Ready to bring the magic of Olive Garden’s pasta bar into your own kitchen? We’ve gathered 19 irresistible pasta creations that promise to turn any weeknight into a dining delight. From creamy Alfredo to zesty marinara, these taste-bursting recipes are all about comfort, flavor, and pure joy. Let’s dive in and discover your new favorite dish!
Garlicky Shrimp Scampi with Angel Hair
Craving a quick, flavorful pasta dish that feels restaurant-worthy? This garlicky shrimp scampi over angel hair delivers bold flavor in under 30 minutes, perfect for a busy weeknight. It’s a simple yet impressive meal that relies on fresh ingredients and precise timing.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
For the pasta:
– 12 ounces dried angel hair pasta
– 1 tablespoon kosher salt
For the shrimp and sauce:
– 1 1/2 pounds large shrimp (21-25 count), peeled and deveined
– 1/2 teaspoon kosher salt
– 1/4 teaspoon freshly ground black pepper
– 3 tablespoons unsalted butter
– 2 tablespoons olive oil
– 8 cloves garlic, minced
– 1/2 teaspoon red pepper flakes
– 1/2 cup dry white wine
– 1/4 cup freshly squeezed lemon juice
– 1/4 cup chopped fresh parsley
Instructions
1. Bring a large pot of water to a rolling boil over high heat.
2. Add 1 tablespoon kosher salt to the boiling water.
3. Add 12 ounces of angel hair pasta to the pot and cook for 4 minutes, stirring occasionally to prevent sticking.
4. Drain the pasta in a colander, reserving 1 cup of the pasta cooking water.
5. Pat 1 1/2 pounds of shrimp completely dry with paper towels.
6. Season the shrimp evenly with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper.
7. Heat a large skillet over medium-high heat for 1 minute.
8. Add 3 tablespoons of butter and 2 tablespoons of olive oil to the skillet.
9. Once the butter has melted and the foam subsides, add the shrimp in a single layer.
10. Cook the shrimp for 2 minutes per side, until opaque and just cooked through.
11. Transfer the cooked shrimp to a clean plate using tongs.
12. Reduce the skillet heat to medium.
13. Add 8 minced garlic cloves and 1/2 teaspoon red pepper flakes to the skillet.
14. Cook for 1 minute, stirring constantly, until fragrant but not browned.
15. Pour 1/2 cup of dry white wine into the skillet to deglaze, scraping up any browned bits from the bottom.
16. Simmer the wine for 2 minutes, until reduced by half.
17. Stir in 1/4 cup of lemon juice and the reserved 1 cup of pasta water.
18. Bring the sauce to a simmer and cook for 2 minutes to slightly thicken.
19. Add the drained pasta and cooked shrimp back to the skillet.
20. Toss everything together for 1-2 minutes until the pasta is well-coated and heated through.
21. Remove the skillet from the heat and stir in 1/4 cup of chopped fresh parsley.
Just cooked, the angel hair is perfectly tender and clings to the rich, garlicky sauce. Each bite of shrimp offers a sweet, briny contrast to the bright lemon and subtle heat. For a fresh twist, serve it topped with a sprinkle of grated Parmesan or alongside a simple arugula salad dressed with lemon vinaigrette.
Zesty Alfredo with Sun-Dried Tomatoes
Just when you think Alfredo can’t get better, sun-dried tomatoes bring a tangy punch. This zesty version is rich, creamy, and ready fast. Perfect for a weeknight dinner that feels special.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
For the pasta:
– 12 oz fettuccine
– 1 tbsp salt
For the sauce:
– 1 cup heavy cream
– 1/2 cup grated Parmesan cheese
– 4 tbsp unsalted butter
– 1/2 cup sun-dried tomatoes (oil-packed, drained and chopped)
– 2 cloves garlic (minced)
