Bring a little romance to your dinner table with these indulgent pasta creations perfect for cozy nights in. Whether you’re celebrating an anniversary or just want to turn an ordinary evening into something special, these decadent dishes are designed to impress. From creamy sauces to elegant presentations, get ready to discover 18 pasta recipes that will make your next date night unforgettable.
Creamy Garlic Parmesan Pasta with Shrimp
Understanding how to create restaurant-quality pasta at home is simpler than you might think. This creamy garlic parmesan shrimp pasta comes together with just a few key techniques that ensure perfect results every time, making it an ideal weeknight dinner that feels special enough for company. Follow these steps precisely for a dish that balances rich creaminess with bright, fresh flavors.
Ingredients
– 12 ounces linguine pasta
– 1 pound large shrimp, peeled and deveined
– 4 tablespoons unsalted butter
– 6 cloves garlic, minced
– 1 cup heavy cream
– 1 cup grated parmesan cheese
– 1/4 cup chopped fresh parsley
– 1 teaspoon salt
– 1/2 teaspoon black pepper
– 1/4 teaspoon red pepper flakes
Instructions
1. Bring a large pot of salted water to a rolling 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, pat shrimp completely dry with paper towels to ensure proper searing.
4. Melt 2 tablespoons butter in a large skillet over medium-high heat until foaming subsides.
5. Arrange shrimp in a single layer in the hot skillet and cook for 2 minutes without moving them.
6. Flip each shrimp and cook for 1-2 more minutes until opaque and lightly browned, then transfer to a plate.
7. Reduce heat to medium and melt remaining 2 tablespoons butter in the same skillet.
8. Add minced garlic and cook for 1 minute until fragrant but not browned, stirring constantly.
9. Pour heavy cream into the skillet and bring to a gentle simmer, stirring occasionally.
10. Gradually whisk in grated parmesan cheese until completely melted and sauce is smooth.
11. Season sauce with salt, black pepper, and red pepper flakes, stirring to combine.
12. Drain cooked pasta, reserving 1/2 cup pasta water.
13. Add drained pasta directly to the cream sauce in the skillet.
14. Toss pasta with sauce, adding reserved pasta water 2 tablespoons at a time until desired consistency is reached.
15. Return cooked shrimp to the skillet and gently fold into the pasta.
16. Sprinkle with chopped parsley and serve immediately.
Fresh from the skillet, this pasta delivers a luxurious creamy texture that clings perfectly to each strand, while the garlic provides aromatic depth that complements the sweet, tender shrimp. The parmesan adds a salty, nutty complexity that balances the richness, making this dish equally satisfying for casual family dinners or elegant entertaining when garnished with extra parsley and a sprinkle of red pepper flakes for visual appeal.
Truffle Oil Mushroom Fettuccine Alfredo
Unbelievably creamy and earthy, this truffle oil mushroom fettuccine Alfredo transforms simple ingredients into restaurant-quality comfort food that’s surprisingly straightforward to prepare. Using readily available ingredients, you’ll create a luxurious pasta dish perfect for weeknight dinners or special occasions when you want something extra special without complicated techniques.
Ingredients
– 12 ounces fettuccine pasta
– 2 tablespoons olive oil
– 1 pound cremini mushrooms, sliced
– 3 cloves garlic, minced
– 1 cup heavy cream
– 1 cup grated Parmesan cheese
– 2 tablespoons unsalted butter
– 1 tablespoon white truffle oil
– 1 teaspoon salt
– 1/2 teaspoon black pepper
– 2 tablespoons chopped fresh parsley
Instructions
1. Bring a large pot of salted water to a rolling boil at 212°F.
2. Add fettuccine pasta to the boiling water 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 at 375°F.
4. Add sliced mushrooms to the hot skillet in a single layer, cooking for 5-7 minutes without stirring to develop golden-brown color.
5. Flip mushrooms and cook for another 3-4 minutes until evenly browned and tender.
6. Add minced garlic to the skillet and cook for 30 seconds until fragrant but not browned.
7. Reduce heat to medium-low and pour heavy cream into the mushroom mixture.
8. Simmer the cream for 2-3 minutes until slightly thickened, stirring constantly.
9. Gradually whisk in grated Parmesan cheese until completely melted and smooth.
10. Stir in unsalted butter until incorporated into the sauce.
11. Drain cooked pasta, reserving 1/2 cup of pasta water.
12. Add drained pasta directly to the sauce in the skillet.
13. Toss pasta with sauce, adding reserved pasta water 2 tablespoons at a time until desired consistency is reached.
14. Drizzle white truffle oil over the pasta and toss gently to distribute.
15. Season with salt and black pepper, adjusting to preference.
16. Garnish with chopped fresh parsley before serving.
Perfectly balanced between creamy richness and earthy depth, the fettuccine maintains a satisfying chew while the sauce clings beautifully to each strand. The truffle oil’s distinctive aroma elevates the mushrooms’ umami notes, creating layers of flavor that develop with each bite. For an elegant presentation, serve in warmed bowls with extra Parmesan shavings and a simple arugula salad to cut through the richness.
