You’ve probably stared at your Philips Pasta Maker and wondered, ‘What else can I make?’ Well, wonder no more! From quick weeknight dinners to cozy comfort food, we’ve gathered 20 mouthwatering recipes that will turn your kitchen into an Italian trattoria. Get ready to impress your family and friends—let’s dive into these delicious creations!
Homemade Spinach and Ricotta Ravioli
Homemade spinach and ricotta ravioli delivers restaurant-quality pasta without the fuss. Here’s how to make it from scratch with minimal ingredients. Serving: 4 | Pre Time: 30 minutes | Cooking Time: 10 minutes
Ingredients
– All-purpose flour – 2 cups
– Eggs – 2 large
– Salt – ½ tsp
– Spinach – 10 oz fresh
– Ricotta cheese – 1 cup
– Parmesan cheese – ½ cup grated
– Black pepper – ¼ tsp
– Olive oil – 1 tbsp
Instructions
1. Combine 2 cups flour, 2 eggs, and ½ tsp salt in a bowl.
2. Knead the dough on a floured surface for 8 minutes until smooth and elastic.
3. Wrap the dough in plastic wrap and let it rest at room temperature for 30 minutes.
4. Steam 10 oz spinach in a pot with 1 tbsp water for 3 minutes until wilted.
5. Squeeze all excess moisture from the spinach using a clean towel.
6. Chop the spinach finely and mix with 1 cup ricotta, ½ cup Parmesan, and ¼ tsp black pepper.
7. Roll the rested dough into thin sheets using a pasta machine or rolling pin.
8. Place 1 tsp filling every 2 inches on one dough sheet.
9. Brush water around each filling mound with your finger.
10. Lay a second dough sheet over the top and press around the filling to seal.
11. Cut the ravioli into squares with a knife or pasta cutter.
12. Bring a large pot of salted water to a boil over high heat.
13. Cook the ravioli for 3–4 minutes until they float to the surface.
14. Remove the ravioli with a slotted spoon and drain briefly.
15. Toss the ravioli with 1 tbsp olive oil to prevent sticking.
Enjoy these ravioli for their tender pasta and creamy, savory filling. Serve them simply with extra Parmesan or a light tomato sauce to let the flavors shine.
Classic Egg Pasta with Fresh Tomato Sauce
You’ve probably had pasta with tomato sauce, but this classic egg pasta with fresh tomato sauce is a game-changer. It’s simple, fresh, and tastes like summer in a bowl. Let’s get straight to it.
Serving: 4 | Pre Time: 30 minutes | Cooking Time: 20 minutes
Ingredients
– All-purpose flour – 2 cups
– Large eggs – 3
– Olive oil – 2 tbsp
– Garlic cloves – 4
– Fresh tomatoes – 2 lbs
– Salt – 1 tsp
– Fresh basil – ¼ cup
Instructions
1. Place 2 cups of all-purpose flour on a clean work surface and form a well in the center.
2. Crack 3 large eggs into the well and beat them lightly with a fork.
3. Gradually incorporate the flour into the eggs until a shaggy dough forms, then knead by hand for 10 minutes until smooth and elastic. Tip: Knead until the dough springs back when poked.
4. Wrap the dough in plastic wrap and let it rest at room temperature for 30 minutes.
5. While the dough rests, core and chop 2 lbs of fresh tomatoes into 1-inch pieces.
6. Mince 4 garlic cloves finely.
7. Heat 2 tbsp of olive oil in a large skillet over medium heat until shimmering, about 2 minutes.
8. Add the minced garlic to the skillet and cook for 1 minute until fragrant, stirring constantly to prevent burning.
9. Add the chopped tomatoes and 1 tsp of salt to the skillet, stirring to combine.
10. Reduce the heat to low and simmer the sauce uncovered for 20 minutes, stirring occasionally, until the tomatoes break down and thicken. Tip: Simmer until the sauce coats the back of a spoon.
11. While the sauce simmers, roll out the rested pasta dough to ⅛-inch thickness using a pasta machine or rolling pin.
12. Cut the rolled dough into ¼-inch wide strips to form fettuccine.
13. Bring a large pot of salted water to a rolling boil over high heat.
14. Add the fresh pasta to the boiling water and cook for 2-3 minutes until al dente, testing a strand at 2 minutes. Tip: Fresh pasta cooks quickly, so watch it closely to avoid mushiness.
15. Drain the pasta, reserving ½ cup of the pasta water.
16. Chop ¼ cup of fresh basil leaves.
17. Stir the chopped basil into the finished tomato sauce and remove from heat.
18. Toss the drained pasta with the tomato sauce in the skillet, adding reserved pasta water as needed to loosen the sauce.
Silky egg pasta clings to the bright, chunky tomato sauce, offering a tender bite with bursts of fresh flavor. Serve it immediately, topped with extra basil or a drizzle of olive oil for a rustic touch. This dish pairs beautifully with a crisp green salad or crusty bread to soak up every last drop.
Whole Wheat Spaghetti with Garlic and Olive Oil
Kick off a simple, satisfying dinner with whole wheat spaghetti tossed in garlic-infused olive oil. Keep it quick and healthy for busy weeknights. This dish comes together in under 30 minutes.
Serving: 4 | Pre Time: 5 minutes | Cooking Time: 20 minutes
Ingredients
– Whole wheat spaghetti – 12 oz
– Extra virgin olive oil – ½ cup
– Garlic cloves – 6
– Red pepper flakes – ½ tsp
– Salt – 1 tsp
– Fresh parsley – ¼ cup
– Lemon – 1
Instructions
1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add the whole wheat spaghetti and cook for 8–10 minutes, stirring occasionally, until al dente.