– 1/4 tsp black pepper
– 1/4 tsp salt
Instructions
1. Bring a large pot of water to a boil over high heat.
2. Add 1 tbsp salt to the boiling water.
3. Add 12 oz fettuccine to the pot and cook for 8-10 minutes until al dente, stirring occasionally.
4. Drain the pasta in a colander, reserving 1/2 cup of pasta water.
5. In a large skillet, melt 4 tbsp unsalted butter over medium heat.
6. Add 2 cloves minced garlic and cook for 1 minute until fragrant, stirring constantly.
7. Pour 1 cup heavy cream into the skillet and bring to a simmer.
8. Reduce heat to low and stir in 1/2 cup grated Parmesan cheese until melted and smooth.
9. Add 1/2 cup chopped sun-dried tomatoes, 1/4 tsp black pepper, and 1/4 tsp salt to the sauce.
10. Add the drained pasta to the skillet and toss to coat evenly.
11. If the sauce is too thick, add reserved pasta water 1 tbsp at a time until desired consistency is reached.
12. Remove from heat and serve immediately.
Lusciously creamy with cheesy richness, the sauce clings perfectly to each noodle. Tangy sun-dried tomatoes cut through the richness for a balanced bite. Try topping with extra Parmesan or serving alongside grilled chicken for a heartier meal.
Hearty Sausage and Spinach Ravioli
Dinner just got easier with this satisfying sausage and spinach ravioli. Perfect for busy weeknights when you crave something comforting yet quick. It’s a one-pan wonder that delivers big flavor with minimal effort.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
For the filling:
– 1 lb Italian sausage, casings removed
– 4 cups fresh spinach, roughly chopped
– 1/2 cup ricotta cheese
– 1/4 cup grated Parmesan cheese
– 1 large egg
– 1/2 tsp salt
– 1/4 tsp black pepper
For the pasta and sauce:
– 1 package (9 oz) wonton wrappers
– 2 tbsp olive oil
– 3 cloves garlic, minced
– 1 can (28 oz) crushed tomatoes
– 1 tsp dried oregano
– 1/2 tsp red pepper flakes
– Fresh basil for garnish
Instructions
1. Heat a large skillet over medium-high heat. Add the Italian sausage and cook for 5-7 minutes, breaking it into small crumbles with a spoon until browned.
2. Add the chopped spinach to the skillet and cook for 2 minutes, stirring constantly until wilted. Tip: Squeeze out excess moisture from the spinach with a paper towel to prevent soggy ravioli.
3. Transfer the sausage-spinach mixture to a bowl. Let it cool for 5 minutes to avoid cooking the egg.
4. To the bowl, add ricotta cheese, Parmesan cheese, egg, salt, and black pepper. Mix thoroughly until combined.
5. Lay out 12 wonton wrappers on a clean surface. Place 1 tablespoon of filling in the center of each wrapper.
6. Brush the edges of each wrapper lightly with water using your finger. Top with another wrapper and press firmly to seal, pushing out any air bubbles. Tip: Use a fork to crimp the edges for a tight seal and decorative look.
7. In the same skillet, heat olive oil over medium heat. Add minced garlic and cook for 1 minute until fragrant.
8. Pour in the crushed tomatoes, dried oregano, and red pepper flakes. Bring to a simmer and cook for 10 minutes, stirring occasionally.
9. Gently place the ravioli into the simmering sauce in a single layer. Cover and cook for 5 minutes. Tip: Avoid overcrowding the skillet to ensure even cooking—work in batches if needed.
10. Remove from heat and let sit for 2 minutes before serving. Garnish with fresh basil.
Golden, tender ravioli pockets burst with savory sausage and creamy cheese, balanced by the bright tomato sauce. Serve it with a sprinkle of extra Parmesan and crusty bread for dipping into the rich sauce. This dish reheats beautifully for leftovers, making it a practical choice for meal prep.
Creamy Basil Pesto Fettuccine
Unwind with this quick, creamy pesto pasta that’s ready in under 30 minutes. Using fresh basil and a touch of cream, it transforms simple ingredients into a rich, satisfying meal. It’s perfect for a busy weeknight when you crave something special without the fuss.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
For the pesto:
– 2 cups fresh basil leaves, packed
– 1/2 cup grated Parmesan cheese
– 1/3 cup pine nuts
– 2 garlic cloves, peeled
– 1/2 cup extra-virgin olive oil
– 1/4 tsp salt
For the pasta:
– 12 oz fettuccine
– 1/2 cup heavy cream
– 1/4 cup reserved pasta water
Instructions
1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add 12 oz fettuccine to the boiling water and cook for 10–12 minutes until al dente, stirring occasionally to prevent sticking.