Rosemary-Garlic Butter Lobster Linguine
Creating restaurant-quality seafood pasta at home is simpler than you might think, especially with this rosemary-garlic butter lobster linguine. Carefully balancing rich butter with aromatic herbs creates a luxurious sauce that clings perfectly to each strand of pasta. Consider this your foolproof guide to impressing dinner guests with minimal stress.
Ingredients
– 1 pound lobster tails
– 8 ounces linguine
– 4 tablespoons unsalted butter
– 3 cloves garlic
– 1 tablespoon fresh rosemary
– 1/2 cup heavy cream
– 1/4 cup grated Parmesan cheese
– 1 tablespoon olive oil
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 2 tablespoons chopped parsley
Instructions
1. Bring a large pot of salted water to a rolling 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, melt butter in a large skillet over medium heat until foamy.
4. Add minced garlic and cook for 1 minute until fragrant but not browned.
5. Add lobster tails to the skillet and cook for 4-5 minutes per side until shells turn bright red.
6. Remove lobster from skillet and let cool until safe to handle.
7. Crack lobster shells and remove meat, cutting into 1-inch chunks.
8. Return lobster meat to the skillet and add chopped rosemary.
9. Pour heavy cream into the skillet and simmer for 2 minutes until slightly thickened.
10. Drain cooked linguine, reserving 1/4 cup pasta water.
11. Add linguine to the skillet along with Parmesan cheese and reserved pasta water.
12. Toss everything together for 1-2 minutes until sauce coats the pasta evenly.
13. Season with salt and pepper, then garnish with chopped parsley.
Perfectly cooked lobster remains tender while the rosemary-infused butter sauce creates a velvety coating on each pasta strand. The garlic provides subtle warmth without overpowering the delicate seafood flavors. For an elegant presentation, serve in warm bowls with extra Parmesan and a sprinkle of fresh herbs.
Sun-Dried Tomato and Basil Pesto Penne
You’ve probably found yourself staring at that jar of sun-dried tomatoes in your pantry, wondering how to transform them into something spectacular. This sun-dried tomato and basil pesto penne delivers rich, concentrated flavors with minimal effort, making it perfect for both weeknight dinners and impressive gatherings.
Ingredients
– 12 ounces penne pasta
– 1/2 cup sun-dried tomatoes in oil
– 2 cups fresh basil leaves
– 1/2 cup grated Parmesan cheese
– 1/3 cup pine nuts
– 2 garlic cloves
– 1/2 cup extra virgin olive oil
– 1/4 teaspoon salt
– 1/4 teaspoon black pepper
Instructions
1. Bring 4 quarts of water to a rolling boil in a large pot over high heat.
2. Add 1 tablespoon of salt to the boiling water, then add 12 ounces of penne pasta.
3. Cook the pasta for 9-11 minutes, stirring occasionally, until al dente (firm to the bite).
4. While pasta cooks, combine 1/2 cup sun-dried tomatoes, 2 cups basil leaves, 1/2 cup Parmesan cheese, 1/3 cup pine nuts, and 2 garlic cloves in a food processor.
5. Pulse the ingredients 5-7 times until coarsely chopped, scraping down the sides with a spatula between pulses.
6. With the food processor running on low speed, slowly drizzle in 1/2 cup olive oil through the feed tube over 30 seconds.
7. Continue processing for another 15 seconds until the pesto reaches a smooth, spreadable consistency.
8. Drain the cooked pasta in a colander, reserving 1/2 cup of pasta water.
9. Return the drained pasta to the warm pot and immediately add the prepared pesto.
10. Toss the pasta and pesto together vigorously for 1 minute, adding reserved pasta water 1 tablespoon at a time if the mixture appears dry.
11. Season with 1/4 teaspoon salt and 1/4 teaspoon black pepper, tossing for another 30 seconds to combine evenly.
But what makes this dish truly special is the way the creamy pesto clings to every ridge of the penne, creating pockets of intense flavor. The sun-dried tomatoes provide a sweet-tart contrast to the earthy basil, while the pine nuts add satisfying crunch. For an elegant presentation, serve it family-style in a large ceramic bowl topped with extra Parmesan shavings and a drizzle of high-quality olive oil.
Spicy Crab and Avocado Spaghetti
When you’re craving something luxurious yet approachable, this spicy crab and avocado spaghetti delivers restaurant-quality flavors with straightforward techniques. We’ll build layers of flavor starting with perfectly cooked pasta and ending with a creamy, spicy sauce that clings beautifully to every strand. Working methodically through each component ensures you’ll achieve a balanced dish where the sweet crab, rich avocado, and gentle heat complement each other perfectly.
