Food & Drink

Chefs' Favorite Go-To Pasta Recipes to Cook at Home

Published On 05/27/2016 Published On 05/27/2016
easy spaghetti recipe
Cole Saladino/Thrillist
Courtesy of Chef Rachael Polhill
Total Time: 30 minutes
Yield: 4 servings

Ingredients:

  • 1 box dried orecchiette
  • ¾ cup baby kale
  • ⅓ cup hazelnuts
  • ⅓ cup Parmesan cheese, grated
  • Juice of 2 lemons
  • ¾ cup olive oil
  • 1 clove garlic
  • Chopped hazelnuts (for serving)
  • Toasted breadcrumbs (for serving)

Directions:

1. Put all ingredients in the blender on high speed until smooth.
2. Cook the pasta; throw in some peas a minute before it's done and drain.
3. Add some of the pesto to the pasta and mix it through.
4. Finish with chopped hazelnuts, toasted breadcrumbs, and more Parmesan cheese.
Total Time: 1 hour
Yield: 8-10 servings

Ingredients:

  • 1 pound dried spaghetti
  • 1 pound ground beef
  • 1 onion, diced
  • ¼ cup dried herbes de Provence
  • 1 jar fire-roasted tomato and garlic sauce (store-bought)
  • 2 tablespoons chili powder
  • 2 tablespoons garlic powder
  • 1 cup BBQ sauce (store-bought)
  • ¼ cup brown sugar
  • Vegetable oil as needed
  • 3 tablespoons salt
  • 2 tablespoons pepper

Directions:


1. In a 6-quart pot, bring water to a boil. Season with salt.
2. Drop pasta in and cook for 7-8 mins or until al dente; strain and reserve.
3. In a large sauté pan, heat a finger of oil to med-high flame.
4. When oil is hot, add ground beef, chili powder, garlic powder, onions, salt, and pepper.
5. Cook until the beef is cooked through.
6. Add the tomato sauce, BBQ sauce, brown sugar, and herbes de Provence to the ground beef and bring to a simmer.
7. While waiting for the sauce, add the pasta back into the 6-quart pot.
8. Once the sauce is hot, add to pasta and mix well.
9. Preheat oven to 350 degrees.
10. Transfer spaghetti to a 9x13 pan, cover with foil, and bake for 30 mins.
11. Cool slightly and serve.
Flickr/jeffreyw
Total Time: 15-20 minutes
Yield: 1-2 servings

Ingredients:

  • 12-18 cherry tomatoes
  • 3-4 ounces fresh pasta
  • ¼ cup Parmesan
  • Extra-virgin olive oil
  • ½ tablespoon butter
  • Salt and pepper to taste
  • Fresh basil (optional)

Directions:

1. Blend ¾ of the cherry tomatoes in a blender or food processor; strain and discard the pulp, reserving the remaining tomato water.
2. Season the tomato water with salt and pepper and set aside.
3. Add a drizzle of olive oil and the remaining ¼ of cherry tomatoes to a hot pan and char.
4. Cook pasta for 2 minutes or until al dente; drain and add to the pan with charred tomatoes and olive oil.
5. Remove the pan from heat. Toss the pasta with the reserved tomato water, then add the butter and toss to coat. 
6. Garnish with shaved Parmesan and optional fresh basil. Eat. Enjoy with a glass of white wine.
Flickr/Luca Nebuloni
Total Time: 30-40 minutes
Yield: 4 servings

Ingredients:

  • 1 tablespoon butter, softened
  • ⅔ pound bacon or pancetta, diced
  • 8 egg yolks
  • ¼ cup heavy cream
  • Plenty of freshly cracked black pepper
  • 1 pound spaghetti
  • 1 cup grated Parmesan cheese

Directions:

