20 Mouthwatering Spaghetti Dish Recipes for Every Occasion

Spaghetti is the ultimate comfort food that never fails to satisfy, whether you’re whipping up a quick weeknight dinner or preparing a special meal for guests. From classic Italian favorites to creative twists that will surprise your taste buds, we’ve gathered 20 incredible spaghetti recipes perfect for every occasion. Get ready to find your new go-to dish that will have everyone asking for seconds!

Classic Spaghetti Carbonara

Finally, let’s master the art of authentic spaghetti carbonara, a dish that transforms simple pantry staples into creamy, comforting perfection through precise technique. Follow these steps carefully to achieve that signature silky sauce without any cream.

Ingredients

– 8 ounces dried spaghetti
– 4 ounces diced pancetta
– 2 large farm-fresh eggs
– 1 cup freshly grated Pecorino Romano cheese
– 1 teaspoon freshly cracked black pepper
– 1 tablespoon rich extra virgin olive oil
– 1/2 teaspoon fine sea salt

Instructions

1. Bring 4 quarts of water to a rolling boil in a large stockpot over high heat.
2. Add 1/2 teaspoon fine sea salt to the boiling water.
3. Add 8 ounces dried spaghetti to the pot and cook for 9 minutes until al dente, stirring occasionally to prevent sticking.
4. While pasta cooks, heat 1 tablespoon rich extra virgin olive oil in a large skillet over medium heat.
5. Add 4 ounces diced pancetta and cook for 6-8 minutes until crispy and golden brown, stirring frequently.
6. Turn off the heat under the skillet but keep the pancetta and rendered fat in the pan.
7. In a medium bowl, whisk 2 large farm-fresh eggs until completely smooth and pale yellow.
8. Gradually whisk 1 cup freshly grated Pecorino Romano cheese into the eggs until fully incorporated.
9. Stir 1 teaspoon freshly cracked black pepper into the egg-cheese mixture.
10. Reserve 1/2 cup of the starchy pasta water before draining the spaghetti.
11. Immediately transfer the hot drained spaghetti to the skillet with the pancetta.
12. Toss the spaghetti vigorously with the pancetta and rendered fat for 30 seconds to coat evenly.
13. Remove the skillet from the heat source completely.
14. Quickly pour the egg-cheese mixture over the hot pasta while continuously tossing with tongs.
15. Add 2 tablespoons of the reserved pasta water and continue tossing for 1-2 minutes until the sauce becomes creamy and coats each strand.
16. Add more reserved pasta water, 1 tablespoon at a time, if the sauce appears too thick. Velvety and rich with the distinct saltiness of pancetta balanced by sharp Pecorino, this carbonara should coat each strand in a glossy, egg-based sauce that clings perfectly. The crispy pancetta bits provide satisfying texture contrasts against the creamy pasta, making it ideal served immediately in warmed bowls with an extra sprinkle of black pepper.

Creamy Garlic Parmesan Spaghetti

A creamy, comforting pasta dish that transforms simple ingredients into restaurant-quality comfort food right in your own kitchen. This methodical approach ensures perfect results every time, guiding you through each technique with precision and confidence.

Ingredients

– 1 pound dried spaghetti
– 4 tablespoons rich extra-virgin olive oil
– 6 large garlic cloves, thinly sliced
– 1 cup heavy cream
– 1 cup freshly grated Parmesan cheese
– 2 tablespoons chopped fresh parsley
– 1 teaspoon kosher salt
– ½ teaspoon freshly ground black pepper

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add 1 pound of dried spaghetti and cook for 8-10 minutes until al dente, stirring occasionally to prevent sticking.
3. While pasta cooks, heat 4 tablespoons of rich extra-virgin olive oil in a large skillet over medium heat.
4. Add 6 thinly sliced garlic cloves and sauté for 1-2 minutes until fragrant and lightly golden, being careful not to burn them.
5. Pour in 1 cup of heavy cream and bring to a gentle simmer, stirring constantly.
6. Reduce heat to low and gradually whisk in 1 cup of freshly grated Parmesan cheese until completely melted and smooth.
7. Season the sauce with 1 teaspoon of kosher salt and ½ teaspoon of freshly ground black pepper.
8. Drain the cooked spaghetti, reserving ½ cup of pasta water.
9. Transfer the drained spaghetti directly into the skillet with the sauce.
10. Toss the pasta with the sauce, adding reserved pasta water 2 tablespoons at a time until the sauce coats the spaghetti evenly.
11. Stir in 2 tablespoons of chopped fresh parsley just before serving.
12. Divide the pasta among warm bowls and serve immediately.

Keep in mind that the silky sauce clings beautifully to each strand of pasta, creating a luxurious texture that balances the sharp Parmesan with mellow garlic notes. This dish shines when served in shallow bowls with extra grated cheese for sprinkling, and pairs wonderfully with a crisp green salad for contrast.

Spaghetti Aglio e Olio with Spinach

Zesty and wonderfully simple, this classic Italian pasta dish gets a vibrant green upgrade with fresh spinach. Let’s walk through each step together to create a restaurant-quality meal in your own kitchen. You’ll be amazed at how a few quality ingredients can transform into something truly special.

