Spaghetti, one of the most beloved Italian dishes, has a way of transcending borders and cultures, offering a comforting meal in nearly every corner of the globe. Its versatility allows for an endless array of flavors, from simple tomato-based sauces to creamy concoctions enriched with a variety of ingredients. In this article, we will explore four exceptional spaghetti recipes that span a range of tastes—from the creamy indulgence of bacon and mushrooms to the bold, spicy notes of an Arrabbiata, and the rich, meaty flavor of Bolognese and the briny, savory Puttanesca. Whether you’re a beginner or an experienced home cook, these recipes promise to elevate your pasta experience and bring the flavors of Italy right to your kitchen.
1. Creamy Mushroom and Bacon Spaghetti
The Creamy Mushroom and Bacon Spaghetti is a perfect combination of indulgence and comfort, making it an ideal dish for a cozy evening at home. The creamy texture of the sauce, complemented by the smokiness of crispy bacon and the earthy flavor of mushrooms, creates a satisfying meal that is both rich and balanced.
Ingredients:
- 200 grams of spaghetti
- 2 tablespoons of olive oil or butter
- 200 grams of bacon, chopped
- 250 grams of mushrooms, sliced
- 2 cloves of garlic, minced
- 1 small onion, finely chopped
- 1 cup of heavy cream
- 1/2 cup of grated Parmesan cheese
- Salt and pepper, to taste
- Fresh parsley, chopped (for garnish)
Instructions:
- Cook the Pasta: Begin by boiling the spaghetti in salted water according to the package instructions until it reaches an al dente texture. Drain and set the pasta aside.
- Cook the Bacon: In a large pan, heat the olive oil or butter over medium heat. Add the chopped bacon and cook until it turns crispy. Remove the bacon from the pan, set it aside, and leave the drippings in the pan for added flavor.
- Sauté the Aromatics: In the same pan, add the minced garlic and finely chopped onion. Sauté for about 2-3 minutes until the onion becomes translucent and fragrant.
- Cook the Mushrooms: Add the sliced mushrooms to the pan and cook for 5-7 minutes, stirring occasionally, until they become golden brown and tender.
- Make the Creamy Sauce: Pour in the heavy cream and stir. Allow the mixture to come to a gentle simmer and cook for 3-4 minutes until it thickens.
- Add the Cheese: Stir in the grated Parmesan cheese and continue mixing until it melts into the creamy sauce. Season with salt and pepper to taste.
- Combine the Pasta and Bacon: Add the cooked spaghetti and crispy bacon to the pan with the sauce. Toss everything together, ensuring that the pasta is evenly coated with the creamy sauce.
- Garnish and Serve: Serve the pasta hot, garnished with freshly chopped parsley for a touch of color and flavor.
This dish serves 2-3 people and can be ready in just 30 minutes. Pair it with a light salad or some garlic bread for an even more satisfying meal.
2. Classic Spaghetti Arrabbiata
Arrabbiata, meaning “angry” in Italian, lives up to its name by being a spicy, bold pasta sauce that packs a punch. The key to this dish lies in the balance of heat from red pepper flakes and the rich, savory flavors of garlic and tomatoes. This is a perfect recipe for those who enjoy a little kick in their meal.
Ingredients:
- 12 oz spaghetti
- Salt, for boiling water
- 2 tbsp olive oil
- 3 cloves garlic, thinly sliced
- 1/2 tsp red pepper flakes (adjust to taste)
- 1 can (14 oz) crushed tomatoes
- 1/2 tsp sugar (optional)
- 1/2 tsp dried oregano
- Salt and black pepper to taste
- 1/4 cup grated Parmesan cheese (for garnish)
- Fresh parsley or basil (for garnish)
- Extra virgin olive oil for drizzling
Instructions:
- Cook the Spaghetti: Bring a large pot of salted water to a boil, then cook the spaghetti until al dente according to package instructions. Drain and set aside, reserving about 1/2 cup of the pasta water.
