Creamy Cauliflower Pasta with Crispy Pancetta

Creamy Cauliflower Pasta with Crispy Pancetta

This post may contain affiliate links, that help support this blog. If you make a purchase through these links, I may earn a commission—at no cost to you. For more information read my disclosure policy.

This creamy cauliflower rigatoni is one of those pastas that tastes much more indulgent than it actually is. The cauliflower is cooked until tender and blended into a smooth, velvety sauce with garlic, Parmesan, olive oil, and pasta water.

Then there’s the pancetta. I cook it until golden and crispy, stirring some into the pasta and saving the rest for a crunchy topping. Every bite has that creamy cauliflower sauce with little salty, crispy pieces of pancetta.

It’s simple Italian-inspired comfort food that comes together with just a handful of ingredients.

Why You’ll Love This Cauliflower Pasta

  • Creamy without heavy cream: Puréed cauliflower and pasta water create a silky sauce.
  • Big flavor from simple ingredients: Garlic, Parmesan, olive oil, and crispy pancetta do all the work.
  • Perfect pasta shape: Rigatoni holds onto the creamy sauce and gives you plenty of crispy pancetta in every bite.
  • Easy enough for a weeknight: Most of the prep can be done while the pasta water comes to a boil.

 

Things to know about this Creamy Cauliflower Pasta with Crispy Pancetta recipe

Don’t skip the pasta water. It helps loosen the cauliflower purée and turns it into a silky sauce that coats the rigatoni instead of sitting heavily on top.

Also, keep some of the pancetta separate until serving. That way you get both the savory flavor throughout the pasta and those crispy little bites on top.

Can I Make This Ahead?

The cauliflower sauce can be made a day ahead and refrigerated in an airtight container. When you’re ready to make the pasta, gently warm the sauce and loosen it with a little pasta water.

For the best texture, cook the rigatoni fresh and make the pancetta just before serving.

Storage

Store leftover pasta in an airtight container in the refrigerator for up to 3 days.

When reheating, add a splash of water or broth and warm gently on the stovetop or in the microwave. The sauce will thicken as it sits, so the added liquid helps bring it back to a creamy consistency.

What to Serve With Cauliflower pasta

This pasta is hearty enough to serve on its own, but it’s also delicious with a simple green salad and some crusty Italian bread.

For a lighter meal, serve it with roasted vegetables or a simple tomato salad.

Good to Know

Can I use frozen cauliflower?
Yes. Frozen cauliflower works well in this recipe. Cook it until very tender before blending.

Can I substitute bacon for pancetta?
You can, although pancetta gives the dish a more traditional Italian flavor.

Can I use spaghetti instead of rigatoni?
Absolutely. Spaghetti works beautifully with the creamy cauliflower sauce. Rigatoni is my favorite because the ridges and tubes hold onto the sauce.

Can I make it without the red pepper flakes?
Yes. Leave them out if you prefer a milder pasta.

Make It Your Own

Want to change things up? Add a handful of sautéed spinach, roasted broccoli, or toasted breadcrumbs. You can also finish the pasta with a little Pecorino Romano instead of Parmesan for a sharper, saltier flavor.

More Italian-Inspired Pasta Recipes

If you love easy pasta dinners, try some of my other Italian-inspired favorites:

Final Thoughts

I love recipes like this because they prove you don’t need a complicated list of ingredients to make a really satisfying pasta dinner. The cauliflower creates the creamy sauce, while the pancetta brings the salty, crispy bite that makes you want to go back for another forkful.

It’s simple, cozy, and very much the kind of pasta I love making at home.

  

Creamy Cauliflower Pasta with Crispy Pancetta

This creamy cauliflower pasta with crispy pancetta is an easy Italian-inspired dinner made with tender cauliflower blended into a silky sauce with garlic, Parmesan, and olive oil. Tossed with rigatoni and finished with golden, crispy pancetta, this comforting pasta is full of flavor and simple enough for a weeknight meal.

  • 1 lb. your favorite pasta shape
  • 1 medium head cauliflower, cut into florets
  • 4 oz. pancetta, diced
  • 2 cloves garlic, minced
  • 2 Tbsp. extra-virgin olive oil
  • 1/2 cup freshly grated Parmesan cheese
  • 1 tsp red pepper flakes, optional
  • 1–1½ cups pasta water
  • Fresh parsley and lemon zest , for garnish
  • salt and pepper to taste

  1. Cook the pancetta: Add the diced pancetta to a large sauté pan while the pan is still cold. Cook over medium-low heat for 8–10 minutes, stirring occasionally, until golden and crispy. Remove about half and place on a paper towel-lined plate for the topping.

  2. Start the pasta: While the pancetta is cooking, bring a large pot of well-salted water to a boil. Once boiling, add the rigatoni and cook according to the package directions until al dente. Reserve 1½ cups of pasta water before draining.

  3. Cook the cauliflower: Leave the pancetta drippings in the sauté pan. Add the olive oil and cauliflower. Season with salt and black pepper and sauté for 3–4 minutes. Add the garlic and red pepper flakes and cook for another 30 seconds.

  4. Steam the cauliflower: Add ½ cup water or chicken stock to the pan. Cover and cook for 8–10 minutes, or until the cauliflower is very tender and easily pierced with a fork.

  5. Make the cauliflower sauce: Transfer the cooked cauliflower, along with any liquid remaining in the pan, to a blender or food processor. Add the Parmesan and blend until completely smooth. Add reserved pasta water a little at a time until the sauce is silky and creamy.

  6. Bring it together: Return the drained pasta to the sauté pan. Pour the cauliflower sauce over the pasta and half of the pancetta. Toss over low heat, adding more pasta water as needed until the sauce coats the rigatoni.

  7. Finish: Divide among serving bowls and top with the reserved crispy pancetta and freshly grated Parmesan. Garnish with fresh parsley and a little lemon zest, if desired. Serve immediately.

Don’t skip the pasta water. It helps loosen the cauliflower purée and turns it into a silky sauce that coats the pasta instead of sitting heavily on top.

Main Course
Italian
cauliflower pasta with pancetta



Chicken Fettuccine Alfredo Recipe – Italian-American Restaurant Style

Chicken Fettuccine Alfredo Recipe – Italian-American Restaurant Style

This post may contain affiliate links, that help support this blog. If you make a purchase through these links, I may earn a commission—at no cost to you. For more information read my disclosure policy.

This easy Chicken Fettuccine Alfredo recipe is my Italian-American restaurant version of a classic favorite. Tender, juicy chicken and fettuccine pasta are tossed in a rich, creamy Alfredo sauce for an easy restaurant-style dinner you can make at home in under 30 minutes.

This is the Chicken Fettuccine Alfredo recipe I made in my restaurant. It’s creamy, comforting, and made with simple ingredients, making it perfect for a quick weeknight dinner or a family meal.

I also have an authentic Italian Fettuccine Alfredo recipe on the blog, which is a much simpler preparation. This version is the Italian-American style Alfredo many of us grew up ordering at restaurants—with chicken and a rich, velvety cream sauce. 

Things to Know About This Chicken Fettuccine Alfredo

Deglaze the pan for extra flavor. After cooking the chicken, don’t wipe out the skillet. Those browned bits left behind are packed with flavor. Add the chicken stock and cream to the pan and scrape up all those delicious bits as the sauce comes together.

You can use white wine or chicken stock. I often use white wine when I make this recipe, but chicken stock works beautifully too. Since I don’t drink, I always like to include a non-alcoholic option. The difference is subtle, so use whichever you prefer.

Fresh Parmesan makes a difference. For the smoothest, creamiest Alfredo sauce, use freshly grated Parmesan cheese. Pre-shredded Parmesan doesn’t melt as easily and can leave the sauce grainy.