3. While the pasta cooks, thinly slice 6 garlic cloves.
4. Heat ½ cup extra virgin olive oil in a large skillet over medium-low heat.
5. Add the sliced garlic and cook for 3–4 minutes, stirring frequently, until fragrant and lightly golden.
6. Stir in ½ tsp red pepper flakes and cook for 30 seconds to bloom the spices.
7. Drain the cooked spaghetti, reserving 1 cup of pasta water.
8. Add the drained spaghetti directly to the skillet with the garlic oil.
9. Toss the spaghetti in the oil over low heat for 1–2 minutes, adding reserved pasta water ¼ cup at a time until the sauce lightly coats the pasta.
10. Remove the skillet from heat and stir in 1 tsp salt.
11. Finely chop ¼ cup fresh parsley and zest the lemon.
12. Garnish the pasta with chopped parsley and lemon zest before serving.
Here, the whole wheat spaghetti offers a pleasantly chewy texture against the smooth, garlicky oil. The lemon zest brightens the rich flavors, making it feel fresh. For a creative twist, top with toasted breadcrumbs or a sprinkle of grated Parmesan just before serving.
Beetroot-Infused Tagliatelle with Goat Cheese
Kick off your weeknight dinner with this vibrant, earthy pasta that’s as stunning as it is simple. Beetroot-Infused Tagliatelle with Goat Cheese combines sweet roasted beets, tangy cheese, and fresh herbs for a dish that feels special without the fuss. It’s a colorful, satisfying meal ready in under an hour.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 25 minutes
Ingredients
– All-purpose flour – 2 cups
– Eggs – 3 large
– Beetroot – 1 medium, peeled and diced
– Olive oil – 2 tbsp
– Salt – 1 tsp
– Goat cheese – 4 oz, crumbled
– Fresh thyme – 1 tbsp, chopped
– Black pepper – ½ tsp
Instructions
1. Preheat your oven to 400°F.
2. Toss the diced beetroot with 1 tbsp olive oil and ½ tsp salt on a baking sheet.
3. Roast the beetroot for 20 minutes until tender and slightly caramelized, stirring halfway through for even cooking.
4. Let the roasted beetroot cool slightly, then puree it in a blender until smooth.
5. In a large bowl, combine the flour, eggs, beetroot puree, and ½ tsp salt to form a dough. Tip: Knead the dough for 8-10 minutes until it’s elastic and not sticky, adding a sprinkle of flour if needed.
6. Wrap the dough in plastic wrap and let it rest at room temperature for 30 minutes to relax the gluten.
7. Roll out the dough thinly using a pasta machine or rolling pin, then cut it into tagliatelle strips.
8. Bring a large pot of salted water to a rolling boil.
9. Cook the tagliatelle for 2-3 minutes until al dente, tasting a strand to check doneness.
10. Drain the pasta, reserving ¼ cup of pasta water.
11. In a skillet over medium heat, warm 1 tbsp olive oil.
12. Toss the cooked tagliatelle in the skillet with the reserved pasta water, goat cheese, thyme, and black pepper until the cheese melts and coats the pasta. Tip: Add the pasta water gradually to create a silky sauce without making it watery.
13. Serve immediately. Tip: For a crisp contrast, top with extra crumbled goat cheese and a drizzle of olive oil right before serving.
What you get is a pasta with a tender, slightly chewy texture and a deep magenta hue that’s visually striking. The earthy sweetness of the beets balances the tangy goat cheese, while fresh thyme adds an aromatic lift. Try it plated with a side of arugula salad for a fresh crunch or as a centerpiece for a spring dinner party—it’s sure to impress.
Gluten-Free Fusilli with Pesto and Cherry Tomatoes
Just because you’re gluten-free doesn’t mean you have to miss out on vibrant, satisfying pasta. Jump into this quick fusilli dish that’s bursting with fresh pesto and sweet tomatoes for a weeknight win. Serving: 4 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
– Gluten-free fusilli – 12 oz
– Cherry tomatoes – 1 pint
– Basil pesto – ½ cup
– Olive oil – 2 tbsp
– Salt – 1 tsp
– Water – 4 quarts
Instructions
1. Bring 4 quarts of water and 1 tsp of salt to a rolling boil in a large pot.
2. Add 12 oz of gluten-free fusilli to the boiling water and cook for 8–10 minutes, stirring occasionally to prevent sticking.
3. While the pasta cooks, rinse 1 pint of cherry tomatoes under cold water and pat them dry with a paper towel.
4. Heat 2 tbsp of olive oil in a large skillet over medium-high heat until it shimmers, about 2 minutes.
5. Add the cherry tomatoes to the skillet and cook for 5–7 minutes, shaking the pan occasionally, until the skins blister and soften.
6. Drain the cooked pasta in a colander, reserving ¼ cup of the pasta water for later use.
7. Return the drained pasta to the pot and immediately add ½ cup of basil pesto and the reserved pasta water.
8. Stir the pasta and pesto vigorously for 1–2 minutes until the sauce coats the noodles evenly.
9. Gently fold in the cooked cherry tomatoes from the skillet until just combined.
10. Serve the pasta immediately in bowls. Now, notice how the tender fusilli clings to the herbaceous pesto, with bursts of juicy tomato in every bite. For a twist, top it with grilled chicken or a sprinkle of toasted pine nuts to add crunch.
