7 Pasta Recipes That Are Guaranteed to Up Your Dinner Game

One Pot Pasta - A Recipe You Can Whip Up In Minutes

Homemade pasta is one of the easiest weeknight dinner options for those who want to rustle up a meal in minutes. It's filling, and with the right sauces, it can be lip-smacking! We'll start things off with a quick and easy one pot pasta recipe that takes no more than 20 minutes to cook. The spaghetti in this recipe soaks up the richness of chicken broth and tomato juices to give you a meal that's bursting with flavor. After a tiring day, what more could you ask for?

Ingredients- (Serves 4)
Two tablespoons (30ml) of olive oil, one cup (130g) of chopped onion, six cloves of minced garlic, 400g of diced fresh Campari tomatoes, two cups (475ml) of chicken broth, one tablespoon (15g) of chopped Italian basil, 226g of spaghetti noodles, salt to taste, a quarter cup of (60g) shredded Parmesan cheese, and one tablespoon (15g) of chopped Italian parsley.

Instructions-

1. Take a little deep, wide-mouth pot and heat the oil over medium heat for two minutes. Add onion and garlic and saute them for two to three minutes or until they turn golden brown.
   
2. Add tomatoes, basil and chicken broth and heat till it boils.
   
3. Add spaghetti pasta and after a minute, when it turns soft, press the spaghetti with a spatula to submerge the pasta in the gravy. Reduce the heat to low and cook the pasta with a covered lid for approx 10 to 12 minutes or until the pasta is cooked perfectly. If your gravy is dry, you can add some more chicken broth and cook for another two minutes.
   
4. Remove the lid and add salt at the end just before turning off the heat. Your pasta is ready. Serve it warm with parmesan cheese and parsley garnishing.
   

Crockpot Mac and Cheese Recipe - Everybody's Comfort Food

The ultimate comfort food in the United States has to be mac and cheese -- everyone's go-to grub for a pick-me-up. Super creamy and perfect for any occasion, it's easy to make in minutes in a crockpot or slow cooker.

Ingredients- (Serves 8)
Uncooked elbow macaroni (250g), one-and-a-half cups (350ml) of unsweetened condensed milk, one-and-a-half cups (350 ml) of whole milk, five tablespoons (75g) of melted butter, two cups (260g) of grated sharp cheddar cheese, two cups (260g) of grated pepper jack cheese, one teaspoon (5g) of salt, a pinch of black pepper, and a teaspoon (5g) of red chilli flakes to spice up the recipe.

Instructions-

1. Take a slow cooker or crockpot and grease it nicely with one tablespoon of butter.
   
2. Mix both the cheeses in a medium-sized bowl and keep it aside.
   
3. Put in macaroni, unsweetened condensed milk, whole milk, remaining butter, salt, black pepper, and three and a half cups of grated cheese and combine the ingredients with a spatula.
   
4. Now, sprinkle some red chilli flakes and spread the leftover cheese on the top.
   
5. Cover and cook for about three hours on low heat.
   
6. Serve your favorite macaroni and cheese hot with fried chicken and turn this comfort food classic into a complete meal.
   

Baked Fettuccine Alfredo - Versatile As They Come

This simple pasta bake is often the first choice for a main dish at family dinners. You can experiment with it in many ways, adding chicken, bacon, shrimp or even vegetables like broccoli and zucchini to make it more exciting. The Food Service industry has given this classic dish several additional spins by using different pasta varieties like linguine, trenette, and spaghetti. However, the old favorite continues to be fettuccine pasta paired with homemade Alfredo Sauce. Serve your Alfredo Bake with green salad, steamed beans, or sauteed veggies, and your family will bless you for a delicious dinner.

Ingredients- (Serves 8)
Fettuccine pasta (450g), five tablespoons (75g) of butter, two tablespoons of all-purpose flour, four minced big garlic cloves, one cup (235 ml) of low-sodium chicken broth (at room temperature), one-and-a-half cups (350 ml) whole milk, two cups (260g) of mozzarella cheese, divided, half cup (65g) of grated parmesan cheese, divided, one teaspoon (5g) of herbs de Provence blend (a mix of thyme, basil, rosemary, tarragon, savory, marjoram, oregano, and bay leaf), a pinch of ground nutmeg, chopped fresh parsley for garnishing, and salt and pepper to taste.