Ingredients

– 8 ounces dried spaghetti
– 1/4 cup rich extra-virgin olive oil
– 6 large garlic cloves, thinly sliced
– 1/2 teaspoon crushed red pepper flakes
– 5 ounces fresh baby spinach leaves
– 1/4 cup freshly chopped Italian parsley
– 1/2 cup freshly grated Parmesan cheese
– 1 teaspoon coarse sea salt
– 1/2 teaspoon freshly ground black pepper

Instructions

1. Bring a large pot of water to a rolling boil over high heat.
2. Add 1 teaspoon coarse sea salt to the boiling water.
3. Add 8 ounces dried spaghetti and cook for 8-10 minutes until al dente, stirring occasionally to prevent sticking.
4. While pasta cooks, heat 1/4 cup rich extra-virgin olive oil in a large skillet over medium-low heat.
5. Add 6 large thinly sliced garlic cloves and cook for 2-3 minutes until fragrant and lightly golden, watching carefully to prevent burning.
6. Stir in 1/2 teaspoon crushed red pepper flakes and cook for 30 seconds until aromatic.
7. Reserve 1/2 cup pasta water before draining the cooked spaghetti.
8. Add the drained spaghetti directly to the skillet with the garlic oil.
9. Toss the spaghetti thoroughly to coat every strand with the infused oil.
10. Add 5 ounces fresh baby spinach leaves in batches, wilting each addition before adding more.
11. Pour in 1/4 cup of the reserved pasta water to create a light sauce.
12. Sprinkle 1/4 cup freshly chopped Italian parsley over the pasta.
13. Add 1/2 cup freshly grated Parmesan cheese and toss until evenly distributed.
14. Season with 1/2 teaspoon freshly ground black pepper and additional salt if needed.
15. Cook for 1-2 more minutes until the sauce lightly coats the spaghetti.

Keen cooks will appreciate how the al dente spaghetti provides the perfect texture contrast against the wilted spinach. The garlic-infused oil creates a beautiful foundation that lets each ingredient shine through distinctly. For an elegant presentation, twist servings into neat nests using tongs and finish with an extra sprinkle of Parmesan and a drizzle of olive oil.

Spaghetti Bolognese with a Twist

You’ve probably made spaghetti bolognese before, but this version elevates the classic with unexpected ingredients that create incredible depth of flavor. Let me walk you through each step carefully to ensure your sauce develops that rich, complex character we’re aiming for. Follow along precisely and you’ll be amazed at the transformation of familiar ingredients into something truly special.

Ingredients

– 1 pound ground beef (80/20 blend for optimal fat content)
– 8 ounces dried spaghetti noodles
– 1 large yellow onion, finely diced
– 2 medium carrots, peeled and finely chopped
– 2 celery stalks, finely chopped
– 3 garlic cloves, minced
– 1 cup dry red wine (such as Cabernet Sauvignon)
– 1 cup whole milk
– 1 (28-ounce) can crushed San Marzano tomatoes
– 2 tablespoons rich extra virgin olive oil
– 1 tablespoon tomato paste
– 1 teaspoon finely ground black pepper
– 1 teaspoon kosher salt
– 1/2 cup freshly grated Parmesan cheese
– 1/4 cup chopped fresh basil leaves

Instructions

1. Place a large, heavy-bottomed pot over medium heat and add 2 tablespoons of rich extra virgin olive oil.
2. Add 1 finely diced large yellow onion, 2 finely chopped medium carrots, and 2 finely chopped celery stalks to the pot.
3. Cook the vegetables for 8-10 minutes, stirring occasionally, until they become soft and translucent.
4. Add 3 minced garlic cloves and cook for 1 minute until fragrant.
5. Push vegetables to one side and add 1 pound of ground beef to the empty space in the pot.
6. Break up the beef with a wooden spoon and cook for 5-7 minutes until browned throughout.
7. Stir in 1 tablespoon of tomato paste and cook for 2 minutes to deepen its flavor.
8. Pour in 1 cup of dry red wine, scraping any browned bits from the bottom of the pot.
9. Simmer the wine for 4-5 minutes until reduced by half.
10. Add 1 cup of whole milk and simmer for 3 minutes until the sauce thickens slightly.
11. Stir in 1 (28-ounce) can of crushed San Marzano tomatoes, 1 teaspoon of kosher salt, and 1 teaspoon of finely ground black pepper.
12. Reduce heat to low, partially cover the pot, and simmer for 2 hours, stirring every 20 minutes.
13. While sauce simmers, bring a large pot of salted water to a rolling boil.
14. Add 8 ounces of dried spaghetti noodles and cook for 9-11 minutes until al dente.
15. Drain the spaghetti, reserving 1/2 cup of pasta water.
16. Stir 1/4 cup of chopped fresh basil leaves into the finished sauce.
17. Combine the drained spaghetti with the bolognese sauce, adding reserved pasta water as needed to create a silky consistency.
18. Divide among bowls and top with 1/2 cup of freshly grated Parmesan cheese.
What makes this bolognese truly special is the way the milk creates an incredibly tender texture in the meat while the red wine adds sophisticated depth. The finished dish clings beautifully to each strand of pasta, creating a sauce that’s both velvety and substantial. For an elegant presentation, twirl the spaghetti into neat nests using tongs before spooning the rich meat sauce over the top.

