Prepare to fall in love with calamarata pasta! These delightful ring-shaped noodles are perfect for capturing sauces and creating unforgettable meals. Whether you’re craving quick weeknight dinners, elegant entertaining dishes, or comforting family favorites, we’ve gathered 34 creative recipes that will transform this unique pasta into your new kitchen superstar. Get ready to discover delicious combinations that will have everyone asking for seconds!
Creamy Calamarata with Shrimp and Asparagus
Savor this elegant pasta dish that comes together surprisingly fast. Creamy calamarata pairs perfectly with sweet shrimp and crisp asparagus. It’s restaurant-quality comfort food you can make any weeknight.
Ingredients
– 8 oz calamarata pasta (those little ring shapes catch the sauce beautifully)
– 1 lb large shrimp, peeled and deveined (I always buy wild-caught for better flavor)
– 1 bunch asparagus, tough ends snapped off (the snap test never fails)
– 3 cloves garlic, minced (fresh is essential here)
– 1 cup heavy cream (don’t skimp – this creates the luxurious base)
– 1/2 cup grated Parmesan cheese (I prefer freshly grated for better melting)
– 2 tbsp unsalted butter (salted works too, just adjust seasoning)
– 2 tbsp extra virgin olive oil (my go-to for sautéing)
– 1/4 tsp red pepper flakes (optional but adds nice heat)
– 1 tsp lemon zest (brightens the whole dish)
– 1/2 tsp salt
– 1/4 tsp black pepper
Instructions
1. Bring a large pot of salted water to a rolling boil.
2. Add calamarata pasta and cook for 10-12 minutes until al dente.
3. While pasta cooks, heat olive oil in a large skillet over medium-high heat.
4. Pat shrimp completely dry with paper towels – this ensures a good sear.
5. Season shrimp with salt and pepper on both sides.
6. Add shrimp to hot skillet in a single layer, cooking 2 minutes per side until pink.
7. Remove shrimp from skillet and set aside.
8. Cut asparagus into 2-inch pieces on the diagonal.
9. Add butter to the same skillet over medium heat.
10. Sauté asparagus for 4-5 minutes until bright green but still crisp.
11. Add minced garlic and red pepper flakes, cooking 30 seconds until fragrant.
12. Pour heavy cream into the skillet, scraping up any browned bits from the bottom.
13. Simmer cream for 3 minutes until slightly thickened.
14. Stir in grated Parmesan until smooth and creamy.
15. Reserve 1/2 cup pasta water before draining the cooked calamarata.
16. Add drained pasta directly to the cream sauce in the skillet.
17. Toss pasta with sauce, adding reserved pasta water 1 tbsp at a time if needed.
18. Return cooked shrimp to the skillet and gently combine.
19. Stir in lemon zest just before serving.
Fresh from the skillet, this dish delivers tender shrimp against the satisfying chew of calamarata pasta. The creamy sauce clings perfectly to every ring-shaped noodle while the asparagus adds welcome crunch. For an elegant presentation, garnish with extra Parmesan and serve immediately in warm bowls.
Spicy Calamarata with Sausage and Peppers
Grab your skillet because this spicy calamarata brings serious flavor with minimal fuss. Sausage and peppers create a vibrant, hearty sauce that clings perfectly to the ring-shaped pasta. It’s a weeknight winner that feels anything but ordinary.
Ingredients
– 1 lb calamarata pasta (the ring shape catches every bit of sauce)
– 1 lb hot Italian sausage, casings removed (I like the kick, but mild works too)
– 2 bell peppers, thinly sliced (use one red and one yellow for color)
– 1 medium yellow onion, thinly sliced
– 4 cloves garlic, minced (fresh is best here)
– 1/4 cup extra virgin olive oil (my go-to for sautéing)
– 1/2 tsp red pepper flakes (adjust if you’re sensitive to heat)
– 1/2 cup dry white wine (a crisp Sauvignon Blanc works well)
– 1 (28 oz) can crushed tomatoes (San Marzano are my favorite)
– 1/2 cup grated Pecorino Romano cheese (plus more for serving)
– 1/4 cup fresh basil, chopped (don’t skip the fresh herb)
– Salt and black pepper to taste
Instructions
1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add calamarata pasta and cook for 10-12 minutes until al dente, stirring occasionally to prevent sticking.