Don’t overcook the chicken. Chicken breasts cook quickly, especially when sliced or pounded to an even thickness. Cook just until they are done and still juicy, then slice them and add them back to the pasta at the end.

How to Store Chicken Fettuccine Alfredo

Refrigerate: Store leftover Chicken Fettuccine Alfredo in an airtight container in the refrigerator for up to 3 days.

Reheat: Alfredo sauce can thicken as it sits. Reheat leftovers gently in a skillet over low to medium-low heat, adding a splash of milk, cream, or chicken stock to loosen the sauce. Stir occasionally until heated through.

I don’t recommend freezing Alfredo pasta. The cream sauce can separate when thawed and reheated, leaving you with a less creamy texture.

More Easy Italian-Inspired Recipes

If you enjoyed this Chicken Fettuccine Alfredo, here are a few more of my easy pasta recipes you might enjoy:

30-Minute Broccolini and Sausage Orecchiette – A quick and flavorful pasta dinner made with Italian sausage and broccolini.

Pasta alla Norcina – One of my restaurant favorites, this creamy Umbrian pasta is made with Italian sausage and a rich, savory sauce.

Pasta Aglio e Olio – One of the simplest Italian pasta dishes, made with spaghetti, garlic, olive oil, and a little heat.

Authentic Fettuccine Alfredo – Looking for the Italian version? This is my simpler, traditional Fettuccine Alfredo recipe.

Chicken Marsala – Another restaurant favorite from my kitchen, with tender chicken in a savory Marsala sauce.

If you love easy Italian-inspired meals that don’t require a long list of ingredients, browse more of my easy pasta recipes and find your next dinner. 

Chicken Fettuccine Alfredo Recipe – Italian-American Restaurant Style

This Chicken Fettuccine Alfredo is my Italian-American restaurant recipe made with tender chicken, fettuccine, and a rich, creamy Parmesan Alfredo sauce. It comes together in about 30 minutes for an easy weeknight dinner that tastes like a restaurant favorite.

  • 12 oz fettuccine
  • 2 boneless, skinless chicken breasts, cut into bite-sized pieces
  • Salt and freshly ground black pepper, to taste
  • 2 tbsp olive oil
  • 2 tbsp unsalted butter
  • ½ cup medium onion, finely diced
  • 3 cloves garlic, minced
  • 1 cup chicken broth
  • 1 cup heavy cream
  • 1 cup freshly grated pecorino Romano or Parmesan cheese
  • ½ cup reserved pasta water
  • 1 tsp Italian seasoning
  • 1 tbsp chopped fresh Italian parsley
  • Fresh basil, chopped (optional)
  • Crushed red pepper flakes (optional)

  1. Bring a large pot of salted water to a boil. Cook the pasta according to the package directions until al dente. Before draining, reserve ½ cup of the pasta cooking water, then drain.

  2. While the pasta cooks, season the chicken with salt, pepper, and the Italian seasoning.

  3. Heat the olive oil and butter in a large skillet over medium-high heat. Add the chicken and cook for 5–7 minutes, stirring occasionally, until golden brown and cooked through. Transfer to a plate.

  4. In the same skillet, add the onion and cook for 3–4 minutes, until softened. Stir in the garlic and cook for 30 seconds, until fragrant.

  5. Pour in the chicken broth, scraping up any browned bits from the bottom of the skillet. Simmer for 2–3 minutes.

  6. Stir in the heavy cream and bring to a gentle simmer. Cook for 3–5 minutes, until the sauce begins to thicken.

  7. Reduce the heat to low and gradually whisk in the Parmesan cheese until melted and smooth.

  8. Return the cooked chicken to the skillet. If the sauce is too thick, stir in the reserved pasta water a little at a time until it reaches your desired consistency.

  9. Add the drained pasta and toss until evenly coated in the Alfredo sauce.

  10. Garnish with chopped parsley, fresh basil if desired, and additional Parmesan cheese. Serve immediately.

  11. Freshly grated Parmesan melts more smoothly than pre-shredded cheese.

    Add steamed broccoli, spinach, or sautéed mushrooms for extra vegetables.

    Serve with garlic bread and a crisp Caesar salad for a complete Italian-inspired meal.

Main Course
American, Italian
chicken fettuccine alfredo,



Oven-Dried Garden Tomatoes in Olive Oil

Oven-Dried Garden Tomatoes in Olive OilThis post may contain affiliate links, that help support this blog. If you make a purchase through these links, I may earn a commission—at no cost to you. For more information read my disclosure policy.

If you have more tomatoes from your garden than you know what to do with, these oven-dried garden tomatoes are one of my favorite ways to preserve them. They’re simple to make, packed with flavor, and so much better than anything you can buy at the store.

I used a variety of tomatoes picked fresh from my garden. Cherry tomatoes, Roma tomatoes, plum tomatoes, and other small garden varieties all work beautifully. The key is to cut them into pieces that are roughly the same size so they dry at about the same rate.

After the tomatoes are slowly dried in the oven, I pack them into jars with extra virgin olive oil and a little more oregano. The result is tender, intensely flavored tomatoes that are wonderful in pasta, salads, sandwiches, appetizers, or simply served with crusty Italian bread.

Why You’ll Love These Oven-Dried Tomatoes

  • A delicious way to use an abundance of garden tomatoes
  • Easy to make with just a handful of ingredients
  • Slow oven drying concentrates the natural sweetness of the tomatoes
  • Wonderful for pasta, salads, sandwiches, bruschetta, and appetizers
  • The olive oil becomes infused with tomato and oregano flavor

 Things to know about this oven dried tomato recipe

Good to Know

The tomatoes will shrink considerably as they dry. Don’t be surprised when a full baking sheet of fresh tomatoes turns into a much smaller amount. This is exactly what you want—the drying process concentrates the tomatoes’ natural sweetness and flavor.

For the best results, don’t overcrowd the baking sheet. Leave a little space between the tomatoes so the moisture can evaporate evenly. And since different varieties contain different amounts of water, some tomatoes may finish before others. Simply remove the ones that are ready and let the others continue drying.

Important: Tomatoes packed in oil should be refrigerated. This recipe is not intended as a shelf-stable canning method.

How to Use Oven-Dried Tomatoes

There are so many ways to enjoy these tomatoes. Try them:

  • Tossed with pasta and Parmesan
  • On bruschetta or crostini
  • In sandwiches and panini
  • Chopped into salads
  • With fresh mozzarella
  • On pizza
  • Stirred into risotto
  • Alongside grilled or roasted chicken
  • Served with crusty Italian bread

And don’t throw away that tomato-infused olive oil! Use it to dress pasta, drizzle over vegetables, or make a simple vinaigrette.

More Italian-Inspired Recipes You’ll Love

If you have a garden full of summer produce, here are a few more recipes to try:

Homemade Italian roasted Tomato Sauce – A simple, flavorful sauce that’s perfect for pasta and so many Italian dishes.

Classic Bruschetta– Fresh tomatoes, good olive oil, and crusty bread make this an easy Italian appetizer.

Pasta al Forno– A comforting baked pasta that’s perfect for turning homemade tomato sauce into a hearty meal.

Spaghetti Aglio e Olio– One of the simplest Italian pasta dishes, made with garlic, olive oil, and pasta.

Italian  Sausage, Peppers & Potatoes– A rustic, comforting dinner that’s perfect for a family meal.

Bring a Little Taste of Summer to Your Table

If you have tomatoes growing in your garden right now, don’t let them go to waste. Dry a batch, pack them in olive oil, and enjoy that concentrated summer flavor in your favorite Italian-inspired dishes.

Looking for more easy, homemade Italian recipes? Browse the full recipe collection for more simple dishes made for home cooks. 