Lemon Garlic Shrimp Spaghetti

When you’re craving restaurant-quality pasta but want the satisfaction of making it yourself, this Lemon Garlic Shrimp Spaghetti delivers bright, fresh flavors with surprisingly simple techniques. We’ll walk through each step methodically so even first-time cooks can achieve perfectly cooked shrimp and a vibrant, well-balanced sauce.

Ingredients

– 8 ounces dried spaghetti
– 1 pound raw large shrimp, peeled and deveined
– 3 tablespoons rich extra virgin olive oil
– 4 cloves fresh garlic, minced
– 1 fresh lemon, juiced (about 3 tablespoons)
– ¼ cup dry white wine
– 2 tablespoons unsalted butter
– ¼ cup freshly chopped parsley
– ½ teaspoon coarse kosher salt
– ¼ teaspoon freshly cracked black pepper
– ¼ teaspoon red pepper flakes

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat. 2. Add dried spaghetti and cook for 8-10 minutes until al dente, stirring occasionally to prevent sticking. 3. While pasta cooks, pat raw large shrimp completely dry with paper towels. 4. Season shrimp evenly with coarse kosher salt and freshly cracked black pepper. 5. Heat rich extra virgin olive oil in a large skillet over medium-high heat until shimmering. 6. Add shrimp in a single layer and cook for 1-2 minutes per side until pink and opaque. 7. Transfer cooked shrimp to a clean plate using tongs. 8. Reduce heat to medium and add minced fresh garlic to the same skillet. 9. Cook garlic for 30-45 seconds until fragrant but not browned. 10. Pour in dry white wine to deglaze the pan, scraping up any browned bits with a wooden spoon. 11. Simmer wine for 1-2 minutes until reduced by half. 12. Stir in fresh lemon juice and unsalted butter until butter melts completely. 13. Drain cooked spaghetti directly into the skillet with the sauce. 14. Add cooked shrimp back to the skillet along with freshly chopped parsley and red pepper flakes. 15. Toss everything together until evenly coated and heated through, about 1 minute. Your finished dish will have tender shrimp with a slight snap, spaghetti that carries the bright lemon-garlic sauce beautifully, and just enough heat from the pepper flakes to keep things interesting. You could serve this over a bed of fresh arugula for a complete meal, or top with extra lemon zest for an even brighter citrus punch.

Spaghetti alla Puttanesca

A classic Italian pasta dish that comes together with bold, briny flavors in under 30 minutes, spaghetti alla puttanesca is perfect for busy weeknights when you crave something deeply satisfying. Anchovies and olives create a savory base that transforms simple pantry ingredients into a memorable meal. Let’s walk through each step methodically to ensure your puttanesca turns out perfectly balanced every time.

Ingredients

• 1 pound dried spaghetti
• 3 tablespoons rich extra-virgin olive oil
• 4 cloves garlic, thinly sliced
• 4 oil-packed anchovy fillets
• 1/2 teaspoon crushed red pepper flakes
• 1 (28-ounce) can whole peeled tomatoes, hand-crushed
• 1/2 cup pitted Kalamata olives, roughly chopped
• 2 tablespoons briny capers, rinsed
• 1/4 cup fresh Italian parsley, chopped

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add the dried spaghetti and cook for 8-10 minutes, stirring occasionally, until al dente (firm to the bite).
3. Reserve 1 cup of starchy pasta water, then drain the spaghetti.
4. While the pasta cooks, heat rich extra-virgin olive oil in a large skillet over medium heat until shimmering.
5. Add thinly sliced garlic and cook for 1 minute, stirring constantly, until fragrant but not browned.
6. Stir in oil-packed anchovy fillets, using the back of a spoon to dissolve them into the oil.
7. Add crushed red pepper flakes and toast for 30 seconds to release their oils.
8. Pour in hand-crushed whole peeled tomatoes with their juices, stirring to combine.
9. Simmer the sauce uncovered for 10 minutes, stirring occasionally, until slightly thickened.
10. Fold in roughly chopped Kalamata olives and rinsed briny capers.
11. Add the drained spaghetti directly to the skillet with the sauce.
12. Toss continuously, adding reserved pasta water 1/4 cup at a time until the sauce coats the noodles evenly.
13. Remove from heat and stir in chopped fresh Italian parsley.

Every component shines in the finished dish—the spaghetti carries a tangy, olive-studded sauce that’s simultaneously salty from capers, savory from anchovies, and bright from tomatoes. Enjoy it immediately with a crisp green salad to contrast the rich flavors, or top with grated Pecorino Romano for extra umami depth.

