Oh, pasta. What would we do without you? You’re our last-minute workhorse, our surefire crowd-pleaser, our constant comfort companion. And, as our Food Writer & Recipe Developer Emma Laperruque is fond of saying: “I’m confident—nay, convinced—that no matter how bare your fridge and pantry, if you have a box of pasta, you have dinner.” See? You really can have it all.
But there are so many pastas to choose from! Maybe you’re a classic bolognese fan, or you favor creamy Alfredo or gnocchi stuffed with parmesan. (I’m always down to top noodles with goat cheese, myself).
There’s really no wrong way to pasta, but we wanted to help you find the best of the best: the recipes our millions of community members turn to time and time again. So we've combed through Food52's near-decade-old recipe box for the most cooked, most favorited pasta recipes ever. Check them out, and make sure to share your favorites in the comments below!
This pasta makes its own sauce, all in one pan, in 9 minutes. No wonder it took over the internet (and changed the way we think about cooking pasta).
Affordable and delicious, this simple pasta from community member Rhonda35 may or may not have inspired an intervention: “Living alone overseas while my husband was deployed with the USAF, I became a bit obsessed with this dish—to the point where my sister, Amanda, thought she might have to run an intervention! Ten years later, I’ve added to and changed this recipe to fit my own tastes.”
A five-ingredient dinner of canned chickpeas, tiny pasta shapes, garlic, tomato paste, and olive oil —that’s truly all this one takes. (Yep, no stock.) Memorize now and make forever more.
The spicy eggplant sauce in Gena Hamshaw's recipe makes enough to cover a whole pound of linguine. Feed an army, eat for days, and pack it for lunch (it reheats well, too).
Community member sdebrango introduced us to this quick dinner formula back in 2012: “Pasta of your choice (I use linguine) with ricotta and milk, plus a topping of bread crumbs, garlic, parsley, butter, and Parmigiano.” Perfetto!
The secret to Ina Garten's version of Pasta alla Vecchia Bettola? Roast perfectly fine sauce in the oven for an hour and a half, and you’ll get a concentrated, caramelized, almost-jammy masterpiece. How easy is that?
This is the kind of pasta that begs to star in a big Sunday dinner. Sure, it takes a decent amount of time to pull together, but a couple of hours simmering results a sauce with such rich, deep flavor, you’ll float on cloud nine all week long.
Also goes by the name “No Regrets Pasta.”
It took about 20 years before cdilaura finally pinned down her grandma (okay, figuratively) and made her write down the recipe that had always been made by memory and feel. We’re so thankful she did.
Martha strikes again! This time with a genius recipe for perfectly creamy baked macaroni and cheese.
When it comes to pasta, it doesn't get simpler or more satisfying than Sue Kreitzman's angel hair pasta, which pretty much has every ingredient you'll need in the recipe title.
Take three of the world's best pasta sauces—tomato, asparagus, and carbonara—and mash them up for a surprisingly harmonious (and delicious, duh) result.
Miso meets mushroom, falls in love, makes this earthy, umami, can't-put-it-down pasta dish—a romance for the ages.
Caramelized onions are the secret weapon ingredient your pastas have been missing, and this creamy-sweet-savory dish is proof. (So is this braised onion sauce with pappardelle.)
The secret to this winter-ready pasta's flavor, according to Dorie Greenspan: vinegar. Oh, and sweet-tart dried cranberries.
Keep this supremely comforting baked pasta with a hearty sausage ragu is on heavy rotation during the chillier months—taking a bite is the equivalent of wrapping yourself in a cozy blanket.
This contest-winning pasta comes from community member, sdebrango, and unapologetically leans in to its brothy, almost soup-like base.
Slow-cooked cauliflower makes a lovely blank canvas for the other bold flavors in this pasta, like anchovies, garlic, and a dash of rosemary.
Adapted from the Zuni Cafe cookbook, this preserved tuna pasta is guaranteed to be your new go-to pantry dish—most everything you need to make it comes from a box, can, or jar.
The second October rolls around you can catch us making this creamy, cheesy (and yes, pumkin-y) baked pasta from our co-founder Merrill Stubbs on repeat.
The carbonara sauce in this creamy cauliflower pasta doesn't have any egg at all, but actually uses stock-simmered cauliflower blended with olive oil.
Swiss chard (or in a pinch, kale) and lemon make bright, bitter complements to all the cheese and bacon in this easy, last-minute dish.
True story: When this recipe's author came home from studying abroad in Rome, she ate this dish so often her friends started calling her Pasta Fa-Julie.
Consider this Senior Editor Eric Kim's ode to fall, complete with guanciale, seasonal butternut squash, and hearty Tuscan kale.
Perfect for spring, this light and fresh pasta calls on a very-green mix of snap peas and mint, along with a bit of prosciutto and cream.
Our favorite way to kick off summer in the kitchen: make our co-founder Amanda Hesser's Summer Weekend Pasta using all the vibrant farmer's market produce.
Pasta puttanesca is a classic, and this version from community member snafu06 is the one we turn to most often.
A New Way to Dinner, co-authored by Food52's founders Amanda Hesser and Merrill Stubbs, is an indispensable playbook for stress-free meal-planning (hint: cook foundational dishes on the weekend and mix and match ‘em through the week).Order now