Everyday Pasta Recipes

Everyday Pasta Recipes Your daily dose of delicious pasta inspiration! From creamy Alfredo to hearty baked pasta, easy, family-friendly recipes that make every meal special.

09/26/2026

reamy Smoked beef Sausage Linguine

Smoky beef sausage, tender peppers, and linguine coated in a rich, velvety tomato cream sauce make this an easy comfort-food dinner that tastes like it took all evening.

Ingredients

- 2 smoked beef sausages, sliced into thick rounds
- 2 tablespoons neutral oil or pork lard
- 1 red bell pepper, diced
- 1 yellow onion, finely chopped
- 2 tablespoons unsalted butter
- 2 teaspoons kosher salt, divided
- 2 tablespoons tomato paste
- 2 cups heavy cream
- 1 tablespoon garlic powder
- 1 tablespoon smoked paprika
- 1/2 teaspoon black pepper
- 1 tablespoon all-purpose flour
- 2 tablespoons water
- 9 ounces linguine, cooked al dente
- 1/3 cup reserved pasta water
- Chopped parsley and grated parmesan, optional

**Directions**

1. Heat the oil in a large skillet over medium heat. Brown the sliced sausage for about 4 minutes, then transfer it to a bowl.
2. Melt the butter in the same skillet. Add the red bell pepper, onion, and 1 teaspoon salt. Cook for 4–5 minutes, until soft and lightly golden.
3. Stir in the tomato paste and cook for 1 minute. Slowly add the heavy cream, stirring until the sauce is smooth, then return the sausage to the skillet.
4. Add the garlic powder, smoked paprika, black pepper, and remaining salt. Bring the sauce to a gentle simmer.
5. Mix the flour and water until smooth. Stir the slurry into the sauce and simmer for 2–3 minutes, until thickened.
6. Add the cooked linguine and reserved pasta water. Toss until fully coated, then simmer over low heat for about 5 minutes. Finish with parsley and parmesan if desired.

09/25/2026

The Best Creamy Mushroom Linguine 🍄🍝

Rich, saucy, and loaded with tender mushrooms. This silky tomato-cream sauce coats every strand of linguine, while melted mozzarella gives it an extra-creamy finish.

Ingredients

- 10 oz linguine
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1 medium yellow onion, finely chopped
- 7 oz mushrooms, sliced
- 2 tablespoons tomato paste
- 1 teaspoon dried oregano
- 1 teaspoon garlic powder
- 1 teaspoon salt, or to taste
- 1 teaspoon black pepper, or to taste
- 1 cup heavy cream
- 1/4 cup reserved pasta water
- 2 oz shredded mozzarella
- Fresh basil leaves

Directions

1. Cook the linguine in salted boiling water until al dente. Reserve 1/4 cup of pasta water, then drain.
2. Heat the olive oil and butter in a large skillet over medium heat. Add the onion and cook until soft and translucent.
3. Add the sliced mushrooms and sauté until tender and lightly browned.
4. Stir in the tomato paste, oregano, garlic powder, salt, and black pepper. Cook for about 1 minute.
5. Pour in the heavy cream and stir until the sauce is smooth and evenly orange.
6. Add the linguine and reserved pasta water. Toss until every strand is coated.
7. Remove the skillet from the heat, fold in the mozzarella, and finish with fresh basil.

09/24/2026

Tiny ditalini simmered directly in savory chicken broth, then finished with garlic, cream, butter and Parmesan for a silky one-pot pasta. Fresh parsley and black pepper keep every spoonful cozy, rich and balanced. 🍝🧈

09/23/2026

This Creamy Chicken Spaghetti Skillet is pure comfort-food energy 🍝✨ Tender shredded chicken and spaghetti are coated in a rich tomato-cream-cheese sauce, then covered with mozzarella and melted until irresistibly stretchy. One skillet, plenty of cheese, and absolutely no dry pasta here.

Ingredients:

- 12 ounces Barilla spaghetti
- Kosher salt, for the pasta water
- 1 tablespoon olive oil
- 4 garlic cloves, finely minced
- 1 1/2 pounds boneless skinless chicken breast, cut into pieces
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon black pepper
- 3/4 teaspoon kosher salt
- 1/2 cup reserved pasta water, divided
- 8 ounces Philadelphia Original Cream Cheese
- 1 cup heavy cream
- 1 1/2 cups tomato sauce
- 8 ounces sliced low-moisture mozzarella
- 1/4 cup finely grated Parmesan
- 1 teaspoon dried oregano

Directions:

1. Cook the spaghetti in well-salted water until al dente. Reserve 1/2 cup pasta water, then drain.
2. Heat the olive oil in a wide skillet. Add the garlic and cook briefly without browning.
3. Add the chicken and season with paprika, garlic powder, onion powder, pepper, and salt. Cook until completely done, then shred it directly in the skillet with two forks.
4. Add the cream cheese and heavy cream. Stir over low heat until smooth.
5. Mix in the tomato sauce and enough reserved pasta water to create a glossy creamy sauce.
6. Fold in the spaghetti until evenly coated. Arrange mozzarella slices over the top, cover, and cook over low heat until melted.
7. Finish with Parmesan and oregano. Serve immediately for the best cheese pull.

