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Pantry Puttanesca Pasta

Pulling from the Pantry Puttanesca — Victor Protasio

2015 F&W Best New Chef Zoi Antonitsas points to the saltybriny power of preserved fish as her favorite pantry ingredient. The higher the quality of the tinned fishthe better the results. Antonitsas likes Matiz España brand.

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One-Pot White Wine Pasta with Mushrooms and Leeks

One Pot White Wine Pasta Recipe — Photo by Jennifer Causey / Food Styling by Rishon Hanners / Prop Styling by Sarah Elizabeth Cleveland

Leeksmushroomsand fresh herbs combine with pantry staples to make a weeknight-friendly meal that’s ready in 30 minutes. Luscious and savorythe rich sauce in this crowd favorite from Robin Bashinsky is made with creamlemonand white wine.

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Espagueti Verde (Green Spaghetti)

If salsa verde is your jamyou'll love this creamy green spaghetti. Simply char poblano peppers and garlic in the broilerthen puree with scallionsjalapeñocilantroand Mexican crema for a silkysmoky sauce.

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Gnocchi alla Sorrentina

Refrigerated gnocchi are coated in a cheesy and garlicky tomato sauce for this baked skillet dish that's easy to pull off on a weeknight.

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Pasta e Ceci (Pasta with Chickpeas)

This classic Italian vegetarian dish from F&W recipe developer Craig Ruff comes together in just 30 minutes (in one potto boot) with pantry staples like canned chickpeasditalini pastatomato pasteand vegetable broth.

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Spinach Lasagna

Layers of spinach-laced ricottaMornay saucenoodlesand mozzarella bake up into a goldendecadent pasta masterpiece that's guaranteed to please everyone at the table.

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Linguine with Frenched Green Beans and Parsley Pesto

In this classic recipethinly sliced green beans mingle with linguine to give each bite a refreshing crunch. 1988 F&W Best New Chef Johanne Killen employs starchy pasta water to thicken her fresh pesto into a sauce that clings to and flavors the strands of pasta.

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Creamy Tomato Rigatoni

This simple tomato sauce is more than the sum of its parts: canned tomatoesbuttercreamand onion. Cooked just soit's sweet and savoryrich and acidic — creating a lush sauce that's perfect for bigridged noodles like rigatoni.

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Pasta with Roasted Cauliflower and Crispy Capers

"Of all the fall vegetablesit's the return of my beloved cauliflower and its elegant florets that I celebrate the most," says cookbook author Colu Henry. In this recipecauliflower comes together with capersgarlicanchovycrushed red pepperlemon zestparsleyand Pecorino Romano cheese to form a comforting pasta dish that's ready in under an hour.

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Rasta Pasta with Shrimp

Savor the flavors of Jamaica with this one-pot pasta dish featuring bell peppersred onionand juicy shrimp flavored with fiery jerk seasoning and enveloped in a creamy coconut milk sauce.

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Pasta Bolognese

Former F&W editor Grace Parisi's Bolognese showcases a traditional combination of ground beefporkvealand tomato enriched by smoky pancetta. Penne rigate is the ideal pasta shape to pair with the thickrobust sauce.

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Pasta Aglio e Olio

This simplegarlicky pasta from chef Roy Choi uses pantry ingredients — its beauty comes from building out the flavor profile in the olive oil. Even betterthe whole thing comes together in the time it takes for the water to boilmaking it the perfect back-pocket pasta to add to your weeknight rotation.

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Farro Mafaldine with Black Truffle Butter and Mushrooms

You can't go wrong with adding black truffles to any dishbut this sophisticatedmushroom-filled recipe from Boston chef Karen Akunowicz calls for truffle pastewhich melts perfectly into the buttery sauce to blanket nutty farro pasta.

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Fettuccine Alfredo

Scatter a mix of crispy pankogarlicparsleyand Parmesan cheese over the top of this dish of emulsified buttercheeseand starchy pasta water for a saltycrunchyherbaceous edge to its iconic velvety swirl of noodles.

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Pasta with BroccoliniPeasand Pancetta

Noodles called ruote pazzewhich means "crazy wheels," bring a whimsical quality to this weeknight-friendly dish; a verdant medley of Broccolinisweet peasleekand fresh herbs celebrates the lushness of the season.

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Lobster Pasta with Corn and Tomatoes

This elegant dinner takes just 25 minutes to whip up using pre-cooked lobster. Toss with a tomatoey wine sauce and sweet corn for an easy warm-weather meal.

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Creamy Camembert and Mushroom Pasta

This silky pasta owes its richluxurious sauce not to heavy creambut rather to Camembert cheese. Cheese expert Laura Werlin recommends cutting the rind off this ooey-gooey ingredient while it's still cold.