Oven-Dried Garden Tomatoes in Olive Oil

These easy oven-dried tomatoes are made with fresh garden tomatoes, extra virgin olive oil, oregano, salt, and pepper. Slowly dried in the oven until concentrated and slightly chewy, they’re packed in olive oil for a delicious addition to pasta, salads, sandwiches, bruschetta, and more.

  • 2-3 lbs. assorted fresh tomatoes
  • 2 Tbsp. extra virgin olive oil for drizzling the tomatoes before drying.
  • 1 Tbsp. dried oregano
  • 1 1/2 cups Extra virgin olive oil, or enough to completely cover the tomatoes
  • salt and pepper to taste

  1. Prepare the tomatoes

    Wash the tomatoes and dry them well. Cut them into pieces that are approximately the same size. If using larger tomatoes, cut them into wedges or smaller pieces. Smaller tomatoes can be halved.

    Arrange the tomatoes in a single layer on a parchment-lined baking sheet.

  2. Season the tomatoes

    Drizzle the tomatoes lightly with extra virgin olive oil. Season with salt, black pepper, and oregano.

    You don't need a lot of oil at this stage—a light coating is all you need.

  3. Slowly dry the tomatoes

    Place the baking sheet in a 225°F oven and slowly dry the tomatoes until they have lost much of their moisture and are concentrated and slightly chewy, but not completely hard or brittle.

    Depending on the variety, size, and moisture content of your tomatoes, this can take approximately 4–7 hours. Start checking them around the four-hour mark.

    Because tomatoes vary so much, use their appearance and texture as your guide rather than relying strictly on the clock.

  4. Cool the tomatoes

    Remove the tomatoes from the oven and allow them to cool completely before packing them into jars.

  5. Pack the jars

    Place the dried tomatoes into clean jars. Sprinkle in a little additional dried oregano as you layer the tomatoes.

    Pour extra virgin olive oil over the tomatoes until they are completely covered.

    Make sure the tomatoes remain submerged beneath the oil.

  6. Refrigerate

    Seal the jars and refrigerate.

    For the best quality, use the tomatoes within about 1–2 weeks. Always use a clean utensil when removing tomatoes from the jar, and discard them if you see mold, notice an off smell, or see other signs of spoilage.

Don’t try to dry all of your tomatoes to exactly the same texture. Different varieties contain different amounts of water, so some may finish before others. Remove the tomatoes as they reach that concentrated, slightly chewy texture and let the others continue drying.

Appetizer, Side Dish
Italian



Stuffed Chicken Breast with Spinach, Mushrooms and Mozzarella

Stuffed Chicken Breast with Spinach, Mushrooms and MozzarellaThis post may contain affiliate links, that help support this blog. If you make a purchase through these links, I may earn a commission—at no cost to you. For more information read my disclosure policy.

September has always been my favorite time of year. There’s something about the change in the air, the days getting a little shorter, and the feeling that it’s time to slow down and get back into the kitchen.

After spending 40 years in the restaurant business, I’ve cooked more dinners than I could ever count. I’ve learned that some of the best recipes aren’t necessarily the most complicated ones—they’re the dishes that bring together simple ingredients and make everyone want to sit down at the table.

This stuffed chicken breast with spinach, mushrooms, and mozzarella is one of those recipes.

It reminds me of the kind of food I loved cooking in the restaurant as we moved from summer into fall—something comforting and satisfying, but still fresh and approachable. Tender chicken is filled with sautéed mushrooms and spinach, layered with mozzarella, rolled jelly-roll style, and baked until juicy. Then comes my favorite part: more mozzarella on top, baked until it’s melted, bubbly, and wonderfully gooey.

September is when I start craving food like this. Not quite the heavy comfort food of winter, but dinners that feel a little warmer, a little cozier, and made for gathering around the table.

And after all those years cooking professionally, I still love nothing more than making a simple dinner at home that feels special.

 

Things to know about this stuffed chicken breast recipe

  • Pound the chicken evenly. This is important for even cooking and makes the breasts much easier to roll.
  • Cook the mushrooms and spinach first. Sautéing the vegetables removes excess moisture so the filling doesn’t make the chicken watery.
  • Don’t overstuff. A moderate layer of filling and mozzarella makes the chicken easier to roll and keeps the filling inside.
  • Roll it tightly, jelly-roll style. Place the seam side down in the baking dish and use toothpicks if needed to hold everything together.
  • Use mozzarella that melts well. Low-moisture shredded mozzarella works especially well for that gooey topping.
  • Don’t skip the second bake. The extra mozzarella on top is what gives this chicken its golden, bubbly finish.
  • Check the temperature. Chicken should reach 165°F in the thickest part before serving.
  • Let it rest. Give the chicken about 5 minutes before slicing so the juices stay in the chicken and the cheese has a chance to settle.
  • Slice before serving. Cutting the rolls into rounds shows off that beautiful spinach, mushroom, and mozzarella filling.

What to Serve with Stuffed Chicken

This chicken pairs beautifully with simple Italian-inspired sides. Try serving it with:

  • Roasted potatoes
  • Creamy polenta
  • Garlic mashed potatoes
  • Roasted vegetables
  • A simple green salad
  • Crusty Italian bread

The melted cheese and savory mushroom-spinach filling also make this chicken delicious with a simple pan sauce or a spoonful of marinara on the side.

 

More Italian-Inspired Chicken Recipes

If you enjoyed this stuffed chicken breast, there are plenty more comforting chicken recipes to try. From easy weeknight dinners to classic Italian-American favorites, these recipes are perfect for bringing everyone to the table.

Looking for more chicken dinner ideas?

Try my Chicken Marsala, a classic favorite with tender chicken and a rich mushroom sauce. For something cozy and comforting, my Italian Holiday Chicken Soup is filled with tender chicken, meatballs, and hearty greens. And if you’re craving something creamy and satisfying, don’t miss my Chicken Valdostana chicken breasts  Chicken with Prosciutto and Fontina For more easy, flavorful meals, browse all of my Italian-Inspired Recipes—simple recipes made for home cooks and meant to be shared.

Kitchen Tools for This Recipe

You don’t need a lot of special equipment to make this stuffed chicken, but a few basic kitchen tools make the process easier:

Which one will you make next?

 

  

Stuffed Chicken Breast with Spinach, Mushrooms and Mozzarella

Boneless chicken breasts are filled with sautéed mushrooms and spinach, along with plenty of melty mozzarella. The chicken is rolled jelly-roll style, baked until tender and juicy, then topped with even more mozzarella and returned to the oven until the cheese is melted, bubbly, and gooey.

For the chicken

  • 4 boneless, skinless chicken breasts
  • 2 Tbsp. olive oil
  • 1 Tbsp. Italian seasoning
  • salt and pepper to taste

for the filling

  • 2 Tbsp. olive oil
  • 8 oz. mushrooms, cremini , button or baby portabellas thinly sliced
  • 8 oz. fresh spinach
  • 1 cup shredded mozzarella
  • 1 Tbsp. minced garlic
  • 1/2 cup grated parmesan
  • salt and pepper to taste

for the topping

  • 1 cup shredded mozzarella

  1. Prepare the Mushroom and Spinach Filling

    Heat the olive oil in a skillet over medium heat. Add the sliced mushrooms and garlic and sauté until the mushrooms are tender and lightly browned.

    Add the spinach and cook just until wilted. Season with salt, pepper, and Italian seasoning. Remove from the heat and allow the mixture to cool slightly.

  2. Prepare the Chicken

    Butterfly each chicken breast by carefully slicing horizontally through the thickest part, being careful not to cut all the way through.

    Open the chicken like a book and gently pound it to an even thickness. Season both sides with salt and pepper.

  3. Fill and Roll

    Spread the mushroom and spinach mixture evenly over each chicken breast. Sprinkle with about 1 cup of the shredded mozzarella.

    Starting at one end, carefully roll each chicken breast into a tight cylinder, jelly-roll style. Secure with toothpicks.