3. Heat olive oil in a large skillet over medium-high heat until shimmering.
4. Add sausage, breaking it into small chunks with a wooden spoon, and cook for 6-8 minutes until browned.
5. Stir in sliced onions and bell peppers, cooking for 5-7 minutes until softened.
6. Add minced garlic and red pepper flakes, cooking for 1 minute until fragrant.
7. Pour in white wine, scraping up any browned bits from the bottom of the skillet.
8. Simmer wine for 2-3 minutes until reduced by half.
9. Stir in crushed tomatoes and season with salt and black pepper.
10. Reduce heat to low and simmer sauce for 15 minutes, stirring occasionally.
11. Reserve 1/2 cup pasta water before draining cooked calamarata.
12. Add drained pasta directly to the skillet with the sauce.
13. Toss pasta with sauce over low heat for 1-2 minutes, adding splashes of reserved pasta water if needed.
14. Remove skillet from heat and stir in grated Pecorino Romano and fresh basil.
A final toss ensures each ring of pasta is coated in the spicy, savory sauce. The calamarata’s unique shape holds onto the chunky peppers and sausage beautifully. Serve it family-style with extra cheese for sprinkling, or pair with a crisp green salad to balance the heat.
Traditional Mediterranean Calamarata with Olives and Capers
Tender rings of calamarata pasta cradle briny olives and capers in this Mediterranean classic. This dish comes together quickly for a satisfying weeknight meal. Keep ingredients simple to let the flavors shine through.
Ingredients
– 1 lb calamarata pasta (the squid-shaped rings hold sauce beautifully)
– 3 tbsp extra virgin olive oil (my go-to for its fruity notes)
– 4 garlic cloves, thinly sliced (fresh is essential here)
– 1/2 cup Kalamata olives, pitted and halved (I prefer the meaty texture)
– 2 tbsp capers, drained (rinsed if you want less saltiness)
– 1/4 tsp red pepper flakes (adjust to your heat preference)
– 1/4 cup fresh parsley, chopped (flat-leaf holds up better)
– Salt for pasta water (be generous – it should taste like the sea)
Instructions
1. Bring 4 quarts of water to a rolling boil in a large pot.
2. Add 2 tablespoons of salt to the boiling water.
3. Add calamarata pasta and cook for 10-12 minutes until al dente.
4. Reserve 1 cup of pasta water before draining.
5. Heat olive oil in a large skillet over medium heat for 1 minute.
6. Add garlic slices and cook for 1-2 minutes until fragrant but not browned.
7. Stir in red pepper flakes and cook for 30 seconds to bloom the spices.
8. Add olives and capers, cooking for 2 minutes until warmed through.
9. Tip: Add a splash of reserved pasta water to create a light emulsion.
10. Add drained pasta directly to the skillet.
11. Toss continuously for 2 minutes, adding more pasta water if needed.
12. Tip: The starch in pasta water helps the sauce cling to each ring.
13. Remove from heat and stir in chopped parsley.
14. Tip: Adding parsley off-heat preserves its fresh flavor and bright color.
15. Serve immediately in warm bowls.
Now you’ll taste the perfect balance between the chewy pasta rings and briny olive-caper mixture. The residual heat gently wilts the parsley without losing its freshness. For a creative twist, top with lemon zest or serve alongside grilled fish to complement the Mediterranean flavors.
Calamarata with Tomato Basil Sauce
A perfect weeknight pasta that comes together faster than takeout. Calamarata’s ring shape catches every bit of this vibrant tomato basil sauce beautifully. Always use the best ingredients you can find—it makes all the difference.
Ingredients
– 1 lb calamarata pasta (the ring shape is essential for sauce-catching)
– 3 tbsp extra virgin olive oil, my go-to for its fruity notes
– 4 garlic cloves, thinly sliced (I prefer slicing over mincing for better texture)
– 1 (28 oz) can crushed tomatoes, San Marzano if available
– 1/4 cup fresh basil leaves, plus extra for garnish
– 1 tsp kosher salt
– 1/2 tsp red pepper flakes, adjust to your heat preference
– 1/2 cup grated Parmesan cheese, freshly grated melts better
Instructions
1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add calamarata pasta and cook for 10-12 minutes until al dente, stirring occasionally to prevent sticking.
3. Meanwhile, heat olive oil in a large skillet over medium heat until shimmering.
4. Add sliced garlic and cook for 1 minute until fragrant but not browned.
5. Stir in crushed tomatoes, salt, and red pepper flakes.
6. Simmer sauce uncovered for 15 minutes, stirring every 3-4 minutes to prevent scorching.
7. Tear fresh basil leaves directly into the sauce during the last 2 minutes of cooking.
8. Reserve 1/2 cup pasta water before draining the cooked calamarata.
9. Transfer drained pasta directly into the tomato sauce skillet.
10. Toss pasta with sauce over low heat for 1 minute, adding reserved pasta water 1 tbsp at a time if needed.
11. Remove from heat and stir in grated Parmesan until melted and creamy.
12. Serve immediately in warm bowls. Creamy with bright tomato acidity, the sauce clings perfectly to each pasta ring. Consider topping with extra basil and a drizzle of olive oil for restaurant-style presentation.
