Italian cuisine has evolved through centuries. Although Italy is known to be inconsistent until the nineteenth century, the cuisine can find out its origin back to the fourth century BC. Over the centuries, neighboring regions, conquerors, the senior chef, political upheaval and the discovery of the New World have influenced one of the first cuisines in the world. There are many popular Italian food, dishes which are enjoyed in many countries in the world, including pasta.

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The first references recorded about pasta have existed since 1154. It is also often used to refer to a variety of pasta. In total, there are over 310 different types of pasta with 1300 names recorded recently.

Pastas can be divided into 2 broad categories: dried pasta (pasta Secca) and fresh pasta (Pasta Fresca). Eggs are often the key ingredient of the liquid to make fresh pasta. This article will reveal some of the most delicious homemade Italian pasta recipes that people will definitely love!

1. Fresh Tomato, Sausage, And Pecorino Pasta:

This is the first out of the easy Italian pasta recipes that I would like to introduce in this article. This recipe is very good for you to enjoy as a healthy diet meal.

Ingredients:

1/4 cup torn fresh basil leaves

1/8 teaspoon black pepper

1/4 teaspoon salt

6 tablespoons grated fresh pecorino Romano cheese, divided

1 1/4 pounds tomatoes, chopped

2 teaspoons minced garlic

1 cup vertically sliced onion

2 teaspoons olive oil

8 ounces sweet Italian sausage

8 ounces uncooked penne

How To Cook:

– Cook the pasta according to the directions on the package, omitting cooking oil and salt; drain.

– Remove casings from sausage. Heat a big skillet using medium-high fire (nonstick skillet). Add oil to a pan; swirl to coat.

– Add onion and sausage to the pan; cook them within about four minutes, stir to crumble sausage.

– Add garlic into the pan and heat it within about 2 minutes. Add tomatoes and let it stays for 2 minutes.

– Turn off the heat; stir in the pasta with 2 tablespoons pepper, salt, and cheese. Sprinkle with remaining 1/4 cup basil and cheese.

2. Mediterranean Orzo Salad With Feta Vinaigrette:

Orzo pasta is a flexible and multiple-purpose base for many dishes, and this base is jam-packed of zesty ingredients. Red onions add the crunchiness and the combination of kalamata olives, feta cheese, and artichoke hearts add the freshness to the salad. In fact, this is also one of the best easy Italian pasta recipes that you will ever find and try! This recipe is very simple and good for digestion. Therefore, whenever you feel bored with the daily meals, you should try making this!

Ingredients:

Crumble and divide 3/4 cup feta cheese (3 ounces)

Undrain 1 jar marinated artichoke hearts (6-ounce)

1/4 teaspoon salt

1/2 teaspoon freshly ground black pepper

3 tablespoons chopped pitted kalamata olives

3 tablespoons chopped red onion

1/2 cup drained chopped oil-packed sun-dried tomato halves

Chop 2 cups bagged prewashed baby spinach

1 cup (about 8 ounces) uncooked orzo (rice-shaped pasta)

How To Cook:

– Cook the orzo pasta according to the directions on the package, omitting cooking oil and salt. Drain it off and rinse with cool water.

– Drain artichokes, reserving marinade. Chop the artichokes coarsely, and add artichokes, reserved marinade, and half a cup of feta cheese to the orzo mixture, gently tossing to coat. Sprinkle the pasta with feta cheese.



3. Creamy, Light Macaroni And Cheese:

This is also one of the best homemade Italian pasta recipes that people should add to their meals. This dish can be served as a breakfast, lunch, or dinner. This recipe is light so that it is one of the best easy Italian pasta recipes for people who are trying to lose some extra pounds of weight.

Ingredients:

2 tablespoons chopped fresh parsley

1/2 cup panko (Japanese breadcrumbs)

1 teaspoon olive oil

Cooking spray

1 pound uncooked cavatappi

Divide 1/4 cup finely grated fresh Parmigiano-Reggiano cheese (1 ounce)

1 cup grated pecorino Romano cheese (4 ounces)

1 1/4 cups shredded Gruyère cheese (5 ounces)

1/2 teaspoon freshly ground black pepper

1 teaspoon kosher salt

2 tablespoons plain fat-free Greek yogurt

2 garlic cloves, peeled

1 1/2 cups fat-free milk

1 1/4 cups fat-free, lower-sodium chicken broth

3 cups cubed peeled butternut squash (about 1 squash – 1 pound)

How To Cook:

– Cook the pasta according to the directions on the package, omitting cooking oil and salt. Drain it off and rinse with cool water.