Spicy Cajun Chicken Spaghetti

Often, a comforting bowl of pasta can be transformed into something extraordinary with just a few bold ingredients. Our Spicy Cajun Chicken Spaghetti brings together tender chicken, al dente pasta, and a creamy, zesty sauce that’s perfect for weeknight dinners or casual gatherings. Let’s walk through each step together to ensure your dish turns out perfectly every time.

Ingredients

• 1 lb boneless, skinless chicken breasts, cut into 1-inch cubes
• 2 tbsp Cajun seasoning blend, with a robust mix of paprika and cayenne
• 1 tbsp extra virgin olive oil, rich and golden
• 1 medium yellow onion, finely diced
• 1 green bell pepper, seeds removed and chopped into small pieces
• 2 cloves garlic, freshly minced
• 1 (14.5 oz) can diced tomatoes, with their vibrant juices
• 1 cup heavy cream, velvety and rich
• 8 oz spaghetti, high-quality and dried
• 1 cup shredded sharp cheddar cheese, freshly grated
• 2 tbsp fresh parsley, finely chopped for garnish
• Salt, to enhance flavors

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add 8 oz of dried spaghetti and cook for 9–11 minutes, stirring occasionally, until al dente (firm to the bite).
3. Drain the spaghetti in a colander, reserving 1/2 cup of the starchy pasta water for later use.
4. While the pasta cooks, toss 1 lb of cubed chicken breasts with 2 tbsp of Cajun seasoning until evenly coated.
5. Heat 1 tbsp of rich extra virgin olive oil in a large skillet over medium-high heat until shimmering.
6. Add the seasoned chicken and cook for 5–7 minutes, turning occasionally, until the exterior is browned and the internal temperature reaches 165°F.
7. Transfer the cooked chicken to a clean plate, leaving any drippings in the skillet.
8. Tip: Searing the chicken in a single layer ensures even browning and locks in juices.
9. Add the finely diced onion and chopped green bell pepper to the same skillet and sauté for 4–5 minutes until softened and lightly golden.
10. Stir in the freshly minced garlic and cook for 1 minute until fragrant.
11. Pour in the can of diced tomatoes with their juices and simmer for 3 minutes, allowing the flavors to meld.
12. Reduce the heat to low and slowly stir in 1 cup of velvety heavy cream until the sauce is smooth and unified.
13. Tip: Adding cream off the heat prevents curdling and maintains a silky texture.
14. Return the cooked chicken and any accumulated juices to the skillet, stirring to combine.
15. Fold in the drained spaghetti and 1/2 cup of reserved pasta water, tossing until the pasta is well coated.
16. Sprinkle 1 cup of freshly grated sharp cheddar cheese over the top and stir until melted and creamy.
17. Tip: Freshly grating cheese melts more evenly than pre-shredded varieties, which contain anti-caking agents.
18. Season with salt as needed, garnish with 2 tbsp of finely chopped fresh parsley, and serve immediately.

Unbelievably creamy and packed with a kick of heat, this spaghetti boasts tender chicken and a sauce that clings perfectly to every strand. The Cajun seasoning infuses each bite with smoky, spicy notes, while the melted cheddar adds a comforting richness. For a fun twist, top with extra parsley and serve alongside garlic bread to soak up every last bit of sauce.

Sun-Dried Tomato and Basil Spaghetti

Here’s a simple yet elegant pasta dish that brings the vibrant flavors of the Mediterranean to your table. Homemade sun-dried tomato and basil spaghetti is surprisingly easy to prepare, making it perfect for weeknight dinners or impressing guests. Follow these clear steps to create a restaurant-quality meal in your own kitchen.

Ingredients

– 8 ounces dried spaghetti
– 3 tablespoons rich extra-virgin olive oil
– 4 cloves fresh garlic, thinly sliced
– 1/2 cup oil-packed sun-dried tomatoes, drained and chopped
– 1/4 cup freshly grated Parmesan cheese
– 1/4 cup fresh basil leaves, thinly sliced
– 1/2 teaspoon coarse sea salt
– 1/4 teaspoon freshly cracked black pepper

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add 8 ounces of dried spaghetti to the boiling water and cook for 9-11 minutes until al dente, stirring occasionally to prevent sticking.
3. While pasta cooks, heat 3 tablespoons of rich extra-virgin olive oil in a large skillet over medium-low heat.
4. Add 4 cloves of thinly sliced fresh garlic to the oil and cook for 1-2 minutes until fragrant but not browned.
5. Stir in 1/2 cup of chopped oil-packed sun-dried tomatoes and cook for 2 minutes to warm through.
6. Reserve 1/2 cup of pasta water before draining the cooked spaghetti.
7. Transfer the drained spaghetti directly into the skillet with the tomato mixture.
8. Add 1/4 cup of the reserved pasta water to the skillet and toss everything together for 1 minute until the sauce lightly coats the pasta.
9. Remove the skillet from heat and stir in 1/4 cup of freshly grated Parmesan cheese until melted.
10. Sprinkle with 1/4 cup of thinly sliced fresh basil leaves, 1/2 teaspoon of coarse sea salt, and 1/4 teaspoon of freshly cracked black pepper.
11. Toss everything gently to combine, adding more reserved pasta water if needed to reach your desired sauce consistency.