1. Put the butter and the bacon or pancetta in a large, heavy skillet over medium
heat and cook until crisp and browned (about 10 minutes).
2. Transfer the meat to a plate, wipe out the pan, and place it back on the burner.
3. In a bowl big enough to hold all the pasta, whisk together the egg yolks, cream, and black pepper.
4. Cook the spaghetti in a large pot of unsalted boiling water over high heat until just cooked (about 10 minutes). Reserve 1 cup of the pasta water, then drain the spaghetti.
5. Transfer the spaghetti to the skillet over medium heat, add the pancetta, and cook for 2 to 3 minutes.
6. Add the hot pasta to the egg yolk mixture and toss until thoroughly coated.
7. Add the Parmesan to the pasta and toss to coat, stirring in some of the reserved cooking water to loosen the sauce and make everything creamy. Serve immediately.
Total Time: 20-30 minutes
Yield: 4 servings

Ingredients:

  • 1 pound dried spaghetti
  • 6 cloves of garlic, shaved thin
  • 12 pieces of white anchovies
  • 3 ounces capers
  • 1 cup fresh basil
  • 12 ounces sushi-grade fresh yellowfin tuna, diced into ½-inch pieces
  • 2 teaspoons crushed chili flakes
  • 1 cup extra-virgin olive oil
  • Juice of 3 lemons

Directions:

1. In large saucepan, bring water to a boil and add a pinch of salt.
2. Add pasta and cook until al dente (about 7 minutes). Strain and set aside.
3. In same saucepan, add ½ cup of EVOO and sauté shaved garlic, anchovies, capers, and chili flakes for 3-4 minutes.
4. Return cooked pasta to the sauce pan and mix gently.
5. Add raw tuna and fresh lemon juice, season with salt and pepper, and serve immediately.
Flickr/insatiablemunch
Total Time: 20-30 minutes
Yield: 4 servings

Ingredients:

  • 1 pound dried angel hair
  • 1 cup fresh basil, torn
  • 2 tablespoons shallots, minced
  • 2 tablespoons garlic, minced
  • 1 cup cherry tomatoes, halved
  • ½ cup extra-virgin olive oil
  • 2 teaspoons red chili flakes (adjust to your heat level)
  • 1 cup crabmeat (or sub for shrimp, mussels, clams, or scallops)
  • 2 tablespoons Parmesan cheese
  • Sea salt & fresh-cracked pepper to taste

Directions:

1. Bring a pot of salted water to a boil, then add the pasta. Cook until it's al dente (about 7 minutes).
2. While the pasta is cooking, heat ¼ cup extra-virgin olive oil in a medium saucepan.
3. Toss in the cherry tomatoes and cook until wilted.
4. Add the chili flakes, shallot, and garlic and stir until well mixed.
5. Add the pasta along with a little bit of the pasta water to prevent sticking.
6. Add the remaining ingredients, including the olive oil, and stir on the heat for 1 min.
7. Serve warm and enjoy!
Total Time: 35-45 minutes
Yield: 2-3 servings

Ingredients:

  • 10 ounces dried linguini
  • 10 littleneck clams (in shells), cleaned and scrubbed
  • 2 cups chopped clams 
  • 1 cup diced guanciale (or bacon)
  • 2 tablespoons garlic, chopped
  • 2 tablespoons shallots, minced
  • 1 teaspoon chile flakes
  • 1 cup clam juice
  • ½ cup white wine
  • 2 tablespoons Pernod liqueur
  • 2 tablespoons good-quality butter
  • 2 tablespoons parsley, chopped
  • 2 tablespoons toasted breadcrumbs
  • 1 tablespoon olive oil

Directions:

1. Boil salted water in a large pot and cook pasta for 8 minutes or until al dente; strain and hold in colander.
2. Heat the oil and guanciale (or bacon) in a pan until crisp; remove meat from the pan and set aside.  
3. Add littlenecks, garlic, shallots, and chopped clams to the same pan and cook until garlic is soft (be careful not to get any color on the garlic).  
4. Add wine, Pernod, and clam juice to the pan and cook until the liquid is half reduced and the clamshells are open; remove pan from heat. 
5. Add pasta, butter, herbs, and breadcrumbs to the pan and toss. Serve with plenty of crusty bread to soak up all the delicious broth.

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