There’s something undeniably comforting about a plate of spaghetti, isn’t there? Whether you’re whipping up a quick weeknight dinner, celebrating a special occasion, or simply craving some hearty comfort food, spaghetti is your go-to canvas for creativity. In this roundup, we’ve tangled together 18 delicious spaghetti recipes that cater to every taste and occasion. So, grab your fork and let’s dive into these mouthwatering dishes that promise to spice up your meal rotation!
Classic Spaghetti Carbonara
How many times have I found myself standing in the kitchen at midnight, craving something creamy, comforting, and utterly delicious? That’s when my go-to Classic Spaghetti Carbonara comes to the rescue. It’s a dish that feels like a warm hug, and today, I’m sharing my foolproof method to achieve that perfect silky sauce every time.
Ingredients
- 1 lb spaghetti (use high-quality for best texture)
- 4 large eggs (room temperature blends better)
- 1 cup grated Pecorino Romano cheese (freshly grated melts smoother)
- 1/2 cup grated Parmesan cheese (for that extra umami kick)
- 8 oz pancetta, diced (or guanciale if you can find it)
- 2 cloves garlic, minced (optional, but adds depth)
- 1/2 tsp black pepper (freshly ground is ideal)
- 1/2 tsp salt (adjust to taste)
- 2 tbsp olive oil (or any neutral oil)
Instructions
- Bring a large pot of salted water to a boil over high heat. Add the spaghetti and cook according to package instructions until al dente, about 8-10 minutes.
- While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the diced pancetta and cook until crispy, about 5-7 minutes. Tip: Render the fat slowly for maximum flavor.
- In a medium bowl, whisk together the eggs, Pecorino Romano, Parmesan, black pepper, and salt until well combined. Tip: Tempering the eggs with a bit of pasta water prevents scrambling.
- Drain the pasta, reserving 1/2 cup of the pasta water. Immediately add the hot pasta to the skillet with pancetta, tossing to coat.
- Remove the skillet from heat. Quickly stir in the egg and cheese mixture, adding reserved pasta water a little at a time until the sauce is creamy and coats the pasta. Tip: The residual heat will cook the eggs safely without curdling.
- Serve immediately, garnished with extra cheese and black pepper if desired.
Keep in mind that the key to a perfect Carbonara lies in the timing and temperature—too hot, and you’ll scramble the eggs; too cold, and the sauce won’t emulsify. The result should be luxuriously creamy, with the pancetta adding a salty crunch. For a twist, try serving it with a side of roasted asparagus or a crisp green salad to cut through the richness.
Garlic Butter Shrimp Spaghetti
Nothing beats the aroma of garlic butter wafting through the kitchen, especially when it’s mingling with the scent of perfectly cooked shrimp. I remember the first time I made this dish; it was a lazy Sunday, and I wanted something that felt indulgent yet was quick enough to whip up before my favorite show started. This Garlic Butter Shrimp Spaghetti is my go-to for such moments—simple, flavorful, and utterly comforting.
Ingredients
- 8 oz spaghetti (I like to use thin spaghetti for this dish, but any pasta works)
- 1 lb large shrimp, peeled and deveined (thaw if frozen)
- 4 tbsp unsalted butter (for that rich, creamy texture)
- 4 garlic cloves, minced (fresh is best, but 1 tsp garlic powder can work in a pinch)
- 1/4 tsp red pepper flakes (adjust to taste for heat)
- 1/4 cup fresh parsley, chopped (plus extra for garnish)
- 1/2 lemon, juiced (about 2 tbsp, or to taste)
- Salt and freshly ground black pepper (to taste)
- 1/4 cup grated Parmesan cheese (optional, for serving)
Instructions
- Bring a large pot of salted water to a boil over high heat. Add the spaghetti and cook according to package instructions until al dente, about 8-10 minutes. Reserve 1/2 cup of pasta water before draining.
- While the pasta cooks, heat a large skillet over medium heat. Add the butter and let it melt, swirling the pan to coat.
- Add the minced garlic and red pepper flakes to the skillet. Cook for about 1 minute, stirring constantly, until fragrant but not browned.
- Increase the heat to medium-high and add the shrimp to the skillet. Season with salt and pepper. Cook for 2-3 minutes per side, until the shrimp are pink and opaque.
- Reduce the heat to low. Add the cooked spaghetti, lemon juice, and half of the chopped parsley to the skillet. Toss everything together, adding reserved pasta water a little at a time if needed to loosen the sauce.
- Remove from heat and garnish with the remaining parsley and grated Parmesan cheese if using. Serve immediately.