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Pasta ’Ncasciata (Sicilian Baked Pasta)

This classic Sicilian baked pasta has many variations; here2016 F&W Best New Chef Michael Gulotta layers tender eggplantbuttery caciocavallo cheeseand crushed tomatoes with al dente rigatoni for an especially heartysatisfying dish.

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Pasta with Pumpkin Brown Butter Sauce

Homemade pumpkin butter brings full-on fall flavor to classic browned butter and sage sauce. Don't skimp on the Parmigiano-Reggiano cheese!

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Après-Ski Lasagna

This cozy lasagnawhich gets brightness from fresh basilearthiness from mushroomsand savory heft from mild Italian sausageis designed to feed a crowd — it yields eight to 10 servings.

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Spaghetti Carbonara

This is the best carbonara you’ll ever makeand it comes together in just 30 minutes with a silky egg-based sauceguancialeand a combination of Parmigiano-Reggiano and pecorino cheese.

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Gnocchi Asparagi e Pancetta (Tuscan Gnocchi with Asparagus and Pancetta)

The key to good gnocchi is good potatoesand in Tuscanythat means ones from the Bolgheri area. In a celebration of the region's trademark simplicitywe use Yukon Gold potatoestossed with delicate springtime asparagus and a savoryemulsifiedpancetta-flavored pan sauce.

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Spicy Sausage Pasta with Tomatoes and Squash

Thinly sliced squash added just minutes before serving means it melts into the pasta without losing its shape and texture. Use a mandoline to achieve extra-thin slices.

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Steak au Poivre Pasta

Steak au Poivre Noodles — Jennifer Causey / Food Styling by Margaret Monroe Dickey / Prop Styling by Claire Spollen

For this ultra-comforting take on the classic steak dinnerthe browned bits from seared steak cubes get transformed into a creamy peppercorn and Cognac pan sauce. It's tossed with the reserved steak and ruffled noodles for maximum sauce coverage.

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Rigatoni Amatriciana

Boil your pasta while you make a richjammypleasantly spicy sauce from sweet onionfatty pancettacrushed red pepperand canned plum tomatoesthen combine the two with pasta water and a blend of cheeses for a deeply flavorful dinner in under an hour.

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Mushroom Ravioli with Sage Brown Butter

Homemade ravioli are filled with fresh and dried mushrooms enveloped in a creamy blend of ricotta and mascarponethen coated in a rich brown butter sage sauce for this stunning dish. Drizzle a touch of truffle oil into the filling to add even more depth of flavor.

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Shrimp Scampi with Garlicky Miso Butter

Shrimp Scampi Vermicelli with Garlicky Miso Butter — Christopher Testani / Food Styling by Chelsea Zimmer / Prop Styling by Claire Spollen

Whisking white miso into the white wine sauce used to cook this shrimp adds even more briny depth to the garlicky seafood pasta.

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Spaghetti with Clams and Braised Greens

In 2018Food & Wine named this recipe one of our 40 best. To give even more flavor to this fresh clam spaghettichef Ashley Christensen takes the broth from steaming the shellfish and purees it with sweet roasted bell peppers for a spicybriny sauce. Adding a hefty handful of Swiss chard makes it an even more satisfying dish.

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Three-Pepper Cacio e Pepe

We're on board for this amped-up version of the classic dishwhich doubles down on cheese (pecorino and Parmigiano-Reggiano) and triples the pepper (pink peppercornTellicherry pepperand Szechuan pepper).

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Raclette-Gruyère Mac and Cheese with Pickled Shallots

Raclette gruyere macaroni and cheese with pickled shallots — Photo by Victor Protasio / Food Styling by Torie Cox / Prop Styling by Claire Spollen

This cheesy mac casserole takes inspiration from the Swiss älplermagronen — Alpine farmers' macaroni. Robust flavors and creamy textures abound from Gruyère and raclette cheeses. Quick-picked shallots cut through the indulgence with a sharpbright flair.

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Baked Ziti with Shortcut Vodka Sauce

F&W recipe developer Liz Mervosh hacks jarred marinara to make the shortcut vodka sauce for this weeknight-ready baked zitiwhich is loaded with spicy Italian sausage and three types of cheese.

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Creamy Ramp Pasta with Asparagus

Toss asparagus and curly tubes of cavatappi pasta in ramp pesto for the ultimate expression of spring.

