Italian pasta comes in many shapes and sizes. Each type has its own unique qualities that make it perfect for certain dishes.

From long and thin spaghetti to short and tubular penne, there’s a pasta for every recipe.

You’ll find 45 different types of Italian pasta in this guide, along with recipe ideas for each. Whether you’re looking to try something new or stick with an old favorite, you’ll discover plenty of options.

Get ready to explore the world of Italian pasta and find your next delicious meal.

1. Spaghetti alla Carbonara

Spaghetti alla Carbonara is a classic Roman pasta dish. You can make it with just a few ingredients: spaghetti, eggs, cheese, and pork.

For an authentic taste, use guanciale (cured pork cheek) and Pecorino Romano cheese.

Cook the pasta until it’s al dente.

Mix egg yolks with grated cheese in a bowl.

Fry the guanciale until crispy. Toss the hot pasta with the crispy pork. Then quickly stir in the egg and cheese mixture. The heat from the pasta will cook the eggs, creating a creamy sauce.

Add freshly ground black pepper to taste. Serve right away for the best flavor and texture.

2. Penne all’Arrabbiata

Penne all’Arrabbiata is a spicy Italian pasta dish. The name means “angry penne” due to its fiery flavor.

To make it, you cook penne pasta until al dente. While it cooks, prepare a sauce with olive oil, garlic, chili peppers, and tomatoes.

Once the sauce is ready, toss the cooked pasta in it. The heat from the chili peppers gives the dish its signature kick.

You can adjust the spice level to your liking. Top with grated Parmesan cheese and fresh basil for extra flavor.

This simple yet tasty dish is perfect for spice lovers.

3. Tagliatelle al Ragù

Tagliatelle al Ragù is a classic Italian pasta dish. It pairs wide, flat noodles with a rich meat sauce.

The sauce, known as ragù, is made with pancetta, beef, and finely chopped vegetables. Carrots, celery, and onions form the base. Wine and tomato purée add depth of flavor.

To make this dish, cook the sauce slowly over low heat. This allows the flavors to meld together.

While the sauce simmers, prepare the tagliatelle pasta.

Cook the pasta until it’s al dente, then toss it with the ragù. The wide noodles perfectly capture the hearty sauce.

Serve hot and enjoy this comforting Italian meal.

4. Fettuccine Alfredo

Fettuccine Alfredo is a beloved Italian-American pasta dish. It’s made with long, flat fettuccine noodles coated in a rich, creamy sauce.

The classic recipe uses just butter and Parmesan cheese. Some versions add heavy cream for extra richness.

The sauce clings to the wide noodles, creating a luxurious meal.

You can make Fettuccine Alfredo at home in about 15-20 minutes. Cook the pasta, then toss it with melted butter and grated Parmesan. Add a bit of pasta water to help the sauce come together.

Serve this indulgent pasta right away while it’s hot and creamy. It pairs well with grilled chicken or shrimp for a complete meal.

5. Linguine alle Vongole

Linguine alle Vongole is a classic Italian pasta dish that combines tender linguine with flavorful clams. This seafood pasta is a favorite in coastal regions of Italy.

To make it, you’ll sauté garlic and chili in olive oil. Then add clams and white wine, cooking until the clams open.

Toss in al dente linguine and finish with parsley and a drizzle of olive oil.

The key to this dish is using fresh clams. Soak them in salted water before cooking to remove any sand.

The briny flavor of the clams mixes perfectly with the light sauce, creating a delicious meal.

Linguine alle Vongole is quick to prepare and makes a great dinner option. You can enjoy it with a glass of white wine for a true Italian experience.

6. Lasagne alla Bolognese

Lasagne alla Bolognese is a classic Italian dish that combines layers of pasta with a rich meat sauce and creamy béchamel. You’ll find this hearty meal in many Italian homes and restaurants.

To make it, you start by preparing a flavorful Bolognese sauce. This typically includes ground beef, pancetta, onions, carrots, and celery. The sauce simmers for hours to develop its deep flavor.

Next, you create a smooth béchamel sauce with butter, flour, and milk. This adds a creamy element to the dish.