Cheesy Baked Calamarata with Mozzarella and Parmesan
Zesty and comforting, this baked pasta delivers serious cheesy satisfaction without complicated techniques. Calamarata’s ring shape catches every bit of saucy goodness, while the mozzarella creates that perfect stretch we all crave. You’ll have this crowd-pleaser ready in under an hour from start to finish.
Ingredients
– 1 lb calamarata pasta (those little rings hold sauce beautifully)
– 2 cups whole milk mozzarella, shredded (I always shred my own—it melts so much better than pre-shredded)
– 1 cup grated Parmesan (the good stuff, none of that shelf-stable powder)
– 3 cups marinara sauce (my homemade batch, but your favorite jarred works perfectly)
– 1/2 cup heavy cream (this creates the creamiest texture)
– 2 tbsp extra virgin olive oil (my go-to for both cooking and finishing)
– 3 cloves garlic, minced (fresh only—the jarred stuff just doesn’t compare)
– 1 tsp dried oregano (crush it between your palms to wake up the oils)
– 1/2 tsp red pepper flakes (adjust to your heat preference)
– Salt for pasta water (make it salty like the sea)
Instructions
1. Preheat your oven to 375°F.
2. Bring a large pot of heavily salted water to a rolling boil.
3. Add calamarata pasta and cook for 2 minutes less than package directions indicate.
4. Drain pasta, reserving 1 cup of starchy pasta water.
5. Heat olive oil in a large oven-safe skillet over medium heat.
6. Add minced garlic and cook for exactly 1 minute until fragrant but not browned.
7. Pour in marinara sauce, heavy cream, oregano, and red pepper flakes.
8. Simmer sauce for 5 minutes, stirring occasionally.
9. Add drained pasta to the sauce, tossing to coat completely.
10. Stir in 1/4 cup of reserved pasta water to loosen the sauce.
11. Sprinkle half the mozzarella and Parmesan evenly over the pasta.
12. Top with remaining cheeses, covering the surface completely.
13. Transfer skillet to preheated oven and bake for 15 minutes.
14. Switch oven to broil and cook for 2-3 minutes until cheese is bubbly and golden brown.
15. Remove from oven and let rest for 5 minutes before serving.
Velvety cheese pulls stretch impressively from each serving, while the calamarata rings maintain a satisfying al dente bite beneath their saucy coating. The Parmesan adds a sharp, salty contrast to the mild mozzarella’s creaminess. For a restaurant-worthy presentation, serve directly from the skillet with crusty bread for dipping into any remaining cheesy edges.
Calamarata with Zucchini and Lemon
Bold flavors and simple ingredients make this pasta dish a weeknight favorite. Calamarata’s ring shape perfectly captures the lemony zucchini sauce. You’ll have dinner ready in under 30 minutes.
Ingredients
– 8 oz calamarata pasta (the ring shape catches sauce beautifully)
– 2 medium zucchini, sliced into half-moons (I prefer them on the thinner side)
– 3 cloves garlic, minced (fresh makes all the difference)
– 1 lemon, zested and juiced (Meyer lemons are my go-to when available)
– ¼ cup extra virgin olive oil (use the good stuff here)
– ¼ cup grated Parmesan cheese (plus extra for serving)
– 2 tbsp chopped fresh parsley (flat-leaf has better flavor)
– ½ tsp red pepper flakes (adjust to your heat preference)
– Salt and black pepper
Instructions
1. Bring 4 quarts of salted water to a rolling boil in a large pot.
2. Add calamarata pasta and cook for 10-12 minutes until al dente.
3. While pasta cooks, heat olive oil in a large skillet over medium heat.
4. Add zucchini slices and cook for 5-7 minutes until lightly browned and tender.
5. Stir in minced garlic and red pepper flakes, cooking for 1 minute until fragrant.
6. Drain pasta, reserving ½ cup of pasta water.
7. Add cooked pasta directly to the skillet with zucchini.
8. Pour in lemon juice and ¼ cup of reserved pasta water, tossing to combine.
9. Stir in Parmesan cheese until melted and sauce coats the pasta.
10. Remove from heat and mix in lemon zest and chopped parsley.
11. Season with salt and black pepper to taste.
12. Serve immediately in warm bowls. Lemon zest brightens every bite while the al dente pasta provides satisfying chew. The zucchini melts into a silky sauce that clings to each ring. For a summer twist, top with grilled shrimp or serve alongside crusty bread to soak up the remaining sauce.
Seafood Calamarata with Mussels and Clams
Tackling seafood pasta might seem intimidating, but this calamarata dish comes together surprisingly fast. The ring-shaped pasta catches every bit of the briny sauce beautifully. You’ll have restaurant-quality results in under 30 minutes.