Lemon Zest Fettuccine with Shrimp and Asparagus
You’ll love this bright, spring-inspired pasta dish that comes together quickly for a satisfying weeknight meal. Lemon zest adds a fresh pop of flavor to tender shrimp and crisp asparagus tossed with fettuccine.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– Fettuccine – 12 oz
– Olive oil – 2 tbsp
– Shrimp (peeled, deveined) – 1 lb
– Asparagus (trimmed, cut into 2-inch pieces) – 1 lb
– Garlic (minced) – 3 cloves
– Lemon zest – 2 tsp
– Salt – 1 tsp
– Black pepper – ½ tsp
Instructions
1. Bring a large pot of salted water to a boil over high heat.
2. Add the fettuccine to the boiling water and cook for 10–12 minutes until al dente, stirring occasionally to prevent sticking.
3. While the pasta cooks, heat 1 tbsp olive oil in a large skillet over medium-high heat until shimmering.
4. Add the shrimp to the skillet in a single layer and cook for 2–3 minutes per side until pink and opaque, then transfer to a plate.
5. In the same skillet, add the remaining 1 tbsp olive oil and the asparagus, cooking for 4–5 minutes until crisp-tender and bright green.
6. Stir in the minced garlic and cook for 30 seconds until fragrant, being careful not to burn it.
7. Drain the cooked fettuccine, reserving ½ cup of pasta water.
8. Return the skillet to medium heat and add the drained pasta, cooked shrimp, lemon zest, salt, and black pepper.
9. Toss everything together, adding reserved pasta water 2 tbsp at a time until the sauce lightly coats the pasta.
10. Serve immediately while hot.
A vibrant, zesty dish with a perfect balance of textures—the al dente fettuccine pairs beautifully with juicy shrimp and crisp asparagus. For a creative twist, garnish with extra lemon zest or a sprinkle of red pepper flakes to add a subtle kick.
Sweet Potato Gnocchi with Sage Butter
Hearty sweet potato gnocchi with sage butter is a comforting fall dish that’s easier to make than you might think. Roasted sweet potatoes give the gnocchi a subtle sweetness and tender texture, while the browned butter and crispy sage add a savory, aromatic finish. This recipe skips the fuss and delivers restaurant-quality results at home.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 40 minutes
Ingredients
– Sweet potatoes – 2 large (about 2 lbs)
– Olive oil – 1 tbsp
– All-purpose flour – 1½ cups, plus extra for dusting
– Salt – 1 tsp
– Egg – 1 large
– Unsalted butter – ½ cup (1 stick)
– Fresh sage leaves – ¼ cup
Instructions
1. Preheat oven to 400°F.
2. Pierce sweet potatoes all over with a fork, rub with olive oil, and place on a baking sheet.
3. Roast sweet potatoes for 45 minutes until very tender when pierced with a fork.
4. Let sweet potatoes cool until easy to handle, then scoop flesh into a large bowl, discarding skins.
5. Mash sweet potato flesh thoroughly with a fork until smooth.
6. Add flour, salt, and egg to the bowl with the mashed sweet potato.
7. Mix with a wooden spoon until a shaggy dough forms, then knead gently by hand just until combined—overworking makes gnocchi tough.
8. Turn dough onto a lightly floured surface and divide into 4 equal portions.
9. Roll each portion into a ¾-inch-thick rope, then cut into 1-inch pieces.
10. Press each piece gently with the tines of a fork to create ridges, which help sauce cling.
11. Bring a large pot of salted water to a boil.
12. Add gnocchi in batches and cook for 2–3 minutes until they float to the surface.
13. Remove gnocchi with a slotted spoon and transfer to a plate.
14. While gnocchi cook, melt butter in a large skillet over medium heat.
15. Cook butter for 3–4 minutes, swirling pan occasionally, until it turns golden brown and smells nutty—watch closely to avoid burning.
16. Add sage leaves to the skillet and fry for 30 seconds until crisp.
17. Add cooked gnocchi to the skillet and toss gently to coat in the sage butter.
18. Serve immediately.
Notably, these gnocchi are pillowy-soft with a hint of natural sweetness from the roasted potatoes. The browned butter adds a rich, toasty depth that pairs perfectly with the earthy, crispy sage. For a creative twist, top with toasted walnuts or a sprinkle of grated Parmesan just before serving.
Chocolate Pasta with Strawberry Coulis
Fancy a sweet twist on pasta night? Chocolate pasta with strawberry coulis is a surprisingly simple dessert that looks impressive. It’s rich, fruity, and ready in under an hour.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 10 minutes
Ingredients
– All-purpose flour – 1 ½ cups
– Unsweetened cocoa powder – ¼ cup
– Eggs – 2 large
– Salt – ½ tsp
– Granulated sugar – 2 tbsp
– Water – ¼ cup
– Fresh strawberries – 1 lb
– Lemon juice – 1 tbsp
Instructions
1. Combine 1 ½ cups flour, ¼ cup cocoa powder, ½ tsp salt, and 2 tbsp sugar in a large bowl.
2. Make a well in the center and crack in 2 eggs.
3. Mix with a fork until a shaggy dough forms, then knead by hand on a floured surface for 8 minutes until smooth and elastic. Tip: Knead thoroughly to develop gluten for a chewy texture.
4. Wrap the dough in plastic and let it rest at room temperature for 15 minutes.
5. While dough rests, hull and quarter 1 lb strawberries.
6. Blend strawberries with ¼ cup water and 1 tbsp lemon juice until smooth.
7. Strain the strawberry mixture through a fine-mesh sieve into a saucepan, pressing with a spoon to extract all liquid; discard solids.
8. Simmer the coulis over medium heat for 5 minutes, stirring occasionally, until slightly thickened. Remove from heat and let cool.
