigatoni to the skillet, tossing to coat evenly in the sauce.
11. If the sauce is too thick, gradually add the reserved pasta water, 2 tbsp at a time, until desired consistency is reached.
12. Season with salt, black pepper, and red pepper flakes (if using), tossing to combine.
13. Gently fold in the crispy prosciutto and sage leaves, reserving a few for garnish.
14. Remove from heat and serve immediately.
This dish boasts a perfect contrast of textures—crispy prosciutto and sage against tender, saucy rigatoni—with a rich, savory flavor that’s elevated by the herbal notes. Try serving it with a sprinkle of extra Parmesan and a side of garlic bread for a meal that’s sure to impress (or just devour it straight from the skillet, no judgment here!).
Tomato Basil Capellini with Mozzarella
Dare we say this dish might just become your new weeknight obsession? Picture perfectly al dente capellini tangled with juicy tomatoes and fresh basil, all brought together with creamy mozzarella pearls—it’s basically a hug in a bowl, minus the awkward small talk.
Ingredients
– 8 oz capellini pasta (or any thin spaghetti)
– 2 cups cherry tomatoes, halved (use sweet varieties for best flavor)
– 1/4 cup extra virgin olive oil (or any neutral oil)
– 3 cloves garlic, minced (adjust to taste)
– 1/2 cup fresh basil leaves, torn (reserve a few for garnish)
– 8 oz fresh mozzarella pearls (or cubed mozzarella)
– 1 tsp salt (adjust to taste)
– 1/2 tsp black pepper (freshly ground preferred)
Instructions
1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add the capellini pasta and cook for 4-5 minutes, stirring occasionally, until al dente (check package instructions as timing may vary).
3. While pasta cooks, heat olive oil in a large skillet over medium heat until shimmering.
4. Add minced garlic and sauté for 30 seconds until fragrant but not browned.
5. Tip: To prevent garlic from burning, keep the heat medium and stir constantly.
6. Add halved cherry tomatoes to the skillet and cook for 3-4 minutes, until they start to soften and release juices.
7. Season with salt and black pepper, stirring to combine.
8. Drain the cooked pasta, reserving 1/4 cup of pasta water.
9. Add the drained pasta directly to the skillet with the tomato mixture.
10. Pour in the reserved pasta water and toss everything together for 1-2 minutes until the sauce lightly coats the pasta.
11. Tip: The starchy pasta water helps create a silky sauce that clings to the noodles.
12. Remove the skillet from heat and stir in torn basil leaves and mozzarella pearls.
13. Tip: Adding cheese off the heat prevents it from melting completely, keeping those delightful creamy bursts.
14. Give everything a final gentle toss to distribute the ingredients evenly.
15. Serve immediately while warm.
So what’s the verdict? You’ll love the contrast between the tender pasta, burst-in-your-mouth tomatoes, and those little mozzarella gems that ooze goodness with every forkful. Try serving it alongside grilled chicken or simply devour it straight from the skillet—no judgment here!
Conclusion
Whether you’re hosting a dinner party or enjoying a family meal, these 29 pasta side dishes offer endless inspiration to elevate your table. We’d love to hear which recipes become your favorites—drop a comment below and share this roundup on Pinterest to spread the pasta love!
I’m Louise Cutler, a food lover who enjoys creating simple, flavorful recipes that anyone can make and share at home.