You then layer the pasta sheets with the Bolognese sauce, béchamel, and grated Parmigiano-Reggiano cheese. Repeat these layers until you fill your baking dish.

Bake the lasagna until it’s golden and bubbly. The result is a comforting, satisfying meal that’s perfect for family dinners or special occasions.

7. Gnocchi di Patate

Gnocchi di patate are small, soft dumplings made from potatoes, flour, and sometimes eggs. These pillowy bites are a beloved Italian pasta variety.

To make gnocchi, you’ll need to boil potatoes until tender, then peel and mash them. Mix in flour and egg to form a dough.

Roll the dough into ropes and cut into bite-sized pieces.

You can shape gnocchi by pressing them against a fork or gnocchi board to create ridges. These grooves help the sauce cling better.

Cook gnocchi in boiling water until they float to the surface. Serve them with your favorite sauce, like tomato, pesto, or brown butter and sage.

8. Tortellini in Brodo

Tortellini in brodo is a classic Italian dish from the Emilia-Romagna region. It combines delicate tortellini pasta with a flavorful broth.

To make this dish, you’ll need to prepare a rich broth. Start by simmering beef, chicken bones, and vegetables like carrots, celery, and onions for at least 2 hours.

While the broth cooks, make or buy tortellini. These small, ring-shaped pasta are typically filled with meat, cheese, or vegetables.

Once your broth is ready, bring it to a boil and add the tortellini. Cook until they float to the surface, which usually takes just a few minutes.

Serve the tortellini in brodo hot, with a sprinkle of grated Parmigiano-Reggiano cheese on top. This comforting dish is perfect for cold days or when you need a light yet satisfying meal.

9. Ravioli Ricotta e Spinaci

Ravioli Ricotta e Spinaci is a classic Italian pasta dish. These small, square pasta pockets are filled with a mixture of ricotta cheese and spinach.

To make the filling, mix ricotta, chopped spinach, Parmesan cheese, and a pinch of nutmeg. Season with salt and pepper to taste.

Fill the pasta dough with the ricotta and spinach mixture. Seal the edges carefully to prevent the filling from leaking during cooking.

Cook the ravioli in boiling salted water until they float to the surface. Serve with a simple butter and sage sauce for a traditional flavor combination.

You can prepare Ravioli Ricotta e Spinaci ahead of time and refrigerate them for up to a day before cooking. This allows the pasta to develop a satisfying texture.

10. Bucatini all’Amatriciana

Bucatini all’Amatriciana is a classic Roman pasta dish. It features long, hollow spaghetti-like noodles called bucatini.

The sauce is made with guanciale (cured pork cheek), tomatoes, and pecorino cheese. Some recipes add onions and chili peppers for extra flavor.

To make this dish, you’ll cook the guanciale until crispy. Then add tomatoes and simmer to create a rich sauce.

Toss the cooked bucatini with the sauce and top with grated pecorino.

This hearty pasta is perfect for a satisfying dinner. The chewy bucatini noodles pair well with the savory, slightly spicy sauce.

11. Cavatelli con Salsiccia

Cavatelli con Salsiccia is a tasty Italian pasta dish that pairs small, shell-shaped cavatelli with savory sausage. This hearty meal is perfect for cold evenings or when you crave comfort food.

To make this dish, cook the cavatelli in salted water until al dente. While the pasta cooks, brown Italian sausage in a pan. Add garlic and red pepper flakes for extra flavor.

Once the sausage is cooked, toss it with the drained cavatelli. Mix in some pasta water to create a light sauce. Finish with grated Pecorino Romano cheese and fresh herbs like parsley.

You can customize this recipe by adding vegetables such as broccoli rabe or spinach. The result is a satisfying meal that’s easy to prepare and full of Italian flavors.

12. Orecchiette con Cime di Rapa

Orecchiette con Cime di Rapa is a classic Italian pasta dish from Puglia. It combines small ear-shaped pasta with broccoli rabe, also known as rapini.

To make this dish, you’ll cook orecchiette pasta and broccoli rabe in salted water. While they cook, sauté garlic, chili, and anchovies in olive oil.