    Place the chicken seam-side down in a lightly oiled baking dish.

  4. Bake

    Bake in a preheated 375°F oven for 25–30 minutes, or until the chicken reaches an internal temperature of 165°F.

    sprinkle the mozzarella over the top of each chicken breast.

    Return to the oven for another 5–7 minutes, or until the cheese is completely melted, bubbly, and golden.

    Let the chicken rest for about 5 minutes remove the toothpicks before slicing.

Don’t overfill the chicken. It can be tempting to add lots of filling, but too much will make the chicken difficult to roll and can cause the filling to spill out during baking.

Main Course
Italian
Stuffed Chicken Breast Recipe



Authentic Italian Bolognese pasta sauce

Authentic Italian Bolognese pasta sauceThis post may contain affiliate links, that help support this blog. If you make a purchase through these links, I may earn a commission—at no cost to you. For more information read my disclosure policy.

Bolognese is a rich, slow-simmered meat sauce that originated in Bologna, the capital of Italy’s Emilia-Romagna region. Traditionally, it is served with tagliatelle or another wide, substantial pasta—not spaghetti. Unlike the saucier American-style spaghetti meat sauce many of us grew up with, a traditional Bolognese is deeply savory and meaty, with just enough tomato to bring everything together.

As with many beloved Italian recipes, there are countless variations—and plenty of opinions about what belongs in a proper Bolognese. Garlic or no garlic? Red wine or white? More tomato or less? And did the sauce really originate in Bologna? These are the kinds of questions that can inspire some very passionate conversations around the dinner table!

But whatever version you make, the foundation remains the same: good ingredients, a flavorful soffritto, quality meat, and plenty of time to let the sauce slowly develop its rich, complex flavor.

A good Bolognese is definitely a labor of love, but it doesn’t have to be difficult. With a little planning, most of the work is hands-off while the sauce slowly simmers on the stove. And the best part? Bolognese is even better the next day and freezes beautifully. I always recommend making a double batch—enjoy one for dinner and freeze the other for a homemade meal that’s ready whenever you need it.

Things to know about tomato Bolognese meat sauce recipe

It may look like a long list of ingredients, but don’t let that intimidate you. Most of what you need for this Tomato Bolognese Meat Sauce are simple pantry staples you may already have on hand.

I use ground beef in my Bolognese, but you can certainly use a combination of beef and pork or add Italian sausage if that’s what you prefer. There is no shortage of opinions when it comes to Bolognese, so make it your own while keeping the classic foundation intact.

I also like to start with pancetta. Its salty, savory flavor adds another layer of richness to the sauce. If you don’t have pancetta, bacon works perfectly well and is an easy substitute.

Then there’s the soffritto—finely chopped onion, carrot, and celery. This is the flavorful foundation of the sauce and, in my opinion, non-negotiable. You can chop everything by hand, or use a food processor to make quick work of it.

My version of Tomato Bolognese Meat Sauce isn’t complicated, and it stays close to the classic method. It always begins with a good soffritto, followed by the pancetta and meat, then the tomatoes and a slow simmer that allows all those flavors to come together.

Make Bolognese Easier

The secret to making Bolognese stress-free isn’t a shortcut in the cooking—it’s planning ahead. Chop your vegetables ahead of time and keep them refrigerated until you’re ready to cook. And when you have the time, make a big batch, divide it into portions, and freeze it.

That way, you can enjoy a rich, homemade Bolognese on a busy night without starting from scratch.

A little planning goes a long way, and the reward is a deeply flavorful sauce that’s worth every minute. Enjoy!

It may look like a long list of ingredients, but don’t let that intimidate you. Most of what you need for this Tomato Bolognese Meat Sauce are simple pantry staples you may already have on hand.

I use ground beef in my Bolognese, but you can certainly use a combination of beef and pork or add Italian sausage if that’s what you prefer. There is no shortage of opinions when it comes to Bolognese, so make it your own while keeping the classic foundation intact.

I also like to start with pancetta. Its salty, savory flavor adds another layer of richness to the sauce. If you don’t have pancetta, bacon works perfectly well and is an easy substitute.

Then there’s the soffritto—finely chopped onion, carrot, and celery. This is the flavorful foundation of the sauce and, in my opinion, non-negotiable. You can chop everything by hand, or use a food processor to make quick work of it.

My version of  Bolognese Meat Sauce isn’t complicated, and it stays close to the classic method. It always begins with a good soffritto, followed by the pancetta and meat, then the tomatoes and a slow simmer that allows all those flavors to come together.

This Authentic Italian Bolognese Sauce is one to add to your collection. For another slow-cooked Italian favorite, try my Genovese Sauce, a traditional Neapolitan sauce made with sweet, slowly caramelized onions and tender meat. Looking for something with more tomato? My Roasted Tomato Sauce is a simple, flavorful pantry staple that works beautifully with pasta. And if you’re making fresh pasta to go with your Bolognese, my  fresh homemade pasta is the perfect pairing. For another hearty Italian pasta dish, don’t miss my Pasta al Forno, a comforting baked pasta that’s perfect for Sunday dinner.

 

Authentic Italian Bolognese pasta sauce

Authentic Italian Bolognese Sauce is a rich, slow-simmered ragù made with ground beef, pancetta, a classic soffritto of onion, carrot, and celery, wine, milk, and just a small amount of tomato. Slowly cooked until the meat is tender and the flavors are deeply developed, this traditional Italian sauce is rich, savory, and perfect with fresh tagliatelle, rigatoni or your favorite pasta

  • 3 Tbsp. olive oil
  • 1 1/2 lb. lean ground beef
  • 1 cup diced pancetta
  • 1 cup each chopped onion+ carrots + celery
  • 2 Tbsp. minced garlic
  • 1 cup red wine
  • 2 cups crushed tomatoes (or 1/3 cup tomato paste)
  • 2 cups beef broth
  • 1 cup milk
  • pinch of nutmeg
  • 1 Lb. rigatoni, tagliatelle or your favorite pasta shape
  • Grated parmesan and Italian parsley for serving

  1. Start by cooking the pancetta in the olive oil over medium high heat in a stock pot or Dutch oven.

  2. Once the pancetta is crispy add the onion, celery. carrots and garlic. Cook until soft and translucent.
  3. Add in the ground beef and cook until brown. Then deglaze the pot with the red wine waiting until it evaporates before adding the beef stock ,crushed tomatoes and milk. Add the pinch of nutmeg and a few bay leaves.
  4. Cover and simmer for 1 1/2 hours
  5. Cook your pasta el dente

  6. Toss in this delicious pasta sauce. Top with freshy grated parmesan cheese and chopped Italian parsley.

Bolognese is even better the next day, making it an excellent make-ahead sauce. Freeze cooled sauce in an airtight container for up to 3 months.

Main Course, pasta sauce
Italian
authentic Italian Bolognese



Classic Chicken Pot Pie with store-bought crust

Chicken Pot Pie with a Store-Bought CrustThis post may contain affiliate links, that help support this blog. If you make a purchase through these links, I may earn a commission—at no cost to you. For more information read my disclosure policy.

There’s something about a classic chicken pot pie that never goes out of style. It’s warm, comforting, and the kind of meal that makes everyone gather around the table.

Of the eight eateries we owned over the years, two were diners, and this chicken pot pie recipe comes straight from those diner days. Diner food has always had a special place in my heart. It was familiar, generous, comforting food—the kind of food people came in craving and returned for again and again.

This was one of those recipes.

I’ve adapted it slightly for the home kitchen, and I’m using a store-bought refrigerated pie crust for the topping. There’s no bottom crust here, just a creamy chicken and vegetable filling covered with a golden, flaky pastry crust.

It’s simple, hearty, and brings back a lot of memories for me. Sometimes the recipes that stay with us the longest are the ones that remind us where we’ve been.

