I watched a movie titled The Last Don and I saw the Godfather eating pasta, the way he ate the pasta made me know that he’s a true Italian. You can’t prepare the top 10 Italian recipes without including pasta because of its cultural heritage and one of the best that tops the chart.
Join me as I show you the method I used in preparing these Italian recipes at home, though most of the recipes are not mine some are given to me by family relatives which I’ve tried and it came out great while others are my different scientific experiments as a chef and they cam out lovely and you. Enjoy these mouthwatering 25 Italian dinner recipes and don’t forget to give me a shout-out in my Pinterest, Instagram, or comment box.
1. Spaghetti Carbonara
It’s like a creamy dream with a salty kick that’ll make your taste buds do a happy dance! The eggs and cheese create this velvety sauce that coats every strand of pasta, and the pancetta adds this amazing savory crunch. It’s literally heaven on a plate!
Ingredients:
- Spaghetti ($2.50 for a 1 lb box)
- Pancetta or guanciale ($5.00 for 4 oz)
- Eggs ($3.00 for a dozen, you’ll need 3)
- Pecorino Romano cheese ($4.00 for 4 oz)
- Parmesan cheese ($4.00 for 4 oz)
- Black pepper ($0.50 for what you’ll use)
- Salt ($0.10 for what you’ll use)
Cook time: About 30 minutes
Instructions:
- First things first, fill a big pot with water and crank up the heat. Once it’s boiling, throw in a handful of salt. Trust me, it makes a difference!
- While you’re waiting on that water, grab a skillet and cook up that pancetta until it’s crispy AF. Set it aside but keep that fatty goodness in the pan.
- In a bowl, whisk together 2 whole eggs and 1 egg yolk. Mix in both kinds of cheese and a ton of black pepper. This is gonna be your creamy sauce, so make it count!
- Once your water’s boiling, toss in the spaghetti and cook it until it’s al dente. You want it with a little bite, not mushy!
- Here’s the tricky part: drain the pasta but save some of that starchy water. You might need it later.
- Throw the hot pasta into the skillet with the pancetta fat and toss it around. Take it off the heat and pour in your egg and cheese mixture. Keep stirring! The residual heat will cook the eggs without scrambling them.
- If it looks too thick, splash in some of that pasta water you saved. It should be silky smooth.
- Toss in the crispy pancetta bits and give it one last stir.
- Serve it up hot with an extra sprinkle of cheese and black pepper on top.
And there you have it, babe! A plate of carbonara that’ll make you feel like you’re living your best life in Rome. It’s so good, you might just ghost your plans to stay in and eat the whole thing yourself.
2. Lasagna
It’s like a flavor explosion in your mouth! Layers of gooey cheese, rich meat sauce, and tender pasta sheets that melt together in perfect harmony. Each bite is a comforting hug for your taste buds!
Ingredients:
- Lasagna noodles ($3.00 for a box)
- Ground beef ($6.00 for 1 lb)
- Onion ($0.50)
- Garlic ($0.30)
- Canned crushed tomatoes ($2.00 for 28 oz)
- Ricotta cheese ($4.00 for 15 oz)
- Mozzarella cheese ($4.00 for 16 oz)
- Parmesan cheese ($4.00 for 4 oz)
- Eggs ($0.50 for 1)
- Italian herbs ($1.00 for what you’ll use)
- Salt and pepper ($0.20 for what you’ll use)
Cook time: About 1 hour 30 minutes
Instructions:
- Preheat your oven to 375°F (190°C). We’re about to get steamy in here!
- In a large skillet, brown that ground beef like it owes you money. Drain the fat, then add chopped onions and minced garlic. Cook until they’re soft and fragrant.
- Pour in those crushed tomatoes and sprinkle in your Italian herbs. Let it simmer for about 30 minutes until it’s thick and your kitchen smells like heaven.
- While that’s happening, mix the ricotta, half the mozzarella, half the Parmesan, and an egg in a bowl. Season it with salt and pepper.
- Cook those lasagna noodles according to the package, but take them out a minute early. They’ll finish cooking in the oven.
- Now for the fun part! In a 9×13 baking dish, start layering: sauce, noodles, ricotta mixture. Repeat until you run out of ingredients, ending with sauce on top.
- Sprinkle the remaining mozzarella and Parmesan on top like you’re making it rain cheese.
- Cover with foil and bake for 25 minutes. Then remove the foil and bake for another 25 minutes until it’s bubbly and golden.
- Let it cool for 15 minutes before cutting. I know it’s hard, but trust me, it’s worth the wait!
3. Risotto alla Milanes
It’s creamy, it’s rich, it’s basically a warm hug in a bowl! The saffron gives it this gorgeous golden color and a subtle floral taste that’ll make you feel fancy AF.
Ingredients:
- Arborio rice ($4.00 for 1 lb)
- Chicken broth ($3.00 for 32 oz)
- White wine ($2.00 for what you’ll use)
- Onion ($0.50)
- Butter ($1.00 for what you’ll use)
- Olive oil ($0.50 for what you’ll use)
- Parmesan cheese ($4.00 for 4 oz)
- Saffron threads ($5.00 for a small pinch)
- Salt and pepper ($0.20 for what you’ll use)
Cook time: About 40 minutes
Instructions:
- First, warm up that chicken broth in a separate pot. Keep it simmering, you’ll need it hot!