– Preheat oven to 375°

– Combine garlic, milk, broth, and squash in a medium-size pan, boil over medium-high fire. Reduce the fire to medium, and simmer the broth until the squash is tender and well-cooked (for twenty minutes). Remove from heat.

– Put the mixture into a blender. Add Greek yogurt, pepper, and salt. Blend until smooth. Stir the blended squash mixture in 2 tablespoons Parmigiano-Reggiano, Gruyère, and pecorino Romano. Stir until combined.

– Heat the oil over medium heat in a medium skillet. Add panko, and cook until golden brown or for 2 minutes. Remove from the heat; stir in 2 tbsps of Parmigiano-Reggiano cheese. Lightly coat topping with cooking spray. Sprinkle evenly over the hot pasta mixture.

– Bake at 375° until bubbly or for 25 minutes. Sprinkle with parsley, and serve right away.

4. Baked Ziti And Summer Veggies:

Add pops of color to baked fresh summer vegetables such as tomato, zucchini, and squash with ziti. This fast and flexible recipe allows you to adjust it based on your favorite vegetables or other ingredients that you have in your fridge. This dish is very good for your skin health and appearance, so eat it in a regular basis!

Ingredients:

Cooking spray

1 large egg, lightly beaten

1/4 cup part-skim ricotta cheese (2 ounces)

1/8 teaspoon crushed red pepper

3/4 teaspoon salt, divided

2 teaspoons chopped fresh oregano

2 tablespoons chopped fresh basil

Divide 1 cup shredded part-skim mozzarella cheese (4 ounces)

2 garlic cloves, minced

2 cups chopped tomato

1/2 cup chopped onion

1 cup chopped zucchini

2 cups chopped yellow squash

1 tablespoon olive oil

4 ounces uncooked ziti

How To Cook:

– Preheat the oven to 400°

– Heat a big skillet using medium-high fire. Add cooking oil to the pan. Add onion, zucchini, and squash; sauté 5 minutes. Add garlic and tomato; sauté 3 minutes. Remove from heat; stir in pasta, pepper, 1/2 teaspoon salt, herbs, and 1/2 cup mozzarella.

– Combine egg, remaining salt, and ricotta. Stir into the mixture of pasta. Spoon into a glass or ceramic baking dish coated with cooking spray; sprinkle with mozzarella (remaining). Bake for 15 minutes at 400° or until browned and bubbly.

– Cook the pasta according to directions on the package, omitting cooking oil and salt; drain.

5. Farfalle with Creamy Wild Mushroom Sauce:

This farfalle recipe is the exotic mushroom blend, a combination of oyster, cremini, shiitake mushrooms. It is sold in 8-ounce packages. If you can, you should use all cremini mushrooms.

This is one of the best Italian pasta recipes that people should try making at home – a great recipe for weight loss!

Ingredients:

Minced fresh parsley (optional)

2 tablespoons chopped fresh parsley

1/2 cup (2 ounces) grated fresh Parmigiano-Reggiano cheese

2/3 cup whipping cream

1/4 cup dry white wine

1/4 teaspoon freshly ground black pepper

1 1/2 teaspoons salt, divided

1 tablespoon minced garlic

1/3 cup finely chopped shallots

1/2 cup chopped onion

12 ounces presliced exotic mushroom blend

1 tablespoon butter

1 pound uncooked farfalle (bow tie pasta)

How To Cook:

– Use a large nonstick skillet and melt the butter over medium-high heat. Add the pepper, 1 teaspoon salt, garlic, shallots, onion, and mushrooms; cook until the mushrooms are tender and the liquid evaporates or in 12 minutes, stirring occasionally. Add wine; cook until liquid evaporates or 2 minutes, stirring occasionally. Remove from heat.

– Add the cooked pasta, 2 tablespoons parsley, cheese, an whipping cream, tossing gently to coat. Stir in half a teaspoon salt (remaining). If you want, you can garnish with minced fresh parsley. Serve right when it is still hot.

– Cook the pasta according to directions on the package, omitting cooking oil and salt; drain.

6. Roasted Chicken And Bow Tie Pasta Salad:

The flavor and contrasting textures―crunchy walnut, onion, celery, juicy grapes, tender chicken, and chewy pasta ― make a simple salad that travels well and can be made ahead, either for a workday lunch or a dinner on the go. Leftover turkey, deli ham, or chicken can the replacement for the store-bought rotisserie bird if you like. This is also one of the best easy Italian pasta recipes that people should try at home right away!