9. Divide the rested dough into 4 pieces.
10. Roll each piece through a pasta machine, starting at the widest setting and progressing to the second-thinnest setting, or roll by hand to ⅛-inch thickness.
11. Cut the sheets into ¼-inch wide fettuccine strands using a knife or pasta cutter.
12. Bring a large pot of salted water to a rolling boil.
13. Cook the chocolate pasta for 2-3 minutes until al dente. Tip: Taste a strand at 2 minutes to avoid overcooking.
14. Drain the pasta immediately and divide among 4 plates.
15. Drizzle the cooled strawberry coulis over the warm pasta. Tip: Serve immediately while the pasta is hot to contrast with the cool coulis.
The pasta has a tender, chewy bite with deep chocolate notes, while the coulis adds a bright, tangy sweetness. For a creative twist, top with fresh mint or a sprinkle of crushed pistachios.
Pumpkin Ravioli with Brown Butter and Sage
Vividly autumnal and deeply satisfying, this pumpkin ravioli with brown butter and sage is a cozy, restaurant-worthy dish you can make at home. It combines sweet roasted pumpkin with savory brown butter for a perfect fall meal. Skip the store-bought pasta—homemade ravioli is simpler than you think.
Serving: 4 | Pre Time: 45 minutes | Cooking Time: 20 minutes
Ingredients
– All-purpose flour – 2 cups
– Eggs – 2 large
– Salt – ½ tsp
– Pumpkin puree – 1 cup
– Ricotta cheese – ½ cup
– Nutmeg – ¼ tsp
– Unsalted butter – ½ cup
– Fresh sage leaves – ¼ cup
– Parmesan cheese – ¼ cup, grated
Instructions
1. Combine 2 cups all-purpose flour, 2 large eggs, and ½ tsp salt in a bowl to form a dough.
2. Knead the dough on a floured surface for 8 minutes until smooth and elastic.
3. Wrap the dough in plastic wrap and let it rest at room temperature for 30 minutes.
4. Mix 1 cup pumpkin puree, ½ cup ricotta cheese, and ¼ tsp nutmeg in a bowl until well combined.
5. Roll the rested dough into thin sheets using a pasta machine or rolling pin.
6. Place teaspoon-sized mounds of the pumpkin filling 2 inches apart on one dough sheet.
7. Brush water around the filling mounds and cover with a second dough sheet.
8. Press around the filling to seal, then cut into individual ravioli with a knife or cutter.
9. Bring a large pot of salted water to a boil over high heat.
10. Cook the ravioli in the boiling water for 3–4 minutes until they float to the top.
11. Melt ½ cup unsalted butter in a skillet over medium heat for 5 minutes until it turns golden brown and smells nutty.
12. Add ¼ cup fresh sage leaves to the brown butter and cook for 1 minute until crisp.
13. Drain the cooked ravioli and toss them gently in the skillet with the brown butter and sage.
14. Plate the ravioli and top with ¼ cup grated Parmesan cheese.
15. Serve immediately while hot.
These ravioli have a tender, silky texture that contrasts beautifully with the crispy sage and nutty brown butter. The filling is creamy and subtly sweet, balanced by the savory Parmesan. Try serving them with a sprinkle of toasted walnuts or alongside a simple arugula salad for a complete meal.
Saffron Pappardelle with Mushroom Cream Sauce
You’ve likely faced those evenings craving restaurant-quality pasta without the fuss. This saffron pappardelle with mushroom cream sauce delivers rich flavor with minimal effort, using just a handful of ingredients to create a luxurious meal at home.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 25 minutes
Ingredients
– Pappardelle pasta – 12 oz
– Unsalted butter – 4 tbsp
– Garlic cloves – 3, minced
– Cremini mushrooms – 1 lb, sliced
– Heavy cream – 1 cup
– Saffron threads – ½ tsp
– Parmesan cheese – ½ cup, grated
– Salt – 1 tsp
– Black pepper – ½ tsp
Instructions
1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add pappardelle pasta to the boiling water and cook for 8–10 minutes until al dente, stirring occasionally to prevent sticking.
3. Drain pasta in a colander, reserving ½ cup of pasta water for later use.
4. Melt unsalted butter in a large skillet over medium heat until foamy.
5. Add minced garlic cloves and sauté for 1 minute until fragrant, stirring constantly to avoid burning.
6. Add sliced cremini mushrooms to the skillet and cook for 8–10 minutes until browned and tender, stirring occasionally.
7. Pour heavy cream into the skillet and bring to a gentle simmer over medium-low heat.
8. Stir saffron threads into the cream mixture and simmer for 2 minutes to infuse flavor.
9. Add grated Parmesan cheese to the sauce and stir until fully melted and smooth.
10. Season sauce with salt and black pepper, adjusting to your preference.
11. Add drained pasta to the skillet and toss to coat evenly with the sauce, adding reserved pasta water 1 tbsp at a time if needed to loosen.
12. Cook for 1–2 minutes until pasta is heated through and sauce clings to the noodles.
13. Remove skillet from heat and let rest for 1 minute before serving.
This dish offers a velvety, creamy texture that clings perfectly to the wide pappardelle ribbons. The earthy mushrooms and aromatic saffron create a balanced, sophisticated flavor profile. Try serving it with a sprinkle of extra Parmesan and a side of crusty bread to soak up every bit of sauce.