3. While the pasta cooks, combine 2 cups fresh basil, 1/2 cup Parmesan, 1/3 cup pine nuts, 2 garlic cloves, and 1/4 tsp salt in a food processor.
4. Pulse the ingredients 5–7 times until coarsely chopped, scraping down the sides as needed for even blending.
5. With the processor running on low, slowly drizzle in 1/2 cup olive oil until the pesto is smooth and emulsified, about 30 seconds.
6. Drain the cooked pasta, reserving 1/4 cup of the starchy pasta water in a separate bowl.
7. Return the drained pasta to the pot over low heat and immediately pour in 1/2 cup heavy cream, stirring to coat evenly for 1 minute.
8. Add the prepared pesto to the pot and toss with the pasta and cream until fully combined, about 2 minutes.
9. If the sauce is too thick, stir in the reserved pasta water 1 tbsp at a time until it reaches a creamy, clinging consistency.
10. Serve the pasta immediately in warm bowls.
Rich and velvety, the sauce clings to each strand of fettuccine with a vibrant herbal punch from the basil. For a creative twist, top it with grilled shrimp or cherry tomatoes for added texture and color.
Savory Mushroom Marsala Penne
Overflowing with earthy mushrooms and a rich Marsala wine sauce, this Savory Mushroom Marsala Penne is a comforting weeknight winner. It comes together quickly for a deeply satisfying meal.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
For the Pasta & Mushrooms:
– 12 oz penne pasta
– 1 lb cremini mushrooms, sliced
– 2 tbsp olive oil
– 1/2 tsp salt
For the Sauce:
– 1 small yellow onion, finely chopped
– 3 cloves garlic, minced
– 1 cup dry Marsala wine
– 1 cup heavy cream
– 1/2 cup grated Parmesan cheese
– 1/4 tsp black pepper
– 2 tbsp unsalted butter
For Garnish:
– Fresh parsley, chopped
Instructions
1. Bring a large pot of salted water to a boil over high heat.
2. Add 12 oz penne pasta and cook for 10-12 minutes until al dente, then drain.
3. While pasta cooks, heat 2 tbsp olive oil in a large skillet over medium-high heat.
4. Add 1 lb sliced cremini mushrooms and 1/2 tsp salt, cooking for 8-10 minutes until browned and liquid evaporates.
5. Push mushrooms to the skillet’s edges, add 1 chopped onion to the center, and cook for 3-4 minutes until softened.
6. Stir in 3 minced garlic cloves and cook for 1 minute until fragrant.
7. Pour in 1 cup Marsala wine, scraping up any browned bits from the pan bottom, and simmer for 5 minutes until reduced by half.
8. Reduce heat to medium, stir in 1 cup heavy cream and 1/4 tsp black pepper, and simmer for 3 minutes.
9. Remove skillet from heat and stir in 1/2 cup Parmesan cheese and 2 tbsp butter until melted and smooth.
10. Add the drained pasta and cooked mushrooms to the sauce, tossing to coat evenly.
11. Garnish with chopped fresh parsley before serving.
A silky, creamy sauce clings to each penne tube, balanced by the meaty texture of mushrooms. For a heartier version, stir in shredded rotisserie chicken with the pasta.
Lively Lemon Herb Chicken Linguine
Just when you need a bright, quick dinner, this lemon herb chicken linguine delivers. Juicy chicken and al dente pasta come together in a zesty, creamy sauce that’s ready fast.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
For the chicken and pasta:
– 1 lb boneless, skinless chicken breasts, cut into 1-inch pieces
– 2 tbsp olive oil
– 8 oz linguine pasta
– 4 cups water
– 1 tsp salt
For the sauce:
– 2 tbsp unsalted butter
– 3 garlic cloves, minced
– 1 cup heavy cream
– 1/4 cup fresh lemon juice
– 1 tbsp lemon zest
– 1/4 cup grated Parmesan cheese
– 1/4 cup chopped fresh parsley
– 1 tbsp chopped fresh thyme
– 1/2 tsp black pepper
Instructions
1. Bring 4 cups of water and 1 tsp salt to a boil in a large pot over high heat.
2. Add 8 oz linguine to the boiling water and cook for 10–12 minutes until al dente, stirring occasionally to prevent sticking.
