Spaghetti

Preserved lemon works its complex, briny magic in this unexpected, pantry-friendly, and speedy take on classic pasta al limone.

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.

Inspired by French onion soup, this pasta is deeply savory, relying on umami-rich miso to deliver flavor fast.

Lean on the oven for a hands-off approach to Sicilian-style caponata goodness.

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

All the buttery, garlicky pleasure of shrimp scampi with a sizzle of chile heat.

Basil is a mere garnish in this nutty, cheesy, peak-season pesto sauce.

Tender butternut squash, crunchy pecan breadcrumbs, and an entire bunch of kale come together to create fall bliss in pasta form.

Keep a couple of tins of fish in the pantry and this 20-minute pantry pasta will always be within reach for last-minute dinners.

As long as you’ve got sausage, a quick-cooking vegetable, pasta—and, oh yeah, a chunk of parm and a knob of butter—you’ve got dinner.

Fried urad dal + spices+ pasta + parm = rich and nutty tadka pasta you can conjure up in less than 30 minutes.

Might you mistake this vegan cream for actual alfredo sauce? Maybe. Maybe not. It’s delicious either way.

With the help of the large holes on a box grater, zucchini transforms into a pile of soft shreds. Cook it down with olive oil, onion, and garlic and it becomes a creamy, caramelized mush that’s great spread on toast (like in the recipe this one was inspired by, Jennie Cook’s Zucchini Butter), stirred into scrambled eggs, or turned into pasta sauce with the assistance of cream and lemon juice. You’ll be amazed by how many zucchini cook down into this one dish—a very good thing when you’re staring down a pile of this prolific summer star.

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

A creamy, eye rollingly rich pasta sauce that tastes deeply lobstery, but even more deeply of love.

It’s a showstopper. Two bottles of red wine get cooked down to a glossy butter sauce that stains and flavors the spaghetti.

With a crispy, toasted top hiding saucy, tomato-y noodles, this one-skillet broken spaghetti dish is anything but one-note.

Think of this weeknight-friendly pasta recipe as a lighter take on the classic Italian ragù that features cherry tomatoes, a red chile for some heat, and tons of fresh basil.

Full-on explosive flavor in under an hour.

Almost as easy as opening a can of the store-bought stuff, and one hundred times more delicious.