You’ll love how the buttery sauce clings to each strand of spaghetti, with the shrimp adding a sweet, succulent bite. For an extra touch of elegance, serve with a side of crusty bread to soak up any remaining sauce.
Creamy Avocado Pasta
Wondering what to do with those ripe avocados sitting on your counter? I was in the same boat last week, which led me to whip up this incredibly creamy avocado pasta that’s become a quick favorite in my household. It’s the perfect blend of rich, smooth, and slightly tangy, making it an ideal dish for those busy nights when you want something satisfying without spending hours in the kitchen.
Ingredients
- 8 oz spaghetti (or any pasta of your choice)
- 2 ripe avocados, pitted and peeled
- 2 cloves garlic, minced (adjust to taste)
- 1/4 cup fresh basil leaves, packed
- 2 tbsp lemon juice (freshly squeezed for the best flavor)
- 1/4 cup olive oil (or any neutral oil)
- Salt and pepper to taste
- 1/4 cup grated Parmesan cheese (optional for serving)
Instructions
- Bring a large pot of salted water to a boil over high heat. Add the spaghetti and cook according to package instructions until al dente, about 8-10 minutes.
- While the pasta cooks, combine the avocados, garlic, basil, lemon juice, and olive oil in a food processor. Blend until smooth and creamy, scraping down the sides as needed.
- Drain the pasta, reserving 1/2 cup of the pasta water. Immediately add the pasta back to the pot.
- Pour the avocado sauce over the hot pasta, tossing to coat evenly. If the sauce is too thick, gradually add the reserved pasta water until you reach your desired consistency.
- Season with salt and pepper to taste, and serve immediately with a sprinkle of Parmesan cheese if desired.
Rich in flavor and velvety in texture, this creamy avocado pasta is a dream to eat. For an extra touch, top it with cherry tomatoes or a drizzle of chili oil for a bit of heat. It’s a dish that’s as versatile as it is delicious, perfect for customizing to your taste.
Spaghetti Aglio e Olio
Whenever I’m in need of a quick, comforting meal that feels like a warm hug, I turn to Spaghetti Aglio e Olio. It’s a dish that reminds me of late-night dinners with friends, where the simplicity of garlic and olive oil transforms into something magical.
Ingredients
- 8 oz spaghetti (use high-quality for better texture)
- 1/3 cup extra virgin olive oil (or any good quality olive oil)
- 4 garlic cloves, thinly sliced (adjust to taste)
- 1/2 tsp red pepper flakes (or less if you prefer mild)
- 1/4 cup fresh parsley, finely chopped (for garnish)
- Salt, to taste (start with 1/2 tsp for the pasta water)
- 1/4 cup pasta water (reserved before draining)
Instructions
- Bring a large pot of salted water to a boil over high heat. The water should taste like the sea.
- Add the spaghetti and cook according to package instructions until al dente, about 8-10 minutes. Stir occasionally to prevent sticking.
- While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the garlic and red pepper flakes, cooking until the garlic is golden, about 2 minutes. Watch closely to avoid burning.
- Reserve 1/4 cup of pasta water, then drain the spaghetti.
- Add the drained spaghetti to the skillet with the garlic oil. Toss to coat evenly, adding reserved pasta water as needed to create a silky sauce.
- Remove from heat and stir in the chopped parsley. Taste and adjust salt if necessary.
Out of the pan, this Spaghetti Aglio e Olio boasts a perfect balance of spicy, garlicky flavors with a slight chew from the al dente pasta. Serve it with a sprinkle of Parmesan or a side of crusty bread to soak up every last drop of that delicious oil.
Vegetable Loaded Spaghetti
Many evenings, after a long day, I find myself craving something hearty yet not too heavy, and that’s how this Vegetable Loaded Spaghetti came to be. It’s my go-to dish when I want to pack in the veggies without sacrificing flavor, and trust me, even the pickiest eaters at my table ask for seconds.
Ingredients
- 8 oz spaghetti (whole wheat for a healthier option)
- 2 tbsp olive oil (or any neutral oil)
- 3 cloves garlic, minced (more if you love garlic)
- 1 medium zucchini, diced
- 1 medium bell pepper, diced (any color)
- 1 cup cherry tomatoes, halved
- 1/2 tsp red pepper flakes (adjust to taste)
- Salt, to taste
- 1/4 cup grated Parmesan cheese (plus more for serving)
- Fresh basil leaves, for garnish
Instructions
- Bring a large pot of salted water to a boil over high heat. Add the spaghetti and cook according to package instructions until al dente, about 8-10 minutes. Tip: Reserve 1/2 cup of pasta water before draining.