- In a large saucepan, sauté finely chopped onion in a mix of butter and olive oil until it’s soft and translucent.
- Throw in the rice and stir it around for a couple minutes until it’s coated in oil and slightly toasted.
- Pour in a splash of white wine and let it sizzle away.
- Now, the magic begins. Start adding hot broth one ladle at a time, stirring constantly. Only add more when the liquid is absorbed.
- About halfway through cooking, add your saffron threads. Watch that yellow color bloom!
- Keep adding broth and stirring for about 18-20 minutes total. The rice should be creamy but still have a slight bite.
- Take it off the heat and stir in a knob of butter and a handful of grated Parmesan. Season with salt and pepper.
- Let it rest for a couple minutes, then serve it up. If you’re feeling extra, add a sprinkle of Parmesan on top!
4. Chicken Parmesan
It’s like a flavor bomb of crispy, cheesy, saucy goodness! The chicken is tender on the inside, crispy on the outside, and smothered in tangy tomato sauce and melty cheese. It’s comfort food goals!
Ingredients:
- Chicken breasts ($8.00 for 2 large ones)
- Breadcrumbs ($2.00 for 1 cup)
- Parmesan cheese ($4.00 for 4 oz)
- Eggs ($1.00 for 2)
- Flour ($0.50 for what you’ll use)
- Mozzarella cheese ($4.00 for 8 oz)
- Marinara sauce ($3.00 for 24 oz jar)
- Olive oil ($1.00 for what you’ll use)
- Italian herbs ($1.00 for what you’ll use)
- Salt and pepper ($0.20 for what you’ll use)
Cook time: About 45 minutes
Instructions:
- Preheat your oven to 425°F (220°C). We’re going for that crispy-melty perfection!
- Set up your breading station: one plate with flour, one bowl with beaten eggs, and one plate with a mix of breadcrumbs, grated Parmesan, and Italian herbs.
- Take your chicken breasts and pound them until they’re about 1/2 inch thick. Season with salt and pepper.
- Dredge each piece in flour, then egg, then the breadcrumb mixture. Make sure they’re fully coated!
- Heat olive oil in a large skillet and fry those bad boys until they’re golden brown on both sides, about 4 minutes per side.
- Transfer the chicken to a baking sheet. Top each piece with a generous spoonful of marinara sauce and a handful of mozzarella cheese.
- Bake in the oven for about 10-15 minutes, until the cheese is melty and bubbly.
- For extra pizzazz, broil for the last minute to get that cheese nice and browned.
- Serve it up hot, maybe over some pasta if you’re feeling extra carb-happy!
5. Osso Buco
It’s like, the ultimate melt-in-your-mouth experience! The meat is so tender it falls off the bone, and the sauce is rich and velvety with a hint of citrus. It’s basically a flavor explosion that’ll make you wanna slap your mama (but don’t actually do that, okay?).
Ingredients:
- Veal shanks ($20.00 for 4 pieces)
- Flour ($0.50 for what you’ll use)
- Olive oil ($1.00 for what you’ll use)
- Onion ($0.50)
- Carrot ($0.30)
- Celery ($0.30)
- Garlic ($0.30)
- White wine ($3.00 for what you’ll use)
- Chicken broth ($2.00 for what you’ll use)
- Canned tomatoes ($2.00 for 14 oz)
- Herbs (thyme, rosemary, bay leaf) ($1.50 for what you’ll use)
- Lemon zest ($0.50 for 1 lemon)
- Salt and pepper ($0.20 for what you’ll use)
Cook time: About 2 hours 30 minutes
Instructions:
- First things first, tie kitchen string around each veal shank to keep them from falling apart. Trust me, it’s worth the effort!
- Season the veal with salt and pepper, then dust with flour.
- In a large, heavy-bottomed pot, heat olive oil and brown those shanks on all sides. Set them aside when they’re looking good and golden.
- In the same pot, toss in chopped onion, carrot, celery, and garlic. Cook until they’re soft and smelling amazing.
- Pour in the white wine and let it bubble away for a few minutes, scraping up all those tasty bits from the bottom of the pot.
- Add the tomatoes, chicken broth, and herbs. Bring it to a simmer.
- Nestle the veal shanks back into the pot, cover, and let it simmer for about 2 hours. The meat should be fall-off-the-bone tender.
- When it’s done, carefully remove the shanks and crank up the heat to reduce the sauce until it’s thick and luscious.
- Serve the osso buco with the sauce spooned over top, and sprinkle with some lemon zest for that fresh kick.
- Pro tip: Don’t forget about the marrow in the bone – it’s like nature’s butter and it’s to die for!
6. Fettuccine Alfredo
It’s like wrapping yourself in a warm, creamy blanket made of cheese and carbs! The sauce is rich and velvety, coating every strand of pasta in buttery, garlicky goodness. It’s indulgence on a plate!
Ingredients:
- Fettuccine pasta ($2.50 for 1 lb)
- Heavy cream ($3.00 for 1 cup)
- Butter ($2.00 for 1/2 cup)
- Parmesan cheese ($6.00 for 8 oz)
- Garlic ($0.30 for 2 cloves)
- Salt and pepper ($0.20 for what you’ll use)
- Nutmeg (optional) ($0.10 for a pinch)
Cook time: About 20 minutes
Instructions:
- Bring a large pot of salted water to a boil. This pasta’s about to get lit!
