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4 Essential Pasta Dishes to Cook Like an Italian Chef



Cooking pasta like an Italian chef isn’t just about the recipes—it’s about simplicity, fresh ingredients, and a passion for flavor. These four essential pasta dishes are not only iconic but also a great way to bring the taste of Italy into your kitchen. Let’s dive in and master the art of authentic Italian pasta!


1. Spaghetti Aglio e Olio

Aglio e Olio is the epitome of simplicity. With just garlic, olive oil, and spaghetti, this dish highlights how a few quality ingredients can create magic.

Ingredients:

  • 400g spaghetti

  • 6 garlic cloves, thinly sliced

  • 1/2 cup (120ml) extra-virgin olive oil

  • 1/2 tsp red chili flakes

  • Fresh parsley, chopped (for garnish)

  • Salt to taste

How to Make It:

  1. Cook spaghetti in salted boiling water until al dente. Reserve 1 cup of pasta water.

  2. In a large pan, heat olive oil and sauté garlic until golden. Add chili flakes.

  3. Toss in the cooked spaghetti, adding reserved pasta water to coat.

  4. Garnish with parsley and serve immediately.


2. Penne alla Vodka

This creamy and tangy pasta dish is a favorite for its rich tomato flavor with a touch of indulgent creaminess.

Ingredients:

  • 400g penne pasta

  • 2 tbsp olive oil

  • 2 garlic cloves, minced

  • 1/2 cup (120ml) vodka

  • 1 can (400g) crushed tomatoes

  • 1/2 cup (120ml) heavy cream

  • 1/2 cup (50g) grated Parmesan cheese

  • Salt and pepper to taste

  • Fresh basil for garnish

How to Make It:

  1. Cook penne until al dente and reserve 1/2 cup pasta water.

  2. In a pan, heat olive oil and sauté garlic. Add vodka and cook for 2 minutes.

  3. Stir in crushed tomatoes and simmer for 10 minutes.

  4. Add cream, Parmesan, and pasta water. Toss in penne and mix well.

  5. Garnish with fresh basil before serving.


3. Tagliatelle alla Bolognese

This hearty, slow-cooked meat sauce pairs beautifully with fresh tagliatelle, creating a comforting Italian classic.

Ingredients:

  • 400g tagliatelle

  • 2 tbsp olive oil

  • 1 onion, finely chopped

  • 2 carrots, finely chopped

  • 2 celery sticks, finely chopped

  • 400g ground beef and pork mix

  • 1/2 cup (120ml) red wine

  • 1 can (400g) crushed tomatoes

  • 1 cup (250ml) beef stock

  • 1/2 cup (120ml) milk

  • Salt and pepper to taste

  • Grated Parmesan for serving

How to Make It:

  1. Heat olive oil in a large pot. Sauté onion, carrots, and celery until softened.

  2. Add the meat and cook until browned. Pour in red wine and simmer until reduced.

  3. Stir in tomatoes and beef stock. Simmer gently for 2 hours, stirring occasionally.

  4. Stir in milk, season, and cook for another 15 minutes. Serve over tagliatelle with Parmesan.


4. Cacio e Pepe

Cacio e Pepe, meaning "cheese and pepper," is the minimalist masterpiece of Roman cuisine.

Ingredients:

  • 400g spaghetti or tonnarelli

  • 1 cup (100g) Pecorino Romano, finely grated

  • 2 tsp freshly ground black pepper

  • Salt to taste

How to Make It:

  1. Cook pasta in salted boiling water until al dente. Reserve 1 cup of pasta water.

  2. Toast black pepper in a large pan over medium heat.

  3. Add hot pasta water to the pan and stir. Gradually mix in Pecorino to create a creamy sauce.

  4. Toss in cooked pasta, coating it evenly with the sauce. Serve immediately.


These four pasta dishes are more than just meals—they’re a glimpse into the heart of Italian cuisine. With each bite, you’ll transport yourself to the streets of Rome, the hills of Bologna, or the cozy trattorias of Naples. Mangia bene, and happy cooking!


With love,

The Scarlet Spoon Team

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