- While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant.
- Add the diced zucchini and bell pepper to the skillet. Cook for 5-7 minutes, stirring occasionally, until the vegetables are tender but still crisp.
- Stir in the cherry tomatoes and red pepper flakes. Cook for another 2-3 minutes until the tomatoes start to soften.
- Drain the spaghetti and add it directly to the skillet with the vegetables. Toss everything together, adding a splash of the reserved pasta water if needed to loosen the sauce.
- Remove from heat and stir in the grated Parmesan cheese. Season with salt to taste.
- Garnish with fresh basil leaves and serve immediately, with extra Parmesan on the side.
Rich in flavors and textures, this Vegetable Loaded Spaghetti is a vibrant dish that’s as pleasing to the eye as it is to the palate. For an extra touch, serve it with a drizzle of high-quality olive oil and a sprinkle of chili flakes for those who like it hot.
Spicy Arrabbiata Spaghetti
There’s something about the fiery kick of Spicy Arrabbiata Spaghetti that turns a simple pasta dish into a memorable meal. I remember the first time I tried it at a tiny trattoria in Rome, and I’ve been obsessed with recreating that perfect balance of heat and flavor at home ever since.
Ingredients
- 1 lb spaghetti (use high-quality durum wheat for best results)
- 3 tbsp olive oil (or any neutral oil)
- 4 garlic cloves, minced (fresh is best)
- 1/2 tsp red pepper flakes (adjust to taste)
- 28 oz canned crushed tomatoes (San Marzano preferred)
- 1 tsp salt (adjust to taste)
- 1/4 cup fresh basil, chopped (plus extra for garnish)
- 1/4 cup grated Parmesan cheese (for serving)
Instructions
- Bring a large pot of salted water to a boil over high heat. Add the spaghetti and cook according to package instructions until al dente, about 8-10 minutes.
- While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the minced garlic and red pepper flakes, sautéing for about 1 minute until fragrant but not browned.
- Pour in the crushed tomatoes and salt, stirring to combine. Reduce the heat to low and let the sauce simmer for 10 minutes, stirring occasionally.
- Drain the spaghetti, reserving 1/2 cup of the pasta water. Add the drained spaghetti to the skillet with the sauce, tossing to coat evenly. If the sauce is too thick, add the reserved pasta water a little at a time until desired consistency is reached.
- Remove from heat and stir in the chopped basil. Serve immediately, garnished with extra basil and grated Parmesan cheese.
Lusciously coated in a vibrant, spicy tomato sauce, this Spicy Arrabbiata Spaghetti is a delight to the senses. The al dente pasta holds up beautifully against the robust sauce, making it a perfect dish for those who love a little heat. Try serving it with a side of garlic bread to soak up every last bit of sauce.
Spaghetti with Meatballs
Every time I think about comfort food, spaghetti with meatballs instantly comes to mind. There’s something incredibly satisfying about twirling those perfectly cooked noodles around your fork, topped with a rich, homemade tomato sauce and juicy, flavorful meatballs. It’s a dish that feels like a warm hug, and today, I’m sharing my go-to recipe that never fails to impress.
Ingredients
- 1 lb ground beef (or a mix of beef and pork for extra flavor)
- 1/2 cup breadcrumbs (panko works great for a lighter texture)
- 1/4 cup grated Parmesan cheese (plus extra for serving)
- 1 large egg (helps bind the meatballs together)
- 2 cloves garlic, minced (because garlic makes everything better)
- 1 tsp salt (adjust to taste)
- 1/2 tsp black pepper (freshly ground is best)
- 2 tbsp olive oil (or any neutral oil for frying)
- 1 lb spaghetti (cooked al dente according to package instructions)
- 24 oz marinara sauce (homemade or store-bought, your choice)
- Fresh basil leaves (for garnish, optional but recommended)
Instructions
- In a large bowl, combine the ground beef, breadcrumbs, Parmesan cheese, egg, minced garlic, salt, and pepper. Mix gently with your hands until just combined—overmixing can make the meatballs tough.
- Shape the mixture into 1.5-inch meatballs. You should get about 20 meatballs. Pro tip: Wet your hands slightly to prevent the mixture from sticking.
- Heat the olive oil in a large skillet over medium heat. Add the meatballs in batches, making sure not to overcrowd the pan. Cook for about 4 minutes per side, or until golden brown and cooked through.
- While the meatballs are cooking, bring a large pot of salted water to a boil and cook the spaghetti according to the package instructions until al dente. Drain and set aside.