Once the pasta and broccoli rabe are done, add them to the pan with the garlic mixture. Toss everything together, letting the flavors combine.

Some recipes add toasted breadcrumbs for extra texture. You can sprinkle these on top before serving.

This simple yet flavorful dish showcases the beauty of Italian cooking. It uses few ingredients but creates a tasty meal you’ll love.

13. Farfalle al Salmone

Farfalle al salmone is a tasty Italian pasta dish that combines bow-tie pasta with salmon. To make it, you’ll need farfalle pasta, salmon, cream, and a few other ingredients.

Start by cooking the pasta in salted water until it’s al dente. While it cooks, prepare the sauce.

Sauté onions or shallots in butter and oil, then add pieces of salmon.

Once the salmon is cooked, pour in some cream and let it thicken. Some recipes include tomatoes or vodka for extra flavor.

When the sauce is ready, mix it with the cooked farfalle.

This dish is creamy, satisfying, and easy to make. You can use fresh or smoked salmon, depending on your preference.

14. Rigatoni alla Norma

Rigatoni alla Norma is a classic Sicilian pasta dish. It features tender eggplant, tangy tomato sauce, and salty ricotta salata cheese.

To make it, start by frying cubed eggplant until golden brown. Set the eggplant aside and prepare a simple tomato sauce with garlic.

Cook the rigatoni pasta until al dente. Toss the cooked pasta with the tomato sauce and fried eggplant.

Top your Rigatoni alla Norma with grated ricotta salata and fresh basil leaves. The combination of flavors and textures makes this dish a true Italian favorite.

You can easily adjust this recipe to your taste. Try roasting the eggplant instead of frying for a lighter version.

15. Paccheri al Sugo di Mare

Paccheri al Sugo di Mare is a delicious Italian pasta dish that combines large tube-shaped paccheri with a flavorful seafood sauce. This recipe showcases the best of Mediterranean cuisine.

You’ll start by preparing a rich seafood sauce using ingredients like garlic, parsley, and tomatoes.

Add a mix of seafood such as squid, mussels, clams, and prawns to create a delightful combination of flavors.

Cook the paccheri pasta until it’s al dente. Then toss it with the seafood sauce, allowing the large tubes to capture the savory mixture.

The result is a satisfying meal that brings the taste of the sea to your plate.

16. Cannelloni Ripieni

Cannelloni ripieni is a tasty Italian pasta dish. It features large, tube-shaped noodles stuffed with a flavorful filling.

You can fill cannelloni with many different ingredients. Popular options include meat, cheese, spinach, or seafood.

To make cannelloni ripieni, you cook the pasta tubes and prepare the filling. Then you stuff the filling into the tubes.

You arrange the filled tubes in a baking dish. Next, you cover them with sauce. Common sauces are tomato or béchamel.

Finally, you bake the dish until it’s hot and bubbly. The result is a comforting and delicious meal perfect for sharing.

17. Pappardelle ai Funghi

Pappardelle ai Funghi is a delicious Italian pasta dish that combines wide ribbon noodles with a savory mushroom sauce. You’ll love the earthy flavors and rich textures in this classic recipe.

To make it, you’ll need pappardelle pasta and a mix of fresh mushrooms. Popular choices include porcini, cremini, and shiitake.

Sauté the mushrooms with garlic, shallots, and herbs in butter and olive oil.

While the pasta cooks, finish the sauce by adding white wine and cream. Toss the cooked pappardelle with the mushroom sauce and top with grated Parmesan cheese.

This hearty dish is perfect for cool evenings or when you want to impress dinner guests. You can easily customize it by using your favorite mushroom varieties or adding extra vegetables.

18. Mafaldine al Pesto

Mafaldine is a ribbon-shaped pasta with wavy edges. It pairs perfectly with pesto sauce, creating a delicious dish called Mafaldine al Pesto.

To make this recipe, cook the mafaldine pasta in salted water until al dente.

While it cooks, prepare your pesto sauce.