Ingredients
– 8 ounces spaghetti
– 1 tablespoon kosher salt
– 2 tablespoons olive oil
– 3 cloves garlic, minced
– 1/2 teaspoon red pepper flakes
– 8 ounces lump crab meat
– 1 ripe avocado, diced
– 1/4 cup heavy cream
– 2 tablespoons fresh lemon juice
– 1/4 cup chopped fresh parsley
Instructions
1. Bring 4 quarts of water to a rolling boil in a large pot.
2. Add 1 tablespoon kosher salt to the boiling water.
3. Add 8 ounces spaghetti and cook for 9 minutes, stirring occasionally to prevent sticking.
4. Reserve 1/2 cup of pasta water before draining the spaghetti.
5. Heat 2 tablespoons olive oil in a large skillet over medium heat until shimmering.
6. Add 3 cloves minced garlic and cook for 1 minute until fragrant but not browned.
7. Stir in 1/2 teaspoon red pepper flakes and cook for 30 seconds to bloom the spices.
8. Gently fold in 8 ounces lump crab meat and heat through for 2 minutes.
9. Pour in 1/4 cup heavy cream and bring to a gentle simmer.
10. Add the drained spaghetti to the skillet along with 1/4 cup of reserved pasta water.
11. Toss continuously for 2 minutes until the sauce emulsifies and coats the pasta.
12. Remove the skillet from heat and stir in 1 diced avocado.
13. Drizzle with 2 tablespoons fresh lemon juice and toss gently to combine.
14. Fold in 1/4 cup chopped fresh parsley until evenly distributed.
You’ll notice the sauce clings to each strand of pasta while the avocado pieces remain distinct, creating varied textures in every bite. Your final dish balances the crab’s natural sweetness against the avocado’s creaminess and the subtle heat from the pepper flakes. Yes, this spaghetti shines when served immediately, but it also makes an impressive cold pasta salad if you have leftovers—just add an extra squeeze of lemon to brighten the flavors.
Caramelized Onion and Goat Cheese Ravioli
Ravioli making might seem intimidating, but this caramelized onion and goat cheese version breaks it down into manageable steps that even beginners can master. Follow these methodical instructions to create restaurant-quality pasta at home, focusing on proper technique and timing for perfect results every time.
Ingredients
– 2 tbsp olive oil
– 2 large yellow onions
– 1 tsp sugar
– 1/4 tsp salt
– 8 oz goat cheese
– 1/4 cup grated Parmesan cheese
– 1 package wonton wrappers
– 1 egg
– 2 tbsp water
– 4 cups chicken broth
– 2 tbsp chopped fresh parsley
Instructions
1. Slice 2 large yellow onions into thin, uniform 1/4-inch slices.
2. Heat 2 tbsp olive oil in a large skillet over medium-low heat for 2 minutes.
3. Add sliced onions to the skillet and cook for 10 minutes, stirring occasionally.
4. Sprinkle 1 tsp sugar and 1/4 tsp salt over the onions and continue cooking for 25-30 minutes until deep golden brown.
5. Transfer caramelized onions to a bowl and let cool completely to room temperature, about 15 minutes.
6. Combine cooled onions with 8 oz goat cheese and 1/4 cup grated Parmesan cheese in a medium bowl.
7. Whisk 1 egg with 2 tbsp water in a small bowl to create an egg wash.
8. Place 1 wonton wrapper on a clean surface and spoon 1 tbsp of filling into the center.
9. Brush egg wash around the edges of the wrapper using a pastry brush.
10. Place a second wonton wrapper on top and press edges firmly to seal, removing any air pockets.
11. Repeat steps 8-10 until all filling is used, keeping prepared ravioli covered with a damp towel.
12. Bring 4 cups chicken broth to a gentle simmer in a large pot over medium heat.
13. Carefully drop ravioli into the simmering broth and cook for 3-4 minutes until they float to the surface.
14. Remove cooked ravioli with a slotted spoon and transfer to serving plates.
15. Garnish with 2 tbsp chopped fresh parsley sprinkled evenly over the ravioli.
Delicate pasta pockets yield to reveal a creamy, tangy filling where sweet caramelized onions balance the sharp goat cheese perfectly. Serve these ravioli drizzled with the cooking broth as a light sauce, or pair with a simple tomato basil sauce for contrasting flavors. The combination creates an elegant yet approachable dish that showcases how careful technique transforms basic ingredients into something extraordinary.
Roasted Cherry Tomato and Burrata Capellini
Now, let’s create a simple yet elegant pasta dish that celebrates the natural sweetness of cherry tomatoes paired with creamy burrata. This roasted cherry tomato and burrata capellini comes together with minimal effort but delivers maximum flavor, perfect for a quick weeknight dinner or impressing guests. Follow these clear steps for a foolproof result every time.
Ingredients
– 1 pound capellini pasta
– 2 pints cherry tomatoes
– 8 ounces burrata cheese
– 3 tablespoons olive oil
– 4 cloves garlic, minced
– 1/4 cup fresh basil leaves
– 1 teaspoon salt
– 1/2 teaspoon black pepper
– 1/4 teaspoon red pepper flakes
Instructions
1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Toss the cherry tomatoes with 2 tablespoons of olive oil, minced garlic, salt, black pepper, and red pepper flakes until evenly coated.
3. Spread the tomatoes in a single layer on the prepared baking sheet, ensuring they aren’t crowded for optimal roasting.