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Creamy Baked Pasta with Gruyère and Prosciutto

Creamy Baked Pasta with Gruyere and Prosciutto — John Kernick

This baked pasta dish from chef Ashley Christensen of Poole’s Diner swaps béchamel for a more simple sauce of heavy creamnutmegGruyèreand Parmigiano-Reggiano cheese. Thinly sliced prosciutto is served on the side.

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Pasta with SausageBasiland Mustard

Sausage Pasta with Basil and Mustard — Diana Chistruga

British food writer Nigel Slater contributed this spicycreamymustardy pasta dishwhich was named one of Food & Wine's 40 best recipes in 2018. Fragrant basil and crisp white wine bring these flavors together: a tangymeatyrichherby dish that's table-ready in just 20 minutes.

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Pappardelle with White Bolognese

Pasta with White Bolognese Sauce — Antonis Achilleos

This cozymeaty pasta is full of savory goodness from the blend of porkbeefand vealas well as cremini mushrooms and Parmesan. Give yourself the full hour and a half to reduce the white wine and the stock; it's worth it for the super tender meat and incredible depth of flavor.

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Chicken Tortellini Alfredo

Egg yolks are the secret to an extra-luscious Alfredo sauce that gets tossed with store-bought cheese tortellini and chicken. Whip this together for a quick weeknight meal that will please kids and adults alike.

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Crab Macaroni Gratin

"A glorious amount of crabmeat baked with shell-shaped pasta in a three-cheese cream sauce — tangy white cheddarnutty Gruyèreand sharp Parmigiano-Reggiano — is no-joke deliciousand trés riche," cookbook author Andrea Slonecker writes.

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Kale-Artichoke Stuffed Shells

Kale and Artichoke Stuffed Shells — Photo by Greg DuPree / Food Styling by Chelsea Zimmer / Prop Styling by Claire Spollen

Ann Taylor Pittman uses jarred marinated quartered artichoke hearts with jarred Calabrian chilescanned cannellini beansand jarred marinara sauce to keep this jumbo pasta shell dinner simple. It can be prepped aheadtoo.

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Chorizo Carbonara

Mexican chorizo stands in for the traditional guanciale in this spicy riff on Italian carbonara from F&W recipe developer Melissa Gray-Streett. Like the originalit's made with a rich sauce of egg yolkscheeseand pasta water.

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Creamed Corn Pasta

This summer-friendly pasta gets much of its creaminess from fresh corn in this recipe from BirminghamAlabamachef Victor King. Maximize the dish's deep corn flavor by using a peeler to cut kernels off the cob.

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Spaghetti with Cherry Tomatoes Melted in Garlic Butter

Cherry tomatoes are a shortcut to fresh and delicious pasta any time of year. Mixed with a little garlicky butter and pasta watertheir juices create a luscious sauce.

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Spaghetti With Mussels

In this lemony 30-minute pasta dish from Andrea and Daniele Zazzerifresh mint and white wine help lift the briny flavors of mussels. It's at once easy and elegant.

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Penne All’Arrabbiata

All'arrabbiata means "in an angry " in Italianbut since this fiery dish takes just 15 minutes to makeit's sure to quickly calm any hangry belly. Plusit comes together largely from pantry staples.

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Buttermilk Macaroni and Cheese with Baby Kale

Tender sautéed baby kale almost melts into the buttermilk-enriched béchamel in chef and cookbook author Alexander Smalls' riff on mac and cheesewhich is baked until the sharp cheddar on top turns crisp and golden.

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Cold Crab Spaghetti

"The dish is essentially an extra-refreshing take on pasta salad: Chilled cooked spaghetti tossed with a lemony Dijon-spiked vinaigretteplus plenty of fresh mintbasiland parsley and a touch of minced Thai chile," says food writer Adina Steiman. Half a pound of crabsweet fresh tangerine segmentsand spoonfuls of trout roe provide a luxurious touch.

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Cheesy Baked Pasta with Radicchio

Ready to eat in just about an hourthis recipe from cookbook author Susan Spungen adds dimension to lusciously cheesy pasta with the slightly bitter bite of radicchio and the brightness of red wine vinegar. Want to make it vegetarian? Just skip the prosciutto.

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Creamy Lemon Pasta

Andrew Zimmern uses floral Meyer lemons for this creamy Italian pasta dish. The juice is tossed with the pasta just as it's done cookingthe zest imbues brightness into the cream sauceand a garnish of lemon supremes contributes tartjuicy pops throughout.

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Pappardelle with Chicken and Pistachio-Mint Pesto

A brightnutty make-ahead mint and pistachio pesto ties together all the components of this fresh and flavorful dish: thick ribbons of pappardelleshredded rotisserie chickenand easy-to-prep cherry tomatoes and summer squash.

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