3. Drain the linguine in a colander, reserving 1/2 cup of pasta water, and set aside.
4. Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
5. Add 1 lb chicken pieces to the skillet in a single layer, cooking for 5–7 minutes until golden brown and internal temperature reaches 165°F, turning halfway through.
6. Transfer the cooked chicken to a plate and cover to keep warm.
7. Reduce heat to medium and melt 2 tbsp butter in the same skillet.
8. Add 3 minced garlic cloves and sauté for 1 minute until fragrant, stirring constantly to avoid burning.
9. Pour in 1 cup heavy cream, stirring to combine, and bring to a gentle simmer for 2 minutes.
10. Stir in 1/4 cup lemon juice, 1 tbsp lemon zest, 1/4 cup Parmesan, 1/4 cup parsley, 1 tbsp thyme, and 1/2 tsp black pepper until smooth.
11. Add the drained linguine and cooked chicken back to the skillet, tossing to coat evenly in the sauce.
12. If the sauce is too thick, gradually add the reserved pasta water, 1 tbsp at a time, until desired consistency is reached.
13. Serve immediately. Silky pasta clings to the creamy, herb-flecked sauce, with tender chicken adding hearty bites. Bright lemon cuts through the richness, making it perfect topped with extra Parmesan or a side of garlic bread for dipping.
Rich Four-Cheese Baked Ziti
Filling and comforting, this baked ziti is a cheesy masterpiece. Four cheeses create a rich, gooey texture that clings to every noodle. It’s a crowd-pleaser that’s perfect for busy weeknights or casual gatherings.
Serving: 8 | Pre Time: 20 minutes | Cooking Time: 45 minutes
Ingredients
For the Pasta & Assembly:
– 1 lb ziti pasta
– 1 tbsp olive oil
– 15 oz ricotta cheese
– 1 large egg
– 1/4 cup fresh parsley, chopped
– 1/2 tsp salt
– 1/4 tsp black pepper
For the Sauce & Cheese Topping:
– 24 oz marinara sauce
– 8 oz mozzarella cheese, shredded
– 4 oz provolone cheese, shredded
– 1/2 cup Parmesan cheese, grated
Instructions
1. Preheat your oven to 375°F.
2. Bring a large pot of salted water to a rolling boil.
3. Add the ziti pasta and cook for 8 minutes until al dente, stirring occasionally to prevent sticking.
4. Drain the pasta and return it to the pot. Toss it with 1 tbsp olive oil to keep it from clumping.
5. In a medium bowl, combine 15 oz ricotta cheese, 1 large egg, 1/4 cup chopped parsley, 1/2 tsp salt, and 1/4 tsp black pepper. Mix until smooth.
6. Stir the ricotta mixture into the pot with the cooked pasta until evenly coated.
7. Spread half of the pasta mixture in a 9×13-inch baking dish.
8. Pour 12 oz of marinara sauce over the first layer of pasta.
9. Sprinkle 4 oz of shredded mozzarella and 2 oz of shredded provolone over the sauce.
10. Add the remaining pasta mixture on top.
11. Pour the remaining 12 oz of marinara sauce over the top layer.
12. Top with the remaining 4 oz mozzarella, 2 oz provolone, and 1/2 cup grated Parmesan cheese.
13. Cover the dish tightly with aluminum foil and bake for 25 minutes.
14. Remove the foil and bake for an additional 20 minutes until the cheese is bubbly and golden brown.
15. Let the baked ziti rest for 10 minutes before serving to allow the layers to set.
Golden and bubbling, this dish emerges with a crisp cheese crust giving way to a creamy, molten interior. The blend of cheeses offers a sharp, salty depth that balances the tangy marinara. Serve it alongside a crisp green salad for a complete meal that’s sure to satisfy.
