10+ Italian Recipes You’ll Love to Cook at Home

Italian recipes have this way of winning people over everywhere. They use simple, fresh ingredients and somehow manage to deliver bold, unforgettable flavors.

You can whip up tasty Italian meals at home with just a few steps and some pantry staples.

Let’s dive into some easy Italian dishes you can work into your weeknight routine. No need to be a pro chef—just a little curiosity and a love for good food.

1) Classic Spaghetti Carbonara

Spaghetti carbonara is a classic, and it’s surprisingly quick to make. You only need eggs, cheese, and some cured pork for that creamy, dreamy sauce—no cream required.

The trick is to toss the hot pasta with the egg mixture so it gets silky, not scrambled. Cook the pork until it’s crispy, then add it to the spaghetti.

A little black pepper gives a gentle kick, and Pecorino Romano cheese brings the salty bite. It’s a weeknight hero—done in about 15 minutes, no fancy gadgets needed.

Ingredients:

• Spaghetti
• Guanciale or pancetta
• Egg yolks
• Pecorino Romano cheese
• Freshly ground black pepper

Cooking Instructions:

1. Boil spaghetti in salted water until al dente.
2. Fry guanciale until it’s crisp.
3. Whisk egg yolks and grated Pecorino in a bowl.
4. Drain pasta and toss with guanciale.
5. Take off the heat and quickly stir in the egg mixture.
6. Add black pepper and serve right away.

2) Marinara Sauce from Scratch

Homemade marinara sauce is way easier than it sounds. Start with fresh garlic and high-quality tomatoes—San Marzano is a favorite for a reason.

Let the sauce simmer so the flavors mellow out and blend together. Toss in fresh basil for a burst of herbal flavor, and don’t forget a good splash of olive oil.

You get a bright, fresh sauce in about 30 to 40 minutes. Perfect for pasta, pizza, or just dunking bread.

Ingredients

• 2 cans (28 oz each) whole San Marzano tomatoes
• 4 cloves garlic, minced
• 1/4 cup extra virgin olive oil
• 1/4 cup fresh basil leaves, chopped
• Salt, to taste
• Black pepper, to taste

Cooking Instructions

1. Heat olive oil in a pan over medium.
2. Add garlic and cook until fragrant, about a minute or two.
3. Crush tomatoes by hand or with a spoon, then pour them in.
4. Simmer gently, reduce heat, and let cook for 30-40 minutes.
5. Stir in basil, salt, and pepper. Let it go for another 5 minutes.
6. Use right away or stash it in the fridge.

For more marinara tips, check Ciao Florentina’s recipe.

3) Homemade Ricotta Gnocchi

Ricotta gnocchi is a lot less intimidating than it looks. You swap out potatoes for ricotta, and suddenly the whole process gets easier.

Mix ricotta, egg, parmesan, and flour. You want a soft dough that’s not sticky.

Cut the dough into little pieces, drop them in boiling water, and scoop them out once they float. Serve with marinara or brown butter and sage—either way, it’s a treat.

Ingredients:

• 1 cup ricotta cheese
• 1 large egg
• 1/2 cup grated parmesan cheese
• 1 cup all-purpose flour
• Salt and pepper to taste

Cooking Instructions:

1. Mix ricotta, egg, parmesan, salt, and pepper in a bowl.
2. Add flour bit by bit until you get a soft dough.
3. Roll into logs and cut into bite-sized pieces.
4. Boil water, cook gnocchi until they float (2-3 minutes).
5. Scoop out and top with your sauce of choice.

Need more tips? Gimme Some Oven has you covered.

4) Spinach and Cheese Lasagna

Spinach and cheese lasagna is comfort food that also sneaks in some greens. You layer tender pasta with creamy ricotta and sautéed spinach, then top it all with gooey melted cheese.

If you’re feeling it, add Italian herbs or a bit of tomato sauce. It’s filling, cozy, and honestly pretty hard to mess up.

Mix ricotta, cottage cheese, and Italian cheese blend with spinach for a rich, creamy filling. The noodles soak up all that flavor as it bakes.