- While you’re waiting, grate that Parmesan cheese. Fresh is best, don’t even think about the pre-grated stuff!
- Mince the garlic cloves. We’re going for flavor town here.
- Once the water’s boiling, toss in your fettuccine and cook it until it’s al dente. You want it with a little bite, not mushy.
- In a large skillet, melt the butter over medium heat. Add the minced garlic and sauté for about a minute until it’s fragrant.
- Pour in the heavy cream and bring it to a simmer. Let it cook for about 2 minutes until it starts to thicken.
- Lower the heat and gradually whisk in the grated Parmesan. Keep stirring until it’s all melted and the sauce is smooth.
- Season with salt, pepper, and a tiny pinch of nutmeg if you’re feeling fancy.
- Drain the pasta, but save a cup of that starchy pasta water!
- Toss the fettuccine into the sauce, adding a splash of pasta water if needed to get that perfect consistency.
- Keep tossing until every strand is coated in that creamy goodness.
- Serve it up hot, with an extra sprinkle of Parmesan on top because why not?
7. Eggplant Parmigiana
It’s like a flavor party in your mouth! The eggplant is tender and slightly smoky, layered with tangy tomato sauce and gooey cheese. It’s so good, you’ll forget you’re eating vegetables!
Ingredients:
- Eggplants ($4.00 for 2 large ones)
- Mozzarella cheese ($4.00 for 8 oz)
- Parmesan cheese ($4.00 for 4 oz)
- Tomato sauce ($3.00 for 24 oz jar)
- Eggs ($1.00 for 2)
- Breadcrumbs ($2.00 for 1 cup)
- Flour ($0.50 for what you’ll use)
- Olive oil ($2.00 for what you’ll use)
- Fresh basil ($2.00 for a small bunch)
- Salt and pepper ($0.20 for what you’ll use)
Cook time: About 1 hour 30 minutes
Instructions:
- Slice those eggplants about 1/4 inch thick. Sprinkle with salt and let them sit for 30 minutes to draw out the moisture.
- Preheat your oven to 375°F (190°C). We’re about to get cheesy!
- Set up your breading station: one plate with flour, one bowl with beaten eggs, and one plate with breadcrumbs mixed with some grated Parmesan.
- Pat the eggplant slices dry and start the breading process: flour, egg, breadcrumbs. Make ’em crispy!
- Heat olive oil in a large skillet and fry those eggplant slices until they’re golden brown on both sides. Drain on paper towels.
- In a baking dish, start layering: a bit of tomato sauce, a layer of eggplant, more sauce, sliced mozzarella, and a sprinkle of Parmesan. Repeat until you run out of ingredients.
- Top it all off with a final layer of sauce and cheese. Go heavy on the cheese, girl!
- Bake for about 30-35 minutes until it’s hot and bubbly and the cheese is melted and slightly browned.
- Let it cool for a few minutes, then sprinkle with fresh torn basil leaves.
- Slice it up and watch that cheese stretch! It’s Instagram-worthy, trust me.
8. Minestrone Soup
It’s like a warm hug for your insides! This soup is packed with veggies, beans, and pasta, all swimming in a rich, tomatoey broth. It’s hearty, it’s healthy, and it’ll make you feel like an Italian grandma is taking care of you!
Ingredients:
- Mixed vegetables (carrots, celery, zucchini, green beans) ($4.00)
- Onion ($0.50)
- Garlic ($0.30)
- Canned diced tomatoes ($2.00 for 14 oz)
- Canned beans (cannellini or kidney) ($1.50 for 14 oz)
- Small pasta shapes ($1.50 for what you’ll use)
- Vegetable or chicken broth ($3.00 for 32 oz)
- Spinach or kale ($2.00 for a bunch)
- Parmesan cheese rind (optional) ($1.00)
- Olive oil ($0.50 for what you’ll use)
- Italian herbs ($1.00 for what you’ll use)
- Salt and pepper ($0.20 for what you’ll use)
Cook time: About 45 minutes
Instructions:
- Heat olive oil in a large pot. Toss in diced onions and minced garlic. Cook until they’re soft and smelling amazing.
- Add in your chopped veggies (carrots, celery, zucchini, green beans). Let them sweat it out for a few minutes.
- Pour in the broth and canned tomatoes. If you’ve got a Parmesan rind, throw that in too for extra flavor.
- Bring it to a boil, then reduce heat and let it simmer for about 15 minutes until the veggies are starting to get tender.
- Add in your beans and pasta. Let it cook for another 10 minutes or until the pasta is al dente.
- Toss in a handful of chopped spinach or kale and let it wilt.
- Season with salt, pepper, and Italian herbs to taste.
- Fish out that Parmesan rind if you used one.
- Ladle it into bowls and top with a sprinkle of grated Parmesan cheese.
- Serve it up with some crusty bread on the side for dipping. It’s like, the law or something.
9. Beef Braciole
It’s like a flavor bomb wrapped in a tender beef package! The meat is stuffed with cheese, herbs, and breadcrumbs, then slow-cooked in tomato sauce until it’s melt-in-your-mouth delicious. It’s fancy comfort food at its finest!