4. Roast the tomatoes for 20-25 minutes until they burst and develop caramelized edges, checking at the 15-minute mark.
5. While tomatoes roast, bring a large pot of salted water to a rolling boil for the pasta.
6. Cook the capellini according to package directions until al dente, typically 4-5 minutes, tasting for doneness.
7. Reserve 1/2 cup of pasta water before draining the cooked capellini.
8. Return the drained pasta to the pot and add the roasted tomatoes with their juices.
9. Toss the pasta with the tomatoes, adding reserved pasta water 2 tablespoons at a time until the sauce coats the noodles.
10. Transfer the pasta to serving bowls and tear the burrata into chunks over each portion.
11. Drizzle with the remaining 1 tablespoon of olive oil and garnish with fresh basil leaves.
My favorite part is how the creamy burrata melts into the warm pasta, creating luxurious pockets of richness that contrast beautifully with the bright, sweet tomatoes. The delicate capellini carries the simple sauce perfectly, making each bite balanced and satisfying. For a stunning presentation, serve this in shallow bowls with extra basil scattered around the edges.
Prosciutto-Wrapped Asparagus Carbonara
You’ve probably enjoyed classic carbonara and roasted asparagus separately, but combining them with prosciutto creates an elegant yet approachable dish that’s perfect for impressing guests or elevating weeknight dinners. This recipe walks you through each technique systematically, ensuring even novice cooks achieve restaurant-quality results with confidence.
Ingredients
– 1 lb asparagus
– 4 oz thinly sliced prosciutto
– 8 oz spaghetti
– 2 large eggs
– 1 cup grated Parmesan cheese
– 3 cloves garlic
– 2 tbsp olive oil
– 1/2 tsp black pepper
– 1/4 tsp salt
Instructions
1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Trim the tough ends from 1 lb asparagus by bending each spear until it snaps naturally at its tender point.
3. Wrap each asparagus spear with 4 oz thinly sliced prosciutto, covering about two-thirds of the stalk length.
4. Arrange wrapped asparagus in a single layer on the prepared baking sheet and drizzle with 1 tbsp olive oil.
5. Roast at 400°F for 12-15 minutes until prosciutto is crispy and asparagus is tender when pierced with a fork.
6. Meanwhile, bring a large pot of salted water to a rolling boil for 8 oz spaghetti.
7. Cook spaghetti according to package directions until al dente, reserving 1 cup pasta water before draining.
8. Mince 3 cloves garlic while spaghetti cooks.
9. Heat 1 tbsp olive oil in a large skillet over medium heat and sauté minced garlic for 1 minute until fragrant but not browned.
10. Whisk 2 large eggs with 1 cup grated Parmesan cheese and 1/2 tsp black pepper in a medium bowl.
11. Add hot drained spaghetti directly to the skillet with garlic and remove from heat.
12. Quickly pour egg-cheese mixture over spaghetti, tossing continuously with tongs to create a creamy sauce without scrambling the eggs.
13. Add reserved pasta water 1/4 cup at a time until sauce reaches your desired consistency.
14. Chop roasted prosciutto-wrapped asparagus into 1-inch pieces and gently fold into carbonara.
15. Season with 1/4 tsp salt and additional black pepper if needed.
The creamy carbonara clings beautifully to each strand of pasta, while the asparagus provides fresh crunch against the salty prosciutto. For an elegant presentation, garnish with extra Parmesan shavings and serve immediately while the sauce remains luxuriously silky.
Black Truffle and Wild Mushroom Tagliolini
Perfectly balancing earthy elegance with comforting pasta, this black truffle and wild mushroom tagliolini transforms simple ingredients into restaurant-quality fare right in your kitchen. Preparing this dish requires attention to timing and technique, but each step builds toward a harmonious final result. Let’s walk through the process methodically to ensure your success.
Ingredients
– 8 ounces tagliolini pasta
– 2 tablespoons olive oil
– 1 shallot, minced
– 2 cloves garlic, minced
– 8 ounces mixed wild mushrooms, sliced
– 1/4 cup dry white wine
– 1/2 cup heavy cream
– 1/4 cup grated Parmesan cheese
– 1 tablespoon black truffle oil
– 1 tablespoon unsalted butter
– 1 tablespoon fresh parsley, chopped
– Salt to taste
– Black pepper to taste
Instructions
1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add tagliolini pasta and cook for 6-8 minutes until al dente, stirring occasionally to prevent sticking.
3. While pasta cooks, heat olive oil in a large skillet over medium heat until shimmering.
4. Add minced shallot and cook for 2 minutes until translucent, stirring frequently.
5. Add minced garlic and cook for 30 seconds until fragrant, being careful not to burn it.
6. Increase heat to medium-high and add sliced wild mushrooms in a single layer.
7. Cook mushrooms for 5-7 minutes until browned and moisture has evaporated, resisting the urge to stir too often for better browning.
8. Pour in white wine and cook for 2 minutes until reduced by half, scraping up any browned bits from the pan.
9. Reduce heat to low and stir in heavy cream, simmering for 3 minutes until slightly thickened.
10. Drain cooked pasta, reserving 1/4 cup pasta water.
11. Add drained pasta directly to the skillet with the mushroom sauce.
12. Toss pasta with sauce over low heat, adding reserved pasta water 1 tablespoon at a time until sauce coats noodles evenly.
