\n<\/p>\n
The best thing about pasta is you probably already have some. Whether it\u2019s freshly rolled cavatelli (briefly) staying in your fridge or the shelves of dried penne lining your doomsday bunker, it\u2019s something we can\u2019t help but stock up on. And if it\u2019s not already in your cupboard, a more than adequate version is likely sold at your nearest gas station, corner store, and definitely wherever you buy groceries. Of course, pasta\u2019s ability stretches beyond its availability: it\u2019s delicious, quick to make, and looks great covered in Parmesan. While this isn\u2019t news to anyone, it\u2019s always worth repeating: Pasta is good, you should make it.<\/p>\n
Our community members know this already\u2014just look at pasta\u2019s significant representation among our most popular recipes of all time<\/a>. However, when you do take this advice, it\u2019s best to have a recipe you\u2019re excited about making. Here are our 52 best pasta recipes of all time, ranked by popularity.<\/p>\n This vegetarian lasagna swaps noodles for thinly sliced zucchini, a substitution that introduces brightness without sacrificing texture. It\u2019s worth noting that this recipe is much more convenient and consistent if you slice your zucchini on a mandoline.<\/p>\n \u201cTender Swiss chard, creamy ricotta cheese, crispy bacon, and lemon zest combine with spaghetti to create a dish brimming with fresh, lovely flavors,\u201d writes our Test Kitchen. \u201cThis dish comes together quickly and doesn\u2019t feature unusual ingredients, making it perfect for a weekday dinner.\u201d<\/p>\n \u201cLayers of kale, Italian sausage, sugar-pie pumpkin b\u00e9chamel, herbed-ricotta, and fresh mozzarella marry perfectly between lasagna noodles,\u201d writes recipe developer Mary Catherine Tee<\/a>. \u201cThe b\u00e9chamel base is of the one-and-only Julia Child (from ‘Mastering the Art of French Cooking’) with some pureed cooked pumpkin and nutmeg added for depth.\u201d<\/p>\n Sir Jamie\u2019s vibrant spaghetti is as easy as it gets: two minutes of prep, 11 minutes of cooking time, and only using five ingredients. Make this when you\u2019re in a pinch.<\/p>\n Proof that eggplant can be fried, smothered in tomato sauce, and topped with something other than Parmesan and mozzarella. Enter, ricotta salata\u2014a sheep\u2019s milk cheese that is less creamy, but saltier than traditional ricotta\u2014it’s ideal topping for this bright pasta.<\/p>\n \u201cPeperonata\u2014the classic Southern Italian side dish of sweet peppers, onions, and tomatoes melted in olive oil\u2014is a swell companion to pasta,\u201d writes recipe developer Emily<\/a>. \u201cIt\u2019s packed full of vegetables and serves as the dressing (a win for pasta salad, a big win for you).\u201d<\/p>\n This straightforward soup highlights how quality ingredients can transform simple dishes into sources of culinary marvel. For best results, don\u2019t take any shortcuts: Make the pasta yourself and use homemade stock. You\u2019ll notice\u2014and enjoy\u2014the difference.<\/p>\n Pasta with spicy tomato sauce and lobster sells itself. Even better, this recipe teaches you how to make lobster stock from scratch.<\/p>\n This recipe\u2019s ingredients list is a murderer\u2019s row of delicious, pasta-adjacent pantry staples: pine nuts, bucatini, fennel, white wine, sardines, anchovies, red pepper flakes, and garlic.<\/p>\n This Genius recipe combines salty salami, briny olives and capers, acidic pepperoncini, and earthy sundried tomatoes to create a pasta salad that is equally bright and complex. Pro tip: Make more than you need, and use your leftovers in a frittata the next day.<\/p>\n What you\u2019ll want on a lazy Sunday.<\/p>\n Part vegetable, part pasta, this breezy, vibrant dish from Food52 co-founder Amanda Hesser tastes like a summer barbecue (looking at you, corn and basil). Serve alongside grilled fish and your favorite dry white wine.<\/p>\n This artichoke pasta maintains a perfect, five-star rating among our community members. Here are some of their reviews: \u201cReally good and easy. Perfect for an everything-from-the-pantry night or also great if you want to clean out the fridge. Yum!