Mix the cooked pasta with the pesto, adding a bit of pasta water to help the sauce coat evenly.

For extra flavor, you can add sautéed mushrooms or wilted spinach.

Top your Mafaldine al Pesto with grated Parmesan cheese and toasted pine nuts.

This simple yet tasty meal is ready in under 30 minutes.

19. Troccoli al Pomodoro

Troccoli is a thick, spaghetti-like pasta from the Puglia region of Italy. It’s made with durum wheat semolina and has a rough texture that holds sauce well.

To make Troccoli al Pomodoro, cook the pasta in salted water until al dente.

While it cooks, prepare a simple tomato sauce with olive oil, garlic, and fresh tomatoes.

Toss the cooked troccoli with the warm sauce and add fresh basil leaves.

The pasta’s texture allows the sauce to cling to it, creating a flavorful dish.

You can top your Troccoli al Pomodoro with grated Pecorino Romano cheese for extra flavor.

This dish is perfect for a quick, satisfying meal that showcases the taste of fresh ingredients.

20. Ziti al Forno

Ziti al forno is a baked pasta dish loved for its cheesy goodness. It’s made with ziti pasta, a type of tube-shaped noodle.

To make ziti al forno, you’ll cook the pasta and mix it with a rich tomato sauce. The sauce often includes ground beef for extra flavor.

Next, you’ll layer the saucy pasta in a baking dish with lots of cheese. Popular choices are mozzarella, ricotta, and Parmesan.

The dish is then baked until the cheese melts and turns golden brown on top.

This creates a delicious crust that adds texture to every bite.

Ziti al forno is perfect for family dinners or potlucks.

You can easily customize it with your favorite ingredients.

21. Malloreddus alla Campidanese

Malloreddus alla Campidanese is a tasty Sardinian pasta dish. It uses small, ridged pasta shapes that look like tiny gnocchi.

The sauce is made with sausage, tomatoes, and saffron. These flavors give the dish its rich and unique taste.

To make it, you brown sausage meat with onions. Then add white wine and saffron.

Tomatoes go in next to create a thick sauce.

The pasta cooks separately. Once done, mix it with the sauce. Top with grated pecorino cheese before serving.

This meal is filling and full of flavor. It’s a great way to try authentic Sardinian cuisine at home.

22. Casarecce alla Sorrentina

Casarecce alla Sorrentina is a tasty Italian pasta dish that combines short, twisted pasta with a flavorful tomato sauce. You’ll love the rich blend of flavors in this recipe.

The sauce typically includes ripe cherry tomatoes, fresh basil, and gooey mozzarella cheese. Some versions also add smoked scamorza for extra depth.

You can whip up this meal in under 30 minutes, making it perfect for a quick lunch or dinner.

Simply cook the casarecce pasta, toss it with the sauce, and top with cheese.

For a special twist, try baking the dish in the oven until the cheese is melted and bubbly.

This creates a delicious crispy top layer that you won’t be able to resist.

23. Tagliolini al Tartufo

Tagliolini al Tartufo is a luxurious Italian pasta dish. It combines thin, delicate tagliolini noodles with prized truffles.

To make this dish, cook fresh tagliolini in salted boiling water until almost al dente. Drain the pasta, saving some of the cooking water.

Melt butter in a pan and add the drained pasta. Toss gently, adding a bit of pasta water if needed.

Shave fresh truffle over the pasta just before serving.

The earthy aroma and flavor of truffles pair perfectly with the light, silky tagliolini.

This simple yet elegant dish lets the truffle shine as the star ingredient.

24. Risi e Bisi

Risi e Bisi is a classic Venetian dish that combines rice and peas. It’s a creamy, comforting meal that falls between a risotto and a soup.

To make Risi e Bisi, you’ll need rice, peas, onions, pancetta, and broth.

Start by sautéing onions and pancetta in butter and oil. Then add the rice and peas, cooking them slowly while adding hot broth.

The dish should be soupy, so keep stirring and adding broth as needed. Cook for about 15 minutes until the rice is tender.

Season with salt and pepper to taste.

Risi e Bisi is best served warm.