Buttery, savory, and herbaceous, this spaghetti offers a delightful chew from the al dente pasta against the tender sun-dried tomatoes. The garlic-infused oil creates a silky sauce that clings beautifully to each strand. For an extra touch, top with additional basil leaves and serve alongside crusty bread to soak up every last bit of the flavorful oil.

Vegan Mushroom Stroganoff Spaghetti

This comforting vegan mushroom stroganoff spaghetti transforms simple ingredients into a creamy, satisfying meal that will make you forget it’s dairy-free. Through careful layering of flavors and textures, we’ll build a rich sauce that clings perfectly to every strand of spaghetti. Today we’ll walk through each step methodically to ensure your stroganoff turns out perfectly balanced and deeply flavorful.

Ingredients

– 8 ounces dried spaghetti
– 3 tablespoons rich extra virgin olive oil
– 1 large yellow onion, finely diced
– 4 cloves fresh garlic, minced
– 1 pound mixed mushrooms (cremini and shiitake), sliced
– 1 tablespoon smooth Dijon mustard
– 2 tablespoons dry white wine
– 1 cup rich vegetable broth
– 1 cup raw cashews, soaked overnight
– 1 tablespoon fresh lemon juice
– 1 teaspoon smoked paprika
– ½ teaspoon fine sea salt
– ¼ teaspoon freshly ground black pepper
– 2 tablespoons fresh parsley, chopped

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add 8 ounces dried spaghetti and cook for 8-10 minutes until al dente, stirring occasionally to prevent sticking.
3. Drain the spaghetti in a colander, reserving ½ cup of the starchy pasta water for later use.
4. Heat 3 tablespoons rich extra virgin olive oil in a large skillet over medium heat until shimmering.
5. Add 1 large finely diced yellow onion and sauté for 5-7 minutes until translucent and fragrant.
6. Stir in 4 cloves minced fresh garlic and cook for 1 minute until aromatic but not browned.
7. Add 1 pound sliced mixed mushrooms and cook for 8-10 minutes until they release their liquid and develop golden edges.
8. Pour in 2 tablespoons dry white wine to deglaze the pan, scraping up any browned bits from the bottom.
9. Add 1 tablespoon smooth Dijon mustard and 1 teaspoon smoked paprika, stirring to coat the mushrooms evenly.
10. Pour in 1 cup rich vegetable broth and bring to a gentle simmer for 3 minutes.
11. While the sauce simmers, blend 1 cup soaked raw cashews with ½ cup reserved pasta water until completely smooth and creamy.
12. Stir the cashew cream into the mushroom mixture along with 1 tablespoon fresh lemon juice.
13. Season with ½ teaspoon fine sea salt and ¼ teaspoon freshly ground black pepper.
14. Add the drained spaghetti to the skillet, tossing to coat every strand in the creamy sauce.
15. Garnish with 2 tablespoons chopped fresh parsley before serving.
Just marvel at how the creamy cashew sauce clings to each spaghetti strand while the earthy mushrooms provide satisfying texture. The subtle tang from lemon juice and Dijon mustard cuts through the richness beautifully. For an elegant presentation, twirl portions into nests and top with extra parsley and a dusting of smoked paprika.

Spaghetti with Roasted Red Pepper Sauce

Let’s create a vibrant pasta dish that transforms simple ingredients into something extraordinary. Learning to roast your own peppers unlocks incredible sweet, smoky flavors that elevate this sauce beyond ordinary tomato-based versions. This methodical approach ensures perfect results every time, even for first-time cooks.

Ingredients

• 1 pound dried spaghetti
• 3 large red bell peppers
• 2 tablespoons rich extra virgin olive oil
• 3 cloves aromatic garlic, minced
• 1/2 cup heavy cream with velvety texture
• 1/4 cup freshly grated Parmesan cheese
• 1 teaspoon coarse sea salt
• 1/2 teaspoon freshly cracked black pepper
• 2 tablespoons fresh basil leaves, thinly sliced

Instructions

1. Preheat your oven to 450°F and line a baking sheet with aluminum foil.
2. Place 3 large red bell peppers directly on the prepared baking sheet.
3. Roast peppers for 25-30 minutes, turning every 10 minutes with tongs until skins are completely blackened and blistered.
4. Transfer roasted peppers to a heatproof bowl and cover tightly with plastic wrap for 15 minutes to steam.
5. While peppers steam, bring 4 quarts of water to a rolling boil in a large stockpot.
6. Add 1 tablespoon coarse sea salt to the boiling water.
7. Add 1 pound dried spaghetti to the salted water and cook for 8-10 minutes until al dente, stirring occasionally to prevent sticking.
8. Peel the blackened skins from the steamed peppers using your fingers, discarding the skins and seeds.
9. Heat 2 tablespoons rich extra virgin olive oil in a large skillet over medium heat for 1 minute.
10. Add 3 cloves minced aromatic garlic and cook for 30 seconds until fragrant but not browned.
11. Transfer peeled roasted peppers and garlic to a blender, blending until completely smooth.
12. Return the blended pepper sauce to the skillet over medium heat.
13. Stir in 1/2 cup velvety heavy cream and simmer for 3 minutes until slightly thickened.
14. Whisk in 1/4 cup freshly grated Parmesan cheese until fully incorporated.
15. Season sauce with remaining 1 teaspoon coarse sea salt and 1/2 teaspoon freshly cracked black pepper.
16. Drain cooked spaghetti, reserving 1/2 cup pasta water.
17. Add drained spaghetti directly to the sauce in the skillet, tossing to coat thoroughly.
18. If sauce appears too thick, gradually add reserved pasta water 2 tablespoons at a time until desired consistency is reached.
19. Remove skillet from heat and stir in 2 tablespoons thinly sliced fresh basil leaves.