Black Squid Ink Spaghetti with Seafood Medley
Let’s dive into a dramatic, restaurant-worthy pasta that’s surprisingly simple. Black squid ink spaghetti with a seafood medley delivers bold flavor and striking visual appeal. This dish comes together quickly for an impressive weeknight dinner or special occasion.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– Squid ink spaghetti – 1 lb
– Olive oil – 2 tbsp
– Garlic – 4 cloves, minced
– Red pepper flakes – ½ tsp
– Dry white wine – ½ cup
– Cherry tomatoes – 1 cup, halved
– Seafood medley (shrimp, scallops, calamari) – 1 lb
– Salt – 1 tsp
– Fresh parsley – ¼ cup, chopped
Instructions
1. Bring a large pot of salted water to a rolling boil.
2. Add squid ink spaghetti and cook for 8-10 minutes until al dente, stirring occasionally to prevent sticking.
3. While pasta cooks, heat olive oil in a large skillet over medium-high heat.
4. Add minced garlic and red pepper flakes, sautéing for 1 minute until fragrant but not browned.
5. Pour in dry white wine, scraping up any browned bits from the skillet bottom.
6. Add halved cherry tomatoes and cook for 3-4 minutes until they begin to soften.
7. Pat seafood medley completely dry with paper towels to ensure proper searing.
8. Add seafood to the skillet in a single layer, cooking for 2-3 minutes per side until shrimp turn pink and scallops are opaque.
9. Drain cooked spaghetti, reserving ½ cup of pasta water.
10. Add drained spaghetti to the skillet with seafood and vegetables.
11. Toss everything together, adding reserved pasta water 2 tablespoons at a time until sauce reaches desired consistency.
12. Season with 1 teaspoon salt, adjusting as needed.
13. Remove from heat and stir in chopped fresh parsley.
Freshly cooked seafood remains tender when not overcooked, creating perfect texture contrast with the al dente pasta. The squid ink spaghetti provides subtle briny notes that complement the sweet seafood and acidic tomatoes beautifully. Serve immediately in shallow bowls with crusty bread for soaking up the flavorful sauce.
Herbed Linguine with Grilled Chicken and Sun-Dried Tomatoes
Vibrant and satisfying, this herbed linguine with grilled chicken and sun-dried tomatoes comes together quickly for a weeknight meal. It balances fresh herbs, savory chicken, and tangy tomatoes in a simple olive oil sauce. You’ll have dinner ready in under 30 minutes.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
– Linguine – 12 oz
– Boneless, skinless chicken breasts – 1 lb
– Sun-dried tomatoes in oil – ½ cup, drained and chopped
– Fresh basil – ¼ cup, chopped
– Fresh parsley – 2 tbsp, chopped
– Garlic – 3 cloves, minced
– Olive oil – 3 tbsp
– Salt – 1 tsp
– Black pepper – ½ tsp
Instructions
1. Bring a large pot of salted water to a boil over high heat.
2. Add linguine to the boiling water and cook for 9-11 minutes until al dente, stirring occasionally to prevent sticking.
3. While pasta cooks, season chicken breasts evenly with ½ tsp salt and ¼ tsp black pepper.
4. Heat a grill pan or skillet over medium-high heat until hot, about 2 minutes.
5. Grill chicken for 6-7 minutes per side until internal temperature reaches 165°F and juices run clear.
6. Transfer chicken to a cutting board, let rest for 5 minutes to retain moisture, then slice thinly against the grain.
7. Drain pasta, reserving ½ cup of pasta water.
8. In the same pot, heat 2 tbsp olive oil over medium heat.
9. Add minced garlic and cook for 1 minute until fragrant but not browned.
10. Stir in sun-dried tomatoes and cook for 2 minutes to soften.
11. Add drained linguine, sliced chicken, basil, parsley, remaining olive oil, salt, and pepper.
12. Toss everything together, adding reserved pasta water 1 tbsp at a time until sauce coats pasta evenly.
13. Serve immediately while hot.
Perfectly al dente linguine clings to the garlicky oil, while the grilled chicken adds a juicy, smoky contrast. The sun-dried tomatoes provide a chewy, tangy bite that brightens each forkful. For a fresh twist, top with extra chopped herbs or a sprinkle of grated Parmesan just before serving.
Red Pepper Farfalle with Basil and Pine Nuts
Kick off your weeknight dinner with this vibrant pasta that comes together in under 30 minutes. Keep it simple with jarred roasted peppers for a quick flavor boost, and finish with fresh basil for a bright, herby punch.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
– Farfalle pasta – 12 oz
– Jarred roasted red peppers – 1 cup, drained and chopped
– Garlic – 3 cloves, minced
– Olive oil – 3 tbsp
– Pine nuts – ¼ cup
– Fresh basil – ½ cup, chopped, plus extra for garnish
– Grated Parmesan cheese – ½ cup
– Salt – 1 tsp
– Black pepper – ½ tsp
Instructions
1. Bring a large pot of salted water to a boil over high heat.
2. Add the farfalle pasta to the boiling water and cook for 10–12 minutes, stirring occasionally, until al dente.
3. While the pasta cooks, heat 2 tbsp olive oil in a large skillet over medium heat.
4. Add the minced garlic to the skillet and sauté for 1 minute until fragrant, being careful not to burn it.
5. Stir in the chopped roasted red peppers and cook for 3–4 minutes until warmed through.
6. In a separate small pan, toast the pine nuts over medium-low heat for 2–3 minutes, shaking the pan frequently, until golden brown and aromatic.
7. Drain the cooked pasta, reserving ½ cup of the pasta water.
8. Add the drained pasta to the skillet with the red pepper mixture.
9. Pour in the reserved pasta water and the remaining 1 tbsp olive oil, tossing to combine and create a light sauce.
10. Remove the skillet from the heat and stir in the chopped basil, toasted pine nuts, grated Parmesan cheese, salt, and black pepper until evenly distributed.