Ingredients
– 8 ounces dried calamarata pasta (those little squid rings hold sauce perfectly)
– 1 pound mussels, scrubbed and debearded (discard any that won’t close)
– 1 pound littleneck clams, scrubbed (smaller clams cook more evenly)
– 3 tablespoons extra virgin olive oil (my go-to for seafood dishes)
– 4 garlic cloves, thinly sliced (never minced—sliced won’t burn as easily)
– 1/2 cup dry white wine (something you’d actually drink)
– 1/4 teaspoon red pepper flakes (adjust if you’re sensitive to heat)
– 1/4 cup chopped fresh parsley (flat-leaf holds up better than curly)
– 1 lemon, cut into wedges for serving (fresh lemon brightens everything)
Instructions
1. Bring 4 quarts of salted water to a rolling boil in a large pot.
2. Add calamarata pasta and cook for 1 minute less than package directions indicate.
3. Meanwhile, heat olive oil in a large Dutch oven over medium heat until shimmering.
4. Add garlic slices and red pepper flakes, cooking for 45 seconds until fragrant but not browned.
5. Pour in white wine, scraping up any browned bits from the bottom of the pot.
6. Add mussels and clams to the pot, then cover tightly with a lid.
7. Steam shellfish for 5-7 minutes until all shells have opened completely.
8. Reserve 1 cup of pasta cooking water before draining the calamarata.
9. Transfer drained pasta directly into the shellfish pot using tongs.
10. Toss pasta with shellfish and sauce over low heat for 1 minute to combine.
11. Add 1/2 cup of reserved pasta water if the sauce seems too thick.
12. Stir in chopped parsley just before serving.
Crunchy garlic slices provide texture against the tender pasta rings, while the briny shellfish broth clings to every curve. Consider serving this in shallow bowls with crusty bread for sopping up the remaining sauce—the lemon wedges are essential for cutting through the richness.
Garlic and Rosemary Calamarata with Chicken
Our midweek dinner rotation got a major upgrade with this garlic and rosemary calamarata. One-pot cooking keeps cleanup minimal while delivering restaurant-quality flavor. Olive oil forms the flavor base that coats every ring of pasta perfectly.
Ingredients
– 1 lb boneless chicken thighs, cut into 1-inch pieces (I prefer thighs for their juiciness)
– 8 oz calamarata pasta (the ring shape catches sauce beautifully)
– 3 tbsp extra virgin olive oil (my go-to for richer flavor)
– 4 garlic cloves, thinly sliced (fresh garlic makes all the difference)
– 2 tbsp fresh rosemary, chopped (I grow my own for maximum freshness)
– 1/2 cup dry white wine (a crisp sauvignon blanc works perfectly)
– 2 cups chicken broth (low-sodium lets you control seasoning)
– 1/2 cup heavy cream (room temperature blends smoother)
– 1/2 tsp red pepper flakes (adjust to your heat preference)
– Salt and black pepper to season
Instructions
1. Heat olive oil in a large skillet over medium-high heat until shimmering.
2. Season chicken pieces generously with salt and black pepper on all sides.
3. Add chicken to hot oil and cook undisturbed for 4 minutes to develop golden crust.
4. Flip chicken and cook additional 3 minutes until browned on both sides.
5. Remove chicken from skillet and set aside on a plate.
6. Reduce heat to medium and add sliced garlic to the same skillet.
7. Cook garlic for 1 minute until fragrant but not browned.
8. Stir in chopped rosemary and red pepper flakes, cooking 30 seconds to release oils.
9. Pour in white wine, scraping up any browned bits from skillet bottom.
10. Simmer wine 2 minutes until reduced by half, concentrating the flavor.
11. Add chicken broth and bring mixture to a steady boil.
12. Stir in calamarata pasta, ensuring all pieces are submerged in liquid.
13. Cook pasta 12 minutes, stirring occasionally to prevent sticking.
14. Return chicken to skillet along with any accumulated juices.
15. Pour in heavy cream and stir to combine all ingredients evenly.
16. Simmer 3 more minutes until sauce thickens slightly and coats the pasta.
17. Remove from heat and let rest 2 minutes before serving. Nothing beats the tender chew of calamarata rings hugging the creamy sauce. Next time, try topping with lemon zest for brightness or serving alongside crusty bread to soak up every last drop.
Calamarata with Pesto and Sun-Dried Tomatoes
Kicking off pasta night with this vibrant calamari-shaped pasta dish that comes together in under 30 minutes. Keep things simple but flavorful with jarred pesto and sun-dried tomatoes for maximum impact without the fuss.