\u201d writes MVLISA. \u201cBeen doing this forever and it’s really yummy,\u201d says Organicmom. \u201cSo easy-so good!\u201d claims Scott P.<\/p>\n \u201cThis recipe is a brilliant reminder of the pleasure that can come from combining just a few simple ingredients,\u201d writes community member Etta<\/a>. \u201cI was surprised by the quantity of breadcrumb topping\u20141 \u00bd cups is a lot of breadcrumbs\u2014but it really does set this dish apart by providing a welcome contrast to the richness of the ricotta.\u201d<\/p>\n Another quick and easy pasta from Sir Jamie. Let\u2019s run down the facts: It requires just two minutes of prep, only 14 minutes of cooking time, needs just 5 ingredients, and consistently develops a rich, hearty, nourishing, mushroom-forward flavor.<\/p>\n This is the ultimate date night pasta. It\u2019s quick and easy, elegant looking, and\u2014most importantly\u2014delicious. Good on its own or topped with chicken<\/a> or fish<\/a>, serve this with an asparagus salad<\/a> and a glass of your favorite white wine.<\/p>\n This Genius recipe from Craig Claibourne first appeared in The New New York Times Cookbook<\/em> in 1979. Since appearing on our site in 2013, this tomatoey, asparagus-having, carbonara-adjacent pasta situation has been beloved by some of our most loyal readers.<\/p>\n This sausage penne from Food52 co-founder Merrill Stubbs<\/a> contains all the joys of a well-made baked pasta: a crunchy top layer, deeply flavorful sauce, and the unique ability to become significantly better when reheated the next day.<\/p>\n Another perfectly rated, five-star recipe, we\u2019ll once again turn to community member reviews to sing the praises of this green pea pasta: \u201cI can’t believe I logged into Facebook to write this but this is ABSOLUTELY delicious.\u201d says Sharada. \u201cWOW. That is all I can say. This is probably the best pasta I have ever made,\u201d writes Taylor S.<\/p>\n This hassle-free, Genius lasagna requires just one pan and is ready to serve in less than an hour. Oh, and it swaps the dish\u2019s traditional noodles for ravioli\u2014what\u2019s not to like?<\/p>\n If you\u2019ve got the time and energy, you can improve any of these recipes by using pasta that you made from scratch.<\/p>\n This recipe from former Food52 editor and current New York Times<\/em> columnist Eric Kim<\/a> celebrates ketchup\u2019s role in Korean pasta history<\/a>. Like all of Eric\u2019s recipes, it\u2019s delicious, thoughtful, and worth making more than once.<\/p>\n This Genius recipe from Nancy Harmon Jenkins is quick to make (less than 30 minutes), big on flavor (we\u2019ll eat anything with homemade pesto), and perfect for highlighting summer\u2019s greatest produce (green beans and fresh basil).<\/p>\n As recipe developer Max McDonough<\/a> is quick to point out, this dish\u2014with its cream sauce and chopped tomatoes\u2014isn\u2019t really<\/em> a scampi. But who cares? Vito doesn\u2019t. Once you try it, neither will you.<\/p>\n A community favorite, this spaghetti from community member Boulangere<\/a> has amassed over 230 positive reviews since being posted to the site in 2021. Although easy to make and reliant on basic ingredients like cherry tomatoes, canned tuna, and spinach, its complex flavor makes this pasta fit for any occasion.<\/p>\n Another baked pasta from Merril Stubbs, this lasagna swaps traditional ricotta for a creamy, nutty bechamel.<\/p>\n \u201cI just love this dish\u2014the yolks coat the pasta and the whites provide little puffs of yumminess throughout this peppery, garlicky dish,\u201d writes recipe developer and community member Rhonda. \u201cThe Pangrattato tops it all off by adding bits of crunch and bright bursts of lemon and rosemary.\u201d<\/p>\n Included in our Food52 Genius Recipes: 100 Recipes That Will Change the Way You Cook<\/a><\/em> cookbook, this pasta from Francis Lam avoids eggplant\u2019s textural uncertainty by transforming the sometimes mushy vegetable into a savory, garlic-forward sauce.<\/p>\n Re: lazy Sunday meals. A glass of Chianti and this chuck roast bolognese are the last two things I want to see before melting into my couch.