11. Taste and adjust seasoning if needed, then divide among serving plates.
12. Garnish with extra fresh basil before serving.
Unlock a creamy texture from the starchy pasta water, which helps the sauce cling to each farfalle bow. The toasted pine nuts add a satisfying crunch against the tender peppers, while the basil keeps it fresh and light. For a twist, serve it chilled as a pasta salad or top with grilled chicken for extra protein.
Carrot and Turmeric Tagliolini with Coconut Milk
You’ve probably got carrots sitting in your fridge right now. This vibrant tagliolini transforms them into a silky, golden pasta dish that comes together in under 30 minutes. It’s a perfect weeknight dinner with restaurant-quality flair.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
– Tagliolini pasta – 12 oz
– Carrots – 2 large
– Garlic – 3 cloves
– Fresh ginger – 1 inch piece
– Ground turmeric – 1 tsp
– Coconut milk – 1 (13.5 oz) can
– Vegetable broth – 1 cup
– Olive oil – 2 tbsp
– Salt – 1 tsp
– Black pepper – ½ tsp
– Fresh cilantro – ¼ cup
– Lime – 1
Instructions
1. Bring a large pot of salted water to a boil over high heat.
2. Peel the carrots and grate them using the large holes of a box grater.
3. Mince the garlic cloves finely.
4. Peel the ginger and grate it into a paste using a microplane.
5. Heat the olive oil in a large skillet over medium heat until it shimmers.
6. Add the grated carrots to the skillet and cook for 5 minutes, stirring occasionally, until they soften.
7. Stir in the minced garlic and grated ginger, cooking for 1 minute until fragrant.
8. Add the ground turmeric and cook for 30 seconds to bloom the spices.
9. Pour in the coconut milk and vegetable broth, then bring the mixture to a simmer.
10. Reduce heat to medium-low and let the sauce simmer uncovered for 8 minutes to thicken slightly.
11. While the sauce simmers, add the tagliolini pasta to the boiling water and cook according to package directions until al dente (usually 2-3 minutes for fresh pasta).
12. Drain the pasta, reserving ½ cup of the pasta cooking water.
13. Add the drained pasta directly to the skillet with the carrot-turmeric sauce.
14. Toss everything together, adding reserved pasta water 1 tablespoon at a time if the sauce seems too thick.
15. Season with salt and black pepper, then remove from heat.
16. Chop the fresh cilantro leaves.
17. Cut the lime into wedges.
18. Divide the pasta among bowls, garnish with chopped cilantro, and serve immediately with lime wedges on the side.
With its creamy coconut base and earthy turmeric notes, this dish offers a luxurious texture that clings perfectly to each strand of pasta. The bright acidity from the lime cuts through the richness beautifully. For a creative twist, top it with toasted coconut flakes or serve alongside grilled shrimp for added protein.
Porcini Mushroom Pappardelle with Truffle Oil
Craving restaurant-quality pasta without the fuss? This porcini mushroom pappardelle with truffle oil delivers deep, earthy flavors in under 30 minutes. It’s the ultimate weeknight luxury meal.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 20 minutes
Ingredients
– Pappardelle pasta – 12 oz
– Dried porcini mushrooms – 1 oz
– Garlic – 2 cloves
– Heavy cream – 1 cup
– Parmesan cheese – ½ cup, grated
– Unsalted butter – 2 tbsp
– Truffle oil – 1 tbsp
– Salt – 1 tsp
– Black pepper – ½ tsp
Instructions
1. Place dried porcini mushrooms in a bowl and cover with 1 cup of hot water. Let soak for 10 minutes until softened.
2. Remove mushrooms from liquid, squeeze out excess water, and chop finely. Reserve the soaking liquid.
3. Bring a large pot of salted water to a rolling boil. Add pappardelle pasta and cook for 8-10 minutes until al dente.
4. While pasta cooks, melt unsalted butter in a large skillet over medium heat. Add chopped garlic and sauté for 1 minute until fragrant.
5. Add chopped porcini mushrooms to the skillet and cook for 3 minutes, stirring occasionally.
6. Pour in heavy cream and ¼ cup of the reserved mushroom soaking liquid. Bring to a simmer.
7. Reduce heat to low and stir in grated Parmesan cheese until melted and sauce thickens, about 2 minutes.
8. Drain cooked pasta, reserving ½ cup of pasta water. Add pasta directly to the skillet with the sauce.
9. Toss pasta in the sauce, adding reserved pasta water 1 tbsp at a time if needed to reach desired consistency.
10. Remove skillet from heat. Drizzle truffle oil over the pasta and toss gently to combine.
11. Season with salt and black pepper. Serve immediately.
What makes this dish special is the silky, creamy sauce clinging to each wide ribbon of pasta. The truffle oil adds a luxurious finish that elevates the earthy porcini mushrooms. For a restaurant-style presentation, garnish with extra Parmesan shavings and a final drizzle of truffle oil.