Ingredients:
- Thin sliced beef (top round or flank steak) ($12.00 for 1.5 lbs)
- Breadcrumbs ($1.00 for 1/2 cup)
- Parmesan cheese ($3.00 for 2 oz)
- Garlic ($0.30 for 2 cloves)
- Fresh parsley ($1.00 for a bunch)
- Prosciutto ($4.00 for 2 oz)
- Tomato sauce ($3.00 for 24 oz jar)
- Red wine ($3.00 for what you’ll use)
- Olive oil ($0.50 for what you’ll use)
- Salt and pepper ($0.20 for what you’ll use)
Cook time: About 2 hours
Instructions:
- Lay out your beef slices and pound them thin if they’re not already. We’re going for paper-thin here!
- Mix breadcrumbs, grated Parmesan, minced garlic, and chopped parsley in a bowl.
- Spread a thin layer of the mixture on each slice of beef, then top with a piece of prosciutto.
- Roll up each slice tightly and secure with toothpicks or kitchen twine. It’s like making beef sushi!
- Heat olive oil in a large pot and brown the beef rolls on all sides.
- Pour in the tomato sauce and a splash of red wine. Bring to a simmer.
- Cover and let it cook low and slow for about 1.5 hours, until the beef is super tender.
- Remove the toothpicks or twine, slice the rolls, and serve with the sauce spooned over top.
- Pro tip: This is amazing over some creamy polenta or pasta!
10. Gnocchi with Sage Butter Sauce
It’s like little pillows of potato heaven dancing in a pool of nutty, aromatic butter. The sage gets all crispy and adds this earthy kick that’ll make your taste buds do a happy dance!
Ingredients:
- Potato gnocchi ($4.00 for 1 lb, store-bought or homemade)
- Butter ($2.00 for 1/2 cup)
- Fresh sage leaves ($2.00 for a small bunch)
- Parmesan cheese ($3.00 for 2 oz)
- Salt and pepper ($0.20 for what you’ll use)
Cook time: About 15 minutes
Instructions:
- Bring a large pot of salted water to a boil. Those gnocchi are about to take a bath!
- In a large skillet, melt the butter over medium heat until it starts to foam.
- Add the sage leaves and let them fry until they’re crispy. It’ll smell amazing!
- Meanwhile, cook the gnocchi in the boiling water. They’re done when they float to the top.
- Use a slotted spoon to transfer the gnocchi directly to the skillet with the butter.
- Toss them around to coat in that sage-infused butter. Let them get a little crispy on the outside.
- Season with salt and pepper to taste.
- Plate it up and top with grated Parmesan and those crispy sage leaves.
- Devour immediately while contemplating how something so simple can taste so good!
11. Pasta e Fagioli
It’s like a warm hug in a bowl! This hearty soup is packed with tender beans, pasta, and veggies in a rich, tomatoey broth. It’s the kind of comfort food that’ll make you feel like you’ve been transported to an Italian nonna’s kitchen!
Ingredients:
- Pasta (small shapes like ditalini) ($2.00 for 8 oz)
- Canned cannellini beans ($2.00 for 14 oz can)
- Pancetta ($3.00 for 2 oz)
- Onion ($0.50)
- Carrot ($0.30)
- Celery ($0.30)
- Garlic ($0.30)
- Canned diced tomatoes ($2.00 for 14 oz)
- Chicken broth ($2.00 for 32 oz)
- Rosemary ($1.00 for a sprig)
- Olive oil ($0.50 for what you’ll use)
- Parmesan cheese ($2.00 for garnish)
- Salt and pepper ($0.20 for what you’ll use)
Cook time: About 40 minutes
Instructions:
- Heat olive oil in a large pot and cook diced pancetta until crispy. Set aside but leave the fat in the pot.
- Sauté diced onion, carrot, celery, and minced garlic in the pancetta fat until soft.
- Add diced tomatoes, drained beans, chicken broth, and a sprig of rosemary. Bring to a simmer.
- Let it cook for about 15 minutes to let the flavors mingle.
- Add the pasta and cook until al dente, about 8-10 minutes.
- Season with salt and pepper to taste.
- Remove the rosemary sprig.
- Ladle into bowls and top with the crispy pancetta bits and grated Parmesan.
- Serve with crusty bread for dipping and prepare for major comfort food vibes!
12. Veal Saltimbocca
It’s like a flavor explosion in your mouth! Tender veal, salty prosciutto, and fragrant sage all work together to create a dish that literally means “jumps in the mouth”. The white wine sauce ties it all together with a tangy kick that’ll have you licking your plate clean!
Ingredients:
- Veal cutlets ($15.00 for 4 pieces)
- Prosciutto ($5.00 for 4 slices)
- Fresh sage leaves ($2.00 for a small bunch)
- Flour ($0.50 for dusting)
- Butter ($1.00 for 2 tbsp)
- Olive oil ($0.50 for 2 tbsp)
- White wine ($3.00 for 1/2 cup)
- Chicken broth ($1.00 for 1/4 cup)
- Lemon ($0.50 for 1)
- Salt and pepper ($0.20 for what you’ll use)
Cook time: About 30 minutes
Instructions:
- Lay out your veal cutlets and season with salt and pepper.