Ingredients
– 12 oz calamarata pasta (the squid-shaped rings hold sauce beautifully)
– 1 cup basil pesto (I always use refrigerated for brighter flavor)
– ½ cup sun-dried tomatoes in oil, drained and sliced (reserve 2 tbsp of the oil)
– 3 garlic cloves, minced (fresh only—jarred lacks punch)
– ¼ cup grated Parmesan cheese, plus more for serving
– 1 tbsp extra virgin olive oil (my go-to for finishing)
– Salt for pasta water (be generous—it should taste like the sea)
Instructions
1. Bring a large pot of generously salted water to a rolling boil over high heat.
2. Add calamarata pasta and cook for 9-11 minutes until al dente (check at 9 minutes—it should have a slight bite).
3. While pasta cooks, heat reserved sun-dried tomato oil and olive oil in a large skillet over medium heat.
4. Add minced garlic and sauté for 1 minute until fragrant but not browned (burnt garlic turns bitter).
5. Stir in sliced sun-dried tomatoes and cook for 2 minutes to warm through.
6. Reserve 1 cup of pasta water before draining the cooked calamarata.
7. Transfer drained pasta directly to the skillet with tomato mixture.
8. Turn off heat and fold in pesto until pasta is evenly coated.
9. Add ¼ cup pasta water and toss vigorously to emulsify the sauce (the starch helps it cling).
10. Stir in Parmesan cheese until melted and creamy.
11. Add more pasta water if needed until sauce reaches your desired consistency.
12. Serve immediately in warm bowls. The chewy pasta rings cradle the garlicky pesto beautifully, while sun-dried tomatoes add sweet-tart bursts. Try topping with toasted pine nuts for crunch or serving alongside grilled shrimp for a surf-and-turf twist.
Vegetarian Calamarata with Eggplant and Bell Pepper
Whip up this vibrant vegetarian pasta when you want something hearty without the meat. Calamarata’s ring shape perfectly catches the rich sauce, while roasted eggplant and bell peppers bring smoky sweetness. This dish comes together faster than you’d think for such impressive flavor.
Ingredients
– 1 lb calamarata pasta (those squid-like rings are perfect for sauce trapping)
– 2 medium eggplants, cubed (I leave the skin on for texture)
– 2 red bell peppers, sliced (roasting brings out their natural sugars)
– 4 tbsp extra virgin olive oil (my go-to for its fruity notes)
– 4 garlic cloves, minced (fresh is non-negotiable here)
– 1/4 cup chopped fresh basil (tear it at the end for maximum aroma)
– 1 tsp red pepper flakes (adjust based on your heat tolerance)
– 1/2 cup grated Pecorino Romano (the salty kick beats Parmesan in this dish)
– Salt to taste (I’m generous with kosher salt for seasoning layers)
Instructions
1. Preheat your oven to 425°F.
2. Toss eggplant cubes and bell pepper slices with 3 tbsp olive oil and 1 tsp salt on a baking sheet.
3. Roast vegetables for 25 minutes until edges are caramelized and tender.
4. Bring a large pot of salted water to a rolling boil while vegetables roast.
5. Add calamarata pasta to boiling water and cook for 10-12 minutes until al dente.
6. Heat remaining 1 tbsp olive oil in a large skillet over medium heat.
7. Sauté minced garlic for 1 minute until fragrant but not browned.
8. Add roasted vegetables to the skillet along with any pan juices.
9. Stir in red pepper flakes and cook for 2 minutes to meld flavors.
10. Reserve 1 cup pasta water before draining cooked calamarata.
11. Add drained pasta directly to the vegetable mixture in the skillet.
12. Pour in 1/2 cup reserved pasta water and toss vigorously to emulsify.
13. Stir in grated Pecorino Romano until sauce clings to pasta rings.
14. Remove from heat and fold in torn basil leaves.
15. Adjust consistency with more pasta water if needed for a silky sauce. Here’s the finished dish: tender pasta rings swimming in a smoky vegetable sauce that clings perfectly to every curve. The eggplant melts into the background while bell peppers provide sweet bursts against the salty cheese. For a stunning presentation, garnish with extra basil leaves and serve immediately while the sauce is still loose and glossy.
Lemon Butter Calamarata with Scallops
Just when you need a restaurant-quality meal at home, this lemon butter calamarata with scallops delivers. Juicy scallops and ring-shaped pasta create a stunning presentation that feels special yet approachable. The bright lemon butter sauce ties everything together beautifully.