Why You’ll Love This Chicken Pot Pie

  • Classic comfort food with old-fashioned diner flavor
  • Uses store-bought pie crust to make it easy
  • A creamy homemade chicken gravy surrounds tender chicken and vegetables
  • Everything bakes together in one dish
  • It can be made with  leftover or rotisserie chicken

 

Things to know about this Chicken Pot Pie recipe

Don’t rush the gravy. Let the flour cook before adding the broth, and add the liquid slowly while stirring. This gives you a smooth, creamy filling.

Let the filling cool slightly. You don’t want to put piping-hot filling underneath the refrigerated crust.

Give it time to rest. Those 10 minutes after baking allow the filling to settle and thicken so it doesn’t run all over your plate.

Can I Make Chicken Pot Pie Ahead?

Yes. The chicken filling can be prepared a day ahead and refrigerated. When you’re ready to bake, transfer the filling to your baking dish, allow it to sit out briefly, add the crust, and bake until the filling is hot and bubbling and the crust is golden.

What to Serve with Chicken Pot Pie

Because this is already a hearty meal, I like to keep the sides simple. A crisp green salad, steamed green beans, or roasted vegetables are all good choices.

And honestly, sometimes you don’t need anything else. A big spoonful of chicken pot pie and that golden crust is dinner enough.

For an even easier version: If you have leftover roasted chicken or rotisserie chicken on hand, you can absolutely use it here instead of cooking the chicken breasts. It’s a great way to turn leftovers into a completely new meal—and that’s exactly the kind of practical cooking I love.

 

 

 

More Comfort Food Recipes You’ll Love

If you love this classic chicken pot pie, here are a few more comforting recipes from my kitchen you might enjoy:

  

Chicken Pot Pie with a Store-Bought Crust

This classic chicken pot pie is a comforting diner-style favorite made with tender chicken breast, carrots, celery, peas, and a creamy homemade gravy, all topped with a golden, flaky store-bought pie crust. It’s an easy homemade dinner with plenty of old-fashioned comfort—and you can make it even easier by using leftover or rotisserie chicken.

  • 2 large boneless, skinless chicken breasts
  • 1 sheet refrigerated store-bought pie crust
  • 4 Tbsp. butter
  • 1 cup yellow onion, diced
  • 1 cup carrots, peeled and diced
  • 1 cup celery, diced
  • 1 cup potatoes, diced
  • 1 cup fresh, or frozen peas
  • 1/3 cup flour
  • 2 cups chicken stock
  • 1 cup whole milk
  • 1 tsp. dried or fresh thyme
  • salt and pepper to taste
  • 1 egg for egg wash

  1. Cook the vegetables. Melt the butter in a large saucepan over medium heat. Add the diced carrots, onion, potatoes, and celery. Cook until the vegetables are soft and the onion is translucent, about 6–8 minutes.

  2. Add the chicken. Cut the raw chicken breasts into bite-size cubes and add them to the saucepan with the vegetables. Cook, stirring occasionally, until the chicken is cooked through and no longer pink in the center.

  3. Make the creamy filling. Sprinkle the flour over the chicken and vegetables and stir well to coat. Cook for 1–2 minutes. Slowly add the chicken broth, stirring constantly, then add the milk, salt, pepper, and thyme. Continue cooking until the potatoes are tender and the filling is thick and creamy.

  4. Add the peas. Stir in the frozen or fresh peas at the very end and cook for just a few minutes, until heated through. Remove from the heat and let the filling cool slightly.

  5. Add the crust. Transfer the filling to a deep-dish pie plate. Place the store-bought pie crust over the top and crimp the edges around the dish. Cut a few slits in the center of the crust to allow steam to escape. Brush the crust with beaten egg.

  6. Bake. Bake at 400°F for 25–30 minutes, or until the crust is golden brown and the filling is bubbling around the edges. Let the pot pie rest for 10 minutes before serving.

 

Recipe Notes

  • Store leftovers covered in the refrigerator for up to 3–4 days.
  • Reheat individual portions in the oven or microwave.
  • The filling can be made ahead and refrigerated before assembling the pie.
  • For the best crust, bake directly from the refrigerator rather than letting the assembled pie sit at room temperature for too long.
Main Course
Mediterranean
classic chicken pot pie recipe



Ciceri e Tria Recipe: Italian Pasta with Chickpeas and Crispy Fried Pasta

Ciceri e Tria Recipe: Italian Pasta with Chickpeas and Crispy Fried Pasta

This post may contain affiliate links, that help support this blog. If you make a purchase through these links, I may earn a commission—at no cost to you. For more information read my disclosure policy.

There are Italian dishes that remind you that the most memorable meals don’t always come from a long list of ingredients. Ciceri e tria is one of them.

This rustic Italian  pasta and chickpea dish comes from Salento in Puglia, in southern Italy. It combines creamy chickpeas with ribbons of pasta, but there’s one special step that makes this dish unlike any other: some of the pasta is fried until golden and crisp before being added to the finished dish.

That contrast between the tender pasta, creamy chickpeas, and crispy fried pasta is what makes Ciceri e tria so special.

The name itself tells part of the story. Ciceri refers to chickpeas, while tria is the traditional pasta used in the dish. Traditionally, tria is made from durum wheat or semolina and water and cut into rustic ribbons.

For my version, I use fresh tagliatelle because it is easy to find and has the right shape and texture for this traditional dish. You can also use fresh pappardelle or make your own semolina pasta if you want to take the traditional route.

Why You’ll Love Ciceri e Tria

  • A simple, rustic Italian meal made with pantry staples
  • Creamy chickpeas paired with tender and crispy pasta
  • Inexpensive and satisfying
  • A wonderful example of traditional Italian cucina povera
  • Easy enough for a weeknight but special enough to serve to guests

 

Things to know about this authentic Italian pasta recipe

A Note About the Pasta

Traditional tria is a simple pasta made with durum wheat or semolina and water. Some of the pasta is cooked in the chickpea mixture while another portion is fried in olive oil.

For an easier home-cook version, fresh tagliatelle works beautifully. Fresh pappardelle is another good choice if you prefer a wider, more rustic pasta.

The important part is keeping the contrast between the soft pasta and crispy fried pasta—that’s what makes Ciceri e tria so distinctive.

Can I Use Dried Pasta?

Yes. While fresh pasta gives you a texture closer to traditional tria, dried tagliatelle or another wide ribbon pasta can be used when fresh pasta isn’t available.

Just be careful not to overcook it. You want the pasta tender but still able to hold its shape.

What Makes Ciceri e Tria Special?

Like so many traditional Italian dishes, Ciceri e tria is an example of cucina povera,

where simple, inexpensive ingredients are transformed into something deeply satisfying.

Chickpeas, pasta, olive oil, herbs, and a few basic vegetables don’t sound extraordinary on their own. But the technique of frying some of the pasta changes everything.

It’s a dish that proves you don’t need expensive ingredients to create a memorable Italian meal.

Serving Suggestions

Ciceri e tria is hearty enough to serve as a main course. I like to finish it simply with

good extra virgin olive oil and plenty of freshly ground black pepper.

A simple green salad or some roasted vegetables would make an easy accompaniment.

Storage and Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days.

For the best texture, keep the fried pasta separate and add it just before serving. Reheat the chickpea and pasta mixture gently on the stovetop with a splash of broth or water.

The fried pasta can be briefly reheated in a dry skillet or oven to help restore its crispness.

Final Thoughts

Ciceri e tria is the kind of Italian recipe I love—simple ingredients, traditional technique, and a little something unexpected.

That crispy fried pasta on top is what turns a humble bowl of chickpeas and pasta into something truly special.

If you’ve never tried this traditional dish from Salento, this is a wonderful place to start.

