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dinner
Anellini al Forno
Sicilian baked ring-shaped pasta with ragu, peas, and cheese, formed into a golden, sliceable timballo.
⏱ 80 min🔥 520 kcalMedium
★4.4(898)
9 recipes using pasta — Pasta, pizza, risotto and more from la bella Italia.
These 9 italian pasta recipes are ready in about 41 minutes on average, with 460–720 kcal per serving, and 44% are rated easy enough for a weeknight. Every recipe includes exact ingredient quantities, step-by-step instructions and full nutrition per serving.
Italian cooking is built on restraint — a handful of excellent ingredients treated simply, letting each one taste of itself. When Italian cooks work with pasta, they reach for olive oil, garlic, basil, oregano, tomatoes, parmesan and a good splash of wine, and the techniques that come up most across these recipes are boiling, frying, simmering and sautéing.
A versatile wheat staple that carries sauces from a few-minute aglio e olio to slow-simmered ragù. In this collection it's most often cooked with egg yolks, red pepper flakes, spaghetti, garlic lightly crushed, dry white wine and salt and black pepper. The dishes here span italian classics ready in as little as 17 minutes to slower, more involved cooking that rewards a relaxed afternoon.
Reader favourite: Carbonara Romana Classica is the highest-rated dish in this collection at 4.9★ from 4,280 ratings.
Sicilian baked ring-shaped pasta with ragu, peas, and cheese, formed into a golden, sliceable timballo.
Bright spring pasta with tender artichokes, garlic, lemon, and parmesan in a light, glossy sauce.
Silky Roman pasta with eggs, pecorino, black pepper, and crisp bacon, made entirely without cream.
The real Roman carbonara — silky egg and Pecorino Romano sauce, crispy guanciale, no cream ever. A masterclass in technique over ingredients.
Roman pasta with Pecorino Romano cheese and black pepper, nothing else
Sardinian pasta with grated cured mullet roe, garlic, and olive oil — five ingredients, oceanic intensity.
Rome's signature pasta — guanciale, eggs, Pecorino Romano, black pepper. No cream. Ever.
Sicily's homage to the opera Norma: rigatoni with fried eggplant, tomato, basil, and showers of grated salty ricotta salata.
Catania's classic Sicilian pasta: rigatoni in a tomato-basil sauce with fried aubergine and a generous blanket of salted ricotta salata.
Bronze-die dried pasta has a rougher surface that grips sauce better than smooth Teflon-extruded shapes. Match the shape to the sauce: long strands for oily/silky sauces, ridged tubes for chunky ones.
Cook in plenty of well-salted boiling water until al dente, then finish it in the sauce with a splash of starchy pasta water to emulsify and bind.
Al dente means tender with a slight bite at the centre — usually a minute less than the packet time, since it keeps cooking in the sauce.
A complex-carbohydrate energy source; whole-wheat versions add fibre, and the al dente texture gives a lower glycaemic response.
Most of these 9 Italian pasta recipes are ready in around 41 minutes from start to finish. The quickest, Spaghetti alla Bottarga, takes about 17 minutes, while the slower-cooked dishes run up to 80 minutes.
Across this collection they range from about 460 to 720 kcal per serving, averaging 611 kcal — Artichoke Pasta is the lightest option at 460 kcal.
Artichoke Pasta is a great place to start — it's rated easy and comes together in about 45 minutes. 44% of the recipes here are beginner-friendly.
In these recipes, pasta is most often paired with egg yolks, red pepper flakes, spaghetti, garlic lightly crushed, dry white wine and salt and black pepper. Italian kitchens also lean on olive oil, garlic, basil, oregano, tomatoes, parmesan and a good splash of wine.
Al dente means tender with a slight bite at the centre — usually a minute less than the packet time, since it keeps cooking in the sauce.