Ingredients
– 8 oz dry calamarata pasta (those little rings hug the sauce perfectly)
– 12 large sea scallops, about 1 lb (pat them dry—it’s crucial for that golden sear)
– 3 tbsp unsalted butter (I always use European-style for richer flavor)
– 2 tbsp extra virgin olive oil (my go-to for both cooking and finishing)
– 3 garlic cloves, minced (fresh only—the pre-minced stuff just doesn’t compare)
– 1 lemon, zested and juiced (zest first, then juice—it’s much easier)
– 1/4 cup dry white wine (something you’d actually drink works best)
– 1/4 cup heavy cream (this creates that luxurious, clingy sauce texture)
– 1/4 cup chopped fresh parsley (flat-leaf holds up better than curly)
– 1/2 tsp red pepper flakes (adjust based on your heat preference)
– Kosher salt and freshly ground black pepper (I’m generous with both)
Instructions
1. Bring 4 quarts of salted water to a rolling boil in a large pot.
2. Add calamarata pasta and cook for 10-12 minutes until al dente, stirring occasionally.
3. While pasta cooks, pat scallops completely dry with paper towels—this ensures proper browning.
4. Season scallops generously on both sides with kosher salt and black pepper.
5. Heat 1 tbsp olive oil in a large skillet over medium-high heat until shimmering.
6. Place scallops in skillet without crowding, cooking for 2 minutes until deeply golden.
7. Flip scallops and cook for 1 more minute until firm but still tender, then remove to plate.
8. Reduce heat to medium and add remaining 1 tbsp olive oil to the same skillet.
9. Add minced garlic and red pepper flakes, cooking for 30 seconds until fragrant.
10. Pour in white wine, scraping up any browned bits from the pan bottom.
11. Simmer wine for 2 minutes until reduced by half, then stir in heavy cream.
12. Add butter, lemon zest, and lemon juice, whisking until sauce becomes glossy and emulsified.
13. Drain cooked pasta, reserving 1/2 cup pasta water, then add pasta directly to sauce.
14. Toss pasta in sauce, adding reserved pasta water 2 tbsp at a time until sauce coats noodles.
15. Stir in chopped parsley and season with additional salt and pepper if needed.
16. Divide pasta among bowls and top with seared scallops.
Overall, the tender scallops contrast beautifully with the chewy pasta rings, while the bright lemon cuts through the rich butter sauce. Serve this immediately with crusty bread to soak up every last drop of sauce—it’s too good to waste.
Calamarata with Pancetta and Peas
Every pasta lover needs this calamarata in their rotation—it’s hearty, quick, and endlessly satisfying. Expect tender pasta tubes cradling crispy pancetta and sweet peas in a silky sauce. This dish comes together fast, making it perfect for busy weeknights.
Ingredients
– 8 ounces calamarata pasta (I always keep this fun ring-shaped pasta on hand for its great sauce-holding ability)
– 4 ounces pancetta, diced (go for thick-cut—it gives better texture when crisped)
– 1 cup frozen peas (no need to thaw, they cook perfectly in the sauce)
– 2 cloves garlic, minced (fresh is best here for that sharp, aromatic kick)
– 1/4 cup extra virgin olive oil (my go-to for its fruity finish)
– 1/2 cup grated Pecorino Romano cheese (it’s saltier and punchier than Parmesan, which balances the dish)
– 1/4 cup chopped fresh parsley (adds a bright, fresh note right at the end)
– 1/2 teaspoon red pepper flakes (adjust to your heat preference, but a little spice cuts the richness)
– Salt and freshly ground black pepper (I’m generous with the pepper for extra warmth)
Instructions
1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add the calamarata pasta and cook for 10–12 minutes until al dente, stirring occasionally to prevent sticking.
3. While the pasta cooks, heat the olive oil in a large skillet over medium heat.
4. Add the diced pancetta and cook for 6–8 minutes, stirring frequently, until crisp and golden brown.
5. Stir in the minced garlic and red pepper flakes, cooking for 1 minute until fragrant but not browned.
6. Add the frozen peas to the skillet and cook for 2–3 minutes until heated through and bright green.
7. Reserve 1/2 cup of the starchy pasta water, then drain the pasta thoroughly.
8. Transfer the drained pasta directly into the skillet with the pancetta and pea mixture.
9. Pour in 1/4 cup of the reserved pasta water and toss everything together over low heat.
10. Sprinkle in the grated Pecorino Romano cheese, stirring continuously until the sauce emulsifies and coats the pasta.
11. Fold in the chopped parsley and season with black pepper to taste.
12. Serve immediately in warm bowls. Use the remaining pasta water to thin the sauce if needed—it helps create a glossy, restaurant-quality finish. Undeniably satisfying, the chewy pasta rings trap pockets of salty pancetta and pop-in-your-mouth peas. Serve it with a crisp green salad to cut through the richness, or top with extra cheese for a truly indulgent meal.