13. Remove skillet from heat and stir in Parmesan cheese until melted.
14. Finish with black truffle oil, butter, and chopped parsley, tossing gently to combine.
15. Season with salt and black pepper, tasting and adjusting as needed.
The silky tagliolini provides the perfect vehicle for the earthy mushroom mixture, while the black truffle oil adds depth without overwhelming the palate. For an elegant presentation, twirl portions into nests using tongs and garnish with extra Parmesan shavings. This dish pairs beautifully with a crisp white wine that cuts through the richness.
Pistachio-Crusted Salmon with Lemon Cream Pasta
Many home cooks find themselves in a dinner rut, but this elegant yet approachable pistachio-crusted salmon with lemon cream pasta will transform your weeknight routine. Mastering this dish requires just a few simple techniques that yield restaurant-quality results every single time.
Ingredients
– 4 salmon fillets (6 oz each)
– 1 cup shelled pistachios
– 1/2 cup panko breadcrumbs
– 1/4 cup grated Parmesan cheese
– 2 tbsp olive oil
– 1 lb fettuccine pasta
– 2 cups heavy cream
– 2 lemons
– 4 garlic cloves
– 1/2 cup fresh parsley
– 1 tsp salt
– 1/2 tsp black pepper
Instructions
1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Finely chop the shelled pistachios using a food processor or sharp knife until they resemble coarse sand.
3. Combine the chopped pistachios, panko breadcrumbs, and grated Parmesan cheese in a shallow bowl.
4. Pat the salmon fillets completely dry with paper towels to ensure the crust adheres properly.
5. Press each salmon fillet firmly into the pistachio mixture, coating only the top surface in an even layer.
6. Place the coated salmon fillets on the prepared baking sheet and drizzle with 1 tablespoon of olive oil.
7. Bake the salmon for 12-15 minutes until the crust is golden brown and the internal temperature reaches 145°F.
8. While the salmon bakes, bring a large pot of salted water to a rolling boil over high heat.
9. Cook the fettuccine pasta according to package directions until al dente, typically 8-10 minutes.
10. Mince the garlic cloves and zest both lemons, then juice one lemon to yield approximately 1/4 cup.
11. Heat the remaining 1 tablespoon of olive oil in a large skillet over medium heat.
12. Sauté the minced garlic for 30 seconds until fragrant but not browned to prevent bitterness.
13. Pour the heavy cream into the skillet and bring to a gentle simmer, stirring constantly.
14. Add the lemon zest, lemon juice, salt, and black pepper to the cream sauce, whisking to combine.
15. Drain the cooked pasta, reserving 1/2 cup of pasta water to adjust sauce consistency if needed.
16. Toss the hot pasta with the lemon cream sauce until every strand is evenly coated.
17. Chop the fresh parsley and sprinkle it over the pasta just before serving to maintain its vibrant color.
18. Divide the lemon cream pasta among four plates and top each portion with a pistachio-crusted salmon fillet.
What makes this dish truly special is the textural contrast between the crunchy pistachio crust and the silky cream sauce. The bright lemon cuts through the richness beautifully, creating a balanced flavor profile that feels both indulgent and refreshing. Consider serving this with a simple arugula salad to add peppery notes that complement the dish’s creamy elements.
Creamy Butternut Squash and Sage Orecchiette
During these crisp autumn evenings, nothing satisfies like a bowl of creamy pasta that celebrates seasonal produce. This butternut squash and sage orecchiette delivers rich, comforting flavors through straightforward techniques perfect for any home cook.
Ingredients
- 1 medium butternut squash
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 pound orecchiette pasta
- 4 tablespoons unsalted butter
- 8 fresh sage leaves
- 2 cloves garlic
- 1/2 cup heavy cream
- 1/2 cup grated Parmesan cheese
Instructions
- Preheat your oven to 400°F and line a baking sheet with parchment paper.
- Peel the butternut squash, cut it in half lengthwise, and scoop out the seeds with a spoon.
- Cut the squash into 1-inch cubes and place them in a large bowl.
- Drizzle the squash with 1 tablespoon olive oil, then season with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
- Spread the squash in a single layer on the prepared baking sheet and roast for 25 minutes until tender and lightly browned at the edges.
- Bring a large pot of salted water to a rolling boil and cook the orecchiette according to package directions until al dente.
- Reserve 1 cup of pasta water before draining the orecchiette.
- Heat the remaining 1 tablespoon olive oil and 2 tablespoons butter in a large skillet over medium heat.
- Add the sage leaves and cook for 2 minutes until crisp, then remove them to a paper towel-lined plate.
- Mince the garlic and add it to the skillet, cooking for 30 seconds until fragrant but not browned.
- Add the roasted squash to the skillet and mash roughly with a potato masher, leaving some chunks for texture.
- Pour in the heavy cream and remaining 2 tablespoons butter, stirring until the butter melts completely.
- Add the cooked orecchiette to the skillet along with 1/2 cup of reserved pasta water.
- Sprinkle in the Parmesan cheese and remaining 1/2 teaspoon salt and 1/4 teaspoon black pepper.