It’s a great way to enjoy fresh spring peas when they’re in season.

25. Zuppa di Fagioli con Ditalini

Zuppa di Fagioli con Ditalini is a hearty Italian bean soup with small pasta. This comforting dish combines tender beans with bite-sized ditalini pasta in a flavorful broth.

To make it, you’ll start by sautéing onions, carrots, celery, and garlic in olive oil. Then add beans, broth, and seasonings like rosemary or bay leaves.

After the beans are cooked, you’ll add the ditalini pasta and simmer until tender.

Some recipes include tomatoes or ham for extra flavor.

This soup is perfect for cold days and can be customized with your favorite beans or vegetables.

Serve it with crusty bread and a sprinkle of Parmesan cheese for a satisfying meal.

26. Lombris alla Genovese

Lombris alla Genovese is a lesser-known pasta dish from the Liguria region of Italy. It features long, thin pasta strands similar to spaghetti.

The sauce is made with onions, beef, and white wine. These ingredients are slowly cooked until they form a rich, flavorful ragù.

To make this dish, you’ll need to simmer the sauce for several hours.

This allows the flavors to meld and the meat to become tender.

Serve the pasta topped with grated Parmigiano-Reggiano cheese.

The dish pairs well with a glass of dry white wine from the Liguria region.

27. Calamarata con Calamari

Calamarata con Calamari is a tasty Italian pasta dish featuring ring-shaped pasta and calamari (squid). The pasta itself resembles calamari rings, making for a fun presentation.

To make this dish, you’ll cook calamari with garlic, white wine, and tomatoes. While that simmers, boil the calamarata pasta until al dente.

Once the pasta is ready, combine it with the calamari sauce.

The result is a flavorful seafood pasta that’s popular in Naples and other coastal areas of Italy.

You can enjoy this dish year-round, but it’s especially refreshing in summer.

It’s a great way to bring a taste of Italian seaside dining to your home kitchen.

28. Cappellacci di Zucca

Cappellacci di zucca is a delicious filled pasta from Ferrara, Italy. These “pumpkin hats” are made with a tasty pumpkin filling.

To make cappellacci, you’ll need to prepare an egg pasta dough and a filling. The filling typically contains cooked butternut squash, Parmesan cheese, and nutmeg.

You’ll shape the pasta into hat-like forms and fill them with the pumpkin mixture.

Cook the cappellacci in boiling water for about 3 minutes until tender but still firm.

Serve these pasta parcels with melted butter and sage for a simple, traditional preparation.

The sweet pumpkin filling pairs perfectly with the savory butter sauce.

29. Spätzle di Spinaci

Spätzle di Spinaci is a unique pasta that blends German and Italian culinary traditions. This green-tinted pasta is made by mixing spinach into the dough, giving it a vibrant color and subtle flavor.

To make Spätzle di Spinaci, you’ll need cooked spinach, eggs, flour, and salt. Mix these ingredients to form a thick batter.

Then, use a spätzle maker or colander to drop small pieces of dough into boiling water.

Once cooked, you can serve Spätzle di Spinaci with various sauces.

A popular option is a cream and speck sauce, which combines crispy speck (a type of cured ham) with rich cream and chives.

For a simpler dish, try tossing your Spätzle di Spinaci with melted butter and sage.

Add some speck for extra flavor and protein. Season with salt and pepper to taste.

30. Strangozzi al Tartufo Nero

Strangozzi al Tartufo Nero is a luxurious Umbrian pasta dish. It pairs thick, hand-rolled strangozzi pasta with prized black truffles.

To make this dish, you’ll need strangozzi pasta, black truffles, olive oil, garlic, and salt.

Cook the pasta until it’s al dente.

While the pasta cooks, prepare the sauce. Heat olive oil in a pan and add minced garlic. Grate or thinly slice the black truffles and add them to the pan.

Toss the cooked strangozzi with the truffle sauce.

The pasta’s rough texture helps the sauce cling to it. Serve hot with extra truffle shavings on top if you like.

31. Casoncelli alla Bergamasca

Casoncelli alla Bergamasca is a stuffed pasta from Lombardy, Italy. It’s a specialty of Bergamo and nearby areas.