Ingredients:

2 tablespoons chopped fresh parsley

3 tablespoons chopped fresh chives

1/3 cup coarsely chopped walnuts, toasted

1/3 cup finely chopped red onion

1 cup thin diagonally cut celery

1 ½ cups seedless red grapes, halved

2 cups shredded cooked chicken breast (about 2 breasts)

1 ½ teaspoons rice vinegar

½ teaspoon freshly ground black pepper

1 ¼ teaspoons salt

2 teaspoons sugar

1 tablespoon stone-ground mustard

2 tablespoons extravirgin olive oil

¼ cup fresh lemon juice

1/3 cup fresh orange juice

3 cups uncooked farfalle (bow tie pasta) (about 8 ounces)

How To Cook:

– Cook the pasta according to directions on the package, omitting cooking oil and salt; drain.

– Combine orange juice (orange juice through rice vinegar) and the next 7 ingredients in a large bowl, stir with a whisk to combine. Add parsley, chives, walnuts, red onion, celery, grapes, chicken, pasta; toss gently to combine.

7. Pasta With Asparagus, Pancetta, And Pine Nuts:

We love the bright flavor that fresh asparagus and lemon juice bring to this dish and make it one of the best homemade Italian pasta recipes. Pine nuts are extremely tasty in this dish, but feel free to substitute walnuts if you have them on hand.

Many people said that this is a wonderful dish with many flavors and so simple to make.

Ingredients:

1/4 cup crumbled Parmigiano-Reggiano cheese (1 ounce)

1/4 teaspoon freshly ground black pepper

1/2 teaspoon kosher salt

2 teaspoons extra-virgin olive oil

2 tablespoons fresh lemon juice

2 ounces diced pancetta

3 tablespoons pine nuts

1 teaspoon minced garlic

Trim and diagonally cut 1 pound asparagus into 1 1/2-inch pieces

8 ounces uncooked cavatappi pasta

How To Cook:

– Preheat oven to 400°.

– Put pine nuts on a jelly-roll pan in a single layer. Bake until golden and fragrant or for 3 minutes at 400°, stir occasionally. Place in a small bowl.

– Increase the temperature of the oven to 475°.

– Bake pancetta at 475° until crisp or for 6 minutes on jelly-roll pan..

– Combine pepper, salt, olive oil, lemon juice, stir with a whisk. Pour over pasta mixture; toss well to coat. Sprinkle with cheese, pancetta, pine nuts.

– Cook the pasta according to directions on the package, omitting cooking oil and salt; drain.

8. Fettuccine Alfredo With Bacon:

When you do not have much time for cooking and the ingredients you have in hand are not plentiful, make the ingredients the best and the freshest you can find. A real wood-smoked bacon imparts a lot of flavors to this fast fettuccine alfredo: Applewood is slightly sweet and mild, while hardwood like hickory is more assertive. In fact, this is also among the most delicious easy Italian pasta recipes that I would like to introduce!

Ingredients:

1/2 teaspoon freshly ground black pepper

2 tablespoons chopped fresh parsley

1/2 teaspoon salt

2/3 cup grated Parmigiano-Reggiano cheese (about 2 1/2 ounces)

1 cup 1% low-fat milk

1 tablespoon all-purpose flour

1 teaspoon minced garlic

2 slices applewood-smoked bacon, chopped

1 package refrigerated fresh fettuccine (9-ounce)

How To Cook:

– Cook the pasta according to directions on the package, omitting cooking oil and salt; drain.

– While the pasta is cooked, you can cook bacon over medium-high heat in a large nonstick skillet until crisp or for 4 minutes, occasionally stir it. Remove bacon from the pan, reserving drippings. Add garlic to the pan with the drippings; sauté for about one minute, constantly stirring. Sprinkle flour over the garlic and cook in about thirty seconds, stirring constantly. Gradually add milk and constantly stir it; cook until bubbly and slightly thick and for 2 minutes, constantly stir it. Use low heat. Add cheese gradually and stir until the cheese is melted. Stir in salt and reserved 1/4 cup cooking liquid.

9. Tomato-Basil Lasagna With Prosciutto:

Instead of full-fat ricotta, which is used in traditional Italian pasta recipes, this pasta recipe will require you to use fat-free cream cheese and low-fat cottage cheese for just enough creaminess without all the heft. This delicious lasagna pasta will be able to be a replacement for your dinner. Try it yourself!

Ingredients:

1 cup shredded part-skim mozzarella cheese (4 ounces)

1 cup chopped prosciutto or ham (4 ounces)

12 cooked lasagna noodles

Cooking spray

1 bottle fat-free tomato-basil pasta sauce (such as Muir Glen) (26-ounce)

1 large egg

1/2 teaspoon crushed red pepper

2 1/2 teaspoons dried basil

Divide 1/4 cup grated fresh Romano cheese (1 ounce)

1/2 cup block-style fat-free cream cheese (4 ounces)

1 carton 1% low-fat cottage cheese (16-ounce)

5 garlic cloves

How To Cook:

– Cook the pasta according to directions on the package, omitting cooking oil and salt; drain.

