Bucatini

With vibrant spice, this classic Italian tomato sauce gets richness from cured pork and Pecorino.

This minimalist cacio e pepe recipe is like a stripped-down mac and cheese.

Jarred roasted red peppers take the place of traditional canned tomato for a smokier, sweeter riff on fra diavolo—a red sauce stalwart.

Toasted nutritional yeast, full of umami, pushes the pasta into a deeply savory zone and seamlessly makes up for the lack of dairy in this vegan superstar.

Thick, chewy udon noodles—either fresh or frozen—make a delightfully quick-cooking base for tender vegetables and a sambal-spiked sauce.

Humble ingredients—eggs, pasta, cheese, and pork—combine to create glossy, glorious spaghetti carbonara that’s just as good at dinner as at 2 a.m.

Too much squash on your hands? Never a problem with this silky, creamy, low-effort pasta full of shallots, anchovies, and brown butter hazelnuts.

Roasted seaweed snacks and heavy cream make an unexpected (and totally delicious) pairing in this 20-minute pasta.

This vegan cacio e pepe is everything we know and love about cheesy pasta (minus the cheese!): delicious, a little fancy, and deceptively simple to make.

This hearty Greek pasta bake is packed with impressive-looking layers of chewy giant noodles, spiced meat, and a creamy, cheesy béchamel to top it all off. 

Think of this as carbonara minus the eggs but still with massive amounts of flavor from guanciale, black pepper, and Pecorino.

Cheesy, saucy baked pasta is even more fun when you can slice it into wedges.

Because you need more butter-roasted things in your life.

The noodles and chard are silky, which begs for the salty crunch of the breadcrumbs.

Lemon makes the perfect foil for carbonara’s salty richness. You may never go back.

Using shrimp shells to make a quick stock adds an insane depth of flavor to an otherwise simple pasta.

That parsley in your fridge is lonely! Let it hang with chiles and walnuts for your next weeknight pasta. 

Roasting the pancetta in one large piece renders out most of the fat, making it easy to dice into perfect ¼" pieces.

Think of this pasta from Tosca as a carbonara, but with tomatoes in place of the eggs.

Named for Amatrice, a town northeast of Rome, this pasta is traditionally served with a long noodle like bucatini, but we like how shorter penne captures the spicy, meaty bits of sauce inside the tube.

The secret to this simple tomato-based pasta recipe? Pasta water and butter.

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