More Italian Recipes to Try

If you love traditional Italian pasta recipes, there’s plenty more to explore here. Try my Italian  Orecchiette with Sausage and Cherry Tomatoes for another taste of southern Italian cooking, or make my Pasta alla Norma a classic Sicilian pasta with eggplant and tomato.

For something simple and comforting, my Authentic Bolognese Sauce is perfect served over your favorite pasta. And if you’re looking for more traditional Italian comfort food, don’t miss my Tuscan Ribollita Bean and Bread Soup

I hope you enjoy this taste of southern Italy! Be sure to explore more of my Italian recipes for simple, authentic dishes made for the home kitchen.

  

Ciceri e Tria: Italian Pasta with Chickpeas and Crispy Fried Pasta

Ciceri e Tria is a traditional Italian pasta and chickpea dish from Salento, Puglia. Tender pasta and creamy chickpeas are combined with crispy ribbons of pasta fried in olive oil, creating a rustic dish with wonderful contrast in texture.

For the chickpeas

  • 2 Tbsp. olive oil
  • 1 cup finely chopped onion
  • 1 cup finely chopped celery
  • 1 cup finely chopped carrot
  • 2 cloves minced garlic
  • 2 15 oz. cans chickpeas, rinsed and drained
  • 3-4 cups vegetable or chicken broth
  • 1-2 springs rosemary
  • salt and pepper to taste

For the pasta

  • 8 oz. fresh or dried tagliatelle or pappardelle
  • 1/2 cup olive oil for frying
  • salt for the pasta water

  1. Make the chickpea base. Heat 2 tablespoons olive oil in a large skillet or Dutch oven over medium heat. Add the onion, celery, and carrot. Cook for 5–7 minutes, until softened. Add the garlic and cook for another minute.

  2. Add the chickpeas. Add the chickpeas, broth, and rosemary. Season with salt and pepper. Bring to a gentle simmer and cook for about 20 minutes.

  3. Create a creamy texture. Remove the rosemary. Mash about ⅓ of the chickpeas with the back of a spoon, or blend a small portion with some broth and return it to the pot. You want the chickpeas to create a naturally creamy sauce while still leaving plenty whole.

  4. Prepare the pasta.

    Divide the pasta

    Divide the fresh tagliatelle into two portions. One portion will be cooked in boiling water, while the other portion will be fried directly in olive oil—without boiling it first.

  5. Fry the pasta. Divide the pasta in half. Leave one half in long ribbons for boiling. Break the remaining half into shorter, bite-size pieces. Heat ½ cup olive oil in a skillet over medium heat. Fry the broken pasta pieces in batches until golden and crisp, turning carefully as they cook. Transfer to a paper towel-lined plate and lightly season with salt.

  6. Cook the remaining pasta. Cook the remaining fresh pasta in the boiling water until just tender, usually 2–3 minutes. Reserve about ½ cup of the pasta water, then drain.

  7. Combine. Add the cooked pasta to the chickpeas. Stir gently, adding a splash of pasta water if needed. The consistency should be creamy but not soupy.

  8. Finish with the crispy pasta. Spoon into bowls and generously scatter the fried pasta over the top. Finish with extra-virgin olive oil and freshly ground black pepper.

For the best texture, break half of the fresh pasta into short pieces before frying. Fry the pasta uncooked until golden and crisp, and keep it separate until just before serving so it stays crunchy.

Main Course
Italian
Italian pasta and chickpeas



My Mom’s Italian Vegetarian Stuffed Eggplant

My Mom’s Italian Vegetarian Stuffed EggplantThis post may contain affiliate links, that help support this blog. If you make a purchase through these links, I may earn a commission—at no cost to you. For more information read my disclosure policy.

There are some recipes that stay with you because they taste like home. This is one of those recipes for me.

Every summer, when the eggplants are growing in my garden, I think of my mom and these little stuffed eggplants she used to make. There’s something especially satisfying about picking the eggplant right from the garden and turning it into a recipe that has been part of my family for years. She would hollow out the small eggplants and use the flesh to make the filling, so nothing went to waste.

The chopped eggplant is sautéed with onion, garlic, and a few sweet cherry tomatoes, then combined with breadcrumbs, Parmesan, fresh parsley, and egg. The shells are roasted first until just tender, then filled with the savory mixture.

Finally, they’re topped with my homemade marinara and shredded mozzarella and baked again until the cheese is melted and bubbling.

It’s simple, old-fashioned Italian cooking at its best—a recipe that brings together the garden, my mom’s kitchen, and the flavors I grew up with.

Why You’ll Love This Recipe

  • A traditional-style Italian vegetarian eggplant recipe
  • Uses the entire eggplant—nothing goes to waste
  • The eggplant shells are roasted before stuffing for extra flavor
  • The filling is made with breadcrumbs, Parmesan, parsley, and egg
  • Homemade marinara and melted mozzarella make it extra comforting
  • Perfect as a vegetarian main course or hearty side dish

 

Good to Know

Choose small eggplants. They have tender skin and flesh and are the perfect size for stuffing. I like using small Italian or baby eggplants rather than large globe eggplants for this recipe.

Don’t hollow the shells too much. You want enough eggplant around the edges so they hold their shape while roasting and baking.

Let the filling cool slightly before adding the egg. You don’t want the hot vegetables to cook the egg before everything is mixed together.

The filling should be flavorful on its own. Taste it before stuffing and adjust the salt and Parmesan if needed.

Use a good marinara. Since the sauce goes over the eggplant and into the baking dish, homemade marinara makes a big difference.

Serving Suggestions

These stuffed eggplants make a wonderful vegetarian Italian main course with a simple green salad and crusty Italian bread.

They’re also delicious served as a side dish alongside roasted chicken, grilled meats, or fish.

And honestly, they’re even better the next day after the flavors have had time to come together.

A Taste of Home

My mom’s cooking was never about complicated ingredients or fancy techniques. It was about taking simple vegetables and turning them into something the whole family would want to sit down and eat.

That’s exactly what I love about these stuffed eggplants. The eggplant becomes both the vessel and part of the filling, while the tomatoes, garlic, Parmesan, and marinara bring everything together.

It’s the kind of Italian recipe that reminds me that some of the best food doesn’t need to be complicated—it just needs to be made with love.

Frequently Asked Questions

Can I make these stuffed eggplants ahead of time?

Yes. You can prepare and stuff the eggplants, cover them, and refrigerate them for up to 24 hours. Add the mozzarella just before baking for the best result.

Can I use regular breadcrumbs?

Absolutely. Plain Italian breadcrumbs work beautifully. If using plain breadcrumbs, you can add a little extra parsley and Parmesan for more flavor.

Can I use a different cheese?

Mozzarella is my choice for the melted topping, but you can add a little provolone or Pecorino Romano for a stronger Italian flavor.

Are these vegetarian?

Yes. The filling contains no meat. The eggplant is stuffed with its own flesh, vegetables, breadcrumbs, Parmesan, parsley, and egg, then topped with marinara and mozzarella.

 

More Italian Recipes You’ll Love

If you love simple Italian recipes made with fresh vegetables and classic ingredients, here are a few more recipes from my kitchen you might enjoy. These are the kinds of dishes I love making with the vegetables growing in my garden and the Italian flavors I grew up with.

If you make these stuffed eggplants, I’d love to hear how they turned out! Leave a comment below and let me know if they remind you of something your mother or grandmother used to make.

  

My Mom’s Italian Vegetarian Stuffed Eggplant

Small Italian eggplants are hollowed and roasted until tender, then filled with their own sautéed flesh, cherry tomatoes, onion, garlic, breadcrumbs, Parmesan, parsley, and egg. Topped with homemade marinara and mozzarella, they’re baked until bubbling and golden. A comforting vegetarian family recipe inspired by my mom’s cooking and made even more special with fresh eggplant from the garden.