Unbelievably creamy yet surprisingly light, this sauce clings beautifully to each strand of pasta without feeling heavy. The roasted peppers provide a subtle sweetness that balances perfectly with the garlic’s sharpness and Parmesan’s saltiness. Try topping with grilled shrimp or serving alongside crusty garlic bread to soak up every last drop of the vibrant sauce.

Pesto Spaghetti with Cherry Tomatoes

This pesto spaghetti with cherry tomatoes transforms simple ingredients into a vibrant, restaurant-quality meal right in your own kitchen. The combination of fresh basil pesto, sweet roasted tomatoes, and perfectly cooked pasta creates a dish that’s both comforting and elegant, requiring just a few key techniques to master. Let’s walk through each step methodically to ensure your pasta turns out beautifully every single time.

Ingredients

– 1 pound dried spaghetti
– 3 tablespoons rich extra-virgin olive oil
– 2 pints sweet cherry tomatoes
– 4 cloves aromatic garlic
– 1 cup fresh basil pesto
– 1/2 cup freshly grated Parmesan cheese
– 1 teaspoon coarse sea salt
– 1/2 teaspoon freshly cracked black pepper

Instructions

1. Preheat your oven to 400°F to prepare for roasting the tomatoes.
2. Halve 2 pints of sweet cherry tomatoes and place them cut-side up on a baking sheet.
3. Mince 4 cloves of aromatic garlic and sprinkle evenly over the tomatoes.
4. Drizzle 2 tablespoons of rich extra-virgin olive oil over the tomatoes and garlic.
5. Season the tomatoes with 1/2 teaspoon of coarse sea salt and 1/4 teaspoon of freshly cracked black pepper.
6. Roast the tomatoes in the preheated oven for 20 minutes until they become slightly wrinkled and release their juices.
7. While tomatoes roast, bring a large pot of water to a rolling boil over high heat.
8. Add 1 pound of dried spaghetti to the boiling water along with remaining 1/2 teaspoon of coarse sea salt.
9. Cook the spaghetti for 9 minutes, stirring occasionally to prevent sticking.
10. Reserve 1/2 cup of the starchy pasta water before draining the spaghetti.
11. Return the drained spaghetti to the warm pot off the heat.
12. Immediately add 1 cup of fresh basil pesto to the hot spaghetti, tossing to coat evenly.
13. Pour in the roasted tomatoes along with all their accumulated juices from the baking sheet.
14. Add 2 tablespoons of the reserved pasta water to create a silky sauce that clings to the pasta.
15. Toss everything together until the spaghetti is uniformly coated with the pesto and tomato mixture.
16. Stir in 1/2 cup of freshly grated Parmesan cheese until melted and incorporated.
17. Season with remaining 1/4 teaspoon of freshly cracked black pepper.
18. Divide the pasta among serving bowls and garnish with additional Parmesan cheese if desired.

Now you have a beautifully balanced dish where the al dente spaghetti provides the perfect texture to carry the vibrant pesto. The sweet, roasted tomatoes burst with flavor against the herbaceous basil notes, while the Parmesan adds a salty richness that ties everything together. For an extra touch, try serving this with grilled chicken or shrimp, or simply enjoy it as is for a satisfying vegetarian meal that feels both rustic and refined.

Baked Spaghetti Pie

Combining the comforting familiarity of spaghetti with the satisfying structure of a pie, this baked spaghetti pie transforms pantry staples into a spectacular centerpiece dish. Carefully layering flavors and textures creates a meal that’s both impressive and approachable for any home cook. Let’s walk through each step together to build this delicious masterpiece from the ground up.

Ingredients

• 8 ounces dried spaghetti noodles
• 1 tablespoon rich extra virgin olive oil
• 1 pound lean ground beef
• 1 medium yellow onion, finely diced
• 2 cloves fresh garlic, minced
• 24 ounces robust marinara sauce
• 1 teaspoon dried oregano
• ½ teaspoon crushed red pepper flakes
• 2 large farm-fresh eggs
• 1 cup freshly grated Parmesan cheese
• 2 cups shredded whole milk mozzarella cheese
• 1 tablespoon chopped fresh basil

