Pasta Archives - Page 2 of 4 - Gourmet Traveller

Agostino’s mushroom tortelloni with buffalo ricotta

Seek out whatever 'shrooms are in season, then make this filled pasta.

Anatomy of a dish: cicera e tria

This chickpea and pasta dish may be born from poverty but it's full of richness. Take a look inside.

Spaghetti alla puttanesca

Pasta from the pantry. A quick sauce. This puttanesca is a no-brainer for a midweek meal.

Creamy (and dreamy) pasta recipes

For those days when you're craving lots of pasta, and lots of cheese.

Spaghetti con bottarga by Alberto’s Lounge

A classic recipe by chef Daniel Pepperell, with the punchy, salty hit of bottarga.

Ricotta agnolotti with anchovy butter by Alberto’s Lounge

Yes, making your own ravioli can be time-consuming. But it pays big dividends.

Casarecce with pancetta and Brussels sprouts

Brussels sprouts – they're more than a side dish.

Ten-minute spaghetti with olives, capers and lemon

All flavour, no filler.

One-pot recipe for mussels with risoni and herbs

You can't get past the classic pairing of mussels in white wine.

Return to Rome: pasta dishes by Santo Palato’s Sarah Cicolini

At trattoria Santo Palato, Sarah Cicolini embraces the soulful simplicity of Roman dishes and Abruzzo's peasant classics.

Sarah Cicolini’s pasta ceci e pancetta affumicata (ditali with chickpeas and smoked pancetta)

A childhood recipe from Sarah Cicolini of acclaimed restaurant Santo Palato in Rome.

Fusilli with lamb ragu (Fusilli con ragu di agnello)

Sarah Cicolini’s fusilli con ragù di agnello (fusilli with lamb ragù)

Finish with a little grated lemon zest to freshen up this classic pasta dish.

Sarah Cicolini’s spaghettoni con cacio e pepe

You've seen this Roman pasta dish all over social media. Now, find out its origins and try your hand at the deceptively simple recipe.

Sarah Cicolini’s beef and ricotta cannelloni

This cannelloni recipe is the type of pasta dish that will impress your dinner guests to no end. Save it for occasions when you need to pull out all stops.

Spaghettini with pipis

The foolproof combination of white wine, garlic, seafood and tomato is employed here for a super-quick weeknight dinner.

Jordan Toft’s lobster tagliolini

A pasta dish that's best served on special occasions.

Rigatoni all’Amatriciana

Nail the Roman benchmark of amatriciana with this recipe from Santo Palato chef Sarah Cicolini.

Penne with broccoli and pancetta pangrattato

A simple bowl of pasta that strikes the right balance in terms of crunchy elements and tender greens.

Beef agnolotti with hazelnut and sage butter

Agnolotti are the Piedmontese answer to ravioli. And we can confirm they're just as delicious.

Sarah Cicolini’s lasagne with romanesco

It's the layered Italian classic you know and love, but Santo Palato's Sarah Cicolini has swapped out the meat for Roman cauliflower.

Tagliatelle with pumpkin, pancetta, chilli and sage

You've tried pumpkin and sage stuffed pastas; why not take that same flavour combination and translate it into a midweek-friendly tagliatelle?

Matt Breen’s Mum’s lasagne

The chef of Hobart restaurant Sonny shares his family's recipe for lasagne, one of the first dishes he learned to cook.

Orecchiette with turnip tops, bacon and lemon

Cime di rapa, a variety of turnip popular in Italy (where it translates to turnip tip), is a hardy green that's ideal for tossing through pasta for a quick and nutritious meal.

Casarecce with pork sausage, cavolo nero and chilli

Pork, fennel, chilli and pasta - now that's what you call a match made in heaven.

Conchiglie rigate with corn, anchovy and mint

Anchovies are a quick way to add a burst of flavour to any pasta dish. Keep a jar in the pantry at all times and you'll be ready for anything.

Pinbone’s lamb shoulder ragù with gnocchetti

Could this be the hit dish from Pinbone's Italian pop-up, Mr Liquor's Dirty Italian Disco? It certainly gets a vote from us.

Roast eggplant, tomato and basil spelt pasta

A generous sprinkling of pangrattato and whole leaves of basil add plenty of interest to this vegan pasta.

Spelt spaghetti with zucchini and cavolo nero-almond sauce

Eating your greens has never been so easy.

Farfalle with Gorgonzola fonduta, zucchini, basil and toasted nuts

Farfalle with Gorgonzola fonduta, zucchini, basil and toasted nuts recipe - For pasta dough, process ingredients and a pinch of salt in a food processor until a dough forms.

Prosciutto and parmesan cappellacci with brown butter and asparagus

Ham-and-cheese-filled pasta, burnt butter and fresh asparagus – this recipe speaks for itself.

Casarecce with artichokes, capers, dill, lemon and mozzarella

Mozzarella is tossed through this simple pasta sauce until it melts and coats the pasta. It's just the right amount of rich for a spring dish.

Conchiglione with ragù bianco, anchovies and wilted kale

Giant pasta shells are perfect for chunky sauces. But rather than baking them, as is typical, we've paired them with a white ragù and hardy kale.

Gigli with borlotti beans and pancetta in mint salsa

Gigli with borlotti beans and pancetta in mint salsa recipe - For mint salsa, stir ingredients in a bowl and season to taste.

Orecchiette with cauliflower and walnut brown-butter pesto

This is far from the traditional basil pesto, but it has nuts and parmesan in the mix. The name derives from the Italian word "pestare", to pound. We've sped things up with a food processor.

Busiate with crab, ginger and pangrattato

When it comes to crab, it's often best to keep things simple. Here that means a flavoured oil, some breadcrumbs and herbs as the background notes.

Bucatini with prawn fra diavolo

Bucatini with prawn fra diavolo recipe - For fra diavolo sauce, preheat oven to 200°C. Toss ingredients together in a roasting pan and roast until tender and starting to caramelise at the edges (40-45 minutes).