Vibrant Roasted Red Pepper Rigatoni
A vibrant, creamy pasta dish that comes together quickly with roasted red peppers as the star. This rigatoni delivers bold flavor and satisfying texture without fuss. Perfect for weeknights when you want something special but simple.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 25 minutes
Ingredients
For the pasta:
– 12 oz rigatoni
– 1 tbsp kosher salt
For the sauce:
– 2 tbsp olive oil
– 4 garlic cloves, minced
– 1 (12 oz) jar roasted red peppers, drained
– 1/2 cup heavy cream
– 1/2 cup grated Parmesan cheese
– 1/4 tsp red pepper flakes
– 1/4 tsp black pepper
For finishing:
– Fresh basil leaves, torn
– Additional Parmesan for serving
Instructions
1. Bring a large pot of water to a rolling boil over high heat.
2. Add 1 tbsp kosher salt to the boiling water.
3. Cook 12 oz rigatoni according to package directions until al dente, about 10-12 minutes.
4. While pasta cooks, heat 2 tbsp olive oil in a large skillet over medium heat.
5. Add 4 minced garlic cloves and cook for 1 minute until fragrant but not browned.
6. Place drained roasted red peppers in a blender or food processor.
7. Blend peppers until completely smooth, about 1 minute.
8. Add pureed peppers to the skillet with garlic.
9. Stir in 1/2 cup heavy cream and bring to a simmer.
10. Reduce heat to low and cook sauce for 5 minutes, stirring occasionally.
11. Stir in 1/2 cup grated Parmesan until melted and smooth.
12. Season sauce with 1/4 tsp red pepper flakes and 1/4 tsp black pepper.
13. Reserve 1/2 cup pasta water before draining rigatoni.
14. Drain pasta and add directly to the skillet with sauce.
15. Toss pasta with sauce, adding reserved pasta water 1 tbsp at a time until desired consistency is reached.
16. Divide pasta among four bowls.
17. Top with torn fresh basil leaves and additional Parmesan.
Silky sauce clings perfectly to rigatoni’s ridges, creating a satisfying bite. The roasted peppers provide subtle sweetness that balances the garlic and Parmesan. For a heartier meal, top with grilled chicken or serve alongside crusty garlic bread to soak up every drop.
Decadent Truffle Parmesan Risotto
Warm, creamy risotto gets a luxurious upgrade with earthy truffle and sharp Parmesan. This decadent version is surprisingly straightforward, delivering restaurant-quality flavor in your own kitchen. It’s the perfect centerpiece for a special dinner or a comforting indulgence.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 30 minutes
Ingredients
– For the base: 5 cups low-sodium chicken broth, 2 tbsp unsalted butter, 1 small yellow onion (finely diced), 1 1/2 cups Arborio rice
– For finishing: 1/2 cup dry white wine, 1/2 cup grated Parmesan cheese, 2 tbsp truffle oil, 1 tbsp fresh parsley (chopped), 1/2 tsp kosher salt, 1/4 tsp black pepper
Instructions
1. Pour the 5 cups of chicken broth into a saucepan and heat it over medium-low until it simmers, then reduce heat to low to keep warm.
2. Melt the 2 tbsp of butter in a large, heavy-bottomed pot or Dutch oven over medium heat.
3. Add the finely diced onion and cook for 5 minutes, stirring occasionally, until it becomes soft and translucent.
4. Add the 1 1/2 cups of Arborio rice and stir constantly for 2 minutes until the grains are lightly toasted and coated in butter.
5. Pour in the 1/2 cup of dry white wine and cook, stirring, until the liquid is fully absorbed, about 2 minutes.
6. Add 1/2 cup of the warm broth to the rice and stir continuously until the liquid is completely absorbed. Tip: Constant stirring releases the rice’s starch for a creamier texture.
7. Continue adding warm broth in 1/2-cup increments, stirring until each addition is absorbed before adding the next, for about 20-25 minutes total.
8. Test the rice; it should be tender with a slight bite (al dente) and the mixture should be creamy, not soupy. Remove the pot from the heat immediately.
9. Stir in the 1/2 cup of grated Parmesan cheese until fully melted and incorporated.
10. Stir in the 2 tbsp of truffle oil, 1/2 tsp kosher salt, and 1/4 tsp black pepper. Tip: Adding truffle oil off the heat preserves its delicate aroma.
11. Let the risotto rest, covered, for 2 minutes to allow the flavors to meld.
12. Garnish with the 1 tbsp of chopped fresh parsley before serving. Tip: Serve immediately, as risotto continues to thicken as it sits.
Smooth and velvety, this risotto boasts a rich umami depth from the Parmesan and a distinctive earthy fragrance from the truffle. The creamy texture clings perfectly to each al dente grain. For a stunning presentation, top with a fresh shaving of Parmesan and an extra drizzle of truffle oil just before serving.