Calamarata in Rich Vodka Sauce
Perfect for busy weeknights, this calamarata pasta delivers restaurant-quality flavor with minimal effort. Pasta rings cradle the rich, creamy vodka sauce beautifully. You’ll want seconds.
Ingredients
- 1 lb calamarata pasta – those squid-like rings are perfect for trapping sauce
- 2 tbsp extra virgin olive oil – my go-to for its fruity notes
- 3 garlic cloves, minced – fresh only, never jarred
- 1/2 tsp red pepper flakes – adjust if you’re sensitive to heat
- 1 cup vodka – use something decent but not top-shelf
- 1 can (28 oz) crushed tomatoes – San Marzano if you can find them
- 1/2 cup heavy cream – full-fat makes all the difference
- 1/2 cup grated Parmesan cheese – freshly grated melts better
- 1/4 cup fresh basil, chopped – reserve some for garnish
- Salt and black pepper – season as you go
Instructions
- Bring a large pot of salted water to a rolling boil over high heat.
- Add calamarata pasta and cook for 10-12 minutes until al dente, stirring occasionally to prevent sticking.
- While pasta cooks, heat olive oil in a large skillet over medium heat until shimmering.
- Add minced garlic and red pepper flakes, cooking for 1 minute until fragrant but not browned.
- Pour in vodka carefully – it may flame up briefly – and simmer for 3 minutes to cook off the alcohol.
- Stir in crushed tomatoes and bring to a gentle bubble, then reduce heat to low.
- Simmer sauce uncovered for 15 minutes, stirring occasionally until slightly thickened.
- Tip: Don’t rush the simmer – this develops deeper tomato flavor.
- Pour in heavy cream and stir until fully incorporated and sauce turns coral pink.
- Drain pasta, reserving 1/2 cup pasta water, then add pasta directly to the sauce.
- Toss pasta with sauce, adding splashes of reserved pasta water until sauce coats every ring.
- Tip: The starchy pasta water helps the sauce cling better.
- Remove skillet from heat and stir in Parmesan cheese until melted and creamy.
- Fold in chopped basil, saving a few leaves for topping.
- Season with salt and black pepper – taste and adjust carefully.
- Tip: Always season at the end when you can taste the final balance.
Outstanding texture comes from those pasta rings holding the creamy sauce in every bite. The vodka adds subtle sharpness that cuts through the richness beautifully. Serve immediately with extra Parmesan and crusty bread for dipping.
Roasted Red Pepper Calamarata with Goat Cheese
Never underestimate how roasted red peppers can transform simple pasta. Now combine them with creamy goat cheese over calamarata’s satisfying rings for a weeknight dinner that feels special. This dish comes together faster than you’d think.
Ingredients
– 1 lb calamarata pasta (those ring shapes hold sauce beautifully)
– 2 large red bell peppers (roast them yourself for superior flavor)
– 4 oz goat cheese at room temperature (it blends smoother when not chilled)
– 3 tbsp extra virgin olive oil (my go-to for its fruity notes)
– 3 garlic cloves, thinly sliced (fresh garlic makes all the difference)
– 1/4 tsp red pepper flakes (adjust if you prefer milder heat)
– 1/4 cup reserved pasta water (don’t skip this—it creates the sauce)
– Fresh basil leaves for garnish (torn by hand to prevent bruising)
Instructions
1. Preheat your oven to 425°F.
2. Place whole red bell peppers directly on the oven rack.
3. Roast peppers for 25-30 minutes until skins are completely blackened and blistered.
4. Transfer peppers to a bowl and cover tightly with plastic wrap—the steam helps loosen skins.
5. Let peppers steam for 15 minutes until cool enough to handle.
6. Peel off all charred skin using your fingers.
7. Remove stems and seeds from peppers.
8. Slice roasted peppers into thin strips.
9. Bring a large pot of salted water to a rolling boil.
10. Add calamarata pasta and cook for 10-12 minutes until al dente.
11. Reserve 1/4 cup pasta water before draining.
12. Heat olive oil in a large skillet over medium heat.
13. Add garlic slices and cook for 1-2 minutes until fragrant but not browned.
14. Stir in roasted pepper strips and red pepper flakes.
15. Cook for 3-4 minutes until peppers are warmed through.
16. Add drained pasta to the skillet.
17. Crumble in room temperature goat cheese.
18. Pour in reserved pasta water.
19. Toss continuously for 1-2 minutes until cheese melts into a creamy sauce.
20. Season with salt until properly balanced.
21. Garnish with torn basil leaves.
Zesty roasted peppers provide sweet depth against the tangy goat cheese in this dish. The calamarata’s thick rings catch every bit of the creamy sauce beautifully. Try serving it alongside grilled chicken or with a crisp white wine for a complete meal.