Instructions

1. Preheat your oven to 375°F and lightly grease a 9-inch springform pan with olive oil.
2. Cook 8 ounces dried spaghetti noodles in a large pot of salted boiling water for 8 minutes until al dente, then drain thoroughly.
3. Heat 1 tablespoon rich extra virgin olive oil in a large skillet over medium-high heat until shimmering.
4. Add 1 pound lean ground beef and cook for 6-8 minutes, breaking it into small crumbles with a wooden spoon until no pink remains.
5. Stir in 1 medium finely diced yellow onion and cook for 4-5 minutes until translucent and fragrant.
6. Add 2 cloves minced fresh garlic and cook for 1 minute until golden and aromatic.
7. Pour in 24 ounces robust marinara sauce, 1 teaspoon dried oregano, and ½ teaspoon crushed red pepper flakes, then simmer for 10 minutes until slightly thickened.
8. In a large bowl, whisk 2 large farm-fresh eggs until pale and frothy.
9. Mix the drained spaghetti noodles with the whisked eggs and 1 cup freshly grated Parmesan cheese until evenly coated. Tip: The egg mixture helps bind the spaghetti into a firm crust that holds its shape when sliced.
10. Press the spaghetti mixture firmly into the bottom and up the sides of the prepared springform pan to form a crust.
11. Spoon the meat sauce evenly over the spaghetti crust, spreading it to the edges.
12. Sprinkle 2 cups shredded whole milk mozzarella cheese evenly over the meat sauce.
13. Bake at 375°F for 25-30 minutes until the cheese is golden brown and bubbly. Tip: For extra browning, switch to broil for the final 2-3 minutes, watching carefully to prevent burning.
14. Let the pie rest for 15 minutes before removing the springform ring. Tip: This resting period allows the layers to set properly for clean slices.
15. Garnish with 1 tablespoon chopped fresh basil before serving.

Hearty and satisfying, each slice reveals distinct layers: a firm spaghetti crust, savory meat filling, and molten cheese topping. The crispy edges contrast beautifully with the tender interior, while the fresh basil adds a bright finish. Consider serving wedges alongside a simple green salad dressed with lemon vinaigrette to cut through the richness.

Spaghetti with Lemon-Ricotta Sauce

Now, let’s create a bright, creamy pasta dish that comes together in minutes but tastes like you spent hours in the kitchen. Nothing beats the combination of fresh lemon and creamy ricotta coating perfectly cooked spaghetti for a quick yet impressive meal. You’ll be amazed at how simple ingredients transform into something truly special.

Ingredients

– 1 pound dried spaghetti
– 3 tablespoons rich extra virgin olive oil
– 4 cloves fresh garlic, thinly sliced
– 1 cup whole milk ricotta cheese
– 2 large lemons, zested and juiced
– 1/2 cup freshly grated Parmesan cheese
– 1/4 cup chopped fresh parsley
– 1 teaspoon coarse kosher salt
– 1/2 teaspoon freshly cracked black pepper
– 1/4 teaspoon red pepper flakes

Instructions

1. Bring a large pot of heavily salted water to a rolling boil over high heat.
2. Add 1 pound dried spaghetti to the boiling water and cook for 8-10 minutes until al dente, stirring occasionally to prevent sticking.
3. While pasta cooks, heat 3 tablespoons rich extra virgin olive oil in a large skillet over medium-low heat.
4. Add 4 cloves fresh garlic, thinly sliced, and cook for 2-3 minutes until fragrant but not browned.
5. Remove skillet from heat and stir in 1 cup whole milk ricotta cheese until smooth.
6. Whisk in the zest and juice from 2 large lemons until fully incorporated.
7. Stir in 1/2 cup freshly grated Parmesan cheese until the sauce becomes creamy.
8. Reserve 1 cup of starchy pasta water before draining the cooked spaghetti.
9. Transfer the hot drained spaghetti directly into the skillet with the sauce.
10. Toss the pasta with the sauce, adding reserved pasta water 1/4 cup at a time until the sauce coats the spaghetti evenly.
11. Season with 1 teaspoon coarse kosher salt, 1/2 teaspoon freshly cracked black pepper, and 1/4 teaspoon red pepper flakes.
12. Gently fold in 1/4 cup chopped fresh parsley just before serving.

Vibrant and creamy, this spaghetti delivers a perfect balance of tangy lemon against the rich ricotta base. The sauce clings beautifully to each strand while the fresh parsley adds both color and herbal brightness. Consider topping with extra red pepper flakes for heat or serving alongside grilled chicken for a complete meal.

Spaghetti with Meatballs in Marinara Sauce

Venturing into homemade Italian classics brings such satisfaction, especially when you master spaghetti with meatballs in marinara sauce from scratch. We’ll build this comforting dish methodically, starting with flavorful meatballs and simmering a rich tomato sauce while the pasta cooks to perfection. Follow each step carefully for restaurant-quality results right in your own kitchen.