- Make the Arrabbiata Sauce: Heat olive oil in a large skillet over medium heat. Add the sliced garlic and sauté until golden and fragrant, being careful not to burn the garlic. Add the red pepper flakes and cook for 30 seconds to release their flavors.
- Simmer the Sauce: Stir in the crushed tomatoes, sugar (if using), dried oregano, salt, and black pepper. Bring the sauce to a simmer and cook for 10-12 minutes, allowing it to thicken slightly.
- Combine Pasta and Sauce: Add the cooked spaghetti to the skillet with the sauce. Toss everything together to coat the pasta evenly with the sauce. If the sauce is too thick, add a splash of the reserved pasta water to loosen it.
- Serve: Plate the pasta and top it with grated Parmesan cheese, fresh parsley or basil, and a drizzle of extra virgin olive oil for added richness.
This dish is both simple and satisfying, offering a delightful combination of spicy and savory flavors that will certainly please anyone who loves a bit of heat. It’s perfect for a quick, weeknight meal and serves 2-3 people.
3. Classic Spaghetti Bolognese
Bolognese is a rich, meaty sauce that is typically made with ground beef and vegetables, simmered in wine and tomatoes. This dish is the epitome of comfort food, offering deep, savory flavors that develop as the sauce simmers. It’s an ideal choice for a hearty family meal.
Ingredients:
- 1 lb (450g) ground beef (or a mix of beef and pork)
- 1 medium carrot, finely diced
- 1 small onion, finely diced
- 1 celery stalk, finely diced
- 3 garlic cloves, minced
- 1 can (28 oz) crushed tomatoes
- 1/2 cup dry red wine
- 1/2 cup beef or chicken broth
- 1/4 cup whole milk or heavy cream
- 1 tsp dried basil
- 1 tsp dried oregano
- Salt and black pepper to taste
- 2 tbsp olive oil
- 12 oz spaghetti
- Freshly grated Parmesan cheese (for garnish)
- Fresh parsley or basil (for garnish)
Instructions:
- Prepare the Bolognese Base: Heat olive oil in a large skillet or pot over medium heat. Add the diced onion, carrot, celery, and garlic. Sauté for about 5-7 minutes until the vegetables are softened and fragrant.
- Cook the Meat: Add the ground beef (or beef and pork mix) to the pan and cook until browned, breaking it apart with a spoon. Drain any excess fat if needed.
- Deglaze and Simmer: Pour in the red wine, scraping up any browned bits from the bottom of the pan. Let it simmer for 2-3 minutes until the wine is slightly reduced. Then stir in the crushed tomatoes, broth, dried basil, oregano, salt, and black pepper. Lower the heat and let the sauce simmer gently for 30-40 minutes, stirring occasionally.
- Finish the Sauce: Stir in the milk or cream for added richness, then simmer for an additional 5 minutes. Adjust the seasoning to taste.
- Cook the Spaghetti: Bring a large pot of salted water to a boil and cook the spaghetti until al dente. Drain and set aside.
- Serve and Garnish: Toss the spaghetti with the Bolognese sauce, ensuring the pasta is well-coated. Plate the spaghetti and top with additional sauce, freshly grated Parmesan cheese, and chopped parsley or basil.
This classic Bolognese is perfect for those looking for a satisfying, hearty pasta meal. It serves 4-6 people and is a wonderful dish for gatherings or family dinners.
4. Pasta Puttanesca
Pasta Puttanesca is a bold and flavorful dish that combines the umami-rich tastes of olives, capers, anchovies, and tomatoes. The combination of these ingredients creates a sauce that is both savory and slightly briny, offering a unique taste experience for those who appreciate bold flavors.
Ingredients:
- 12 oz spaghetti
- Salt, for boiling water
- 2 tbsp olive oil
- 4 cloves garlic, minced
- 6 anchovy fillets, finely chopped (optional)
- 1/2 tsp red pepper flakes (adjust to taste)
- 1 can (14 oz) diced tomatoes or crushed tomatoes
- 1/2 cup Kalamata or black olives, pitted and sliced
- 2 tbsp capers, rinsed and drained
- 1/2 tsp dried oregano
- Fresh parsley, chopped (for garnish)
- Salt and black pepper, to taste
Instructions:
- Cook the Pasta: Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Drain, reserving 1/2 cup of pasta water.