For the Eggplant

  • 4 small eggplants
  • 2 Tbsp. extra virgin olive oil
  • salt and pepper

For the Filling

  • The chopped eggplant flesh from the shells
  • 1/2 cup onion, finely chopped
  • 2 cloves garlic , minced
  • 1 cup Italian-seasoned or plain breadcrumbs
  • 1/2 cup grated Parmesan cheese
  • 1/3 cup fresh Italian parsley, chopped
  • 1 large egg
  • salt and pepper to taste

For Topping

  • 2 cups homemade marinara sauce
  • 1 cup shredded mozzarella
  • Fresh parsley or basil, for serving

  1. Prepare the Eggplant

    Preheat the oven to 400°F.

    Wash and dry the eggplants. Cut them in half lengthwise. Using a small spoon or paring knife, carefully hollow out the center, leaving enough flesh around the edges so the shells remain sturdy.

    Chop the eggplant flesh into small pieces and set aside.

    Place the eggplant shells cut-side up on a lightly oiled baking sheet. Drizzle with olive oil and season with salt and pepper.

    Roast for about 10-15 minutes, or until the shells begin to soften but still hold their shape.

  2. Make the Filling

    While the shells roast, heat the olive oil in a large skillet over medium heat.

    Add the chopped onion and cook until softened. Add the garlic and cook for about 30 seconds.

    Add the chopped eggplant and cherry tomatoes. Season with salt and pepper and sauté until the eggplant is tender and the tomatoes have softened.

    Remove from the heat and allow the mixture to cool slightly.

    Transfer to a bowl and stir in the breadcrumbs, Parmesan, parsley, and egg. Mix until everything is well combined.

    The filling should be moist enough to hold together but not wet. Add a little more breadcrumbs if needed.

  3. Stuff the Eggplant

    Spoon the filling generously into the roasted eggplant shells, gently pressing it into the cavities.

    line a baking dish with half of the marinara sauce , arrange the stuffed eggplant on top

    Spoon marinara sauce over each eggplant, then sprinkle generously with shredded mozzarella.

  4. Bake Again

    Reduce the oven temperature to 375°F.

    Bake for approximately 40 – 45 minutes, until the filling is heated through and the mozzarella is melted and lightly golden.

    For a more browned, bubbly top, place the eggplant under the broiler for the last 1–2 minutes, watching carefully.

    Let them rest for a few minutes before serving.

Main Course, Side Dish
Italian
Italian stuffed eggplant, vegetarian stuffed eggplant,



Spaghetti Aglio e Olio Recipe (Authentic Italian Garlic & Olive Oil Pasta)

Spaghetti Aglio e Olio Recipe (Authentic Italian Garlic & Olive Oil Pasta)This post may contain affiliate links, that help support this blog. If you make a purchase through these links, I may earn a commission—at no cost to you. For more information read my disclosure policy.

Spaghetti Aglio e Olio is one of those Italian dishes that takes me right back to the simplicity of cooking in Italy. Growing up, we didn’t need a refrigerator full of ingredients to put a good meal on the table. A little garlic, good olive oil, pasta, and a few simple ingredients were often all we needed.

After 40 years in the restaurant business, I’ve come to appreciate these simple dishes even more. When a recipe has so few ingredients, the technique becomes everything. You have to gently cook the garlic, use good olive oil, cook the pasta properly, and save that starchy pasta water to bring everything together.

This is a pasta I make when I want something quick, comforting, and full of flavor without a lot of fuss. It’s proof that some of the best Italian meals are also the simplest.

 

 

Things to know about this Spaghetti Aglio e Olio

Don’t Burn the Garlic

Garlic is the star of this dish, so take your time with it. Cook it gently over medium-low heat until fragrant and just beginning to turn golden.

If the garlic gets too dark, it will become bitter and can overpower the entire dish.

Use Good Extra-Virgin Olive Oil

There are only a handful of ingredients in this recipe, so the quality of your olive oil matters. Use an extra-virgin olive oil that you enjoy the flavor of because it becomes part of the sauce.

Save Your Pasta Water

This is one of the most important steps.

Before draining the spaghetti, reserve some of the cooking water. The starch in the water helps emulsify the olive oil and creates a silky sauce that clings to the pasta.

Don’t skip this step.

Finish the Spaghetti in the Skillet

Don’t simply drain the pasta and pour the garlic and oil over it.

Transfer the spaghetti directly into the skillet with the garlic and olive oil. Add some reserved pasta water and toss everything together over the heat.

Don’t simply drain the pasta and pour the garlic and oil over it.

Transfer the spaghetti for the stock pot directly into the skillet with the garlic and olive oil. Add some reserved pasta water and toss everything together over the heat.

This is what turns the olive oil and pasta water into a light, silky sauce.

Cook the Pasta Al Dente

Start checking the spaghetti a minute or two before the package’s recommended cooking time. You want it tender but still slightly firm when you bite into it.

The pasta will continue cooking when you finish it in the skillet.

Adjust the Heat

Red pepper flakes give Aglio e Olio its signature little kick. Start with a small amount and add more if you like your pasta spicy.

 

What to Serve With Spaghetti Aglio e Olio

This pasta is wonderful on its own, but it also makes a great first course or side dish.

For an Italian-inspired meal, serve it with a simple vegetable, salad, or a protein such as fish or chicken.

If you love simple Italian pasta dishes, you may also enjoy my One-Pot Creamy Zucchini Pasta, another easy pasta that lets a few simple ingredients do the work.

For a classic Roman pasta, try my Cacio e Pepe. Like Aglio e Olio, it relies on technique rather than a complicated ingredient list.

And if you’re looking for another traditional Roman favorite, my Rigatoni Amatriciana is made with a simple combination of tomatoes, guanciale, and Pecorino Romano.

For something completely different, my Spaghetti Nerano combines spaghetti with fried zucchini and cheese for another example of how a handful of ingredients can create something special.

Why You’ll Love This Recipe

  • It’s ready in about 30 minutes.
  • It uses simple pantry ingredients.
  • It’s inexpensive to make.
  • No complicated sauce is required.
  • It’s naturally vegetarian.
  • It’s perfect for a quick weeknight dinner.
  • The technique can be used with many other pasta dishes.

A Simple Italian Pasta Worth Knowing

Spaghetti Aglio e Olio is more than just an easy dinner. It’s a great recipe to learn because it teaches you some of the most important techniques for cooking pasta well: properly salted water, al dente pasta, saving pasta water, and finishing the pasta in the sauce.

Once you understand those techniques, you’ll see them throughout Italian cooking.

And sometimes, the simplest plate of pasta is the one you come back to again and again.

  

Spaghetti Aglio e Olio Recipe (Authentic Italian Garlic & Olive Oil Pasta)

Spaghetti Aglio e Olio is a simple Italian pasta made with garlic, extra-virgin olive oil, red pepper flakes, and parsley. This classic 20-minute recipe uses a few simple ingredients and a little pasta water to create a silky, flavorful sauce that coats every strand of spaghetti.

  • 12 oz. spaghetti
  • 1 cup extra-virgin olive oil
  • 1 Tbsp red pepper flakes
  • 1/3 cup chopped fresh Italian parsley
  • 1 cup reserved pasta water, or as needed
  • salt and pepper to taste

  1. Bring a large pot of water to a boil. Season generously with salt and add the spaghetti.

  2. Cook until just shy of al dente, following the package directions as a guide. Before draining, reserve at least 1 cup of the pasta water.

  3. Meanwhile, heat the olive oil in a large skillet over medium-low heat. Add the sliced garlic and red pepper flakes. Cook gently until the garlic is fragrant and just beginning to turn golden. Be careful not to burn the garlic.