- Top each cutlet with a slice of prosciutto and a sage leaf. Secure with toothpicks.
- Lightly dust the veal packages with flour, shaking off any excess.
- Heat olive oil and butter in a large skillet over medium-high heat.
- Cook the veal for about 3 minutes per side until golden brown. Remove and keep warm.
- In the same pan, add white wine and scrape up all the tasty bits from the bottom.
- Add chicken broth and let it simmer until reduced by half.
- Squeeze in some lemon juice and swirl in a pat of butter to make the sauce silky.
- Pour the sauce over the veal and garnish with extra sage leaves.
- Remove toothpicks before serving. Trust me, they’re not part of the flavor profile!
13. Penne all’Arrabbiata
It’s like a spicy kick in the pants but in the best way possible! “Arrabbiata” means angry in Italian, and this sauce is fiery mad with chili flakes and garlic. The heat is balanced by sweet tomatoes and al dente pasta for a dish that’ll wake up your taste buds!
Ingredients:
- Penne pasta ($2.50 for 1 lb)
- Canned crushed tomatoes ($2.00 for 14 oz)
- Garlic ($0.50 for a whole head)
- Red chili flakes ($0.30 for what you’ll use)
- Olive oil ($1.00 for what you’ll use)
- Fresh parsley ($1.00 for a bunch)
- Pecorino Romano cheese ($3.00 for 2 oz)
- Salt ($0.10 for what you’ll use)
Cook time: About 25 minutes
Instructions:
- Bring a large pot of salted water to a boil for the pasta.
- In a large skillet, heat olive oil and sauté a generous amount of minced garlic until fragrant.
- Add red chili flakes (be brave, add more than you think you need!)
- Pour in the crushed tomatoes and let it simmer for about 10 minutes.
- Meanwhile, cook the penne until al dente.
- Drain the pasta and toss it into the sauce. Let it cook together for a minute or two.
- Stir in chopped fresh parsley and a handful of grated Pecorino Romano.
- Serve it up hot, with extra cheese and chili flakes on the side for the heat seekers.
- Get ready for a flavor explosion that’ll clear your sinuses and make you sweat (in a good way)!
14. Stuffed Bell Peppers (Peperoni Ripieni)
It’s like a little flavor fiesta in each pepper! The sweet, roasted bell peppers are filled with a savory mix of meat, rice, and cheese, all swimming in a rich tomato sauce. It’s a perfect balance of textures and tastes that’ll make your mouth do a happy dance!
Ingredients:
- Bell peppers ($3.00 for 4 large ones)
- Ground beef ($5.00 for 1 lb)
- Rice ($1.00 for 1 cup uncooked)
- Onion ($0.50)
- Garlic ($0.30)
- Canned crushed tomatoes ($2.00 for 14 oz)
- Mozzarella cheese ($3.00 for 4 oz)
- Parmesan cheese ($2.00 for 2 oz)
- Fresh basil ($2.00 for a small bunch)
- Olive oil ($0.50 for what you’ll use)
- Salt and pepper ($0.20 for what you’ll use)
Cook time: About 1 hour
Instructions:
- Preheat your oven to 375°F (190°C). We’re about to get stuffed!
- Cut the tops off the peppers and remove the seeds. Keep the tops!
- Cook the rice according to package instructions.
- In a large skillet, brown the ground beef with diced onion and minced garlic.
- Mix the cooked rice, beef mixture, half the crushed tomatoes, and some grated Parmesan in a bowl. Season with salt, pepper, and chopped basil.
- Stuff the peppers with this mixture and top each with a slice of mozzarella.
- Place the peppers in a baking dish and pour the remaining tomato sauce around them.
- Pop the pepper tops back on (it’s like little hats!) and bake for about 35-40 minutes.
- Remove the tops for the last 5 minutes to let the cheese get all melty and golden.
- Serve hot, spooning extra sauce over the top. Get ready for a flavor explosion!
15. Linguine alle Vongole
It’s like taking a bite out of the sea but in the best way possible! The briny clams, garlicky oil, and al dente pasta come together in a light yet super flavorful dish. A splash of white wine adds a touch of acidity that’ll make your taste buds sing!
Ingredients:
- Linguine pasta ($2.50 for 1 lb)
- Fresh clams ($10.00 for 2 lbs)
- Garlic ($0.50 for a whole head)
- White wine ($3.00 for 1 cup)
- Red chili flakes ($0.20 for what you’ll use)
- Olive oil ($1.00 for what you’ll use)
- Fresh parsley ($1.00 for a bunch)
- Lemon ($0.50 for 1)
- Salt ($0.10 for what you’ll use)
Cook time: About 30 minutes
Instructions:
- First things first, soak those clams in cold water to get rid of any sand. No one wants a gritty pasta!
- Bring a large pot of salted water to a boil for the pasta.
- In a large skillet, heat olive oil and sauté a ton of minced garlic and a pinch of red chili flakes.
- Add the clams and pour in the white wine. Cover and let them steam until they open up (about 5-7 minutes).
- Meanwhile, cook the linguine until it’s just shy of al dente.
- Transfer the pasta directly into the skillet with the clams using tongs. The starchy pasta water will help create a sauce.
