The Only List of Pasta Recipes You’ll Ever Need: 22 Ways to Satisfy Your Craving

West Coast Dungeness crab and Meyer lemons come together deliciously in this special occasion pasta. At A16 Rockridge, chef Rocky Maselli made it with housemade squid-ink tonnarelli; we opted for fettuccine since it’s easier to find.

Sunset reader Christine Datian of Las Vegas sent us this indulgent and delicious pasta recipe. If you prefer a lighter version, you could use milk thickened with a little flour in place of the cream.

If you don’t want to bother with bundles and bundles of fresh basil, this pesto is for you. With added spice from the arugula and zestiness from the gorgonzola that’s used instead of parmesan, this pesto is unlike the traditional Italian dish—though just as satisfying.

For this intensely mushroomy lasagna, brawny portabellas and shiitakes cook down until their flavors are concentrated. Then they’re layered with a creamy, velvety sauce and sheets of no-boil pasta, which is thinner than regular dried pasta.

The cherries’ bursts of sweet juice offset the richness of the pasta. If you can’t find cherries due to seasonal availability, look for firm yellow or orange cherry tomatoes and mix them with a handful of frozen cherries to gain a similar sweetness and acid.

These little butternut squash gnocchi are ever so slightly sweet. Dress the dumplings with melted butter and parmesan cheese to add a rich flavor to this simple dish.

“Clam pasta is a great way to extract all the flavor and texture of clams,” says Berkeley chef and cooking teacher Samin Nosrat. “Their juices mingle with the butter and wine and cook into the pasta, and the clams themselves are tender-chewy. It’s like having the ocean in a bowl.” Serve with lots of crusty bread for sopping up juices.

This dish makes for a delightful alternative to pesto and is way easier when made with frozen peas. We are big fans of frozen peas because they’re often more flavorful than fresh—and they take no time to cook. Thaw them right before you need them so they don’t get wrinkly.

Chef Josh Buckwald of Orso Pasta and Employees Only in Los Angeles created this verdant dish enriched by creamy burrata. “At Orso,” he says, “we love campanelle, cavatelli, or corzetti for this one—but no wrong answers here.”

This bright-tasting pasta makes good use of radicchio and chard, two sturdy greens that are packed with vitamins and flavor. The strong greens lend a punch to the shredded chicken, which is a great vessel for any sauce or spice.

Frozen peas make this pasta especially fast, but shelled fresh peas are wonderful too; cook in boiling water 2 to 3 minutes before making the filling. The ravioli are also shortcutted by using egg roll wrappers in place of homemade pasta sheets—you can thank us for the hack later.

This top-rated pasta soup features Italian sausage, chopped veggies, canned diced tomatoes, and cannellini beans, in case you want a pasta that will warm you up from the inside out. Serve with crusty bread for a hearty main.

Ground almonds take the place of pasta’s usual parmesan, making this a good vegan choice. Trim raw artichokes down to the very tender hearts and slice them quite thin, so they’re crisp but not chewy.

At Delfina in San Francisco, Craig Stoll serves this delicate, fresh-tasting sauce over house-made nettle pasta. Nettles, which grow wild in many parts of the West, have small stinging hairs when raw, but once cooked, they’re safe to touch and consume.

This simple penne pasta dish features pancetta, diced tomatoes, red chile flakes, and parmesan cheese to form a classic Italian spicy sauce. Toss it with extra parmesan and reserved pasta water while it’s still hot for a bit of added creaminess.

Brussels sprouts and pasta are an underrated match made in heaven. Here they’re quickly browned and still slightly crunchy. To save time, slice them with a mandoline or a food processor fitted with the slicing blade attachment.

This recipe makes for a great veggie-friendly and elegant filling for pasta shells. With ribbons of carrots and zucchini combined with chickpeas, mozzarella, and marjoram, this simple mix can be prepped a day in advance and enjoyed as a simple salad for lunch the following day if you find yourself with leftovers.

If any ocean creature can be said to have a cult following, it’s sea urchin (uni). Its roe, the edible part, has a briny, sweet taste. When mixed with hot pasta, the roe melts and creates a luscious sauce, as in this recipe based on one from San Diego sea-urchin diver Peter Halmay.

Spanish fideos—short, thin noodles—give this dish a satisfying heft. If your grocery store doesn’t carry them, use angel-hair pasta instead. Serve family-style right out of the pot or in a large bowl.

Sliced zucchini brings a fresh element to Italian sausage pasta. Served with some garlic bread and a glass of wine, it quickly becomes a satisfying meal.

Light, lively green garlic and a little cream make this a perfectly balanced pasta dish. The thin noodles soak up the sauce fast, so serve it immediately.

A seamless blend of Italian and Mexican flavors, this meal is efficient, too: The pasta and zucchini cook together in the same pot. Although you can use any pasta you have lying around, a twisted one is best at trapping the pesto and delivering it in every bite.