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Crowd-Pleasing Pastas - 672 recipes

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I had some Italian sausage that I needed to cook, and so I began to rummage through my refrigerator

  • 1 bag penne pasta
  • 3-4 Italian sausage (I used mild, but hot would be good)
  • 1 small onion, diced
  • 2-3 cloves garlic, finely minced
  • 1 red bell pepper, thinly sliced
  • 8-12 ounces cremini mushrooms (these are baby portobellos, sliced about 1/4" thick
  • 1/4 cup red wine (optional)
  • 1/4 cup heavy cream (optional, but great)
  • 1 Tablespoon Italian seasoning (combo of dried oregano, thyme, basil & rosemary)
  • 1/4 tsp red pepper flakes, more if you like a lot of spice, less if you are using hot Italian sausage
  • 1 14.5 oz. can diced tomatoes
  • 1 8 oz can tomato sauce
  • 1 tablespoon tomato paste (I buy mine in a tube)
  • 1 bunch fresh spinach, washed and roughly chopped
  • olive oil
  • 1 pat of butter
4.3/5 (3 Votes)

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Make Rigatoni with Sausage Meat Sauce for dinner tonight

  • 2 tablespoons olive oil
  • 2 or 3 cloves garlic
  • 4 ounce white mushrooms, finely chopped (pulse in food processor or chop by hand)
  • 1 onion, finely chopped
  • 1 tablespoon tomato paste
  • 2 tablespoons dried basil
  • 2 tablespoons dried oregano
  • Kosher salt and black pepper
  • 1 pound Italian sausage (I use a combo of sweet and hot)
  • 1 (28-ounce) can San Marzano tomatoes
  • 1 (14.5-ounce) can tomato puree
  • 3 1/2 cups water
  • 1 pound dried rigatoni
4.1/5 (30 Votes)

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Preheat the oven to 450°

  • Dough
  • 2 cups of semolina flour
  • 2 cups of all-purpose flour
  • a little over 1 cup of water
  • a dash of salt
  • Filling
  • 3 small to medium sweet potatoes
  • around 6 oz. of coconut milk
  • 2 chili peppers (I used red serranos)
4.8/5 (5 Votes)

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Serve warm as a main entry, or at room temperature as a salad

  • 1 9-ounce package refrigerated light cheese-filled ravioli
  • 2 teaspoons avocado oil or olive oil
  • 2 cloves garlic, minced
  • 1 medium yellow summer squash, thinly sliced (about 1-1/4 cups)
  • 4 plum tomatoes, quartered
  • 1 15-ounce can chickpeas (garbanzo beans), rinsed and drained
  • 2 teaspoons snipped fresh thyme or 1/2 teaspoon dried thyme, crushed
  • 1/4 teaspoon crushed black pepper
  • 4 cups shredded fresh spinach
4.3/5 (8 Votes)

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Give it a shot and join the cauli-fredo marriage revolution with me

  • 16 ounces frozen cauliflower
  • 2 garlic cloves
  • 3/4 cup hot water
  • 3 heaping tablespoon non fat plain Greek yogurt
  • 1 teaspoon salt
  • 1/2 cup Parmesan cheese, shredded
  • 8 slices peppered bacon
  • 1 pound Brussels sprouts, cut off ends and remove loose leaves. Cut large sprouts in half
  • 1/4 cup water
  • 1 box fettuccine, cooked according to package directions
4.3/5 (8 Votes)

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1. I like to boil up a big batch of chicken at the begging of the week