- Toss everything together, adding a bit more pasta water if needed to get a silky sauce.
- Squeeze in some lemon juice and toss in a handful of chopped parsley.
- Serve it up hot, making sure everyone gets plenty of clams. Don’t forget to provide a bowl for the shells!
- Slurp it up and pretend you’re dining on the Amalfi coast. Bellissimo!
16. Polenta with Mushroom Ragu
It’s like a warm, creamy hug for your taste buds! The smooth, buttery polenta is the perfect canvas for the rich, earthy mushroom ragu. Each bite is a perfect balance of textures and flavors that’ll make you feel all cozy inside.
Ingredients:
- Polenta ($3.00 for 1 cup)
- Mixed mushrooms ($6.00 for 1 lb)
- Onion ($0.50)
- Garlic ($0.30)
- Red wine ($3.00 for 1/2 cup)
- Canned crushed tomatoes ($2.00 for 14 oz)
- Fresh thyme ($1.50 for a small bunch)
- Butter ($1.00 for what you’ll use)
- Parmesan cheese ($3.00 for 2 oz)
- Olive oil ($0.50 for what you’ll use)
- Salt and pepper ($0.20 for what you’ll use)
Cook time: About 45 minutes
Instructions:
- In a large pot, bring water to a boil and slowly whisk in the polenta. Stir constantly to avoid lumps!
- Reduce heat and let it simmer, stirring frequently, for about 30 minutes until thick and creamy.
- Meanwhile, in a large skillet, sauté sliced mushrooms until they release their liquid and start to brown.
- Add diced onion and minced garlic, and cook until softened.
- Pour in the red wine and let it reduce by half.
- Add crushed tomatoes and thyme, and simmer until thickened.
- When the polenta is done, stir in butter and Parmesan. Season with salt and pepper.
- Spoon the creamy polenta into bowls and top with the mushroom ragu.
- Garnish with extra Parmesan and thyme leaves. Get ready for some serious comfort food vibes!
17. Chicken Cacciatore
It’s like a flavor explosion in your mouth! The tender chicken is swimming in a rich, tangy tomato sauce loaded with bell peppers, onions, and herbs. It’s rustic Italian comfort food that’ll make you want to kiss your fingers like a chef!
Ingredients:
- Chicken pieces ($8.00 for 2 lbs)
- Bell peppers ($2.00 for 2)
- Onion ($0.50)
- Garlic ($0.30)
- Canned crushed tomatoes ($2.00 for 14 oz)
- White wine ($3.00 for 1/2 cup)
- Fresh rosemary and thyme ($2.00 for small bunches)
- Olives ($2.00 for 1/2 cup)
- Olive oil ($0.50 for what you’ll use)
- Salt and pepper ($0.20 for what you’ll use)
Cook time: About 1 hour
Instructions:
- Season chicken pieces with salt and pepper, then brown them in a large skillet with olive oil.
- Remove chicken and set aside. In the same pan, sauté sliced bell peppers, onions, and garlic.
- Pour in the white wine and let it bubble away for a minute.
- Add crushed tomatoes, herbs, and olives. Bring to a simmer.
- Nestle the chicken pieces back into the sauce.
- Cover and let it simmer for about 45 minutes until the chicken is tender and cooked through.
- Serve hot over pasta or with crusty bread to soak up all that amazing sauce.
- Get ready to transport yourself to an Italian countryside with every bite!
18. Ricotta and Spinach Stuffed Shells
It’s like a cheesy, creamy dream come true! Each jumbo pasta shell is stuffed with a heavenly mixture of ricotta and spinach, then baked in a pool of tangy tomato sauce. It’s comfort food that’ll make you feel fancy AF!
Ingredients:
- Jumbo pasta shells ($3.00 for 12 oz box)
- Ricotta cheese ($4.00 for 15 oz)
- Frozen spinach, thawed ($2.00 for 10 oz)
- Mozzarella cheese ($3.00 for 8 oz)
- Parmesan cheese ($2.00 for 2 oz)
- Egg ($0.50 for 1)
- Marinara sauce ($3.00 for 24 oz jar)
- Garlic ($0.30)
- Fresh basil ($2.00 for small bunch)
- Salt and pepper ($0.20 for what you’ll use)
Cook time: About 1 hour
Instructions:
- Preheat your oven to 375°F (190°C). It’s about to get cheesy in here!
- Cook the pasta shells until al dente, then drain and set aside to cool.
- Mix ricotta, thawed and drained spinach, half the mozzarella, Parmesan, egg, minced garlic, and chopped basil in a bowl.
- Spread a layer of marinara sauce in a baking dish.
- Stuff each shell with the ricotta mixture and arrange them in the dish.
- Pour the remaining sauce over the shells and sprinkle with the rest of the mozzarella.
- Cover with foil and bake for 25 minutes, then uncover and bake for another 10 minutes until bubbly and golden.
- Let it cool for a few minutes before serving. Trust me, it’s worth the wait!
- Dig in and prepare for a cheesy, saucy flavor explosion!
19. Spaghetti alla Puttanesca
It’s like a salty, briny flavor bomb exploded in your mouth! The tangy tomatoes, briney olives and capers, and spicy red pepper flakes create a sauce that’s bold, zesty, and utterly addictive. It’s a dish that’ll wake up your taste buds and transport you straight to Naples!