Ingredients

• 1 lb ground beef (80/20 blend for optimal juiciness)
• 1/2 cup fresh breadcrumbs (from crusty Italian bread)
• 1/4 cup freshly grated Parmesan cheese (sharp and nutty)
• 1 large farm-fresh egg (room temperature)
• 2 tbsp rich extra virgin olive oil
• 3 cloves fresh garlic (finely minced)
• 28 oz can San Marzano tomatoes (whole, peeled)
• 1 tbsp aromatic dried oregano
• 1 tsp coarse sea salt
• 1/2 tsp crushed red pepper flakes
• 1 lb dried spaghetti noodles
• 4 cups cold water (for pasta cooking)
• 1 tbsp kosher salt (for pasta water)
• Fresh basil leaves (for garnish)

Instructions

1. Combine 1 lb ground beef, 1/2 cup fresh breadcrumbs, 1/4 cup freshly grated Parmesan cheese, and 1 large farm-fresh egg in a large mixing bowl.
2. Mix the meatball ingredients gently with your hands until just combined, being careful not to overwork the meat.
3. Form the mixture into 1.5-inch meatballs, placing them on a parchment-lined baking sheet.
4. Heat 2 tbsp rich extra virgin olive oil in a large Dutch oven over medium-high heat until shimmering.
5. Brown the meatballs in batches for 2-3 minutes per side until golden brown, then transfer to a clean plate.
6. Add 3 cloves finely minced fresh garlic to the same pot and cook for 30 seconds until fragrant.
7. Pour in 28 oz can San Marzano tomatoes with their juices, crushing them with your hands as you add them.
8. Stir in 1 tbsp aromatic dried oregano, 1 tsp coarse sea salt, and 1/2 tsp crushed red pepper flakes.
9. Return all meatballs to the pot, submerging them in the tomato sauce.
10. Simmer the sauce uncovered for 25 minutes over low heat, stirring occasionally.
11. Bring 4 cups cold water with 1 tbsp kosher salt to a rolling boil in a separate large pot.
12. Add 1 lb dried spaghetti noodles to the boiling water and cook for 9 minutes until al dente.
13. Reserve 1/2 cup pasta water before draining the spaghetti.
14. Toss the drained spaghetti with the finished meatballs and sauce, adding reserved pasta water as needed to create a silky coating.

What makes this dish truly special is the tender, juicy meatballs swimming in that vibrant marinara that clings perfectly to each strand of pasta. The slight heat from red pepper flakes balances the sweet tomatoes, while fresh basil adds a bright finish. Try serving it family-style in a large serving bowl with extra Parmesan for grating at the table.

Caprese Spaghetti with Fresh Mozzarella

Let’s transform classic Italian flavors into a comforting pasta dish that celebrates summer’s bounty. Learning to make Caprese Spaghetti with Fresh Mozzarella will give you a restaurant-quality meal that comes together in under 30 minutes. This recipe builds layers of flavor through simple techniques that highlight each ingredient’s natural qualities.

Ingredients

– 1 pound dried spaghetti
– 3 tablespoons rich extra-virgin olive oil
– 4 cloves aromatic garlic, thinly sliced
– 2 pints sweet cherry tomatoes, halved
– 1 teaspoon coarse kosher salt
– ½ teaspoon crushed red pepper flakes
– 8 ounces fresh mozzarella cheese, torn into bite-sized pieces
– ½ cup fresh basil leaves, roughly chopped
– ¼ teaspoon freshly ground black pepper

Instructions

1. Bring a large pot of heavily salted water to a rolling boil over high heat.
2. Add 1 pound dried spaghetti to the boiling water and cook for 8-10 minutes until al dente, stirring occasionally to prevent sticking.
3. While pasta cooks, heat 3 tablespoons rich extra-virgin olive oil in a large skillet over medium heat until shimmering.
4. Add 4 cloves thinly sliced aromatic garlic and cook for 1 minute until fragrant but not browned.
5. Stir in 2 pints halved sweet cherry tomatoes, 1 teaspoon coarse kosher salt, and ½ teaspoon crushed red pepper flakes.
6. Cook the tomato mixture for 6-8 minutes, pressing gently with a spatula until tomatoes release their juices and skins begin to wrinkle.
7. Reserve 1 cup of starchy pasta water before draining the cooked spaghetti.
8. Transfer the drained spaghetti directly into the skillet with the tomato sauce.
9. Add ½ cup of the reserved pasta water and toss continuously for 2 minutes until the sauce emulsifies and coats the spaghetti.
10. Remove the skillet from heat and let cool for 1 minute to prevent the cheese from melting completely.
11. Gently fold in 8 ounces torn fresh mozzarella cheese and ½ cup roughly chopped fresh basil leaves.
12. Season with ¼ teaspoon freshly ground black pepper and toss once more to combine.

A perfect balance of textures awaits in every forkful—the al dente spaghetti provides satisfying chew while the burst cherry tomatoes create juicy pockets. The fresh mozzarella remains creamy yet distinct, melting just enough to coat the pasta without becoming stringy. For an elegant presentation, garnish with whole basil leaves and serve immediately while the cheese maintains its delicate texture.

Conclusion

Excitingly, this collection offers spaghetti dishes perfect for any moment—from quick weeknights to special celebrations. We hope these recipes inspire your next delicious meal! Try one out, then share your favorite in the comments below. Don’t forget to pin this roundup on Pinterest to save these ideas for later. Happy cooking!