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5 Fantastic Pasta Recipes to Add to Your Weeknight Dinner Rotation

Someone had to do the hard work and vet them all for you...🍝
Corn risotto isn't the prettiest...but the making of the stock sure was a good time.

Corn risotto isn't the prettiest...but the making of the stock sure was a good time.

If it wasn't glaringly obvious from my croissant content, ricotta toast recipes, and cookbook preferences, I am a big fan of carbs. I'm even eating a baguette with butter for breakfast as I write this – but in my mind, there's nothing more satisfying and comforting than a big bowl of pasta (especially in the fall). The leftovers also happen to make for an ideal and easy weekday lunch, so I find myself gravitating towards anything involving "rigatoni," "bucatini," or "risotto" quite often.

Lately, I've been making my way through recipes on the blogs of my internet friends, Anna from Italian Enough and Kendall Andronico, each one more delectable and impressive than the last. Highly recommend giving them each a follow (@italianenough_ and @kendallandronico) if you want your feed to be filled with cooking tips and beautiful photos of food. Both women share my passion for seasonal ingredients, low-maintenance prep, and a great noodle, and are constantly innovating in the kitchen with new-to-me flavor combinations or a fresh take on an old favorite. Below, I've highlighted the top five I've tried over the last few months that have been added to our dinner rotation, as well as five I can't wait to test out and try (perhaps on @shopcupcakesandcashmere...?!):


Kendall Andronico's “Pantry” Rigatoni With Spicy Tomato Sauce, Crispy Breadcrumbs and Ricotta


  • 1 22 oz. can tomatoes or tomato puree (can be whole, diced or pureed – anything you have on hand!)
  • 3 Tbsp extra virgin olive oil
  • 1/2 of a medium yellow onion, diced
  • Kosher salt
  • 3 medium garlic cloves, thinly sliced
  • 1 tsp red pepper flakes
  • 3 anchovies
  • 2 tsp capers, minced
  • 2 tsp date syrup (can use sugar instead – you just need a little sweetness to balance the sauce)
  • 2 tsp white balsamic vinegar (or any light vinegar, i.e. champagne or rice vinegar)
  • Kosher salt
  • 1 lb. rigatoni
  • 2 Tbsp unsalted butter
  • Ricotta (to finish)
  • Pea shoots, fresh herbs, arugula, or any tender greens (to finish)
  • Crispy breadcrumbs 

For the method, click here!


Kendall Andronico's Late Summer Corn Risotto


  • 1.5 quarts stock (I use homemade corn stock recipe in notes below but you can use chicken or vegetable stock)
  • 6 Tbsp unsalted butter, divided
  • 2.5 cups corn (from 4-5 cobs)
  • 2 cloves garlic, minced
  • 1 cup finely diced yellow onion
  • 1/4 cup ricotta cheese
  • 1.5 cups Arborio or Carnaroli rice
  • 1/3 cup dry white wine (i.e. Sauvignon Blanc) sherry
  • Freshly minced chives, to finish
  • Good quality extra virgin olive oil, to finish

For the method, click here!


Kendall Andronico's Pappardelle With Lamb Ragu, Mint Pesto and Lemony Ricotta


For the lamb ragu:

  • 2.5 lbs lamb shoulder, cut into 2-inch pieces
  • Kosher Salt
  • Black pepper
  • 3 Tbsp olive oil
  • 1 large carrot, cut into small dice
  • 3 stalks celery, cut into small dice
  • 1/2 yellow onion, cut into small dice
  • 1/2 leek, cut into small dice (if you can’t find leeks, use one whole yellow onion instead of half)
  • 1 tsp fennel seeds
  • 2 bay leaves
  • 1 cup dry white wine
  • 1.5 cups stock (I used chicken but you can use any type you have)
  • 1/4 cup whole milk

For the mint pesto:

  • 1 bunch mint
  • 1/2 bunch parsley
  • 2 cloves garlic, minced
  • Zest from two lemons
  • Juice from 1/2 lemon
  • 3/4 cup Extra virgin olive oil (see notes below)
  • 1/4 cup freshly grated Parmesan cheese
  • Kosher salt

For the lemony ricotta:

  • Zest from one lemon
  • 1 cup ricotta cheese (I love Bellwether farms)

To finish:

  • 3 Tbsp unsalted butter
  • 1.5 lbs pappardelle pasta (but you can use whatever shape you have!)
  • Good quality Extra Virgin Olive Oil
  • Flaky Sea Salt
  • Fresh mint leaves for garnish

For the method, click here!


Italian Enough's Summer Sungold Sausage Ragù


  • 1 lb. mild Italian sausage
  • 1 tsp. olive oil
  • 1 tbsp. tomato paste
  • 2 tbsp. butter
  • 6 cloves garlic, finely chopped
  • 1/2 cup chicken broth
  • 1 pint cherry tomatoes; extra points for heirlooms like sungolds
  • 1 lb sturdy sauce-catching pasta, like paccheri (pictured), rigatoni, or penne
  • 1/2 cup grated parmigiano reggiano
  • ~25 leaves of fresh basil, sliced into ribbons
  • Fresh black pepper, to taste

For the method, click here!


Italian Enough's Alla Vodka


  • 2 tbsp. unsalted butter
  • 4 tbsp. olive oil
  • 4 cloves garlic, finely minced
  • 4 tbsp. double concentrated tomato paste
  • 1 lb. pasta, your choice (I like fusili, rigatoni, and other short ridgy shapes)
  • 1/2 cup vodka, cheap is fine
  • 2 cups heavy cream
  • 1 tsp Calabrian chiles in oil, optional (can sub chili flakes, but the chiles really kick it into turbo overdrive)
  • Parmigiano reggiano cheese, for serving
  • 1/2 tsp salt (not including salt for pasta water)
  • Salt and pepper to taste

For the method, click here!

And here are five I can't wait to test out:

1. Kendall's Homemade Pasta Dough

2. Pasta With Spicy Italian Sausage and Jimmy Nardello Peppers

3. Anna's "Authentic" Bolognese

4. Anna's Broccoli Shells 'n Cheese

5. Anna's Modernist Mac 'n Cheese

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