Top Rated Pasta Recipes

Pasta Sauce
Every August my parents invest an entire day to crushing and jarring fresh tomatoes to use for sauce throughout the year. It’s a time-consuming and labored process, but it couldn’t be more worth it. There are few things in the world that make the world melt away than slurping up some hot fresh chunks of Mom’s tomato sauce. My parents are happy to send me off with a jar when I visit, but I usually (lovingly) try and sneak an extra jar or two from their storage cabinet. I am certain that there is no bank robber or jewel thief in the world that feels the exuberance I feel when I get away with this! This sauce is that good. If you do not have access to fresh crushed tomatoes, you can use your go-to brand-name canned crushed tomatoes instead… which I may have to do now that my parents will have read that I’ve been swiping their jars… The process is simple and you may already have most of the ingredients in your pantry, but it requires making a large batch and about a 45-minute simmering period, so all of the flavors can marry, and make sure to taste as you go. This recipe is how our family enjoys it, but feel free to add a little more or less of anything listed below. The good thing is you will have plenty left over to either use throughout the week, or freeze for any recipe that calls for tomato sauce later on.
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5
Fiddlehead Spring Pasta
Fiddleheads are the young curled up sprout of an ostrich fern. When properly prepared and cooked, they are meaty, with a slight crunch, similar to asparagus with a unique flavor. The first thing you need to do when you get fiddleheads is to clean them well. Fill a large basin with water and soak them, then rub each fiddlehead to remove the brown leafy fronds. Drain and then spin to dry in a salad spinner. Think asparagus when you prepare them from here. You can steam them and toss them in butter. Sauté them with olive oil and garlic. You can also make many other preparations. I make a light Camembert cheese sauce (don't think Alfredo!) and mix it with as many spring delectables as I can get my hands on. Fiddleheads are always front and center as long as they're available.
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4.42857
Lemon-Garlic Pasta Salad
An easy way to make healthy summer pasta salad? Replace some of the pasta with ribbons of fresh carrot and asparagus. This bright, summery salad also features a homemade lemon-garlic viniagrette made with heart-healthy olive oil. Click here to see more of our best pasta salad recipes
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4
Mushroom Soup and Pasta Bake
By
Here’s my tribute to cream of mushroom soup. Nostalgia is a big part of comfort food, and almost everyone I’ve spoken to has that shared memory of tucking into a steaming bowl of this soup as a child, particularly when they were feeling poorly. I’ve taken it up a notch, while still giving you that old-school familiar flavor. It’s a total beauty in its own right, but I’ve also shown you how to turn the soup into a pasta bake, which was fashionable in the ’80s. —Jamie Oliver in his cookbook Jamie Oliver’s Comfort Food. Click here for more of our best casserole recipes.
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4
Along with all of the ingredients of a gazpacho, like tomatoes, bell peppers, and cucumbers, this pasta salad also has a hint of spice from Tabasco in the vinaigrette. Click Here for 15 Ways to Use Tabasco at Your Barbecue
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4
This recipe makes pasta salad even more perfect for entertaining, serving it on handheld skewers. The folks from TheEntertainingShoppe.com chose to include cheese-filled tortellinis to make it extra flavorful. Click here to see 10 Best Summer Pasta Salad Recipes
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4
Greek Salad “Pasta”
Faux "pasta" made from vegetables isn’t a new thing, of course. You’ve probably seen a cooked zucchini "pasta" tossed with sauce on a food blog or restaurant menu somewhere. But I haven’t seen this one before. Thinly sliced cucumber "pasta" would be dressed with a cool "sauce" made with yogurt and feta. Red onions are chopped fine and tossed with tomato. Some lemon juice, a little patience with the mandoline, and hey, it’s pretty easy, it works, it’s a little different, kind of fun, is less than 10 ingredients and a half an hour, and still has the same flavors but provides a little wow factor. Now, instead of spoonfuls or forkfuls laden with chopped salad, you twirl your fork around thin strips of cool cucumber and look around for a piece of pita to pull a scarpetta. A little grilled chicken, shrimp, lamb, or vegetables, and hey, you’re set. Plus, this recipe finally addresses that question you always ask yourself: What are you supposed to do with that liquid your block of feta cheese comes in? The answer? Use it! Click here to see 7 Healthy Pasta Recipes That Won't Destroy Your Waistline.  
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4
Pasta Carbonara Recipe
Pasta Carbonara is one of the most popular Italian recipes. Here is a simple and delicious Carbonara recipe.
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4
This recipe is made with fresh pasta at the restaurant, but you can easily substitute dried. Recipe courtesy of Executive Chef of Davio's, Chad Brown.
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4
An easy stovetop recipe that is surprisingly refreshing, this simple pasta recipe is fabulous for a hearty weeknight meal. 
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4
Avocado Pesto Pasta
Veronica Bosgraaf, founder of Pure Bar and a lifestyle expert, brings us an easy vegan creamy pesto. It’s perfect for everything from roasted chicken to Italian pasta dishes. Toast the pine nuts before adding to the mix for extra flavor.Click Here for More Pesto Recipes
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4
Pasta Alla Norma
In his restaurants and food ventures such as Del Posto and Eataly, restaurateur Joe Bastianich, author of The New York Times best-seller Restaurant Man, is known for his Italian sensibility — using high-quality, local ingredients prepared as simply as possible. This is a primo example: a dish with its roots in Sicily, from whence hailed composer Vincenzo Bellini. His 1831 opera La Norma has long been believed to be the source of the time-honored name of this homey pasta dish, honoring both the opera and the typical dish of its composer's birthplace. Noted Italian food writer Giuliano Bugialli, however, whose opinion is usually well worth hearing, feels this is nonsense, that the name simply means "pasta in the usual manner," a nod to its everyday status in Sicily. That's a far less romantic story, but whichever one you prefer, there's no denying the homey, hearty appeal of a plate of tender pasta, fried eggplant cubes, tomato sauce, and cheese. In Sicily, the usual finish is a sprinkle of salty, dry ricotta salata, but that can be difficult to find in the States. Bastianich embellishes his version with onions for extra flavor and finishes it with a dollop of creamy ricotta. Even Bellini would have to be pleased with that. Click here to see Cook Like a MasterChef at Home.
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3.8