- In the same skillet used for the meatballs, pour in the marinara sauce and bring to a simmer. Add the cooked meatballs back to the skillet, coating them in the sauce. Let simmer for 5 minutes to allow the flavors to meld.
- Serve the spaghetti topped with the meatballs and sauce. Garnish with fresh basil leaves and extra Parmesan cheese if desired.
Combining the tender spaghetti with those savory meatballs and rich tomato sauce creates a dish that’s both hearty and comforting. For a fun twist, try serving it with a side of garlic bread to soak up any extra sauce—it’s a game-changer!
Pesto Spaghetti with Cherry Tomatoes
Perfectly al dente spaghetti tossed in a vibrant homemade pesto and studded with sweet, bursting cherry tomatoes is my go-to dish when I need something quick yet satisfying. I remember the first time I made this for a friend who claimed to hate pesto—turns out, she just hadn’t had the real deal until then!
Ingredients
- 8 oz spaghetti (I like to use whole wheat for a nuttier flavor)
- 2 cups fresh basil leaves, packed (stems removed for a smoother pesto)
- 1/2 cup grated Parmesan cheese (plus extra for serving)
- 1/3 cup pine nuts (toasted for deeper flavor)
- 2 garlic cloves (minced)
- 1/2 cup extra virgin olive oil (or any neutral oil)
- 1 cup cherry tomatoes, halved (a mix of colors makes the dish pop)
- Salt to taste (I start with 1/2 tsp)
Instructions
- Bring a large pot of salted water to a boil over high heat. Add the spaghetti and cook according to package instructions until al dente, about 8-10 minutes.
- While the pasta cooks, toast the pine nuts in a dry skillet over medium heat for 2-3 minutes, stirring frequently, until golden and fragrant. Tip: Keep an eye on them as they can burn quickly.
- In a food processor, combine the basil, Parmesan, toasted pine nuts, and garlic. Pulse until finely chopped.
- With the processor running, slowly drizzle in the olive oil until the pesto is smooth. Season with salt to taste. Tip: For a brighter pesto, add a squeeze of lemon juice.
- Drain the spaghetti, reserving 1/2 cup of the pasta water. Return the pasta to the pot.
- Add the pesto and cherry tomatoes to the spaghetti, tossing to combine. If needed, add a splash of the reserved pasta water to loosen the sauce. Tip: The starch in the pasta water helps the sauce cling to the noodles.
- Serve immediately, garnished with extra Parmesan if desired.
Rich and herby from the pesto, with little bursts of sweetness from the tomatoes, this dish is a celebration of simple ingredients. Try serving it with a side of grilled chicken or shrimp for a protein-packed meal, or enjoy it as is for a light yet fulfilling dinner.
Spaghetti Bolognese
Kicking off our culinary journey today with a classic that never fails to comfort—Spaghetti Bolognese. I remember the first time I tried making it; the kitchen was a mess, but the aroma was absolutely worth it. Now, it’s a staple in my home, especially on those chilly evenings when only a hearty meal will do.
Ingredients
- 1 tbsp olive oil (or any neutral oil)
- 1 lb ground beef (for a richer flavor, try a mix of beef and pork)
- 1 medium onion, finely diced
- 2 cloves garlic, minced
- 1 carrot, finely diced (adds a subtle sweetness)
- 1 celery stalk, finely diced
- 28 oz canned crushed tomatoes (San Marzano tomatoes are my go-to for their sweetness)
- 1/2 cup red wine (optional, but it deepens the flavor)
- 1 tsp salt (adjust to taste)
- 1/2 tsp black pepper (adjust to taste)
- 1 lb spaghetti
- Parmesan cheese, for serving
- Fresh basil, for garnish
Instructions
- Heat olive oil in a large pot over medium heat until shimmering.
- Add the ground beef, breaking it apart with a spoon, and cook until no longer pink, about 5 minutes.
- Stir in the onion, garlic, carrot, and celery, cooking until the vegetables are softened, about 5 minutes.
- Pour in the red wine, scraping any browned bits from the bottom of the pot, and let it simmer until reduced by half, about 3 minutes.
- Add the crushed tomatoes, salt, and pepper, bringing the mixture to a simmer. Reduce heat to low and cook, uncovered, for 45 minutes, stirring occasionally.
- Meanwhile, cook the spaghetti according to package instructions until al dente, usually about 8-10 minutes.
- Drain the spaghetti and toss with a bit of the Bolognese sauce to prevent sticking.
- Serve the spaghetti topped with the remaining Bolognese sauce, garnished with Parmesan cheese and fresh basil.
Mmm, the sauce should be thick and rich, clinging perfectly to each strand of spaghetti. For a twist, try serving it with a sprinkle of chili flakes or a side of garlic bread to soak up every last bit of sauce.