<\/p>\n \u201cThis recipe is made with humble pantry staples like spaghetti, broccoli, and lemon, and it’s an unusual marriage between Italian and Korean flavors,\u201d writes chef and recipe developer James Park<\/a>. \u201cUnlike traditional cream pasta, this dish is served in a spicy, soul-warming broth whose base is an unlikely candidate: milk.\u201d<\/p>\n \u201cThis is a perfect Sunday evening supper for spring, and makes the most of seasonal asparagus,\u201d writes community member Amelia<\/a>. \u201cThe lemon keeps things fresh and zesty, while the walnuts contribute the ‘crunch’ factor.\u201d<\/p>\n This Genius recipe from Andy Bennett leverages cauliflower\u2019s abundance of pectin (a natural thickening agent) to develop a luxurious sauce without the help of cream or eggs.<\/p>\n This tortellini-having minestrone pairs an abundance of hearty vegetables with bacon and pesto to create a nourishing, flavorful soup. Serve with your favorite loaf of warmed, crusty bread.<\/p>\n One of our most saved recipes of the year<\/a> (so far), this dish from Olivia Mack McCool uses the fewest possible ingredients to achieve a nourishing pasta that is best enjoyed at all hours of the day.<\/p>\n Make this on a snow day. It exclusively uses pantry ingredients (dried chickpeas, canned tomatoes, garlic, pasta), will warm your soul, and<\/em> requires 12 hours of prep time, meaning you probably only can<\/em> make this if you\u2019re stuck inside all day.<\/p>\n If you hadn\u2019t noticed yet, it should be clear by now: Our community loves pasta covered in lemon, butter, garlic, and parm. This simple, quick spaghetti from Jennifer Clair<\/a> is no exception.<\/p>\n Another<\/em> banger from Merrill Stubbs, this low-effort dish relies on Brie\u2019s natural creaminess to give the pasta a velvety, luxurious coating. Serve with grilled chicken, a simple salad, and be sure to make extra\u2014it\u2019ll be good for the coming days.<\/p>\n \u201cRoasting the eggplant brings out its natural sweetness and tenderness, while combining it with a savory tomato sauce gives it a chance to soak up all of the garlic, oregano, and spicy red pepper flakes, a delight in texture and flavor,\u201d writes recipe developer Gena Hemshaw<\/a>. \u201cThe dish is hearty, satisfying, and easy to whip up\u2014even on a weeknight, as you roast the eggplant while you cook the sauce.\u201d<\/p>\n This is nothing more than Bolognese with pancetta\u2014and that\u2019s a good thing.<\/p>\n According to Eric Kim, this recipe is for those busy, fall nights where all you want to do is \u201cwear [your] favorite sweater and carbo-load in front of the television.\u201d Pro tip: Double the recipe to ensure you\u2019ve got leftovers, then spend the next several nights embracing pasta-induced autumnal comfort.<\/p>\n Another perfectly rated, five-star recipe, out of the 75 positive reviews here are my favorites: \u201cINCREDIBLE, you need this in your life. This has become my all-time favorite pasta. It\u2019s THAT good,\u201d writes gtracey<\/a>.\u201dThis was the first recipe I made on food52 and oh boy it was amazing!\u201d shares Tim<\/a>. \u201cI made this recipe exactly as written and it was delicious! I wouldn\u2019t change a thing,\u201d says Maddy<\/a>.<\/p>\n Another example of our community\u2019s unwavering love for pasta covered in lemon and butter.<\/p>\n Thanks to the convenience of no-boil noodles, this lasagna comes together in under an hour, making it an actually<\/em> possible weeknight meal. Of course, this recipe will still work if you\u2019d like to use regular lasagna noodles.<\/p>\n \u201cThis is no-frills, classic carbonara. It’s also great made with rigatoni. Serving suggestions: straight outta the serving bowl,\u201d writes recipe developer Brette Warshaw<\/a>.<\/p>\n The pasta<\/a> Jon Favreau makes for Scarlett Johansson in the movie Chef<\/a>, but with sausage in it. Bonus: It takes just 15 minutes.<\/p>\n According to Kristen Miglore, this Genius pasta from legendary food writer Barbara Kafka, \u201csparkles in just about any situation you can throw its way.\u201d The creamy, lemony, elegant dish belongs at a dinner party or<\/em> your bedside table at 1 a.m.