  4. Transfer the cooked spaghetti directly into the skillet with the garlic and oil.

  5. Add about 1 cup of the reserved pasta water and toss the pasta vigorously with the oil. Continue tossing over medium heat until the pasta is al dente and the sauce becomes silky and coats the spaghetti. Add more pasta water, a little at a time, if needed.

  6. Remove from the heat and add the parsley and freshly ground black pepper. Toss once more and serve immediately.

  7. Always save more pasta water then the recipe calls for!!!

Main Course
Italian
authentic spaghetti aglio e olio



15 Italian Tomato Recipes to Make with Fresh Summer Tomatoes

15 Italian Tomato Recipes to Make with Fresh Summer TomatoesThis post may contain affiliate links, that help support this blog. If you make a purchase through these links, I may earn a commission—at no cost to you. For more information read my disclosure policy.

August is tomato season, and there is nothing quite like a perfectly ripe summer tomato. Juicy, sweet, and full of flavor, fresh tomatoes are one of the ingredients I look forward to most this time of year.

Growing up in Italy, tomatoes were a part of summer cooking in so many different ways. Sometimes they were the star of the dish, and other times they were simply combined with a few other seasonal ingredients to create something delicious.

That’s the beauty of Italian cooking: when your ingredients are at their best, you don’t need to do much to them.

If your garden is overflowing with tomatoes right now, or you just brought home a beautiful basket from the farmers market, these Italian tomato recipes are a delicious way to enjoy them while they’re at their peak.

From simple tomato salads and bruschetta to pasta, baked tomatoes, and easy summer dinners, here are 15 Italian-inspired recipes to make this August.

 

Easy Italian Tomato Salad with Heirloom Tomatoes

When summer tomatoes are perfectly ripe, sometimes the simplest preparation is the best. This Italian tomato salad combines juicy heirloom tomatoes with fresh basil, oregano, olive oil, salt, and pepper. It’s an easy summer side dish that lets the tomatoes do all the work.GO TO RECIPE

Classic Italian Tomato Bruschetta

Fresh tomatoes, basil, garlic, good olive oil, and toasted rustic bread come together in this classic Italian bruschetta. It’s one of those recipes that is especially delicious in August, when tomatoes are sweet and at their peak.

 GO TO RECIPE

Caprese Spaghetti with Roasted Tomato Sauce

This pasta combines roasted summer tomatoes, garlic, fresh mozzarella, basil, and spaghetti. Roasting the tomatoes concentrates their sweetness and creates a flavorful sauce that’s perfect for a summer pasta dinner.GO TO RECIPE

Oven-Baked Tomatoes Oreganata

This is one of my favorite ways to use an abundance of summer tomatoes. Ripe tomatoes are topped with seasoned breadcrumbs, Parmesan, garlic, oregano, and olive oil, then baked until tender and golden.

It’s simple, rustic Italian cooking at its best.GO TO RECIPE

Authentic Italian Stuffed Tomatoes with Rice and Potatoes

Known as Pomodori Ripieni di Riso, these Roman-style stuffed tomatoes are filled with rice, garlic, basil, and the tomatoes’ own juices, then baked with potatoes underneath.

The potatoes soak up all those delicious tomato juices, making this a complete and satisfying summer meal.GO TO RECIPE

Sugo Crudo –  No-Cook Italian Tomato Sauce

When summer tomatoes are at their peak, this simple Sugo Crudo is one of the best ways to enjoy them. This no-cook Italian tomato sauce combines ripe tomatoes with olive oil, garlic, and fresh basil for a fresh, vibrant sauce that lets the natural sweetness of the tomatoes shine.

It’s delicious tossed with pasta or served with crusty bread for an easy taste of Italian summer.GO TO RECIPE

Authentic Pasta Portofino

Pasta Portofino brings together two of summer’s best flavors: fresh tomatoes and basil pesto. Cherry tomatoes create a light sauce that’s tossed with spaghetti, basil, pine nuts, and Parmigiano Reggiano.

It’s bright, simple, and ready in about 30 minutes.GO TO RECIPE

One-Pan Italian Chicken with Peppers and Tomatoes

Tender chicken, sweet peppers, juicy cherry tomatoes, garlic, and marinara come together in one skillet in this easy Italian-inspired dinner. Fresh mozzarella is added at the end for a melty finish.

It’s exactly the kind of simple meal that’s perfect for summer.GO TO RECIPE

Italian Chicken Breast Pomodoro

Chicken and tomatoes are a natural combination, and this easy Chicken Pomodoro is a great way to enjoy them together. The tomato-based sauce keeps the chicken tender while adding plenty of fresh Italian flavor.GO TO RECIPE

Italian Green Beans and Tomatoes

This is a classic Italian summer side dish that I grew up eating. Fresh green beans are gently cooked with tomatoes, garlic, onion, olive oil, and Italian parsley until everything comes together into a simple, flavorful dish.

It’s especially good when both the tomatoes and green beans are coming straight from the garden.GO TO RECIPE

Italian Potatoes, Tomatoes and Green Beans

Another simple Italian vegetable dish that makes the most of summer produce. Potatoes and green beans are combined with tomatoes, garlic, onion, olive oil, and marinara for a rustic side dish that can easily become a light meal.GO TO RECIPE

Ciambotta Italian summer vegetable  Stew

Zucchini, potatoes, and tomatoes come together in this easy Italian vegetable stew. The tomatoes create a light, flavorful sauce while fresh parsley finishes the dish.

It’s a wonderful example of how Italian cooking turns a few seasonal vegetables into something satisfying.GO TO RECIPE

Traditional Melanzane a Funghetto

This Neapolitan eggplant dish is another wonderful way to use summer tomatoes. Eggplant and tomatoes come together in a simple preparation that’s full of Southern Italian flavor.

It’s rustic, seasonal, and exactly the kind of dish I love making when summer vegetables are abundant.GO TO RECIPE

Cod Puttanesca

Flaky cod simmered in a bold Italian tomato sauce with olives, capers, garlic, and anchovy makes this a quick and flavorful summer dinner.

The bright tomato sauce gives the delicate fish plenty of flavor without making the dish feel heavy.GO TO RECIPE

Italian Orecchiette with Sausage and Cherry Tomatoes

This Italian Orecchiette with Sausage and Cherry Tomatoes is an easy, flavorful pasta that makes the most of sweet summer cherry tomatoes. Juicy tomatoes are cooked with Italian sausage and tossed with orecchiette for a satisfying pasta dinner that comes together with simple ingredients.

It’s hearty enough for a weeknight meal but still feels light and summery thanks to the fresh cherry tomatoes.

Tips for Choosing the Best Summer Tomatoes

The best tomato recipes start with the best tomatoes. Look for tomatoes that are fragrant, heavy for their size, and ripe without being overly soft.

For salads and bruschetta, I love using heirloom or vine-ripened tomatoes. Roma and plum tomatoes are excellent for sauces and baked dishes because they have a firmer texture and less water.

And when tomatoes are truly at their peak, don’t overcomplicate them. Good olive oil, fresh basil, garlic, salt, and pepper can be all you need.

How to Store Fresh Tomatoes

Keep tomatoes at room temperature until they’re ripe and ready to eat. I prefer not to refrigerate them because the cold can affect their flavor and texture.

If you have more tomatoes than you can use, make a batch of fresh tomato sauce, roast them, or preserve them so you can enjoy that summer flavor later.

Make the Most of Tomato Season

August is the time to take advantage of fresh tomatoes while they’re at their sweetest and most flavorful.

Whether you’re making a simple tomato salad, piling tomatoes onto crusty bread for bruschetta, tossing them with pasta, or turning a basketful into homemade tomato sauce, these recipes are all about keeping things simple and letting seasonal ingredients shine.

So grab those summer tomatoes and start cooking. Italian summer cooking doesn’t have to be complicated—it just needs good ingredients.GO TO RECIPE