Lemon Garlic Spaghetti
After a long day, there’s nothing like the bright, zesty flavors of lemon garlic spaghetti to lift your spirits. I remember the first time I whipped this up on a whim, using whatever was in my pantry, and it’s been a staple in my kitchen ever since.
Ingredients
- 8 oz spaghetti (or any pasta of your choice)
- 3 tbsp olive oil (or any neutral oil)
- 4 cloves garlic, minced (adjust to taste)
- 1 lemon, zested and juiced (about 2 tbsp juice)
- 1/4 tsp red pepper flakes (optional, for a bit of heat)
- 1/2 cup grated Parmesan cheese (plus more for serving)
- Salt, to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Bring a large pot of salted water to a boil over high heat. Add the spaghetti and cook according to package instructions until al dente, about 8-10 minutes.
- While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the minced garlic and red pepper flakes, sautéing for about 1 minute until fragrant but not browned.
- Drain the pasta, reserving 1/2 cup of the pasta water. Add the drained spaghetti to the skillet with the garlic oil.
- Toss the pasta with the garlic oil, then add the lemon zest, lemon juice, and grated Parmesan cheese. If the pasta seems dry, add a splash of the reserved pasta water to help create a silky sauce.
- Season with salt to taste and toss everything together until well combined and the cheese has melted into the sauce.
- Garnish with chopped fresh parsley and additional Parmesan cheese before serving.
Perfectly al dente spaghetti coated in a vibrant, garlicky lemon sauce with just the right amount of cheesiness makes this dish a winner. Try serving it with a side of crusty bread to soak up every last bit of the delicious sauce.
Spaghetti with Clam Sauce
Every time I make Spaghetti with Clam Sauce, I’m reminded of summer evenings by the coast, where the breeze carries the scent of the ocean. It’s a dish that feels both luxurious and comforting, perfect for when you want something special without too much fuss.
Ingredients
- 1 lb spaghetti (or linguine works great too)
- 3 tbsp olive oil (extra virgin for the best flavor)
- 4 cloves garlic, minced (more if you love garlic)
- 1/2 tsp red pepper flakes (adjust to taste)
- 2 cans (6.5 oz each) chopped clams, drained (reserve the juice)
- 1/2 cup dry white wine (a splash more for the chef)
- 1/4 cup fresh parsley, chopped (flat-leaf for a milder taste)
- Salt to taste (start with 1/2 tsp)
- 1/2 lemon, juiced (about 1 tbsp)
Instructions
- Bring a large pot of salted water to a boil over high heat. Add the spaghetti and cook according to package instructions until al dente, about 8-10 minutes.
- While the pasta cooks, heat olive oil in a large skillet over medium heat. Add garlic and red pepper flakes, sautéing for about 1 minute until fragrant but not browned.
- Pour in the reserved clam juice and white wine, bringing the mixture to a simmer. Let it reduce by half, about 3-4 minutes, to concentrate the flavors.
- Stir in the chopped clams and cook for another 2 minutes just to heat them through. Be careful not to overcook, or they’ll become rubbery.
- Drain the pasta, reserving 1/2 cup of the pasta water. Add the pasta to the skillet with the clam sauce, tossing to combine. If the sauce seems too thick, add a splash of the reserved pasta water to loosen it.
- Remove from heat and stir in the chopped parsley and lemon juice. Taste and adjust seasoning with salt if needed.
Best served immediately, this dish boasts a beautiful balance of briny clams, spicy pepper flakes, and bright lemon. For an extra touch, garnish with a sprinkle of parsley and a drizzle of olive oil right at the table.
Cheesy Baked Spaghetti
Craving something comforting yet easy to whip up on a busy weeknight? This Cheesy Baked Spaghetti is my go-to dish when I need a hearty meal that feels like a hug in a bowl. It’s a twist on the classic spaghetti that’s baked to perfection with a golden, cheesy top layer that’s absolutely irresistible.
Ingredients
- 8 oz spaghetti (break in half for easier mixing)
- 1 tbsp olive oil (or any neutral oil)
- 1 lb ground beef (substitute with turkey for a lighter version)
- 24 oz marinara sauce (homemade or store-bought)
- 1 cup ricotta cheese (full-fat for creaminess)
- 2 cups shredded mozzarella cheese (divided)
- 1/2 cup grated Parmesan cheese
- 1 tsp garlic powder (adjust to taste)
- 1 tsp Italian seasoning
- Salt and pepper to taste
Instructions
- Preheat your oven to 375°F (190°C) and lightly grease a 9×13 inch baking dish.