09/22/2026

This ultra-creamy Mac & Cheese proves you can use any pasta you love 😍 Long spaghetti gets coated in a silky cheddar-mozzarella sauce made with heavy cream, plenty of black pepper, and just a touch of seasoning. Simple ingredients, maximum comfort-food energy.

Ingredients:

- 12 ounces spaghetti or pasta of choice
- Kosher salt, for the pasta water
- 1 1/2 cups heavy cream
- 1 1/2 cups freshly grated sharp cheddar
- 1 cup freshly grated low-moisture mozzarella
- 1/2 teaspoon garlic powder
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon dried Italian seasoning
- 1/4–1/2 cup reserved pasta water, as needed

Directions:

1. Bring a large pot of well-salted water to a rolling boil. Add the pasta and cook until just al dente.
2. Reserve 1/2 cup pasta water, then drain the pasta and return it to the warm pot.
3. Add the heavy cream, garlic powder, black pepper, and Italian seasoning. Warm gently over low heat do not let the cream boil hard.
4. Add the cheddar and mozzarella in small handfuls, stirring until each addition melts into a glossy sauce.
5. Toss until every strand is coated. Add reserved pasta water one tablespoon at a time if the sauce needs loosening.
6. Serve immediately and finish with an extra crack of black pepper.

09/21/2026

Spaghetti Kebab

Dry spaghetti wrapped in seasoned beef kofta, pan-seared and slowly simmered in tomato sauce until perfectly tender. It looks impossible but everything cooks together in one pan!

For the kebabs:

- ½ package spaghetti, approximately 250 g
- 300 g ground beef
- 1 egg
- ½ cup fine breadcrumbs
- 1 onion, grated
- Salt
- Ground cumin
- Black pepper
- Sweet or hot red pepper
For the sauce:
- 1 onion, diced
- 2 ripe tomatoes, grated
- 1 tbsp tomato paste
- 4 cups water
- Salt and black pepper
- Red pepper flakes
- Neutral oil for browning
Directions:
1. Combine the beef, grated onion, egg, breadcrumbs and spices.
2. Knead until the mixture becomes cohesive.
3. Divide the dry spaghetti into small bundles.
4. Gently shape beef around the center of each bundle. Don’t pack it too tightly.
5. Brown the kebabs in a little oil on both sides, then transfer them to a plate.
6. Sauté the diced onion and tomato paste in the same pan.
7. Add the grated tomatoes, water and seasonings.
8. Bring the sauce to a boil, then return the kebabs to the pan.
9. Cover and cook over low heat for approximately 40 minutes.
10. Gently separate the tender spaghetti and serve with plenty of tomato sauce.

09/19/2026

Creamy, cheesy, spicy and loaded with deeply caramelized onions. 🍝🌶️

This silky spaghetti gets its big flavor from slowly cooked red onions, chili crisp, cream cheese and plenty of Parmesan. It’s rich, comforting and just spicy enough.

Ingredients

- 12 oz / 340 g spaghetti
- 2 tbsp olive oil
- 2 tbsp unsalted butter
- 2 large red onions, thinly sliced
- 2 tbsp tomato paste
- 1 tbsp chili crisp
- 5 oz / 140 g full-fat cream cheese
- 3 garlic cloves, finely minced
- 1 tsp smoked paprika
- ½ tsp dried oregano
- ½ tsp red pepper flakes
- ½ tsp freshly ground black pepper
- Salt, to taste
- ¾–1 cup reserved pasta water
- ½ cup finely grated Parmesan
- 2 tbsp chopped flat-leaf parsley
- Chili oil, for finishing

Directions

1. Cook the spaghetti until al dente. Reserve one cup of pasta water before draining.
2. Heat the olive oil and butter in a wide pan.
3. Add the sliced onions and cook over medium-low heat for 20–25 minutes, stirring regularly, until soft and deeply caramelized.
4. Add the tomato paste and chili crisp. Cook for approximately two minutes.
5. Add the cream cheese and stir until it begins melting into the onions.
6. Gradually add the reserved pasta water until the sauce becomes smooth and silky.
7. Stir in the garlic, paprika, oregano, red pepper flakes, black pepper and salt. Simmer for two minutes.
8. Add the cooked spaghetti and toss until every strand is coated.
9. Finish with Parmesan, parsley and a light drizzle of chili oil.