  • 1 Pound Shredded Chicken (we prefer boneless skinless chicken breast but you can use thigh or leg quarters just make sure to remove fat and skin)
  • 2 Cups Low Fat Low Sodium Chicken Broth
  • 1/2 Package Angel Hair Pasta (approximately 8ounces uncooked) cooked until just soft – will finish cooking in oven
  • 1/3 Cup Non Fat Sour Cream
  • 1/4 Cup Skim Milk
  • 1/4 Cup Grated Parmesan Cheese
  • 3 Dashes Hot Sauce (Tabasco or similar)
  • 1 Teaspoon Dried Italian Seasoning Blend (1/3 Tsp. Oregano, 1/3 Tsp. Thyme, 1/3 Tsp. Basil)
  • 1 Teaspoon Garlic Powder
  • Black Pepper as desired
4/5 (30 Votes)

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Recipe source: NY Times | Julia Moskin

  • 2 tablespoons butter
  • 1 cup cottage cheese (not lowfat)
  • 2 cups milk (not skim)
  • 1 teaspoon dry mustard
  • Pinch cayenne
  • Pinch freshly grated nutmeg
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 pound sharp or extra-sharp cheddar cheese, grated
  • 1/2 pound elbow pasta, uncooked.
3.8/5 (62 Votes)

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1. Cook pasta and have all other ingredients prepared and ready

  • 1 serving penne pasta
  • 2-3 slices smoked bacon/pancetta, sliced
  • 1 large egg yolk
  • 20-30ml double cream
  • ¼ heaped cup parmesan cheese
  • 1 teaspoon fresh thyme leaves, chopped
  • olive oil
  • pasta cooking liquid
  • sea salt
3.9/5 (16 Votes)

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This skillet pasta recipe is a quick and easy way to put dinner on the table

  • 1 (14-ounce) can reduced-sodium chicken broth
  • 1/2 cup water
  • 8 ounces dry linguine, uncooked
  • 1 (16-ouce) jar light Alfredo pasta sauce
  • 1/4 cup fresh basil, chopped
  • 1/4 teaspoon garlic powder
  • 1/8 teaspoon ground black pepper
  • 1 (14/5-ounce) can diced tomatoes with basil, garlic and oregano, drained
4.2/5 (12 Votes)

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Quick, easy and delicious, this shrimp fajita fettucine combines sautéed shrimp, onions, peppers and a perfect bal...

  • 2 tablespoons olive oil
  • 1 pound shrimp, peeled and deveined
  • 3 bell peppers, sliced
  • 1 onion, sliced
  • 1 tablespoon cumin
  • 1 tablespoon chili powder
  • 2 teaspoons salt
  • 12 ounces cooked fettucine
  • 1 cup pepper jack, shredded
4/5 (28 Votes)

By

great quick dinner with mushrooms, kale and cherry tomatoes

  • 375 g penne pasta
  • 3 cups kale, chopped
  • 3 cups mushrooms, mixed to your liking
  • 1 cup onions, chopped
  • 3 cloves garlic, minced
  • 1 cup vegetable stock
  • 2 cups cherry tomatoes, cut in half
  • 4 tbsp extra virgin olive oil
  • 1/2 cup Italian parsley, chopped
  • salt & pepper to taste
4/5 (6 Votes)

By

Good Housekeeping

  • 1 tablespoon(s) extra virgin olive oil
  • 1 medium (6- to 8-ounce) red onion, finely chopped
  • 2 clove(s) garlic, finely chopped
  • 1/8 teaspoon(s) crushed red pepper
  • 1 can(s) (14- to 14.5-ounce) no-salt-added diced tomatoes
  • 3 tablespoon(s) pitted Kalamata olives, chopped
  • 1 tablespoon(s) capers, rinsed and drained
  • Salt
  • Pepper
  • 4 (6 ounces each) skinless cod fillets
  • 1/4 teaspoon(s) dried oregano
  • 1 cup(s) whole wheat couscous
  • 1/4 cup(s) packed fresh parsley leaves, finely chopped
  • 1/4 cup(s) packed fresh basil leaves, finely chopped
  • Read more: Cod Livornese with Couscous Recipe - Good Housekeeping
4.2/5 (5 Votes)

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Cod Livornese with Couscous Sausage & Penne Pasta