- Bring a large pot of salted water to a boil and cook the spaghetti according to package instructions until al dente, about 8-10 minutes. Drain and set aside.
- While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the ground beef, breaking it apart with a spoon, and cook until no longer pink, about 5-7 minutes. Drain excess fat.
- Stir in the marinara sauce, garlic powder, Italian seasoning, salt, and pepper into the beef. Simmer for 5 minutes to blend the flavors.
- In a large bowl, mix the cooked spaghetti with the beef sauce until well combined. Tip: Reserve a little sauce to layer on top for extra moisture.
- Spread half of the spaghetti mixture into the prepared baking dish. Dollop with ricotta cheese and sprinkle with 1 cup of mozzarella. Repeat the layers with the remaining spaghetti, ricotta, and mozzarella.
- Sprinkle the top with Parmesan cheese for a crispy finish. Tip: For an extra golden top, broil for the last 2 minutes of baking.
- Bake uncovered for 20-25 minutes, or until the cheese is bubbly and lightly browned.
- Let it sit for 5 minutes before serving to allow the layers to set. Tip: This resting time makes slicing easier.
Here’s why this dish is a winner in my book: the layers of pasta, meaty sauce, and cheeses create a delightful contrast of textures, from the tender spaghetti to the creamy ricotta and the crispy cheese topping. Serve it with a side of garlic bread to soak up any extra sauce, and watch it disappear from the table in no time.
Spaghetti with Mushroom Cream Sauce
Kicking off the week with a dish that’s close to my heart, Spaghetti with Mushroom Cream Sauce is my go-to comfort food. There’s something about the earthy mushrooms paired with that velvety cream sauce that just feels like a hug in a bowl. I remember the first time I made it; my kitchen smelled like a fancy Italian restaurant, and I’ve been hooked ever since.
Ingredients
- 8 oz spaghetti (or any pasta of your choice)
- 2 tbsp olive oil (or any neutral oil)
- 1 lb mushrooms, sliced (cremini or button work great)
- 2 cloves garlic, minced (adjust to taste)
- 1 cup heavy cream (for a lighter version, half-and-half works)
- 1/2 cup grated Parmesan cheese (plus extra for serving)
- Salt and pepper (adjust to taste)
- 2 tbsp fresh parsley, chopped (for garnish)
Instructions
- Bring a large pot of salted water to a boil over high heat. Add the spaghetti and cook according to package instructions until al dente, about 8-10 minutes. Reserve 1/2 cup of pasta water before draining.
- While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the mushrooms and cook, stirring occasionally, until they’re golden and have released their moisture, about 5-7 minutes.
- Add the minced garlic to the skillet and cook for 1 minute until fragrant, being careful not to burn it.
- Pour in the heavy cream and bring to a simmer. Let it cook for 2-3 minutes until slightly thickened.
- Stir in the Parmesan cheese until melted and the sauce is smooth. If the sauce is too thick, add the reserved pasta water a little at a time until desired consistency is reached.
- Add the drained spaghetti to the skillet and toss to coat evenly with the sauce. Season with salt and pepper to taste.
- Garnish with chopped parsley and extra Parmesan cheese before serving.
Absolutely divine, the creamy sauce clings to every strand of pasta, while the mushrooms add a meaty texture that’s surprisingly satisfying. Try serving it with a side of garlic bread to soak up every last bit of that delicious sauce.
Spaghetti Squash with Marinara Sauce
Many evenings, I find myself craving something hearty yet healthy, and that’s when spaghetti squash with marinara sauce comes to mind. It’s a dish that feels indulgent without the guilt, and the best part? It’s incredibly easy to make, even on a busy weeknight.
Ingredients
- 1 medium spaghetti squash (look for one that feels heavy for its size)
- 2 cups marinara sauce (homemade or store-bought, your choice)
- 2 tbsp olive oil (or any neutral oil)
- 1/2 tsp salt (adjust to taste)
- 1/4 tsp black pepper (freshly ground preferred)
- 1/4 cup grated Parmesan cheese (optional, for serving)
- Fresh basil leaves (for garnish, optional)
Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper for easy cleanup.
- Carefully cut the spaghetti squash in half lengthwise using a sharp knife. Scoop out the seeds and stringy bits with a spoon.
- Drizzle the cut sides of the squash with olive oil and season with salt and pepper. Place them cut-side down on the prepared baking sheet.
- Roast in the preheated oven for 35-40 minutes, or until the squash is tender and the strands easily separate with a fork.
- While the squash roasts, heat the marinara sauce in a small saucepan over medium heat until warmed through, about 5 minutes.