Instructions-

1. Use a silicone brush to lightly grease a 9X13-inch baking dish with some butter and set it aside.
   
2. Preheat the oven to 450 F.
   
3. Cook pasta in a large pot that can at least hold six quarts of water. Add some salt. Drain the cooked pasta and set it aside. Don't overcook it. Let it be a bit chewy.
   
4. To make the Alfredo sauce, take a large saucepan and put butter in it, melt it on low heat. Next, add garlic and saute it for a minute. Now add the flour, stir it with a spatula, and cook it on low heat for two minutes or until it's light brown.
   
5. Put chicken broth and milk in small batches and cook for five minutes on low heat or until the sauce is thickened and smooth. Stir the sauce frequently to avoid lumps.
   
6. Add half the mozzarella and parmesan cheeses, herbs de Provence, nutmeg, salt and pepper to the Alfredo sauce.
   
7. Combine the sauce with the cooked fettuccine pasta and toss it well to coat the pasta in the sauce evenly. Transfer the pasta to the prepared baking dish. Sprinkle both the remaining cheeses on the top.
   
8. Bake it for about 20 minutes until it's golden brown and bubbly.
   
9. Remove the baking dish from the oven. Garnish the baked Fettuccine Alfredo with fresh parsley and serve it hot with garlic bread and wine.
   

Pesto Pasta Salad - For That Garden-fresh Flavor

No summer meal is complete without a crisp bowl of Pesto Pasta Salad. Pair your pesto pasta salad with bruschetta, antipasto salad, or tomato and mozzarella salad for a meal that's light and elegant. This recipe uses a generous amount of Parmesan, olive oil and cherry tomatoes and does well with fusilli or penne.

Ingredients- (Serves 6)
450g of any short pasta like fusilli or penne, four tablespoons (60g) of pine nuts, four minced big garlic cloves, one cup (130g) of fresh basil leaves, six tablespoons (90g) of grated parmesan cheese, four tablespoons (60ml) of extra-virgin olive oil, two teaspoons (10 ml) of fresh lemon juice, one teaspoon (5g) kosher salt, and one cup (130g) of cherry tomatoes, halved lengthwise.

Instructions-

1. Take a large pot to accommodate at least six quarts of water. Pour enough water to submerge the pasta. Add salt. Heat the water to a boil and cook until it's done. Drain the pasta and transfer it to a large bowl to cool.
   
2. Reserve a quarter cup of pasta water for use later.
   
3. Heat one tablespoon of olive oil in a small cast-iron skillet over low heat and saute pine nuts for five minutes or until brown. Add garlic and stir for a minute.
   
4. To make the pesto, take a food processor's blending jar and add the pine nut-garlic mixture, basil, parmesan cheese, olive oil, lemon juice, and a pinch of salt. Blend the ingredients on medium until mostly smooth. Add the reserve pasta water in small batches and dilute to reach the desired texture. Reserve some parmesan for garnishing.
   
5. Toss the pasta with the pesto and cherry tomatoes in a bowl, and your Pesto Pasta Salad is ready. Serve it with Parmesan garnishing.
   

Cacio e Pepe - Pepper For Punch

Cacio e Pepe, or cheese and pepper, is an old-fashioned Roman dish of spaghetti with black pepper and Pecorino Romano. Cheese and emulsified sauce envelop spaghetti strands with wonderful flavors to create a drool-worthy dish.

Ingredients- (Serves 4)
Spaghetti pasta (450g), three tablespoons (45g) of unsalted butter, three tablespoons (45ml) of four grated big garlic cloves, one teaspoon (5g) of freshly crushed black pepper, two cups (260g) of grated parmesan or pecorino cheese, a tablespoon (15g) of chopped fresh or dried parsley and kosher salt to taste.

Instructions-

1. Take a large-mouthed pan and pour enough water to submerge the pasta. Add a pinch of salt. Bring the water to a boil, add the pasta, and cook for six to eight minutes or until it's done, but keep it a little chewy. Reserve one cup of the pasta water. Drain the pasta and keep it aside.
   
2. Take a large cast-iron skillet and heat olive oil over low heat. Put garlic and a generous amount of freshly crushed black pepper, and saute it until fragrant.
   
3. Add pasta water and butter and bring it to a simmer.
   
4. Add the pasta to the skillet. Start adding cheese in small batches and tossing the pasta with each addition. Reserve some of the cheese for garnishing.
   
5. Add a little more crushed pepper and salt to taste.
   
6. Remove the skillet from the stove and toss the pasta until it's coated with the cheese and other ingredients.
   
7. Serve your Cacio e Pepe immediately with freshly chopped parsley and Pecorino Romano garnishing.
   

Creamy Chicken Noodle Pasta - Better Than the Broth!