Cajun Calamarata with Andouille Sausage
Bold flavors meet comforting pasta in this Cajun-inspired dish that comes together in under 30 minutes. Calamarata’s ring shape perfectly captures the spicy sausage and rich sauce. This is my go-to weeknight dinner when I’m craving something with serious kick.
Ingredients
– 1 lb calamarata pasta (the ring shape holds sauce beautifully)
– 12 oz andouille sausage, sliced into ½-inch coins (I like the extra spice from this brand)
– 1 large yellow onion, diced (sweet onions work great here)
– 1 green bell pepper, chopped (red bell adds nice color too)
– 3 cloves garlic, minced (fresh is always better than jarred)
– 2 tbsp extra virgin olive oil (my go-to for sautéing)
– 1 28-oz can crushed tomatoes (San Marzano are worth the splurge)
– 1 cup chicken broth (low-sodium lets you control salt)
– 2 tsp Cajun seasoning (homemade blend beats store-bought)
– ½ tsp smoked paprika (adds that essential smoky depth)
– Fresh parsley for garnish (flat-leaf has more flavor)
Instructions
1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add calamarata pasta and cook for 10-12 minutes until al dente, stirring occasionally to prevent sticking.
3. Meanwhile, heat olive oil in a large skillet over medium-high heat until shimmering.
4. Add andouille sausage slices and cook for 4-5 minutes until browned on both sides.
5. Remove sausage with a slotted spoon, leaving rendered fat in the skillet.
6. Add diced onion and bell pepper to the hot skillet, sautéing for 5 minutes until softened.
7. Stir in minced garlic and cook for 1 minute until fragrant (don’t let it burn).
8. Sprinkle Cajun seasoning and smoked paprika over vegetables, toasting for 30 seconds to bloom flavors.
9. Pour in crushed tomatoes and chicken broth, scraping up any browned bits from the bottom.
10. Return sausage to the skillet and bring sauce to a simmer.
11. Reduce heat to medium-low and cook uncovered for 15 minutes until slightly thickened.
12. Drain cooked pasta, reserving ½ cup pasta water.
13. Add drained pasta to the sauce, tossing to coat thoroughly.
14. If sauce seems too thick, stir in reserved pasta water 2 tablespoons at a time.
15. Garnish with fresh parsley before serving immediately.
Outstanding texture comes from the al dente pasta rings cradling the chunky sauce. The andouille provides a spicy counterpoint to the sweet tomatoes, while the Cajun seasoning adds complex heat that builds with each bite. Serve this family-style with crusty bread for soaking up every last bit of sauce.
Calamarata with Spinach and Artichokes
Looking for a pasta dish that feels fancy but comes together quickly? Calamarata with spinach and artichokes delivers rich flavors with minimal fuss. Let’s get straight to cooking.
Ingredients
- 8 oz calamarata pasta – I love how the ring shape catches the sauce
- 2 tbsp extra virgin olive oil – my go-to for its fruity notes
- 3 garlic cloves, minced – fresh only, please
- 1 (14 oz) can artichoke hearts, drained and quartered
- 4 cups fresh spinach – I prefer the texture over frozen
- 1/2 cup heavy cream
- 1/2 cup grated Parmesan cheese – plus extra for serving
- 1/4 tsp red pepper flakes – adjust if you’re sensitive to heat
- Salt to season the pasta water generously
Instructions
- Bring a large pot of salted water to a rolling boil over high heat.
- Add calamarata pasta and cook for 10-12 minutes until al dente, stirring occasionally to prevent sticking.
- Reserve 1/2 cup pasta water before draining, then set pasta aside.
- Heat olive oil in a large skillet over medium heat until shimmering.
- Add minced garlic and cook for 1 minute until fragrant but not browned.
- Stir in artichoke hearts and cook for 3 minutes until lightly golden.
- Add fresh spinach and cook for 2 minutes until just wilted.
- Pour in heavy cream and bring to a gentle simmer.
- Stir in Parmesan cheese until melted and sauce is smooth.
- Add cooked pasta to the skillet along with 1/4 cup reserved pasta water.
- Toss everything together for 2 minutes until pasta is well coated.
- Sprinkle with red pepper flakes and toss once more.
- Buttery artichokes and tender spinach cling perfectly to each pasta ring. The creamy sauce balances the slight bitterness of greens beautifully. For a restaurant-worthy presentation, garnish with extra Parmesan and serve immediately in warm bowls.
Conclusion
With so many creative ways to prepare calamarata pasta, you’ll never run out of delicious dinner ideas! We hope these 34 recipes inspire you to get cooking. Try your favorites and let us know which ones you love in the comments below. Don’t forget to share this article on Pinterest so other home cooks can discover these tasty dishes too!