- Once the squash is done, use a fork to scrape the flesh into strands. Divide the strands between plates.
- Top the spaghetti squash strands with the warmed marinara sauce. Garnish with grated Parmesan cheese and fresh basil leaves if desired.
Finally, the texture of the spaghetti squash is wonderfully tender yet slightly al dente, mimicking traditional pasta beautifully. The marinara sauce clings to each strand, offering a burst of flavor in every bite. For a creative twist, try serving it in the hollowed-out squash halves for a rustic, eye-catching presentation.
Spaghetti with Sun-Dried Tomato Pesto
Remember those lazy summer afternoons when the sun seems to stretch time itself? That’s exactly the vibe I was channeling when I first whipped up this Spaghetti with Sun-Dried Tomato Pesto. It’s a dish that brings a little sunshine to your table, no matter the season.
Ingredients
- 8 oz spaghetti (or any pasta of your choice)
- 1/2 cup sun-dried tomatoes in oil, drained (reserve 2 tbsp of the oil)
- 1/4 cup grated Parmesan cheese (plus extra for serving)
- 1/4 cup pine nuts (toasted for extra flavor)
- 2 garlic cloves (minced)
- 1/4 tsp red pepper flakes (adjust to taste)
- Salt (to taste)
- Fresh basil leaves (for garnish)
Instructions
- Bring a large pot of salted water to a boil over high heat. Add the spaghetti and cook according to package instructions until al dente, about 8-10 minutes.
- While the pasta cooks, combine the sun-dried tomatoes, reserved oil, Parmesan, pine nuts, garlic, and red pepper flakes in a food processor. Pulse until smooth, scraping down the sides as needed.
- Drain the pasta, reserving 1/2 cup of the pasta water. Return the pasta to the pot.
- Add the pesto to the pasta, tossing to coat evenly. If the sauce is too thick, gradually add the reserved pasta water until desired consistency is achieved.
- Season with salt to taste and serve immediately, garnished with fresh basil leaves and extra Parmesan cheese.
Now, this dish is all about the vibrant, tangy flavor of the sun-dried tomatoes paired with the creamy texture of the pesto. Try serving it with a side of crusty bread to soak up any extra sauce—it’s a game-changer.
Spaghetti with Anchovies and Breadcrumbs
Diving into the world of pasta dishes, there’s something incredibly satisfying about the simplicity and depth of flavor in spaghetti with anchovies and breadcrumbs. It’s a dish that reminds me of lazy Sunday dinners at my grandma’s, where the aroma of garlic and anchovies would fill the air, promising a meal that’s both comforting and bursting with umami.
Ingredients
- 8 oz spaghetti (use high-quality durum wheat for best texture)
- 1/4 cup extra virgin olive oil (or any neutral oil)
- 4 garlic cloves, thinly sliced (adjust to taste)
- 6 anchovy fillets, chopped (look for ones packed in oil for more flavor)
- 1/2 cup breadcrumbs (panko works great for extra crunch)
- 1/4 tsp red pepper flakes (optional, for a bit of heat)
- Salt, to taste (start with a pinch and adjust as needed)
- Fresh parsley, chopped (for garnish, adds a fresh contrast)
Instructions
- Bring a large pot of salted water to a boil over high heat. Add the spaghetti and cook according to package instructions until al dente, about 8-10 minutes.
- While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the garlic and cook until golden, about 1-2 minutes, stirring frequently to prevent burning.
- Add the chopped anchovies and red pepper flakes to the skillet. Cook, stirring, until the anchovies dissolve into the oil, about 2 minutes. This creates a flavorful base for the dish.
- Stir in the breadcrumbs and cook until they’re golden and crispy, about 3-4 minutes. Keep an eye on them to avoid burning.
- Drain the spaghetti, reserving 1/2 cup of the pasta water. Add the spaghetti to the skillet with the breadcrumb mixture, tossing to combine. If the pasta seems dry, add a splash of the reserved pasta water to loosen it up.
- Season with salt to taste and garnish with chopped parsley before serving.
Kicking back with a plate of this spaghetti, you’ll love the contrast between the crispy breadcrumbs and the tender pasta, all brought together by the rich, savory depth of anchovies. Serve it with a simple green salad to round out the meal, or enjoy it as is for a truly satisfying dish that’s anything but ordinary.
Spaghetti with Roasted Red Pepper Sauce
Believe it or not, the inspiration for this Spaghetti with Roasted Red Pepper Sauce came from a last-minute dinner scramble. I had a jar of roasted red peppers staring at me from the pantry, and before I knew it, this vibrant, creamy sauce was born. It’s become a weeknight hero in my house, and I bet it’ll charm its way into yours too.