Ingredients

• Lasagne noodles
• Fresh spinach (about 10 oz)
• Ricotta cheese (15 oz)
• Cottage cheese (15 oz)
• Italian blend shredded cheese (2 cups)
• Eggs (2)
• Salt and pepper
• Optional: tomato sauce and Italian herbs

Cooking Instructions

1. Preheat oven to 375°F (190°C).
2. Cook noodles, then drain.
3. Sauté spinach until wilted, drain well.
4. Mix ricotta, cottage cheese, eggs, spinach, salt, and pepper.
5. Spread a little sauce (if using) in the baking dish.
6. Layer noodles, cheese mixture, and shredded cheese. Repeat layers.
7. Top with more shredded cheese.
8. Bake uncovered for 40-45 minutes until bubbly.
9. Let it rest 10 minutes before serving.

Want more details? Here’s a Spinach and Cheese Lasagna Recipe.

5) Penne with Sausage and Peppers

Penne with sausage and peppers is one of those meals you’ll make again and again. It’s got Italian sausage, colorful peppers, and onions, all simmered in a tomato sauce.

You can do it all in one skillet—less mess, more flavor. Serve it up hot, maybe with a sprinkle of parmesan.

This dish goes great with a crisp salad or some garlic bread. It’s simple, but it hits the spot.

Ingredients

• 8 oz penne pasta
• 1 lb Italian sausage, sliced or crumbled
• 1 red bell pepper, sliced
• 1 green bell pepper, sliced
• 1 onion, sliced
• 1 ½ cups marinara sauce
• 1 tbsp olive oil
• Parmesan cheese (optional)

Cooking Instructions

1. Cook penne according to package, then drain.
2. Heat olive oil in a skillet over medium.
3. Brown sausage, then remove from pan.
4. Sauté onions and peppers in the same skillet until soft.
5. Return sausage, stir in marinara, and let simmer for 5 minutes.
6. Toss in the pasta and mix well.
7. Serve warm, top with parmesan if you like.

For a whole-wheat twist, check out the recipe at Oh Sweet Basil.

6) Creamy Mushroom Risotto

Creamy mushroom risotto sounds fancy, but it’s pretty doable. Start by cooking garlic and onions in butter for a deep flavor base.

Add mushrooms and let them soften. Then stir in Arborio rice, toasting it a bit before you start adding warm broth.

Keep stirring as the rice drinks up the liquid. That’s how you get that creamy texture—no cream needed.

A splash of white wine adds a little zing, and Parmesan plus fresh herbs make it extra cozy.

Ingredients

• 1 cup Arborio rice
• 2 cups mixed mushrooms, sliced
• 1 small onion, chopped
• 2 cloves garlic, minced
• 4 cups chicken or vegetable broth, warmed
• 1/2 cup dry white wine
• 3 tbsp butter
• 1/2 cup grated Parmesan cheese
• Fresh parsley, chopped
• Salt and pepper to taste

Cooking Instructions

1. Melt 2 tbsp butter in a pan, sauté onions and garlic until soft.
2. Add mushrooms, cook until tender.
3. Stir in rice, toast for 2 minutes.
4. Pour in wine, cook until mostly absorbed.
5. Add broth a ladle at a time, stirring and letting it absorb before adding more.
6. Keep going until rice is creamy and tender, about 18-20 minutes.
7. Stir in last bit of butter, Parmesan, and parsley.
8. Season with salt and pepper, serve warm.

7) Sicilian Stuffed Sardines (Sarde a Beccafico)

Sarde a Beccafico is a Sicilian classic that’s both sweet and savory. You butterfly fresh sardines and stuff them with breadcrumbs, pine nuts, raisins, and herbs.

Roll them up and bake on a bed of bay leaves. The flavor is unique, and honestly, it’s a fun way to try something different.

Ingredients

• Fresh sardines, butterflied
• Breadcrumbs
• Pine nuts
• Raisins
• Fresh parsley
• Olive oil
• Lemon juice
• Bay leaves
• Salt and pepper

Cooking Instructions

1. Preheat oven to 350°F (175°C).
2. Mix breadcrumbs, pine nuts, raisins, parsley, salt, and pepper.
3. Stuff each sardine and roll them up.
4. Lay sardines on bay leaves in a baking dish.
5. Drizzle with olive oil and lemon juice.
6. Bake about 20 minutes, until cooked through.