The pasta dough is made with flour, eggs, salt, and water. You shape it into half-moon pockets filled with a tasty mix.

The filling often includes roasted veal, ground pork, breadcrumbs, cheese, and spices. Some recipes add raisins for a touch of sweetness.

To make casoncelli, roll out the dough and cut it into strips. Place small spoonfuls of filling along the strips. Fold the dough over and cut out the stuffed shapes.

Serve these pasta pockets with melted butter and sage. A sprinkle of grated cheese on top adds extra flavor.

32. Fusilli Calabresi al Peperoncino

Fusilli Calabresi al Peperoncino is a spicy pasta dish from the Calabria region of southern Italy. This recipe uses fusilli, a spiral-shaped pasta that holds sauce well.

The star of this dish is peperoncino, a small, hot chili pepper common in Calabrian cuisine. It gives the pasta a fiery kick.

To make this dish, you’ll need fusilli pasta, olive oil, garlic, peperoncino flakes, and grated pecorino cheese.

Cook the pasta until al dente. While it cooks, sauté garlic and peperoncino in olive oil.

Toss the cooked pasta with the spicy oil mixture. Add grated pecorino cheese and mix well.

The result is a simple yet flavorful pasta with a spicy punch.

33. Pici cacio e pepe

Pici cacio e pepe is a simple yet delicious Tuscan pasta dish. Pici are thick, hand-rolled noodles made from flour and water. They have a chewy texture that pairs well with the creamy cheese sauce.

To make this dish, you’ll cook the pici until al dente.

While the pasta cooks, toast black peppercorns in a dry pan. Grind the toasted pepper and mix it with grated pecorino cheese.

Add some pasta water to the cheese and pepper mixture to create a creamy sauce.

Toss the cooked pici with the sauce until well coated.

The result is a rich, peppery pasta that showcases the flavors of quality ingredients.

34. Trofie al Pesto

Trofie al pesto is a classic dish from Liguria, Italy. It features short, twisted pasta called trofie paired with fresh basil pesto.

To make this dish, you’ll need trofie pasta, basil, pine nuts, garlic, Parmesan cheese, Pecorino Romano cheese, and olive oil.

Blend the pesto ingredients in a food processor until smooth.

Cook the trofie pasta in boiling water until al dente. Some recipes add potatoes and green beans to the pasta water for extra flavor and texture.

Once cooked, toss the pasta with the pesto sauce. Add a bit of pasta water to help the sauce coat the noodles evenly.

Serve your trofie al pesto hot, garnished with extra grated cheese if desired.

This simple yet delicious meal captures the essence of Ligurian cuisine.

35. Conchiglioni Ripieni

Conchiglioni ripieni are large, stuffed pasta shells that make a delicious baked dish. These oversized shells are perfect for holding hearty fillings.

To prepare them, you cook the pasta shells until al dente. Then you stuff them with a mixture of cheeses, herbs, and often ground meat.

Popular filling ingredients include ricotta, mozzarella, and Parmesan.

After stuffing, you arrange the shells in a baking dish. Cover them with tomato sauce and extra cheese.

Bake until the pasta is tender and the top is golden brown.

This dish is great for feeding a crowd.

You can prepare it ahead of time and pop it in the oven when guests arrive. Serve with a side salad and crusty bread for a complete meal.

36. Mezze Maniche all’Arrabbiata

Mezze maniche are short, tube-shaped pasta that work great in spicy dishes like arrabbiata. The name means “short sleeves” in Italian.

To make mezze maniche all’arrabbiata, cook the pasta until al dente. While it’s cooking, sauté garlic and red pepper flakes in olive oil.

Add tomato sauce and simmer for a few minutes. Toss the cooked pasta with the spicy sauce. The thick pasta tubes hold the sauce well.

Top with grated Pecorino Romano cheese and chopped parsley. You can adjust the spice level by adding more or less red pepper flakes.

This quick, fiery pasta dish is perfect for weeknight dinners when you want something flavorful and satisfying.