Spicy Arrabbiata with Grilled Veggies
Make this fiery pasta your weeknight hero. Spicy Arrabbiata with Grilled Veggies delivers bold flavor fast. It’s a complete, satisfying meal in one pan.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
For the Pasta & Veggies
– 12 oz dried spaghetti
– 1 large zucchini, sliced into 1/2-inch rounds
– 1 large red bell pepper, sliced into 1-inch strips
– 2 tbsp olive oil
– 1/2 tsp kosher salt
For the Arrabbiata Sauce
– 2 tbsp olive oil
– 4 garlic cloves, minced
– 1/2 tsp red pepper flakes
– 1 (28 oz) can crushed tomatoes
– 1 tsp dried oregano
– 1/2 tsp kosher salt
– 1/4 cup fresh basil, chopped
Instructions
1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add 12 oz dried spaghetti to the boiling water and cook for 9-11 minutes until al dente, stirring occasionally to prevent sticking.
3. While pasta cooks, preheat a grill pan or outdoor grill to medium-high heat (about 400°F).
4. Toss 1 sliced zucchini and 1 sliced red bell pepper with 2 tbsp olive oil and 1/2 tsp kosher salt in a large bowl.
5. Place vegetables on the hot grill. Cook for 4-5 minutes per side until tender and charred. Tip: Don’t move them for the first 2 minutes to get good grill marks.
6. Remove grilled vegetables to a plate and set aside.
7. Heat 2 tbsp olive oil in a large skillet over medium heat.
8. Add 4 minced garlic cloves and 1/2 tsp red pepper flakes to the skillet. Cook for 1 minute until fragrant, stirring constantly to prevent burning.
9. Pour in 1 can of crushed tomatoes, 1 tsp dried oregano, and 1/2 tsp kosher salt. Stir to combine.
10. Bring sauce to a simmer, then reduce heat to low. Let it cook uncovered for 10 minutes, stirring occasionally. Tip: A simmer means small bubbles around the edges, not a full boil.
11. Drain the cooked spaghetti, reserving 1/2 cup of the pasta water.
12. Add the drained spaghetti and grilled vegetables to the skillet with the sauce. Toss everything to combine thoroughly.
13. If the sauce seems too thick, add the reserved pasta water 2 tbsp at a time until desired consistency is reached. Tip: The starchy pasta water helps the sauce cling to the noodles.
14. Remove skillet from heat and stir in 1/4 cup chopped fresh basil.
The finished dish has a robust, chunky texture from the grilled veggies and clinging sauce. The heat from the pepper flakes builds gradually, balanced by the sweet tomatoes. Serve it immediately in shallow bowls, topped with extra basil and a drizzle of olive oil for a restaurant-quality finish.
Silky Carbonara with Crisp Pancetta
You’ve likely had carbonara before, but this version elevates the classic with a silky sauce and crisp pancetta. It’s a simple yet impressive dish that comes together in under 30 minutes.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
For the pancetta and pasta:
– 8 oz pancetta, diced
– 1 lb spaghetti
– 1 tbsp kosher salt
For the sauce:
– 3 large eggs
– 1 cup grated Pecorino Romano cheese
– 1/2 cup grated Parmesan cheese
– 1/2 tsp freshly ground black pepper
Instructions
1. Bring a large pot of water to a boil over high heat. Add 1 tbsp kosher salt.
2. Add 1 lb spaghetti to the boiling water and cook for 8-10 minutes until al dente, stirring occasionally.
3. While the pasta cooks, heat a large skillet over medium heat. Add 8 oz diced pancetta and cook for 6-8 minutes, stirring frequently, until crisp and golden brown. Remove from heat and set aside, reserving 2 tbsp of the rendered fat in the skillet.
4. In a medium bowl, whisk together 3 large eggs, 1 cup grated Pecorino Romano, 1/2 cup grated Parmesan, and 1/2 tsp black pepper until smooth.
5. Reserve 1 cup of the starchy pasta cooking water, then drain the spaghetti.
6. Immediately add the hot, drained spaghetti to the skillet with the reserved pancetta fat. Toss to coat for 30 seconds.