8) Pasta all’Arrabbiata

Pasta all’Arrabbiata is quick, spicy, and packed with flavor. Cook up some penne, then toss it in a sauce of garlic, chili peppers, and tomatoes.

The name means “angry,” thanks to the heat from the chilies. It’s ready in about 20 minutes, which is perfect if you’re short on time but want something bold.

Top with fresh parsley or basil, maybe some grated Parmesan. It’s a solid vegetarian option that doesn’t skimp on taste.

Ingredients

• 12 oz (340g) penne pasta
• 3 cloves garlic, minced
• 1-2 dried red chili peppers or 1 tsp red chili flakes
• 1 can (14 oz/400g) crushed tomatoes
• 2 tbsp olive oil
• Salt to taste
• Fresh parsley or basil for garnish
• Parmesan cheese (optional)

Cooking Instructions

1. Boil salted water and cook the penne pasta according to the package.
2. While the pasta cooks, heat olive oil in a pan over medium.
3. Toss in the garlic and chili flakes, then sauté for about a minute or two.
4. Pour in the crushed tomatoes and let everything simmer for 10 minutes.
5. Add salt to taste, then stir in the drained pasta.
6. Top with parsley or basil, and maybe some Parmesan if you’re into that.
7. Serve right away while it’s hot.

For a full recipe, check out Penne all’Arrabbiata.

9) Roasted Red Pepper Soup

This roasted red pepper soup turns out rich and full of flavor. Sweet red peppers get charred, and that smokiness makes all the difference.

Toss in tomatoes and garlic for a little extra punch. After blending, the soup goes silky smooth.

You can stir in mascarpone cheese for a creamy finish, or just keep it vegan with olive oil and herbs. It’s pretty healthy and doesn’t take much effort.

Top it off with fresh basil or maybe a dollop of Greek yogurt. On a chilly day, this soup just hits the spot.

Ingredients:

• 4 red bell peppers
• 4 Roma tomatoes
• 1/2 yellow onion
• 2 cloves garlic
• 2 tablespoons olive oil
• Salt and pepper to taste
• Fresh basil (optional)
• Greek yogurt or mascarpone cheese (optional)

Cooking Instructions:

1. Preheat your oven to 425°F (220°C).
2. Slice the peppers and tomatoes in half, then spread them on a baking sheet.
3. Roast for 20-25 minutes until the skins blister and peel easily.
4. In a pot, sauté onion and garlic in olive oil until they soften up.
5. Add the roasted veggies, season with salt and pepper.
6. Blend until the soup goes completely smooth.
7. Warm it gently before serving, and toss on basil or a spoonful of yogurt if you want.

10) Fresh Basil Pesto Pasta

Fresh basil pesto pasta is one of those dishes that’s quick, simple, and honestly just delicious. The big flavors come from basil, garlic, pine nuts, and Parmesan all smashed together with olive oil.

You can pick any pasta, though wide noodles like pappardelle really soak up the sauce. Toss the pasta while it’s still hot so every bit gets coated.

Making pesto at home is worth it—freshness and flavor just pop. It’s a handy sauce to keep around for easy meals.

Ingredients

• 2 cups fresh basil leaves
• 3 garlic cloves
• 3 tablespoons toasted pine nuts
• 1/2 cup grated Parmesan cheese
• 1/2 cup olive oil
• Salt and black pepper to taste
• 1/2 pound pasta (like pappardelle or your favorite)

Cooking Instructions

1. Boil salted water and cook your pasta until it’s al dente—usually takes about 8-10 minutes.

2. While that’s happening, toss basil, garlic, pine nuts, and Parmesan into a food processor.

3. Blend everything together, then slowly pour in olive oil while it’s running.

4. Keep blending until the pesto looks smooth. Sprinkle in salt and pepper to taste.

5. Drain the pasta, but don’t forget to save a little of that pasta water.

6. Mix the pasta with your pesto, and if the sauce feels too thick, add a splash of the reserved water until it’s just right.

7. Serve it up right away. Seriously, it’s best fresh—dig in and enjoy.

You might find more handy tips for basil pesto pasta over at The Clever Carrot.