Ingredients
- 12 oz spaghetti (or any pasta you love)
- 2 cups roasted red peppers, drained (jarred works great for convenience)
- 3 cloves garlic, minced (fresh is best for that punchy flavor)
- 1/4 cup olive oil (or any neutral oil)
- 1/2 cup heavy cream (for a lighter version, half-and-half works)
- 1/2 tsp red pepper flakes (adjust to taste)
- Salt, to taste (start with 1/2 tsp and go from there)
- 1/4 cup grated Parmesan cheese (plus more for serving)
- Fresh basil leaves, for garnish (optional but adds a nice color and freshness)
Instructions
- Bring a large pot of salted water to a boil over high heat. Add the spaghetti and cook according to package instructions until al dente, about 8-10 minutes.
- While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the minced garlic and red pepper flakes, sautéing for about 1 minute until fragrant.
- Add the roasted red peppers to the skillet, breaking them up slightly with a spoon. Cook for 2-3 minutes to meld the flavors.
- Transfer the pepper mixture to a blender or food processor. Blend until smooth, then return to the skillet.
- Stir in the heavy cream and Parmesan cheese, warming the sauce over low heat until it thickens slightly, about 2-3 minutes. Season with salt to taste.
- Drain the spaghetti, reserving 1/2 cup of pasta water. Add the spaghetti to the skillet with the sauce, tossing to coat. If the sauce is too thick, add a splash of pasta water to loosen it.
- Serve immediately, garnished with fresh basil leaves and extra Parmesan cheese if desired.
Mmm, the sauce clings to every strand of spaghetti, offering a sweet yet slightly spicy kick with a velvety texture that’s downright addictive. Try topping it with grilled shrimp or chicken for a heartier meal, or keep it simple and let the sauce shine.
Spaghetti with Sausage and Peppers
After a long day, there’s nothing more comforting than a plate of spaghetti with sausage and peppers. It’s a dish that reminds me of family dinners growing up, where the aroma of simmering tomatoes and sizzling sausage would fill the house. Today, I’m sharing my go-to recipe that’s as easy to make as it is delicious.
Ingredients
- 1 lb spaghetti (use whole wheat for a healthier option)
- 1 lb Italian sausage (hot or sweet, based on preference)
- 2 bell peppers, sliced (any color, but I love the sweetness of red ones)
- 1 onion, thinly sliced (yellow or white for milder flavor)
- 3 cloves garlic, minced (fresh is best for maximum flavor)
- 2 tbsp olive oil (or any neutral oil)
- 1 can (28 oz) crushed tomatoes (San Marzano for a richer taste)
- 1 tsp salt (adjust to taste)
- 1/2 tsp black pepper (freshly ground preferred)
- 1/4 tsp red pepper flakes (optional, for a bit of heat)
- 1/4 cup fresh basil, chopped (plus more for garnish)
- 1/2 cup grated Parmesan cheese (for serving)
Instructions
- Bring a large pot of salted water to a boil over high heat. Add the spaghetti and cook according to package instructions until al dente, about 8-10 minutes. Tip: Reserve 1 cup of pasta water before draining.
- While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the sausage, breaking it apart with a spoon, and cook until browned, about 5-7 minutes. Tip: Don’t overcrowd the pan to ensure even browning.
- Add the sliced peppers and onion to the skillet with the sausage. Cook, stirring occasionally, until the vegetables are softened, about 5 minutes.
- Stir in the minced garlic and red pepper flakes (if using), cooking for 1 minute until fragrant. Tip: Garlic burns quickly, so keep an eye on it.
- Pour in the crushed tomatoes, salt, and black pepper. Reduce heat to low and simmer for 10 minutes, allowing the flavors to meld.
- Add the drained spaghetti to the skillet, tossing to combine with the sauce. If the sauce is too thick, add reserved pasta water a little at a time until desired consistency is reached.
- Stir in the chopped basil and serve immediately, topped with grated Parmesan cheese.
The spaghetti should be perfectly coated in a rich, flavorful sauce, with the sausage adding a hearty bite and the peppers a sweet crunch. For a fun twist, try serving it in individual bowls with a sprinkle of extra basil and a side of crusty bread to soak up the sauce.
Conclusion
Hungry for something new? Our roundup of 18 delicious spaghetti recipes offers a perfect dish for every occasion, from cozy family dinners to festive gatherings. We hope these recipes inspire your next meal. Don’t forget to leave a comment with your favorite, and share the love by pinning this article on Pinterest. Happy cooking!