– Preheat the temperature of the oven at 375°.

– Drop garlic with food processor through food chute, and cook until it is minced. Add cottage cheese and cook until smooth or for 2 minutes. Add egg, pepper, basil, 2 tablespoons Romano, and cream cheese; cook until well-blended.

– Spread half a cup pasta sauce coated with cooking spray in the bottom of a baking dish. Put three noodles over the pasta sauce; top with 3/4 cup pasta sauce, 1/3 cup prosciutto, and one cup cheese mixture. Repeat the layers 2 times, ending with noodles. Spread pasta sauce over noodle (remaining). Sprinkle with 2 tbsps. of mozzarella and Romano.

– Cover and bake until the sauce is bubbly or for 45 minutes at 375°. Uncover and bake for another 15 minutes.

10. Orecchiette With Peas, Shrimp, And Buttermilk-Herb Dressing:

This herby pasta salad will be perfect for a potluck gathering or a picnic of your family. People can double the recipe easily if they want to make it for a crowd. This is also one of the best homemade Italian pasta recipes that you can ever find and make.

Ingredients:

2 garlic cloves, minced

1/8 teaspoon ground red pepper

1/4 teaspoon freshly ground black pepper

1 tablespoon fresh lemon juice

1/2 teaspoon grated lemon rind

1/2 teaspoon salt

1 tablespoon chopped fresh dill

3 tablespoons minced fresh chives

1/4 cup fat-free buttermilk

1/3 cup reduced-fat mayonnaise

1 cup thinly sliced radishes

1/2 pound medium shrimp, peeled and deveined

1 cup shelled green peas (about 1 pound unshelled green peas) or frozen green peas

8 ounces uncooked orecchiette pasta

How To Cook:

– Cook the pasta according to directions on the package, omitting cooking oil and salt; drain.

– Combine radishes and pasta mixture in a big bowl. Combine remaining ingredients and mayonnaise in a small bowl; stir them well and whisk. Pour the sauce over the pasta mixture, tossing to coat. Cover and let it stands for about 20 minutes. Cover and chill until you want or serve at room temperature.

11. Bow Ties With Tomatoes, Feta, And Balsamic Dressing:

This is the last but not least out of the best easy Italian pasta recipes that I would like to introduce in this article! You should not feel surprised just because this recipe contains green grapes. Their crisp, juicy, and light sweetness will complement the tomatoes and brings about a wonderful contrast to feta's creamy tang. In addition to the pan-grilled asparagus shown, any green vegetable grilled or sautéed with a little pepper, salt, and garlic makes a good side―try kale, broccoli, or spinach to renew the recipe in your own style!

Ingredients:

1 package crumbled reduced-fat feta cheese (4-ounce)

4 teaspoons extra-virgin olive oil

1/4 teaspoon freshly ground black pepper

1/2 teaspoon salt

1/2 teaspoon bottled minced garlic

1 teaspoon Dijon mustard

2 teaspoons capers

2 tablespoons chopped shallots

2 tablespoons white balsamic vinegar

1/3 cup thinly sliced fresh basil leaves

1 cup seedless green grapes, halved

2 cups grape tomatoes, halved

6 ounces uncooked farfalle (bow tie pasta)

How To Cook:

– Cook the pasta according to directions on the package, omitting cooking oil and salt; drain.

– While the pasta is cooked, combine vinegar and the next six ingredients (through pepper) in a small bowl and use a whisk to stir it. Gradually add oil to the vinegar mixture, constantly use a whisk to stir it. Drizzle vinaigrette onto the pasta mixture; toss well to coat. Increase the flavor of the dish with cheese by tossing it.

– Pan-grilled asparagus: Combine 1 pound trimmed asparagus, 1/8 teaspoon freshly ground black pepper, 1/4 teaspoon salt, 1 teaspoon extra-virgin olive oil. Heat a grill pan using medium-high fire. Coating the pan with a cooking spray. Pour asparagus to the pan; cook until tender or for 5 minutes, turning once.

This is the list of 11 best easy Italian pasta recipes that readers of VKool.com and other people who love Italian foods in general and pasta in particular should learn and try making at home. These recipes are very easy to make so that they are perfect for anyone even the beginners and people who have never cooked pasta.

If you think that the homemade Italian pasta recipes that I introduced in the article above are exactly what you want to learn, or if you want to share this list with other people you know who also love Italian pasta dishes, you should feel free to share this list with them and do not forget to leave your comments and feedbacks below to show me your own opinions.

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Brown Last Updated: December 4, 2017 by

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