News

12 Easy Pastas That Are Ready in 30 Minutes (Really!)

Cozy but quick, these speedy pasta recipes are made with affordable ingredients you probably either have on hand or can easily procure with a quick trip to the grocery store. For convenience’s sake, they also all call for a full pound of pasta, but most can be easily halved.

1. Pasta Alla Vodka

Credit…Julia Gartland for The New York Times. Food Stylist: Ali Slagle.

Colu Henry’s take on the Italian American classic is rich and bright. If you don’t have pancetta, feel free to skip it, or use bacon for smokiness.

Recipe: Pasta Alla Vodka

2. Caramelized Cabbage and Walnut Pasta

Credit…Ryan Liebe for The New York Times. Food Stylist: Barrett Washburne.

Cabbage, that much-underappreciated vegetable, cooks down into something soft, sweet and silky in this pasta dish from Hetty McKinnon. Roasted walnuts add crunch and a hit of hearty protein.

Recipe: Caramelized Cabbage and Walnut Pasta

3. Crisp Gnocchi With Brussels Sprouts and Brown Butter

Credit…Andrew Purcell for The New York Times. Food Stylist: Barrett Washburne.

Gnocchi is delicious boiled and slathered in red sauce, but when the little store-bought potato dumplings are browned and crisped — as they are in this 20-minute recipe from Ali Slagle — their insides stay chewy and soft, so you can have the best of both worlds.

Recipe: Crisp Gnocchi With Brussels Sprouts and Brown Butter

4. Linguine and Clams With Fresh Red Sauce

Credit…Linda Xiao for The New York Times. Food Stylist: Monica Pierini.

Canned clams, a cheap, flavorful pantry hero, don’t get the accolades they deserve. In this recipe from Kay Chun, they’re combined with hothouse cherry tomatoes — which are fairly decent all year long — for a briny and bright pasta dish that feels classic yet fresh.

Recipe: Linguine and Clams With Fresh Red Sauce

5. Five-Ingredient Creamy Miso Pasta

Credit…Andrew Purcell for The New York Times. Food Stylist: Carrie Purcell.

This super-simple pasta from Alexa Weibel may have only five ingredients, but its miso, butter and Parmesan provide sophisticated nuance and complexity.

Recipe: Five-Ingredient Creamy Miso Pasta

6. Salami Pasta Alla Gricia

Credit…Armando Rafael for The New York Times. Food Stylist: Simon Andrews.

Pasta alla gricia is typically made with guanciale (cured pork jowl), but salami, that piquant stalwart of lunchboxes, gets a star turn in this clever pasta from Ali Slagle.

Recipe: Salami Pasta Alla Gricia

7. Sausage and Peppers Pasta With Broccoli

Credit…Con Poulos. Food Stylist: Simon Andrews.

Kay Chun takes the classic Italian combination of sausage and peppers and tosses them with pasta and broccoli for a family-friendly dish that hits all of the right notes.

Recipe: Sausage and Peppers Pasta With Broccoli

8. Chile Crisp Fettuccine Alfredo With Spinach

Credit…Kate Sears for The New York Times. Food Stylist: Hadas Smirnoff.

Genevieve Ko has the admirable habit of making classic, much-loved recipes even better with her clever additions and tweaks. Case in point: Here, she adds fresh spinach and chile crisp to traditional pasta Alfredo for something modern and lively, not heavy and nap-inducing.

Recipe: Chile Crisp Fettuccine Alfredo With Spinach

9. One-Pan Shrimp Scampi With Crispy Gnocchi

Credit…Kate Sears for The New York Times. Food Stylist: Hadas Smirnoff.

Melissa Clark combines crisped gnocchi and garlicky sautéed shrimp in this delightful riff on the classic shrimp scampi. Serve with a crunchy green salad and crusty bread.

Recipe: One-Pan Shrimp Scampi With Crispy Gnocchi

10. Penne Al Baffo (Creamy Tomato-Ham Pasta)

Credit…David Malosh for The New York Times. Food Stylist; Simon Andrews.

In Italy, “Al Baffo” is said to mean “it is so good you’ll lick your whiskers.” This dish from Anna Francese Gass is made by combining pasta, puréed tomatoes, shallots, deli ham and heavy cream. The ingredients are simple, but the outcome feels extravagant.

Recipe: Penne Al Baffo (Creamy Tomato Ham Pasta)

11. Skillet Tortellini With Corn and Crispy Rosemary

Credit…Dane Tashima for The New York Times. Food Stylist: Barrett Washburne.

In this recipe from Ali Slagle, fresh store-bought tortellini are cooked directly in the sauce instead of a big pot of water, so they’re seasoned all the way through. Bacon, sweet corn (frozen or fresh) and rosemary make it substantial enough for any night of the year.

Recipe: Skillet Tortellini With Corn and Crispy Rosemary

12. Mushroom Wafu Pasta

Credit…Christopher Testani for The New York Times. Food Stylist: Simon Andrews.

Wafu directly translates to “Japanese style,” and in this dish from Hana Asbrink, spaghetti is combined with Japanese mushrooms in an umami-rich soy-butter sauce.

Recipe: Mushroom Wafu Pasta

Follow New York Times Cooking on Instagram, Facebook, YouTube, TikTok and Pinterest. Get regular updates from New York Times Cooking, with recipe suggestions, cooking tips and shopping advice.

Related Articles

Leave a Reply

Your email address will not be published. Required fields are marked *

Back to top button