5 Delicious Pasta Recipes for National Pasta Day

Colder weather calls for three things: fuzzy blankets, hot beverages, and warm comfort food. No, not hotdish. (Although, hotdish is a staple in many Minnesota homes.) More like pasta.

There are endless possibilities with pasta—linguine, fettuccine, tortellini, cavatappi, alfredo, marinara, pesto. You can’t go wrong. Of course, such a versatile dish deserves a special holiday. So, in celebration of National Pasta Day (Oct. 17), here are five delicious pasta recipes to try at home.

A bowl of penne pasta with cheese, ham, and mushroomsBaked Pasta with Mushrooms, Ham, and Cheese

This is a glorified version of mac & cheese, but it is wonderfully glorified because of the addition of ham—and because of the great cheese, notes meat expert Bruce Aidells, who contributed this recipe to Real Food.

To try this recipe, click here.

A bowl of pasta with spicy sausage, vodka, and peasPasta with Spicy Sausage, Vodka, and Baby Peas

This spirited pasta dish mixes in layers of flavor including the addition of peppery vodka for a restaurant-quality dish you can make at home. This recipe by chef and caterer-to-the stars, Serena Bass, which appeared in Real Food, is also a wonderfully adaptable recipe.

To try this recipe, click here.

A bowl of pasta with sautéed cherry tomatoes, basil, and fresh mozzarella Pasta with Sautéed Cherry Tomatoes, Basil, and Fresh Mozzarella

This zesty recipe by Molly Stevens (author of All About Roasting, which won a 2012 James Beard Foundation Award) comes together in about the time it takes to boil water for the pasta.

Make the dish even more colorful by using a mix of red, yellow, and orange tomatoes, and keep in mind that the smaller the tomatoes, the more quickly they will cook.

To try this recipe, click here.

A plate of penne rigate with salmon and fiery vodkaPenne Rigate with Salmon and Fiery Vodka

Here is a dish to try that combines both vodka and pasta. It is great as a first course or main course. Chef and caterer Serena Bass, who contributed this recipe to Drinks magazine, says Penne Rigate is smaller than regular penne and has fine ribs to hold this spicy sauce.

Looking for a little crunch? Top this pasta with some Tuscan Croutons.

To try this recipe, click here.

A plate of linguine in creamy basil-avocado sauce with seared scallopsLinguine in Creamy Basil-Avocado Sauce with Seared Scallops

The creamy richness of avocados makes for a perfect pasta sauce—and spiked with lemon, the smooth sauce is a perfect complement to the sweet, meaty, seared scallops, says Twin Cities chef, cookbook author, and instructor Robin Asbell, who created this recipe for Real Food.

To try this recipe, click here.

Whether you opt for a linguine or penne noodle, vodka or basil-avocado sauce, you’re bound to create a dish you love. Buon Appetito!

Facebook Comments