- Toss everything together for 2-3 minutes until the sauce coats the pasta evenly, adding more pasta water if needed to reach your desired consistency.
This pasta achieves a wonderful balance between the sweet, earthy squash and the crispy, aromatic sage. The orecchiette’s cup-like shape catches every bit of the creamy sauce, making each bite exceptionally satisfying. Try topping individual bowls with the crispy sage leaves and an extra sprinkle of Parmesan for contrasting textures.
Baked Brie and Fig Tortellini in Sage Butter
Perfect for impressing guests with minimal effort, this elegant pasta dish combines creamy brie, sweet fig preserves, and aromatic sage in a rich butter sauce. Preparing baked brie and fig tortellini in sage butter is surprisingly straightforward, making it ideal for both weeknight dinners and special occasions.
Ingredients
- 1 package (20 ounces) cheese tortellini
- 8 ounces brie cheese
- 1/2 cup fig preserves
- 1/2 cup unsalted butter
- 1/4 cup fresh sage leaves
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Preheat your oven to 375°F and bring a large pot of salted water to a rolling boil.
- Remove the rind from the brie cheese and cut it into 1/2-inch cubes while keeping the cheese cold for easier handling.
- Combine the cubed brie and fig preserves in a small oven-safe baking dish, then bake for 12-15 minutes until the brie is completely melted and bubbly.
- Cook the cheese tortellini in the boiling water for 7-9 minutes until they float to the surface and the filling is heated through.
- While the tortellini cooks, melt the unsalted butter in a large skillet over medium heat until it begins to foam slightly.
- Add the fresh sage leaves to the butter and cook for 2-3 minutes until crisp and fragrant, watching carefully to prevent burning.
- Drain the cooked tortellini thoroughly, reserving 1/4 cup of pasta water before draining.
- Transfer the drained tortellini to the skillet with sage butter, tossing to coat each piece evenly.
- Pour the baked brie and fig mixture over the tortellini, adding the reserved pasta water to create a silky sauce that clings to the pasta.
- Season with salt and black pepper, then toss gently until the sauce emulsifies and coats every tortellini.
Gloriously creamy with pockets of sweet fig contrasting the savory sage, this dish offers a luxurious texture that feels both comforting and sophisticated. The melted brie creates a velvety sauce that clings beautifully to each tortellini, while the crispy sage leaves provide occasional bursts of earthy flavor. For a stunning presentation, serve immediately in warm bowls garnished with extra sage leaves and a drizzle of reduced balsamic vinegar.
Seared Duck Breast with Pomegranate Pappardelle
Gently searing duck breast creates a crispy skin while keeping the meat tender, making this elegant dish surprisingly approachable for home cooks. This recipe pairs rich duck with vibrant pomegranate pappardelle for a restaurant-quality meal that’s perfect for special occasions. Follow these methodical steps to achieve perfectly cooked duck and a beautifully balanced sauce every time.
Ingredients
- 2 duck breasts
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 1 tablespoon olive oil
- 1 shallot, minced
- 2 cloves garlic, minced
- ½ cup pomegranate juice
- ¼ cup chicken broth
- 1 tablespoon balsamic vinegar
- 8 ounces pappardelle pasta
- ¼ cup pomegranate seeds
- 2 tablespoons chopped parsley
Instructions
- Score the duck skin in a crosshatch pattern, being careful not to cut into the meat.
- Pat the duck breasts completely dry with paper towels to ensure crispy skin.
- Season both sides of the duck breasts evenly with kosher salt and black pepper.
- Place the duck breasts skin-side down in a cold, dry skillet over medium heat.
- Cook for 6-8 minutes until the skin is golden brown and crispy, rendering the fat.
- Flip the duck breasts and cook for 4-5 minutes until the internal temperature reaches 135°F for medium-rare.
- Transfer the duck to a cutting board and let rest for 10 minutes to redistribute juices.
- While the duck rests, bring a large pot of salted water to a rolling boil.
- Add the pappardelle pasta and cook for 8-10 minutes until al dente.
- Drain the pasta, reserving ½ cup of pasta water for the sauce.
- Pour off all but 1 tablespoon of duck fat from the skillet, keeping the browned bits.
- Add olive oil to the skillet and sauté the minced shallot for 2 minutes until translucent.
- Add the minced garlic and cook for 30 seconds until fragrant.
- Pour in the pomegranate juice, chicken broth, and balsamic vinegar.
- Simmer the sauce for 5-7 minutes until reduced by half and slightly thickened.
- Slice the rested duck breasts against the grain into ¼-inch thick pieces.
- Toss the cooked pappardelle with the pomegranate sauce, adding reserved pasta water as needed.
- Divide the pasta among plates and arrange the sliced duck on top.
- Garnish with pomegranate seeds and chopped parsley before serving.
Our finished dish showcases the contrast between crispy-skinned duck and silky pappardelle coated in tangy pomegranate sauce. The ruby-red seeds add bursts of sweetness and visual appeal that make this meal feel truly special. Consider serving it with a simple arugula salad to balance the richness of the duck.