Rosemary and Thyme Rigatoni with Lamb Ragu
Rustic and aromatic, this pasta dish brings cozy comfort to any table. Rosemary and thyme infuse the lamb ragu with earthy depth, while rigatoni catches every savory drop. It’s a hearty meal that feels both special and simple.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 90 minutes
Ingredients
– Ground lamb – 1 lb
– Olive oil – 2 tbsp
– Onion – 1, diced
– Garlic – 3 cloves, minced
– Rosemary – 1 tbsp, chopped
– Thyme – 1 tbsp, chopped
– Crushed tomatoes – 28 oz can
– Beef broth – 1 cup
– Rigatoni – 12 oz
– Salt – 1 tsp
– Black pepper – ½ tsp
Instructions
1. Heat olive oil in a large pot over medium-high heat until shimmering.
2. Add ground lamb and cook for 8 minutes, breaking it up with a spoon until browned and no pink remains.
3. Stir in diced onion and cook for 5 minutes until softened and translucent.
4. Add minced garlic, chopped rosemary, and chopped thyme, cooking for 1 minute until fragrant.
5. Pour in crushed tomatoes and beef broth, scraping the bottom of the pot to release any browned bits.
6. Season with salt and black pepper, then bring the mixture to a boil.
7. Reduce heat to low, cover the pot, and simmer for 1 hour, stirring occasionally to prevent sticking.
8. Uncover and simmer for an additional 30 minutes until the ragu thickens and reduces slightly.
9. While the ragu simmers, bring a large pot of salted water to a rolling boil.
10. Add rigatoni and cook for 12 minutes until al dente, following package instructions for timing.
11. Drain the pasta, reserving ½ cup of pasta water.
12. Combine the cooked rigatoni with the lamb ragu in the pot, adding reserved pasta water as needed to loosen the sauce.
13. Toss everything together over low heat for 2 minutes until the pasta is well-coated and heated through.
14. Serve immediately in warm bowls.
Firm rigatoni holds the rich, meaty ragu perfectly, creating a satisfying bite with herbal notes from the rosemary and thyme. For a creative twist, top with grated pecorino cheese or a drizzle of extra virgin olive oil just before serving to enhance the flavors.
Zucchini Noodles with Avocado Pesto
Unbelievably fresh and ready in minutes, zucchini noodles with avocado pesto is the ultimate quick, healthy dinner. Using a spiralizer transforms zucchini into light, pasta-like strands, while the creamy avocado sauce requires zero cooking. This dish is perfect for busy weeknights when you crave something satisfying without the heaviness of traditional pasta.
Serving: 2 | Pre Time: 15 minutes | Cooking Time: 5 minutes
Ingredients
– Zucchini – 2 medium
– Avocado – 1 large
– Fresh basil leaves – 1 cup, packed
– Garlic – 2 cloves
– Lemon juice – 2 tbsp
– Olive oil – ¼ cup
– Salt – ½ tsp
Instructions
1. Wash and dry 2 medium zucchini thoroughly.
2. Trim the ends off each zucchini.
3. Spiralize both zucchini into noodles using a spiralizer on the medium blade setting.
4. Place the zucchini noodles in a large colander set over a bowl.
5. Sprinkle ½ tsp salt evenly over the noodles.
6. Let the noodles sit for 10 minutes to draw out excess moisture, which prevents a watery sauce.
7. While the noodles drain, cut 1 large avocado in half and remove the pit.
8. Scoop the avocado flesh into a food processor.
9. Add 1 cup packed fresh basil leaves, 2 cloves garlic, 2 tbsp lemon juice, and ¼ cup olive oil to the food processor.
10. Process the mixture on high speed for 30 seconds, stopping to scrape down the sides once, until completely smooth and creamy.
11. Pat the drained zucchini noodles dry with a clean kitchen towel to remove any remaining moisture.
12. Transfer the dried zucchini noodles to a large mixing bowl.
13. Pour the avocado pesto sauce over the zucchini noodles.
14. Toss everything together gently but thoroughly with tongs until the noodles are evenly coated.
15. Serve immediately. Zucchini noodles have a crisp-tender texture that contrasts beautifully with the rich, garlicky avocado pesto. For a protein boost, top with grilled shrimp or chickpeas, or add a sprinkle of red pepper flakes for a spicy kick.
Sunflower Seed Pasta with Roasted Vegetables
Whip up a vibrant, plant-based pasta that’s both hearty and fresh. This sunflower seed pasta with roasted vegetables delivers a satisfying crunch and a nutty, savory flavor. It’s a simple, one-pan meal perfect for busy weeknights.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 30 minutes
Ingredients
– Sunflower seeds – 1 cup
– Pasta – 12 oz
– Zucchini – 1 large, sliced
– Bell pepper – 1 large, sliced
– Olive oil – 3 tbsp
– Garlic – 3 cloves, minced
– Lemon juice – 2 tbsp
– Salt – 1 tsp
– Black pepper – ½ tsp
Instructions
1. Preheat your oven to 425°F.
2. Toss the sliced zucchini and bell pepper with 2 tbsp olive oil, ½ tsp salt, and ¼ tsp black pepper on a baking sheet.
3. Roast the vegetables in the oven for 20-25 minutes until they are tender and slightly charred at the edges.
4. While the vegetables roast, bring a large pot of salted water to a boil.
5. Cook the pasta according to package instructions until al dente, then drain and set aside.
6. Toast the sunflower seeds in a dry skillet over medium heat for 3-5 minutes, shaking the pan frequently until golden and fragrant.
7. In the same skillet, heat the remaining 1 tbsp olive oil over medium heat.
8. Sauté the minced garlic for 1 minute until fragrant but not browned.
9. Combine the drained pasta, roasted vegetables, toasted sunflower seeds, and sautéed garlic in a large bowl.
10. Drizzle the lemon juice over the mixture and toss everything together.
11. Season with the remaining ½ tsp salt and ¼ tsp black pepper, tossing to coat evenly.
This dish offers a delightful contrast of creamy pasta, tender roasted vegetables, and crunchy sunflower seeds. The lemon juice brightens the nutty, savory flavors, making it a refreshing yet filling meal. Try serving it warm with a sprinkle of fresh herbs or chilled as a pasta salad for lunch the next day.