7. Remove the skillet from the heat. Quickly pour the egg and cheese mixture over the pasta, tossing constantly with tongs for 1-2 minutes until the sauce thickens and coats the strands. Tip: The residual heat cooks the eggs without scrambling them.
8. If the sauce is too thick, gradually add the reserved pasta water 1 tbsp at a time, tossing until desired consistency is reached. Tip: The starchy water helps emulsify the sauce.
9. Fold in the crisp pancetta, reserving a small amount for garnish.
10. Serve immediately in warmed bowls, topped with the reserved pancetta and extra black pepper. Tip: Pre-warm your bowls to keep the carbonara hot and creamy.
Buttery, rich sauce clings to each strand of pasta, punctuated by salty, crisp pancetta. For a twist, top with a fried egg or serve alongside a simple arugula salad dressed with lemon.
Robust Marinara Spaghetti with Meatballs
Let’s get straight to a classic that never disappoints. This robust marinara spaghetti with meatballs delivers deep, savory flavor with minimal fuss. It’s a hearty, satisfying meal perfect for any night of the week.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 45 minutes
Ingredients
For the Meatballs:
– 1 lb ground beef (80/20 blend)
– 1/2 cup plain breadcrumbs
– 1/4 cup grated Parmesan cheese
– 1 large egg
– 2 tbsp chopped fresh parsley
– 1 tsp dried oregano
– 1/2 tsp garlic powder
– 1/2 tsp salt
– 1/4 tsp black pepper
– 2 tbsp olive oil
For the Sauce & Pasta:
– 2 tbsp olive oil
– 1 small yellow onion, finely diced
– 3 garlic cloves, minced
– 1 (28 oz) can crushed tomatoes
– 1 (6 oz) can tomato paste
– 1 tsp dried basil
– 1/2 tsp red pepper flakes (optional)
– 1 tsp salt
– 1/2 tsp black pepper
– 1 lb dried spaghetti
– Fresh basil leaves for garnish
Instructions
1. Preheat your oven to 400°F. Line a baking sheet with parchment paper.
2. In a large bowl, combine the ground beef, breadcrumbs, Parmesan, egg, parsley, oregano, garlic powder, salt, and pepper. Mix with your hands just until combined; overmixing makes tough meatballs.
3. Shape the mixture into 1.5-inch meatballs, placing them on the prepared baking sheet. You should have about 20 meatballs.
4. Drizzle the 2 tbsp olive oil over the meatballs. Bake for 20 minutes, or until browned and cooked through.
5. While the meatballs bake, heat the 2 tbsp olive oil in a large pot or Dutch oven over medium heat.
6. Add the diced onion and cook for 5 minutes, stirring occasionally, until softened.
7. Add the minced garlic and cook for 1 minute, until fragrant.
8. Stir in the crushed tomatoes, tomato paste, dried basil, red pepper flakes (if using), salt, and black pepper.
9. Bring the sauce to a simmer, then reduce the heat to low. Let it simmer uncovered for 25 minutes, stirring occasionally. A long simmer deepens the tomato flavor.
10. While the sauce simmers, bring a large pot of salted water to a rolling boil. Add the spaghetti and cook according to package directions for al dente, usually 8-10 minutes.
11. Drain the spaghetti, reserving 1/2 cup of the pasta water.
12. Add the baked meatballs to the simmering sauce. Gently stir to coat and let them heat through for 5 minutes.
13. Add the drained spaghetti to the pot with the sauce and meatballs. Toss everything together, adding a splash of the reserved pasta water if the sauce seems too thick; the starch helps the sauce cling to the pasta.
14. Plate the spaghetti and meatballs. Garnish with fresh basil leaves.
Perfectly tender meatballs soak up the rich, garlicky tomato sauce, while the al dente spaghetti provides a satisfying bite. Serve it with a sprinkle of extra Parmesan and crusty bread for dipping into any leftover sauce.
Conclusion
Brimming with flavor, these 19 Olive Garden-inspired pasta dishes bring restaurant magic to your kitchen. We hope you find a new family favorite! Give a recipe a try, then pop back to tell us which one you loved most. If you enjoyed this roundup, we’d be so grateful if you’d share it on Pinterest to help other home cooks discover it too. Happy cooking!