Those who love a good Chicken Noodle soup will adore this dish. Chicken noodle pasta is full of flavor and promises to lift all starving souls with its warm goodness.

Ingredients- (Serves 6)
Wide egg noodles (340g), two tablespoons (30ml) of extra-virgin olive oil, 450g of chicken thighs (boneless, skinless, cut into 1-inch chunks), four big cloves of garlic (minced ), one cup (130g) of diced red onions, one-and-a-half cups (200g) of peeled and diced carrots, two stalks of diced celery, a pinch of dried thyme, half a cup (65g) of freshly grated Parmesan, two tablespoons (30g) of chopped fresh parsley leaves, Kosher salt and freshly ground black pepper to taste.

For the sauce- three tablespoons (45g) of unsalted butter, three large minced cloves of garlic, half a cup (65g) of all-purpose flour, two cups (470 ml) of chicken stock, half teaspoon (3g) of dried thyme, half teaspoon (3g) of dried parsley, a pinch of onion powder, Kosher salt and freshly ground black pepper to taste.

Instructions-

1. First let's make the sauce. Take a large saucepan and melt butter in it.
   
2. Add garlic and saute for a minute until fragrant. Add flour and stir it with a spatula until it turns light brown for about two minutes on low heat.
   
3. Gradually pour in the chicken stock and add parsley, onion powder and thyme. Cook the sauce until it thickens, for about five minutes or to your desired consistency. Season it with salt and pepper and set it aside. Our sauce is ready.
   
4. In a large pot of boiling salted water, cook egg noodles for six to eight minutes on medium heat. Drain the noodles and set them aside.
   
5. Heat one tablespoon of olive oil in a large Dutch oven over medium heat. Season chicken thigh chunks with salt and pepper. Add chicken to the pot and cook until golden brown from all sides for about three to five minutes. Remove the chicken from the pot and set it aside.
   
6. Add the remaining olive oil to the Dutch oven. Then, add garlic, onion, carrots and celery. Saute them for about three to four minutes or until tender. Add thyme and stir until fragrant, for about one minute.
   
7. Pour in the sauce, add egg noodles, chicken and Parmesan and stir with a spatula until all the ingredients are well combined on low heat, for about two to three minutes.
   
8. Garnish with parsley and Parmesan, and immediately serve your creamy chicken pasta.
   

Red Sauce Pasta - Sweet With Just a Touch of Tang

Homemade tomato sauce is the heart and soul of this quick and easy dish. Onion, red bell peppers, and garlic are slowly cooked together in olive oil until they are sweet and soft. They are then pureed with chopped canned tomatoes, seasoned and simmered. The pasta is best enjoyed with garlic bread.

Ingredients- (Serves 4)
Five tablespoons (60 ml) of extra-virgin olive oil, one-and-a-quarter cups (160g) of chopped onions, one cup (130g) of chopped red bell peppers, one teaspoon (5g) of salt, four minced big cloves of garlic, one tablespoon (15g) of chopped fresh oregano, 800g of canned Italian diced tomatoes, one teaspoon (5g) of sugar, a pinch of freshly crushed black pepper, and 400g of penne or fusilli pasta.

For garnishing- one tablespoon (15g) of Parmesan cheese and one tablespoon (15g) of chopped fresh parsley.

Instructions-

1. Take a large pot of water and add a pinch of salt to it. Bring the water to a boil, add the pasta and cook it for 10 to 12 minutes on low heat. Reserve a cup of the pasta water, then drain the pasta and set it aside.
   
2. Begin on the red tomato sauce. Take a large saucepan and heat two tablespoons of olive oil over medium heat. Add onions, bell peppers and a pinch of salt and cook them for about 15 minutes until tender.
   
3. Add garlic and oregano and cook over low heat for two to three minutes.
   
4. Remove the saucepan from the stove and cool it for ten minutes.
   
5. Transfer the contents of the pan into a big-sized blender and add the canned tomatoes, sugar and black pepper. Blend until the sauce is pureed to your desired consistency.
   
6. Return the sauce to the pan and bring to a simmer for 10 minutes.
   
7. Add the remaining olive oil to the red pasta sauce just before adding the cooked pasta.
   
8. Gently stir the pasta over low heat, adding a bit of the cooking water if necessary. Your pasta is ready.
   
9. Serve it immediately with garnishing of parmesan cheese and fresh parsley.