Chili Flake Spaghetti Aglio e Olio
Vibrant, spicy, and ready in minutes, this chili flake spaghetti aglio e olio delivers bold flavor with minimal effort. It’s a pantry-friendly weeknight hero that transforms simple ingredients into a satisfying meal. The heat from the chili flakes and garlic-infused oil creates a dish that’s both comforting and exciting.
Serving: 2 | Pre Time: 5 minutes | Cooking Time: 15 minutes
Ingredients
– Spaghetti – 8 oz
– Extra virgin olive oil – ¼ cup
– Garlic cloves – 4, thinly sliced
– Red chili flakes – 1 tsp
– Salt – 1 tsp
– Fresh parsley – 2 tbsp, chopped
Instructions
1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add 8 oz of spaghetti to the boiling water and cook for 9–11 minutes, stirring occasionally to prevent sticking, until al dente (firm to the bite).
3. While the pasta cooks, heat ¼ cup of extra virgin olive oil in a large skillet over medium-low heat for 2 minutes.
4. Add 4 thinly sliced garlic cloves to the skillet and cook for 2–3 minutes, stirring constantly, until fragrant and lightly golden but not browned.
5. Stir in 1 tsp of red chili flakes and cook for 30 seconds to bloom the spices, releasing their flavor into the oil.
6. Drain the cooked spaghetti, reserving ½ cup of the pasta water.
7. Add the drained spaghetti directly to the skillet with the oil mixture, tossing to coat evenly.
8. Pour in ¼ cup of the reserved pasta water and toss continuously for 1–2 minutes until the sauce emulsifies and clings to the pasta.
9. Remove from heat and stir in 2 tbsp of chopped fresh parsley until just combined.
10. Serve immediately in warm bowls.
A silky, garlicky sauce coats each strand of pasta, with a lingering heat from the chili flakes that builds with every bite. For a creative twist, top with a fried egg or serve alongside grilled shrimp to make it a heartier meal. The simplicity of this dish lets the quality of the olive oil and chili flakes shine, so use the best you have on hand.
Chestnut Flour Pappardelle with Wild Boar Sauce
Kick off your autumn cooking with this rustic, hearty pasta dish. Chestnut flour adds a nutty sweetness to the pappardelle, perfectly complementing the rich, savory wild boar sauce. It’s a project worth the effort for a special dinner.
Serving: 4 | Pre Time: 45 minutes | Cooking Time: 3 hours
Ingredients
– Chestnut flour – 1 cup
– All-purpose flour – 1 cup
– Eggs – 2 large
– Olive oil – 2 tbsp
– Wild boar shoulder, cubed – 2 lbs
– Pancetta, diced – 4 oz
– Yellow onion, diced – 1 cup
– Carrot, diced – ½ cup
– Celery, diced – ½ cup
– Garlic, minced – 3 cloves
– Dry red wine – 1 cup
– Crushed tomatoes – 1 (28-oz) can
– Beef broth – 2 cups
– Fresh rosemary – 1 sprig
– Salt – 1 tsp
– Black pepper – ½ tsp
Instructions
1. Combine 1 cup chestnut flour, 1 cup all-purpose flour, and ½ tsp salt on a clean work surface. Form a well in the center.
2. Crack 2 large eggs into the well. Add 1 tbsp olive oil. Using a fork, gradually incorporate the flour into the wet ingredients until a shaggy dough forms.
3. Knead the dough by hand for 8-10 minutes until smooth and elastic. Wrap tightly in plastic wrap and rest at room temperature for 30 minutes.
4. Pat 2 lbs wild boar shoulder dry with paper towels. Season all over with ½ tsp salt and ½ tsp black pepper.
5. Heat 1 tbsp olive oil in a large Dutch oven over medium-high heat. Sear the boar in batches until deeply browned on all sides, about 8 minutes per batch. Transfer to a plate.
6. Add 4 oz diced pancetta to the pot. Cook for 5 minutes until fat renders and pancetta crisps.
7. Add 1 cup diced onion, ½ cup diced carrot, and ½ cup diced celery. Cook for 7-8 minutes, stirring occasionally, until vegetables soften.
8. Add 3 cloves minced garlic and cook for 1 minute until fragrant.
9. Pour in 1 cup dry red wine, scraping the bottom of the pot to release browned bits. Simmer for 5 minutes until reduced by half.
10. Stir in 1 (28-oz) can crushed tomatoes, 2 cups beef broth, and 1 sprig fresh rosemary. Return the seared boar and any juices to the pot.
11. Bring to a simmer, then reduce heat to low. Cover and cook for 2.5 hours, stirring occasionally, until the boar is fork-tender.
12. While the sauce simmers, roll the rested pasta dough through a pasta machine to the second-thinnest setting. Cut into 1-inch wide ribbons to form pappardelle.
13. Bring a large pot of salted water to a rolling boil. Cook the fresh pappardelle for 2-3 minutes until al dente. Drain.
14. Remove the rosemary sprig from the finished sauce. Shred the boar meat using two forks directly in the pot.
15. Toss the cooked pappardelle with the hot wild boar sauce until thoroughly coated.
Now, serve immediately. The chestnut pasta offers a tender, slightly coarse texture that holds the robust sauce beautifully. Nutty notes from the flour balance the deep, gamey richness of the braised boar. For a complete meal, pair it with a simple arugula salad dressed with lemon vinaigrette.
Summary
Culinary inspiration awaits with these 20 delicious Philips Pasta Maker recipes! From quick weeknight dinners to special occasion feasts, there’s a perfect dish for every moment. We hope you find a new favorite to whip up. Don’t forget to leave a comment telling us which recipe you loved most and share this roundup on Pinterest to spread the pasta love!