- Make the Sauce: Heat olive oil in a large skillet over medium heat. Add the minced garlic and anchovies, if using, and sauté for 1-2 minutes, allowing the anchovies to dissolve. Stir in the red pepper flakes and cook for another 30 seconds.
- Simmer the Sauce: Add the diced tomatoes, olives, capers, and oregano to the pan. Bring the sauce to a simmer and cook for 10-15 minutes until it thickens slightly. Adjust seasoning with salt and pepper to taste.
- Combine Pasta and Sauce: Add the cooked pasta to the skillet and toss to coat in the sauce. If the sauce is too thick, add a splash of the reserved pasta water to loosen it.
- Serve: Divide the pasta among plates and garnish with fresh parsley.
Pasta Puttanesca is a quick, flavorful dish that can be prepared in 30 minutes and is perfect for those who enjoy briny, bold flavors. It serves 4 people and pairs wonderfully with a glass of red wine.
5. Creamy Garlic Mushroom Chicken with Pasta
This indulgent dish combines tender chicken, sautéed mushrooms, and a velvety garlic cream sauce with perfectly cooked pasta. Ideal for both casual dinners and special occasions, this creamy garlic mushroom chicken is guaranteed to be a hit.
Ingredients
For the Chicken:
- 4 boneless, skinless chicken breasts (pounded to even thickness)
- 1 tsp garlic powder
- 1 tsp paprika
- Salt and black pepper, to taste
- 2 tbsp olive oil
- 2 tbsp unsalted butter
For the Sauce:
- 2 tbsp unsalted butter
- 4 cloves garlic, minced
- 1 cup mushrooms, sliced (cremini or button work best)
- 1 cup chicken broth
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1 tsp Italian seasoning
- 1 tbsp chopped fresh parsley (plus more for garnish)
- Salt and black pepper, to taste
For the Pasta:
- 12 oz linguine or fettuccine
- Salt, for pasta water
Instructions
- Cook the Pasta
Begin by bringing a large pot of salted water to a boil. Cook the pasta according to the package instructions until al dente. Drain the pasta, reserving 1/2 cup of pasta water for later use. - Prepare the Chicken
Season the chicken breasts with garlic powder, paprika, salt, and pepper. Heat olive oil and butter in a large skillet over medium heat. Add the chicken breasts and cook for 5–6 minutes per side, or until golden brown and fully cooked (internal temperature of 165°F/74°C). Remove the chicken from the skillet and set it aside. - Make the Sauce
In the same skillet, melt the butter over medium heat. Add the minced garlic and sauté for 1 minute until fragrant. Add the sliced mushrooms and cook for 4–5 minutes until softened and lightly browned. Stir in the chicken broth, scraping up any browned bits from the bottom of the skillet. Reduce the heat to low, then pour in the heavy cream and stir to combine. Add the Parmesan cheese, Italian seasoning, and parsley. Let the sauce simmer for 3–4 minutes until slightly thickened. Season with salt and pepper to taste. - Combine and Serve
Return the cooked chicken to the skillet, spooning the sauce over the top. Let it simmer for 2–3 minutes to soak up the flavors. Toss the cooked pasta with the sauce in the skillet, adding the reserved pasta water as needed to loosen the sauce. Plate the pasta and top with the chicken. Garnish with fresh parsley and extra Parmesan cheese if desired.
Pro Tips:
- For added depth, use a mix of cremini and shiitake mushrooms.
- Add a squeeze of lemon juice to the sauce for a hint of brightness.
- Pair with garlic bread or a crisp green salad for a complete meal.
This creamy garlic mushroom chicken with pasta is comforting, indulgent, and packed with flavor—perfect for impressing guests or treating yourself!