37. Garganelli ai Quattro Formaggi

Garganelli ai Quattro Formaggi is a mouthwatering Italian pasta dish. It combines garganelli pasta with a rich four-cheese sauce.

Garganelli are small, rolled tubes of pasta. They look like penne but have ridges and a flap. This shape helps the cheese sauce cling to every bite.

The quattro formaggi sauce uses four different cheeses. Common choices include gorgonzola, gruyère, pecorino romano, and a mild cheese like mozzarella.

To make this dish, cook the garganelli in salted water. While it boils, prepare the cheese sauce. Melt the cheeses with cream and seasonings.

Toss the cooked pasta in the creamy sauce and serve hot.

38. Maccheroni al Ferretto con Melanzane

Maccheroni al ferretto con melanzane is a tasty Southern Italian pasta dish. It combines handmade pasta with a flavorful eggplant sauce.

The pasta is made by wrapping dough around a thin wire rod called a ferretto. This creates a long, hollow tube shape. You can use a bike spoke or knitting needle if you don’t have a ferretto.

For the sauce, you’ll need eggplant, tomatoes, onions, and garlic. Cut the eggplant into cubes and fry it until golden. Then simmer it with the other ingredients to create a rich, chunky sauce.

Cook the pasta in salted water until al dente. Toss it with the eggplant sauce and sprinkle with grated pecorino cheese before serving.

39. Bigoli in Salsa

Bigoli in salsa is a classic Venetian pasta dish. Bigoli are thick, long noodles made from whole wheat flour. They resemble spaghetti but are much thicker and have a rough texture.

The salsa is a simple sauce made from onions and anchovies. To make it, you slowly cook thinly sliced onions until they’re soft and golden. Then add chopped anchovies and let them melt into the onions.

Toss the cooked bigoli with the savory sauce. The noodles soak up the flavors perfectly.

This dish is rustic, satisfying, and showcases how delicious simple ingredients can be when combined thoughtfully.

40. Anolini in Brodo

Anolini in brodo is a beloved pasta dish from Italy’s Emilia-Romagna region. These small, stuffed pasta shapes are typically served in a rich meat broth.

The filling usually contains a mix of meat, cheese, and herbs. Pork, beef, or a combination of both are common choices for the meat component.

You’ll often find anolini served as part of Christmas dinner traditions in the area. The warm, comforting broth makes it perfect for cold winter nights.

To enjoy this dish, you cook the anolini in the flavorful broth. Serve it hot with a sprinkle of grated cheese on top for added flavor.

41. Penne alla Caprese

Penne alla Caprese combines the classic flavors of Caprese salad with pasta. You’ll love this simple yet tasty dish.

Start by cooking penne pasta until al dente. While it cooks, sauté cherry tomatoes in olive oil until they soften.

Add minced garlic and red pepper flakes for extra flavor. Toss in fresh basil leaves and cubed mozzarella cheese.

Mix the cooked pasta with the tomato mixture. The heat will slightly melt the cheese. Drizzle with balsamic glaze for a tangy finish.

Serve your Penne alla Caprese hot, garnished with more fresh basil if you like.

42. Stringozzi alla Norcina

Stringozzi alla Norcina is a hearty pasta dish from Umbria, Italy. It features long, thick noodles similar to spaghetti but with a square cross-section.

The sauce combines crumbled Italian sausage, cream, and grated pecorino cheese. Onions and garlic add flavor, while black pepper provides a kick.

To make this dish, cook the pasta until al dente. Sauté the sausage and aromatics, then add cream and reduce.

Toss the cooked pasta with the sauce and cheese.

You can find stringozzi in specialty Italian markets or substitute with spaghetti or tagliatelle. Serve hot with extra grated cheese on top for a comforting meal.

43. Fregola con Arselle

Fregola con arselle is a tasty Sardinian pasta dish. It combines small, toasted pasta balls called fregola with clams (arselle in Sardinian).

To make this dish, you’ll toast the fregola first. This gives it a nutty flavor. Then you’ll cook it with clams, tomatoes, and white wine.

