From Roman cacio e pepe to orzo with charred leeks, this collection brings together pasta dishes with different shapes, techniques and flavor profiles. Choose something fresh with lemon and herbs, a hearty baked dish, or pasta with a sauce that clings to every ridge. Gnocchi and orzo make an appearance too, with a closer look at what makes them different on the plate.
40 recipesBrowse the recipes
Main courseTender orzo and sweet roasted fennel get a fresh lift from lemon and parsley. Crispy chickpeas and a thin tahini-yogurt sauce add contrast and make this a substantial main course.
Main courseRoasted carrots, tahini and lemon come together in a creamy sauce for short pasta. Set aside some of the carrots to keep as soft, sweet pieces, then finish the dish with crisp breadcrumbs, parsley and chili oil.
Main courseBitter broccoli rabe, tender white beans and hearty fusilli make a satisfying pasta meal. Lemon brightens everything up, while golden-brown breadcrumbs add a crunchy finish.
Main courseRoasted pumpkin and a spicy tomato sauce make this pasta hearty and satisfying. Crispy chickpeas, lemon and coriander add texture and freshness.
Main courseWide pappardelle, golden-brown chicken and artichoke hearts come together in a light sauce of stock, lemon and tarragon. Some of the artichoke gently melts into the sauce; the rest stays firm enough to add a bit of texture.
Main courseGolden-brown fried gnocchi, spiced pork sausage and grapes that burst open in the pan come together in a sweet-and-savory sauce with a fresh tang of red wine vinegar. Sage finishes the dish.
Main courseThe small pasta grains soak up the lemony sauce beautifully, while peas and mint keep the dish fresh. The shrimp go into the pan right at the end, so they stay juicy.
Main courseRoasted red peppers make a mellow, slightly sweet sauce that clings to the ridges of the rigatoni. Toasted almonds and parsley add a fresh, crunchy contrast to every bite.
Main courseTender sardines and slowly cooked fennel make a savory, glossy sauce for linguine. Raw fennel, lemon and parsley keep the dish fresh and give every bite a little crunch.
Main courseGolden-brown pan-fried gnocchi, sweet roasted beetroot and crisp sage get a fresh counterpoint from red wine vinegar. Hazelnuts add a satisfying crunch to this colourful, Italian-inspired main course.
Main courseTender orzo, leeks with dark roasted edges and bright lemon: a creamy main course that still feels light, thanks to a spoonful of ricotta on top.
Main courseGolden-brown squash, crispy sage and bright lemon ricotta turn short pasta into a creamy but not-too-heavy main course. The oven does most of the work; a little pasta water brings everything together into a glossy sauce.
Main courseSpiced sausage and slightly bitter curly endive come together in a rich pasta sauce. Lemon zest and hard cheese make it fresh and savory, without letting the curly endive fade into the background.
Main courseSoft, smoky peppers are the base of a chunky sauce with roasted almonds and anchovies. A splash of pasta water helps it cling to short pasta, while lemon keeps everything fresh.
Main courseGolden-brown artichoke hearts, sweet peas and lemon make this pasta fresh and full of flavor. Ricotta and pasta water bring everything together in a light, glossy sauce without cream.
Main courseIn this quick pasta dish, some of the broccoli becomes a chunky sauce while the rest stays firm to the bite. Lemon adds freshness, while toasted almonds provide a crunchy contrast.
Main courseRoasted peppers and white beans come together in a rich, mellow sauce for short pasta. A squeeze of lemon, oregano and a pinch of chilli flakes add freshness and a little heat; some of the beans are left whole for a satisfying bite.
Main courseLarge pasta shells filled with creamy ricotta, chard and lemon zest, baked in a simple tomato sauce. The filling stays creamy while the pasta absorbs the sauce and the tops turn lightly golden.
Main courseWide ribbons of pasta soak up a light sauce of fennel, lemon and pasta water; sweet crab meat and a pinch of chili finish the dish without overpowering its delicate flavor.
Main courseOrzo gets a lightly toasted flavor in the pan before simmering in broth until creamy. Fennel, lemon, and dill keep the dish fresh; the shrimp go in at the very end so they stay tender.
Main courseRoasted pumpkin and sage butter make a smooth, glossy sauce for rigatoni. Hazelnuts add crunch, while lemon keeps everything fresh.
Main courseSearing the escarole gives it tender leaves and lightly bitter, charred edges. Lemon brightens the pasta, ricotta adds creaminess, and toasted breadcrumbs provide a crunchy contrast.
Main courseThick pasta, tomato mince seasoned with cinnamon and cloves, and a generous golden-brown layer of béchamel: pastitsio is a hearty Greek baked dish with distinct layers. A fresh green salad keeps everything in balance.
Main courseTender gnocchi with roasted pumpkin, coated in butter browned until nutty and fragrant sage. Homemade dough needs a light touch so the little pillows stay tender rather than firm.
The shape partly determines how a dish eats. Rigatoni and fusilli hold a thick sauce well; think of the roasted pepper sauce or the pasta with endive, fennel seeds and sausage. Long pasta such as spaghetti and linguine works well with lighter sauces that come together with cooking water and oil, as in cacio e pepe and linguine with sardines. Pappardelle makes room for larger ingredients such as chicken and artichoke, or crab and fennel.
Orzo is a small pasta shape, but it behaves differently in a pan from pasta that you drain: it cooks in broth and absorbs its flavor. That makes it a good match for shrimp and peas, as well as charred leeks and ricotta. Gnocchi are potato dumplings, not pasta; they’re included here because they pair well with similar sauces and serving ideas. Pan-fried gnocchi develop a golden-brown exterior, while boiled gnocchi stay soft.
Pasta water is more than leftover water: its starch helps bind oil, cheese and liquid into a light sauce. So save a mugful before draining, and add it a little at a time. For pasta with broccoli and lemon, some of the vegetables are mashed with oil and cooking water to make a creamy sauce without cream. With cacio e pepe, temperature matters: take the pan off the heat before adding the Pecorino, then gradually mix in cooking water so the cheese stays smooth.
Roasting and frying add another kind of depth. Peppers turn soft and sweet when their skins darken; squash develops roasted edges in the oven. Those flavors call for balance: lemon adds freshness, anchovies bring savory depth, and herbs add a green note. In the roasted squash pasta with sage and lemon ricotta, crisp sage and pumpkin seeds also contrast with the soft sauce.
If you’re after something savory and spicy, try orecchiette with broccoli, anchovies and chili, or pasta alla Norma with eggplant, tomato and ricotta salata. For a fresher combination, pasta with artichoke, lemon and peas or orzo with shrimp, peas and mint are natural choices. The squash recipes, such as the one with harissa and crispy chickpeas, are especially appealing when squash is in plentiful supply; peppers are generally at their best in the warmer months.
A few substitutions can be practical without taking away the character of the dish. For broccoli rabe, you can use regular broccoli with a little extra lemon or chili flakes; rapini has a distinct bitterness that broccoli lacks. If ricotta salata isn’t available, another firm, salty cheese will give a similar savory note, though the flavor will change. For fish dishes, use shrimp, sardines, crab or mussels as indicated: their cooking times differ, so don’t swap them without adjusting the cooking time too.