6. Creamy Beef Pasta
A hearty pasta dish with tender pasta shells, ground beef, and a rich, cheesy, tomato-based cream sauce, this creamy beef pasta is perfect for a cozy family dinner.
Ingredients (Serves 4-6)
For the Pasta:
- 12 oz (340 g) medium pasta shells or any short pasta
- Salt, for boiling water
For the Meat Sauce:
- 1 lb (450 g) ground beef
- 1 small onion, diced
- 3 garlic cloves, minced
- 1 can (15 oz) tomato sauce
- 1 cup beef broth
- 1 tsp Italian seasoning
- 1/2 tsp paprika
- Salt and pepper, to taste
For the Creamy Sauce:
- 1 cup heavy cream
- 1 1/2 cups shredded cheddar cheese
- 1/4 cup grated Parmesan cheese
For Garnish:
- Fresh parsley, chopped
Instructions
- Cook the Pasta
Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain and set aside. - Prepare the Meat Sauce
In a large skillet or saucepan, cook the ground beef over medium heat until browned and crumbled. Drain any excess grease. Add the diced onion and sauté for 3-4 minutes until softened. Stir in the minced garlic and cook for 1 more minute. Add the tomato sauce, beef broth, Italian seasoning, paprika, salt, and pepper. Stir to combine and let it simmer for 8-10 minutes. - Make it Creamy
Reduce the heat to low and stir in the heavy cream. Add the shredded cheddar cheese and Parmesan cheese, stirring until melted and the sauce becomes smooth. - Combine Everything
Add the cooked pasta to the skillet and toss to coat the pasta evenly in the sauce. If the sauce is too thick, add a splash of reserved pasta water until the desired consistency is reached. - Serve
Transfer the creamy beef pasta to serving bowls or plates. Garnish with chopped parsley and additional shredded cheese if desired.
Pro Tip:
Pair this dish with a side of garlic bread and a crisp green salad for a complete meal. Leftovers taste even better the next day!
7. Creamy Sausage and Sun-Dried Tomato Rigatoni
This rich, creamy pasta dish is bursting with flavor, featuring Italian sausage, sun-dried tomatoes, and fresh spinach. The creamy sauce ties everything together, making it the ultimate comfort food.
Ingredients
For the Pasta:
- 12 oz rigatoni or your favorite pasta
- 1 tablespoon olive oil
For the Sauce:
- 1 lb Italian sausage (mild or spicy), casings removed
- 1 small onion, finely chopped
- 3 garlic cloves, minced
- 1/2 cup sun-dried tomatoes, chopped
- 1/4 cup sun-dried tomato oil (from the jar)
- 1 cup heavy cream
- 1 cup chicken broth
- 1 teaspoon Italian seasoning
- 1/2 teaspoon red pepper flakes (optional)
- 2 cups fresh spinach
- 1/2 cup grated Parmesan cheese
- Salt and freshly cracked black pepper, to taste
For Garnish:
- Fresh parsley or basil, chopped
- Extra Parmesan cheese
Instructions
- Cook the Pasta
Bring a large pot of salted water to a boil. Cook the rigatoni according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain and set aside. - Sauté the Sausage and Vegetables
Heat olive oil in a large skillet over medium heat. Add the Italian sausage and cook until browned, breaking it into small pieces with a wooden spoon. Add the chopped onion and sauté until softened (about 3–4 minutes). Stir in the garlic and cook for another minute. - Build the Sauce
Add the chopped sun-dried tomatoes and their oil to the skillet. Stir well to combine. Pour in the chicken broth and heavy cream, scraping the bottom of the pan to release any browned bits. Stir in Italian seasoning and red pepper flakes (if using). Simmer for 5 minutes until the sauce thickens slightly. - Add Spinach and Cheese
Add the spinach to the skillet, stirring until wilted. Stir in the grated Parmesan cheese and mix until melted and the sauce is creamy. - Combine and Serve
Add the cooked rigatoni to the skillet, tossing to coat the pasta in the sauce. If needed, add a splash of reserved pasta water to loosen the sauce. Taste and adjust seasoning with salt and pepper. - Garnish and Enjoy
Serve the pasta in bowls and garnish with fresh parsley or basil and extra Parmesan cheese.