Roasted Garlic and Artichoke Heart Lasagna Rolls
For those seeking a comforting yet elegant pasta dish, these roasted garlic and artichoke heart lasagna rolls transform simple ingredients into a creamy, savory masterpiece that’s perfect for both weeknight dinners and special occasions. Following these detailed steps will ensure you achieve perfectly cooked rolls with layers of flavor in every bite.
Ingredients
– 12 lasagna noodles
– 2 heads garlic
– 1 tablespoon olive oil
– 14 ounces artichoke hearts
– 15 ounces ricotta cheese
– 1 cup grated Parmesan cheese
– 1 large egg
– 1 teaspoon salt
– 1/2 teaspoon black pepper
– 2 cups marinara sauce
– 1 cup shredded mozzarella cheese
– 2 tablespoons chopped fresh basil
Instructions
1. Preheat your oven to 400°F.
2. Slice the top quarter off each garlic head to expose the cloves.
3. Drizzle 1 tablespoon of olive oil over the cut garlic heads.
4. Wrap each garlic head tightly in aluminum foil.
5. Roast the wrapped garlic in the preheated oven for 40 minutes.
6. Remove the roasted garlic from the oven and let it cool for 10 minutes.
7. Squeeze the softened garlic cloves from their skins into a small bowl.
8. Bring a large pot of salted water to a rolling boil.
9. Cook 12 lasagna noodles according to package directions until al dente.
10. Drain the cooked noodles and lay them flat on a baking sheet to prevent sticking.
11. Chop 14 ounces of artichoke hearts into 1/4-inch pieces.
12. In a large mixing bowl, combine 15 ounces of ricotta cheese, 1 cup of grated Parmesan cheese, and 1 large egg.
13. Add the roasted garlic, chopped artichoke hearts, 1 teaspoon of salt, and 1/2 teaspoon of black pepper to the cheese mixture.
14. Mix all filling ingredients until thoroughly combined.
15. Spread 1 cup of marinara sauce evenly across the bottom of a 9×13-inch baking dish.
16. Place one cooked lasagna noodle on a clean work surface.
17. Spread 1/4 cup of the filling mixture evenly along the entire length of the noodle.
18. Carefully roll the noodle from one end to the other to form a tight cylinder.
19. Place the rolled noodle seam-side down in the prepared baking dish.
20. Repeat the rolling process with the remaining noodles and filling.
21. Pour the remaining 1 cup of marinara sauce over the assembled rolls.
22. Sprinkle 1 cup of shredded mozzarella cheese evenly over the top.
23. Cover the baking dish with aluminum foil.
24. Bake covered at 375°F for 25 minutes.
25. Remove the foil and bake uncovered for an additional 10 minutes until the cheese is golden and bubbly.
26. Let the lasagna rolls rest for 5 minutes before serving.
27. Garnish with 2 tablespoons of chopped fresh basil.
Getting these rolls right means achieving a wonderful contrast between the creamy, garlicky filling and the tender pasta, with the artichokes providing subtle tanginess that cuts through the richness. Serve them alongside a crisp green salad for a complete meal, or enjoy leftovers reheated the next day when the flavors have melded even more beautifully.
Brown Butter Crab and Lemon Zest Spaghetti
Every home cook needs a showstopping pasta dish in their repertoire, and this brown butter crab spaghetti delivers restaurant-quality flavors with approachable techniques. Essential steps like toasting the pasta and emulsifying the sauce will transform your weeknight cooking. Let’s build this elegant dish layer by layer for perfectly balanced results.
Ingredients
– 12 ounces dried spaghetti
– 4 tablespoons unsalted butter
– 8 ounces lump crab meat
– 2 lemons
– 3 cloves garlic
– 1/4 cup chopped fresh parsley
– 1/4 teaspoon red pepper flakes
– 1/2 cup reserved pasta water
– 1/2 teaspoon kosher salt
Instructions
1. Bring a large pot of salted water to a rolling boil at 212°F.
2. Add spaghetti and cook for 8 minutes until al dente, stirring occasionally to prevent sticking.
3. Reserve 1/2 cup pasta water before draining spaghetti.
4. Melt butter in a large skillet over medium heat until foaming subsides and milk solids turn golden brown, about 4 minutes.
5. Add minced garlic and red pepper flakes, cooking for 30 seconds until fragrant but not browned.
6. Gently fold in crab meat and cook for 2 minutes until warmed through.
7. Add drained spaghetti directly to the skillet with crab mixture.
8. Pour in reserved pasta water while tossing continuously to create an emulsified sauce.
9. Zest both lemons directly over the pasta using a microplane for maximum citrus oil release.
10. Squeeze juice from one lemon into the skillet and toss to combine.
11. Remove from heat and stir in chopped parsley and kosher salt.
12. Serve immediately while hot. Something magical happens when the nutty brown butter coats each strand of pasta, creating a silky sauce that clings beautifully. The sweet crab and bright lemon zest cut through the richness, while the subtle heat lingers pleasantly. For an elegant presentation, garnish with extra lemon wedges and serve alongside a crisp green salad to complete the meal.