Ingredients:
- Spaghetti ($2.50 for 1 lb)
- Canned crushed tomatoes ($2.00 for 14 oz)
- Garlic ($0.30)
- Anchovies ($2.00 for a small tin)
- Kalamata olives ($3.00 for 1/2 cup)
- Capers ($2.00 for 2 tbsp)
- Red pepper flakes ($0.20 for what you’ll use)
- Olive oil ($0.50 for what you’ll use)
- Fresh parsley ($1.00 for a small bunch)
- Salt ($0.10 for what you’ll use)
Cook time: About 30 minutes
Instructions:
- Bring a large pot of salted water to a boil for the pasta.
- In a large skillet, heat olive oil and sauté minced garlic and anchovies until the anchovies melt into the oil.
- Add red pepper flakes, olives, and capers. Cook for a minute to release their flavors.
- Pour in the crushed tomatoes and let it simmer for about 10 minutes.
- Meanwhile, cook the spaghetti until al dente.
- Drain the pasta and toss it into the sauce, adding a splash of pasta water if needed.
- Stir in chopped fresh parsley.
- Serve it up hot and prepare for a flavor explosion that’ll make your taste buds dance!
20. Bistecca alla Fiorentina
It’s like biting into a juicy, smoky piece of heaven! This thick-cut T-bone steak is seasoned simply with salt and pepper, then grilled to perfection. The charred exterior gives way to a tender, pink interior that’s bursting with beefy flavor. It’s a carnivore’s dream come true!
Ingredients:
- T-bone steak (2-3 inches thick) ($25.00 for 2 lbs)
- Olive oil ($0.50 for what you’ll use)
- Kosher salt ($0.20 for what you’ll use)
- Black pepper ($0.10 for what you’ll use)
- Lemon ($0.50 for 1)
- Rosemary sprigs ($1.00 for a few sprigs)
Cook time: About 20 minutes (plus resting time)
Instructions:
- Take the steak out of the fridge about an hour before cooking to let it come to room temperature.
- Preheat your grill or a cast-iron skillet until it’s smoking hot.
- Pat the steak dry and rub it with olive oil. Season generously with salt and pepper.
- Grill or sear the steak for about 5-6 minutes per side for medium-rare.
- Use tongs to sear the fat cap on the side of the steak.
- Let the steak rest for 5-10 minutes before slicing. This is crucial for juicy meat!
- Slice the meat off the bone and cut against the grain.
- Drizzle with olive oil, squeeze over some lemon juice, and garnish with rosemary sprigs.
- Serve immediately and prepare for a mouthwatering, meaty experience!
21. Tuscan Bean Soup (Ribollita)
It’s like a warm, comforting hug in a bowl! This hearty soup is packed with creamy beans, tender veggies, and chunks of bread that soak up all the flavorful broth. It’s rustic, filling, and tastes even better the next day!
Ingredients:
- Cannellini beans ($2.00 for 14 oz can)
- Kale or cavolo nero ($2.50 for a bunch)
- Carrots ($1.00 for 3)
- Celery ($1.00 for 3 stalks)
- Onion ($0.50)
- Crushed tomatoes ($2.00 for 14 oz can)
- Day-old crusty bread ($2.00 for half a loaf)
- Vegetable broth ($3.00 for 32 oz)
- Olive oil ($1.00 for what you’ll use)
- Garlic ($0.30)
- Rosemary ($1.00 for a sprig)
- Parmesan rind (optional) ($1.00)
- Salt and pepper ($0.20 for what you’ll use)
Cook time: About 1 hour
Instructions:
- In a large pot, sauté diced onion, carrots, and celery in olive oil until softened.
- Add minced garlic and rosemary, cook until fragrant.
- Pour in the crushed tomatoes and vegetable broth. Add the Parmesan rind if using.
- Bring to a simmer and cook for about 20 minutes.
- Add the beans and chopped kale, simmer for another 10 minutes.
- Tear the bread into chunks and add to the soup. Let it simmer until the bread breaks down and thickens the soup.
- Season with salt and pepper to taste.
- Serve hot, drizzled with good olive oil and a sprinkle of grated Parmesan.
- Get ready for a bowl of pure comfort that’ll warm you from the inside out!
22. Tortellini in Brodo
It’s like a warm, savory hug for your taste buds! The delicate cheese-filled tortellini float in a rich, golden broth that’s packed with flavor. It’s simple, comforting, and absolutely perfect for when you need a little Italian-style TLC.
Ingredients:
- Cheese tortellini ($5.00 for 9 oz, fresh or frozen)
- Chicken broth ($3.00 for 32 oz)
- Carrots ($0.50 for 1)
- Celery ($0.30 for 1 stalk)
- Onion ($0.50)
- Parmesan cheese ($2.00 for 2 oz)
- Fresh parsley ($1.00 for a small bunch)
- Salt and pepper ($0.20 for what you’ll use)
Cook time: About 30 minutes
Instructions:
- In a large pot, bring chicken broth to a simmer with diced carrot, celery, and onion.
- Let it simmer for about 15 minutes to infuse the broth with veggie goodness.
- Add the tortellini and cook according to package instructions (usually 3-5 minutes).