Pro Tip:
For added depth of flavor, deglaze the pan with a splash of white wine before adding the chicken broth.
8. Homemade Beefaroni
A nostalgic favorite, homemade beefaroni is a comforting and flavorful dish made with elbow pasta, ground beef, and a tomato-based sauce. This simple recipe is perfect for a cozy family dinner.
Ingredients
For the Beefaroni:
- 2 cups elbow pasta (cooked al dente)
- 1 lb ground beef
- 1 small onion, finely diced
- 2 garlic cloves, minced
- 1 can (14 oz) crushed tomatoes
- 1/2 cup tomato sauce
- 1/4 cup beef or chicken broth
- 1 tbsp tomato paste
- 1 tsp dried oregano
- 1/2 tsp dried basil
- 1/4 tsp red pepper flakes (optional, for spice)
- Salt and black pepper to taste
- 2 tbsp olive oil
For Garnish:
- Fresh basil (chopped)
- Grated Parmesan cheese (optional)
Instructions
- Cook the Pasta
Bring a large pot of salted water to a boil. Cook the elbow pasta until al dente according to package instructions. Drain and set aside. - Prepare the Beef Mixture
Heat olive oil in a large skillet over medium heat. Add the ground beef and cook until browned, breaking it apart with a spoon. Drain excess fat, if necessary. Add diced onion and cook for 3-4 minutes until softened. Stir in minced garlic and cook for 1 minute until fragrant. - Make the Sauce
Add the crushed tomatoes, tomato sauce, tomato paste, and beef broth to the skillet. Stir to combine. Season with oregano, dried basil, red pepper flakes (if using), salt, and black pepper. Simmer the sauce on low heat for 10-15 minutes, stirring occasionally, until slightly thickened. - Combine Pasta and Sauce
Add the cooked pasta to the skillet with the sauce. Toss to coat evenly. - Serve and Garnish
Transfer the beefaroni to serving bowls. Garnish with freshly chopped basil and grated Parmesan cheese, if desired.
9. Bolognese Pasta
This hearty and flavorful Bolognese pasta features a rich, meaty sauce made with ground beef, tomatoes, and aromatic herbs. It’s the perfect dish for a cozy dinner with your loved ones.
Ingredients
- 1 lb ground beef
- 2 tbsp olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes
- 1/4 cup tomato paste
- 1 tsp dried oregano
- 1 tsp dried basil
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 cup red wine (optional)
- 3 cups cooked pasta (fusilli or your favorite shape)
- Fresh Parmesan cheese, grated (for serving)
- Fresh thyme or basil for garnish
Instructions
- Cook the Beef
Heat olive oil in a large skillet over medium-high heat. Add the ground beef and cook, breaking it apart with a spoon, until browned, about 5-7 minutes. Remove excess fat if necessary. - Sauté the Veggies
Add the chopped onion and garlic to the skillet and sauté for 2-3 minutes until softened. - Add the Tomatoes and Seasonings
Stir in the diced tomatoes, tomato paste, oregano, basil, salt, and pepper. If using, add the red wine and simmer for 5-7 minutes until the sauce thickens slightly. - Combine with Pasta
Once the sauce is ready, toss the cooked pasta into the skillet and mix well to coat the pasta with the sauce. Heat through for another 2-3 minutes. - Serve
Serve the Bolognese pasta topped with freshly grated Parmesan cheese and a sprinkle of fresh thyme or basil.
Each of these pasta dishes brings its own unique flavors and textures, making them perfect for any occasion. Whether you’re in the mood for something creamy and indulgent or a hearty, tomato-based dish, these recipes have you covered. Enjoy these comforting meals with your family and friends, and remember—pasta makes everything better!