The clams add a salty, seafood taste to the dish. Garlic and parsley are often added for extra flavor. You can serve fregola con arselle as a main course.

This meal is popular in Sardinia, especially in coastal areas. It’s a great way to enjoy both pasta and seafood in one delicious dish.

44. Malloreddus al Pomodoro

Malloreddus al Pomodoro is a tasty Sardinian pasta dish. Malloreddus are small, ridged pasta shapes that look like tiny shells.

To make this dish, you cook the malloreddus pasta until it’s al dente. While it cooks, you prepare a simple tomato sauce.

For the sauce, sauté garlic in olive oil. Add canned tomatoes and simmer until thick. Season with salt and basil.

Mix the cooked pasta with the sauce. Top with grated pecorino cheese for extra flavor. You can also add fried eggplant cubes for a twist on the classic recipe.

This comforting meal is perfect for a quick weeknight dinner. It showcases the flavors of Sardinian cuisine in a simple, delicious way.

45. Busiate al Pesto Trapanese

Busiate al Pesto Trapanese is a tasty pasta dish from western Sicily. The star of this meal is busiate, a spiral-shaped pasta made with durum wheat semolina and water.

To make the dish, you’ll toss the busiate with a unique Sicilian pesto. This pesto contains fresh tomatoes, basil, garlic, almonds, and extra-virgin olive oil.

The sauce is quick to make. Simply blend the ingredients in a food processor. Cook the busiate until al dente, then mix it with the pesto.

This dish is perfect for summer. It’s light, fresh, and packed with flavor. You’ll love the mix of textures from the spiral pasta and crunchy almonds.

History of Italian Pasta

Pasta has a rich history spanning thousands of years. Its journey from ancient civilizations to modern Italian cuisine is filled with interesting developments and cultural influences.

Origins in Ancient Times

Pasta-like foods existed long before Italy adopted pasta as a staple. The Etruscans, who lived in what is now Italy, made an early form of pasta from spelt wheat. Ancient Greeks and Romans also had similar foods.

China had noodles as far back as 3000 BCE. Some believe Marco Polo brought pasta to Italy from China in the 13th century. But evidence shows Italians were eating pasta before then.

Early pasta was likely unleavened dough, cut into strips and dried. This made it easy to store and transport.

Evolution Through the Ages

By the Middle Ages, pasta became popular in Italy. Sicily was an early pasta-making center. The warm climate was perfect for drying pasta outdoors.

In the 14th and 15th centuries, pasta spread across Italy. New shapes emerged. Farfalle (bow-tie pasta) appeared in the 16th century.

The invention of the pasta extruder in the 1700s sped up production. This made pasta more affordable and widely available.

Tomato sauce became a popular pasta topping in the 18th century. Before that, Italians often ate pasta with cheese or olive oil.

Regional Variations in Pasta-Making

Italy’s diverse regions have unique pasta-making traditions. The north and south each have distinct styles, ingredients, and shapes that reflect local tastes and resources.

Northern Italy Specialties

Northern Italian pasta often uses eggs and soft wheat flour. You’ll find stuffed pasta like tortellini and agnolotti here. Tagliatelle, a flat ribbon pasta, is popular in Bologna. It’s often served with rich meat sauces.

Lombardy is known for buckwheat pasta called pizzoccheri. It’s usually mixed with potatoes, cabbage, and cheese. In Piedmont, tiny pasta shapes like orzo are common in soups.

Risotto is more popular than pasta in some northern areas. When pasta is used, it’s often fresh rather than dried.

Southern Italy Delicacies

Southern Italian pasta is typically made with durum wheat and water, no eggs. This creates a firmer texture.

Shapes like orecchiette and cavatelli are common. Naples is famous for its dried pasta.

Campania gave us spaghetti and other long shapes. These pair well with tomato-based sauces.

Sicily offers unique pasta dishes. Pasta alla Norma combines eggplant, tomatoes, and ricotta salata.

In Sardinia, you’ll find malloreddus, small ridged shells flavored with saffron.

Southern pastas often feature vegetables, olive oil, and seafood in lighter sauces than the north.