- Season the broth with salt and pepper to taste.
- Ladle the hot soup into bowls, making sure each serving gets plenty of tortellini.
- Top with grated Parmesan and chopped fresh parsley.
- Serve immediately and let the comfort wash over you with each spoonful!
23. Ravioli with Brown Butter and Sage
It’s like a luxurious flavor explosion in your mouth! The delicate pasta pillows are bathed in nutty brown butter and crispy sage leaves, creating a dish that’s simple yet utterly indulgent. It’s comfort food that’ll make you feel like royalty!
Ingredients:
- Cheese ravioli ($6.00 for 9 oz, fresh or frozen)
- Butter ($2.00 for 1/2 cup)
- Fresh sage leaves ($2.00 for a small bunch)
- Parmesan cheese ($3.00 for 2 oz)
- Walnuts (optional) ($2.00 for 1/4 cup)
- Salt and pepper ($0.20 for what you’ll use)
Cook time: About 20 minutes
Instructions:
- Bring a large pot of salted water to a boil and cook the ravioli according to package instructions.
- Meanwhile, in a large skillet, melt the butter over medium heat.
- Add sage leaves and let them fry until crispy. Remove and set aside.
- Continue cooking the butter until it turns golden brown and smells nutty.
- Drain the ravioli and add them to the brown butter, tossing gently to coat.
- If using, toss in some chopped walnuts for extra crunch.
- Plate the ravioli and sprinkle with grated Parmesan and the crispy sage leaves.
- Finish with a crack of black pepper and prepare for a mouthwatering experience!
24. Osso Buco alla Milanese
It’s like a flavor explosion that melts in your mouth! The tender veal shanks are slow-cooked in a rich wine sauce until they’re fall-off-the-bone delicious. Topped with zesty gremolata, it’s a dish that’ll make you feel like you’re dining in a fancy Milanese restaurant!
Ingredients:
- Veal shanks ($20.00 for 4 pieces)
- Flour ($0.50 for dusting)
- Onion ($0.50)
- Carrot ($0.30)
- Celery ($0.30)
- Garlic ($0.30)
- White wine ($3.00 for 1 cup)
- Chicken broth ($2.00 for 2 cups)
- Canned tomatoes ($2.00 for 14 oz)
- Fresh thyme and rosemary ($2.00 for sprigs)
- For gremolata: Lemon zest, garlic, parsley ($2.00 total)
- Olive oil ($1.00 for what you’ll use)
- Salt and pepper ($0.20 for what you’ll use)
Cook time: About 2.5 hours
Instructions:
- Dust veal shanks with flour seasoned with salt and pepper.
- In a large Dutch oven, brown the shanks in olive oil. Set aside.
- In the same pot, sauté diced onion, carrot, celery, and minced garlic.
- Pour in white wine and let it reduce by half.
- Add tomatoes, broth, and herbs. Bring to a simmer.
- Return the veal shanks to the pot, cover, and cook in a 325°F (165°C) oven for about 2 hours.
- Meanwhile, mix lemon zest, minced garlic, and chopped parsley for the gremolata.
- When the meat is tender, serve with the sauce and sprinkle with gremolata.
- Don’t forget to scoop out the marrow from the bones – it’s the best part!
25. Zuppa di Pesce (Italian Fish Stew)
It’s like taking a flavorful dive into the Mediterranean Sea! This hearty stew is packed with a variety of seafood swimming in a garlicky tomato broth. It’s fresh, zesty, and packed with so much flavor, you’ll feel like you’re dining on the Italian coast!
Ingredients:
- Mixed seafood (shrimp, mussels, calamari, white fish) ($15.00 for 1.5 lbs)
- Canned crushed tomatoes ($2.00 for 14 oz)
- Fish stock ($3.00 for 2 cups)
- White wine ($3.00 for 1/2 cup)
- Onion ($0.50)
- Garlic ($0.30)
- Fennel bulb ($2.00)
- Red pepper flakes ($0.20 for what you’ll use)
- Fresh parsley ($1.00 for a small bunch)
- Olive oil ($0.50 for what you’ll use)
- Crusty bread for serving ($2.00 for a small loaf)
- Salt and pepper ($0.20 for what you’ll use)
Cook time: About 40 minutes
Instructions:
- In a large pot, sauté diced onion, sliced fennel, and minced garlic in olive oil until softened.
- Add red pepper flakes and cook for another minute.
- Pour in the white wine and let it reduce by half.
- Add crushed tomatoes and fish stock. Bring to a simmer and cook for about 15 minutes.
- Add the seafood, starting with the types that take the longest to cook (like chunks of white fish).
- Simmer gently until all the seafood is cooked through.
- Season with salt and pepper to taste.
- Stir in chopped fresh parsley.
- Serve hot with crusty bread to soak up all that delicious broth.
- Get ready to be transported to an Italian seaside with every spoonful!
Conclusion
These 25 Italian dinner recipes are a testament to the rich culinary heritage of Italy, with pasta taking center stage as a cultural icon. From family heirlooms to chef’s experiments, each dish offers a unique taste of Italian cuisine. Try these recipes at home and experience the authentic flavors that made even the Godfather savor his pasta. Don’t forget to share your culinary adventures on Pinterest, Instagram, or in the comment box. Buon Appetito!