09/19/2026

One-Pan Creamy Vegan Tomato Tortellini

Tender tortellini cooked directly in a rustic tomato and coconut sauce. It’s creamy, cozy and made entirely in one skillet.

Ingredients:

- 2 tbsp extra-virgin olive oil
- 7 Roma tomatoes, halved lengthwise
- 2 garlic cloves, minced
- 2 tsp dried oregano
- 1 tsp dried basil
- 1 tsp nutritional yeast
- 1 tsp salt
- 1 cup full-fat coconut milk
- 1¼ cups vegetable broth
- 1 lb refrigerated vegan tortellini
- Fresh basil, for serving
- Additional nutritional yeast, optional

Directions:

1. Heat the olive oil in a large skillet over medium heat.
2. Arrange the tomatoes cut-side down in a single layer. Cover and cook for 8–10 minutes, until very soft and the skins loosen.
3. Remove the lid and carefully peel away the tomato skins with tongs.
4. Mash the tomatoes into a rustic sauce.
5. Add the coconut milk, vegetable broth, garlic, oregano, basil, nutritional yeast and salt. Stir until combined.
6. Add the tortellini and distribute it evenly through the sauce.
7. Cover and cook for 3–5 minutes, or according to the tortellini package directions, until tender.
8. Stir well and finish with fresh basil and extra nutritional yeast.

09/18/2026

Creamy garlic tomato penne made with blistered cherry tomatoes, whole garlic cloves and a rich cheesy cream sauce finished with juicy grilled chicken!

Ingredients:

- 12 oz penne pasta
- 2 tablespoons olive oil
- 1 pint cherry tomatoes
- 1 small yellow onion, finely diced
- 8 garlic cloves, peeled
- 1 teaspoon Italian seasoning
- ½ teaspoon smoked paprika
- ½ teaspoon crushed red-pepper flakes
- Salt and black pepper
- 4 slices mild white cheddar or provolone
- 1 cup heavy cream
- 2 tablespoons chopped parsley
- 2 grilled chicken breasts, sliced

Directions:

1. Cook the penne until al dente. Reserve ½ cup of pasta water, then drain.
2. Heat the olive oil in a wide skillet. Arrange the tomatoes around the edge and add the onion and garlic in the center.
3. Season lightly with salt and cook until the tomatoes blister and the onion softens.
4. Mash the tomatoes and garlic into a chunky sauce.
5. Add the Italian seasoning, paprika and red-pepper flakes.
6. Lay the cheese slices over the sauce and let them soften.
7. Pour in the heavy cream and stir until smooth.
8. Add the cooked penne and parsley. Toss until evenly coated, adding a splash of pasta water if needed.
9. Serve with sliced grilled chicken and extra parsley.

09/17/2026

Creamy Baked Feta & Garlic Shrimp Pasta

Juicy shrimp, blistered tomatoes and bow-tie pasta tossed in a creamy roasted feta and garlic sauce. The feta and tomatoes bake first, then the shrimp goes in at the end so it stays tender.

Ingredients:

- 9 oz farfalle pasta (250g)
- 7 oz block feta cheese (200g)
- 7 oz raw shrimp, peeled and deveined (200g)
- 1 lb cherry tomatoes (500g)
- 2 packed cups baby spinach
- 2 garlic cloves, minced
- 2 tbsp olive oil
- 1 tsp Italian seasoning
- Freshly ground black pepper
- Salt, as needed
- ¼ cup reserved pasta water

Directions:

1. Preheat the oven to 400°F.
2. Place the feta in the center of an oven-safe pan. Arrange the tomatoes around it, then add the garlic, Italian seasoning, pepper and olive oil.
3. Bake for 25–30 minutes, until the tomatoes blister and the feta softens.
4. Add the shrimp and spinach. Return the pan to the oven for 6–8 minutes, until the shrimp are opaque and pink.
5. Meanwhile, cook the farfalle until al dente. Reserve ¼ cup pasta water before draining.
6. Mash the feta into the tomatoes and spinach. Gently fold in the shrimp.
7. Add the pasta and toss until coated, adding a little pasta water if the sauce needs loosening.

Address

11, Wall Street New York Stock Exchange, Broad
New York, NY
10005

Website

Alerts

Be the first to know and let us send you an email when Everyday Pasta Recipes posts news and promotions. Your email address will not be used for any other purpose, and you can unsubscribe at any time.

Contact The Business

Send a message to Everyday Pasta Recipes:

Shortcuts

Featured

Share

Category