Mouth-Watering Italian Pasta Recipes

What do you think of when you hear the word ’Italy’? The first thing we think of is pasta — a flavored, spicy and tempting dish. What’s more, it’s so quick and easy to make.

We advice trying these appetizing Italian pasta recipes that will take almost no time to cook at all.




Pasta bolognese


300 g of spaghetti
1 onion
1 celery stick
1 carrot
Olive oil
200 g of beef mince
200 g of pork mince
1 can of tomatoes in their own juice
3 cloves of garlic


Cut the onion, celery stick and carrot into cubes and fry them with the olive oil until they turn soft. Fry the onion first, then add the celery a minute later, and finally the carrot after two minutes.
Stew the mince in its own juice until it turns brown. Almost all the juice should evaporate.
Cook the spaghetti in salted water according to the instructions on the packaging. Add the vegetables and canned tomatoes to the meat and simmer everything for 40 to 60 minutes. Then add the garlic.

Spaghetti with broccoli and red wine



800 g of broccoli
450 g of spaghetti
1 teaspoon of sugar
4 cloves of garlic
1/3 cup of olive oil
1/2 teaspoon of chili pepper flakes
Salt according to taste
Ground black pepper according to taste
1/2 cup of grated Parmesan
750 ml of dry red wine


Cut the broccoli into florets and place them into a pan of boiling salted water to avoid getting a bitter taste. Take the florets out and place them in a large bowl.
Bring the water with the broccoli to the boil and cook the spaghetti for 5 minutes, stirring. Then drain the water.
Combine the wine and sugar in a large pan and boil for 2 minutes. Add the spaghetti and cook it for 6 minutes until most of the wine evaporates. The pasta should be al dente.
Heat up the olive oil in a skillet. Add the chopped garlic and chili pepper flakes. Fry until the garlic turns golden. Then add the broccoli, salt and black pepper and cook everything, stirring, for one minute.
Add the spaghetti in the skillet and cook until all the wine evaporates. Turn off the stove, add the cheese, and serve hot.

Penne rigate with cured pork



250 g of penne rigate
250 g of cured pork
1 red onion
1 red chili pepper
500 ml of tomato puree (or chopped tomatoes)
3 tablespoons of olive oil
6 cherry tomatoes
1 tuft of basil
Grated Parmesan
Ground black pepper
Spring onion


Slice the pork and fry the slices with the olive oil.
Cut the onion into half-moons. Cut off the top of the chili pepper, remove the core and chop the pepper. Cut the cherry tomatoes into halves. Add the onion, chili, basil and tomatoes to the pork. Cook for 3 more minutes. Add the tomato puree and salt and stew everything for 10 minutes.
Boil the penne rigate in salted water until it’s done. Drain the water and add the pasta to the sauce.
Before serving, garnish the dish with the grated Parmesan and spring onion.


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