<\/p>\n This legendary zucchini spaghetti from Nerano, a small town along the Amalfi coast, is beloved by many (including Stanley Tucci<\/a>). A vibrant dish that celebrates the harmony of garlic, olive oil, parmesan, and freshly cracked black pepper. It\u2019s a pasta you\u2019ll make often, forever.<\/p>\n Chickpea pasta made simple. Instead of spending hours soaking and then cooking dried chickpeas, this recipe opts for the convenience of canned, pre-cooked beans. This swap allows you to focus on nailing critical flavor-building techniques\u2014like actually<\/em> using enough olive oil and making sure your garlic truly browns.<\/p>\n What makes this Ina Garten pasta so great? According to Kristen Miglore, the secret is roasting an adequate tomato sauce in the oven for an hour and a half, allowing it to concentrate, turn jammy, and introduce deeply complex flavors into an otherwise simple preparation.<\/p>\n One of our most popular recipes of all time<\/a>, this pasta confirms that the marriage between mushrooms and miso remains delicious.<\/p>\n This garlic-heavy, butter pasta from former Food52 food editor Emma Laperruque<\/a> has range. Make this for an easy weeknight meal, a last-second midnight snack, or topped with a fried egg for breakfast\u2014it\u2019s a tasty, simple pasta you can make wherever, whenever.<\/p>\n52. Zucchini Lasagna<\/a>
\n<\/h3>\n51. Swiss Chard and Lemon Ricotta Pasta<\/a>
\n<\/h3>\n50. Kale and Italian Sausage Lasagna with Pumpkin B\u00e9chamel<\/a>
\n<\/h3>\n49. Jamie Oliver’s Super Green Spaghetti<\/a>
\n<\/h3>\n48. Pasta alla Norma (Eggplant and Tomato Pasta)<\/a>
\n<\/h3>\n47. No-Mayo Peperonata Pasta Salad<\/a>
\n<\/h3>\n46. Pasta Piselli<\/a>
\n<\/h3>\n45. Lobster Fra Diavolo (Pasta with Spicy Lobster-Tomato Sauce)<\/a>
\n<\/h3>\n44. Pasta con le Sarde<\/a>
\n<\/h3>\n43. Cook’s Illustrated’s Italian Pasta Salad<\/a>
\n<\/h3>\n42. Bucatini Pasta with Pork Ragu<\/a>
\n<\/h3>\n41. Summer Weekend Pasta<\/a>
\n<\/h3>\n40. Pasta With Marinated Artichoke Sauce<\/a>
\n<\/h3>\n39. White Pasta with Garlic Parmigiano Breadcrumbs<\/a>
\n<\/h3>\n38. Jamie Oliver’s Garlic Mushroom Pasta<\/a>
\n<\/h3>\n37. Creamy Lemon Spaghetti with Crunchy Breadcrumbs<\/a>
\n<\/h3>\n36. Craig Claiborne’s Pasta con Asparagi<\/a>
\n<\/h3>\n35. Baked Pasta with Chicken Sausage<\/a>
\n<\/h3>\n34. Pasta With Green Pea Sauce & Lots of Pecorino<\/a>
\n<\/h3>\n33. Speedy Skillet Ravioli Lasagna From Grace Parisi<\/a>
\n<\/h3>\n32. Master Pasta Dough, Two Ways<\/a>
\n<\/h3>\n31. Ketchup Spaghetti for One<\/a>
\n<\/h3>\n30. Pesto Pasta With Green Beans & Potatoes From Nancy Harmon Jenkins<\/a>
\n<\/h3>\n29. Vito’s Shrimp Scampi<\/a>
\n<\/h3>\n28. First Night in Florence Spaghetti<\/a>
\n<\/h3>\n27. Birthday Lasagna<\/a>
\n<\/h3>\n26. Rhonda’s Spaghetti with Fried Eggs and Pangrattato for One<\/a>
\n<\/h3>\n25. Pasta With Silkiest Eggplant Sauce From Francis Lam<\/a>
\n<\/h3>\n24. Chuck Roast Bolognese<\/a>
\n<\/h3>\n23. Simple, Stop-Trying-So-Hard Broccoli Spaghetti<\/a>
\n<\/h3>\n22. Creamy Asparagus, Lemon, and Walnut Pasta<\/a>
\n<\/h3>\n21. Andy Bennett’s Creamy Cauliflower Pasta Carbonara<\/a>
\n<\/h3>\n20. Smoky Minestrone With Tortellini & Pesto<\/a>
\n<\/h3>\n19. Breakfast Pasta<\/a>
\n<\/h3>\n18. Pasta e Ceci (Pasta with Chickpeas)<\/a>
\n<\/h3>\n17. Pasta With Lemon-Parmigiano Sauce<\/a>
\n<\/h3>\n16. Pasta with Tomatoes, Garlic, Basil & Brie<\/a>
\n<\/h3>\n15. Spicy Eggplant Pasta<\/a>
\n<\/h3>\n14. Nigel Slater’s Really Good Spaghetti Bolognese<\/a>
\n<\/h3>\n13. Fall Weeknight Pasta<\/a>
\n<\/h3>\n12. Creamy Mushroom Pasta<\/a>
\n<\/h3>\n11. Sue Kreitzman\u2019s Lemon Butter Angel Hair Pasta<\/a>
\n<\/h3>\n10. Kathy Brennan & Caroline Campion’s Skillet Lasagna<\/a>
\n<\/h3>\n9. Spaghetti Carbonara<\/a>
\n<\/h3>\n8. Spaghetti Aglio e Olio e Salsiccia (Spaghetti With Garlic, Olive Oil & Sausage)<\/a>
\n<\/h3>\n7. Barbara Kafka\u2019s Creamy Lemon Pasta<\/a>
\n<\/h3>\n6. Spaghetti alla Nerano (Spaghetti with Zucchini)<\/a>
\n<\/h3>\n5. Victoria Granof\u2019s Pasta con Ceci<\/a>
\n<\/h3>\n4. Ina Garten’s Pasta alla Vecchia Bettola<\/a>
\n<\/h3>\n3. Miso-Mushroom Pasta<\/a>
\n<\/h3>\n2. Pasta With Garlic Butter Sauce<\/a>
\n<\/h3>\n1. Martha Stewart’s One-Pan Pasta<\/a>
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