Wild Mushroom and Pancetta Gnocchi
Zesty and earthy flavors come together in this comforting gnocchi dish that transforms simple ingredients into restaurant-quality results. Follow these precise steps to create a perfectly balanced meal where crispy pancetta and tender wild mushrooms coat each potato dumpling in savory richness. You’ll master techniques that ensure your gnocchi stays light while developing deep, layered flavors throughout the cooking process.
Ingredients
- 1 pound potato gnocchi
- 4 ounces pancetta, diced
- 8 ounces wild mushroom blend, sliced
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1/2 cup heavy cream
- 1/4 cup grated Parmesan cheese
- 2 tablespoons fresh parsley, chopped
- 1/4 teaspoon black pepper
- 1/4 teaspoon salt
Instructions
- Heat a large skillet over medium heat and add the diced pancetta.
- Cook the pancetta for 5-7 minutes until crispy and golden brown, stirring occasionally.
- Remove the pancetta with a slotted spoon and drain on paper towels, reserving 1 tablespoon of rendered fat in the skillet.
- Add olive oil to the skillet with the pancetta fat and heat over medium-high heat.
- Add the sliced wild mushrooms and cook for 6-8 minutes until browned and tender, stirring only occasionally to allow proper browning.
- Add the minced garlic and cook for 1 minute until fragrant but not browned.
- Meanwhile, bring a large pot of salted water to a rolling boil.
- Add the potato gnocchi to the boiling water and cook for 2-3 minutes until they float to the surface.
- Reserve 1/4 cup of pasta water before draining the gnocchi.
- Return the cooked pancetta to the skillet with the mushrooms.
- Pour the heavy cream into the skillet and bring to a gentle simmer.
- Add the drained gnocchi to the skillet and toss to coat in the cream sauce.
- Stir in the grated Parmesan cheese until melted and creamy.
- If the sauce is too thick, add reserved pasta water 1 tablespoon at a time until desired consistency is reached.
- Season with salt and black pepper, then garnish with fresh parsley.
The finished dish features pillowy gnocchi with a satisfying chew, enveloped in a creamy sauce that clings perfectly to each dumpling. The crispy pancetta provides salty crunch against the earthy mushrooms, while the Parmesan adds nutty depth that balances the rich cream. For an elegant presentation, serve in shallow bowls topped with extra parsley and a drizzle of high-quality olive oil.
Pesto-Stuffed Chicken with Roasted Red Pepper Linguine
You’ve probably stared at boneless chicken breasts wondering how to make them exciting—today we’re stuffing them with vibrant pesto and serving them over roasted red pepper linguine. This methodical approach ensures even cooking and maximum flavor in every bite.
Ingredients
– 4 boneless, skinless chicken breasts
– 1/2 cup basil pesto
– 2 tbsp olive oil
– 1 tsp salt
– 1/2 tsp black pepper
– 8 oz linguine pasta
– 1 cup roasted red peppers
– 3 cloves garlic
– 1/4 cup heavy cream
– 1/4 cup grated Parmesan cheese
Instructions
1. Preheat your oven to 375°F.
2. Place chicken breasts on a cutting board and pat completely dry with paper towels.
3. Using a sharp knife, cut a horizontal pocket through the thickest part of each chicken breast, being careful not to cut through the edges.
4. Spoon 2 tablespoons of pesto into each chicken pocket, spreading it evenly inside.
5. Season the outside of each chicken breast with salt and black pepper, rubbing it into the surface.
6. Heat olive oil in an oven-safe skillet over medium-high heat until shimmering.
7. Place chicken breasts in the hot skillet and sear for 3 minutes without moving them to develop a golden-brown crust.
8. Flip chicken breasts and immediately transfer the skillet to the preheated oven.
9. Bake for 18-20 minutes until the internal temperature reaches 165°F when measured with an instant-read thermometer.
10. While chicken bakes, bring a large pot of salted water to a rolling boil.
11. Add linguine and cook for 9-11 minutes until al dente, stirring occasionally to prevent sticking.
12. Drain pasta, reserving 1/2 cup of the starchy cooking water.
13. In a food processor, combine roasted red peppers and garlic, pulsing until smooth.
14. Transfer the red pepper mixture to the empty pasta pot and cook over medium heat for 2 minutes to warm through.
15. Stir in heavy cream and Parmesan cheese until the sauce is smooth and slightly thickened.
16. Add the cooked linguine and 1/4 cup of reserved pasta water to the sauce, tossing to coat evenly.
17. Remove chicken from oven and let rest for 5 minutes on a cutting board before slicing.
18. Slice each chicken breast crosswise into 1-inch thick pieces, revealing the pesto filling.
19. Divide linguine among four plates and arrange sliced chicken over the top.
20. Drizzle any remaining pan juices over the chicken before serving.
Notice how the creamy roasted pepper sauce clings beautifully to each strand of linguine, while the sliced chicken reveals its vibrant green pesto core. For a stunning presentation, garnish with fresh basil leaves and serve immediately while the cheese is still melty and aromatic.
Summary
Romantic dinners just got easier! These 18 pasta recipes offer delicious ways to connect with your partner through cooking. Try one tonight, leave a comment with your favorite, and share this roundup on Pinterest to spread the love. Happy cooking!
