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5 All Time Favorite Premium Pasta Recipes

Updated on April 16, 2016

Many people, including myself, do love pasta dishes. Whatever kind of sauce it is -- from white sauce to red sauce based pasta -- or whatever kind of pasta we're using -- from plain pasta to stuffed pasta -- its a meal that everybody will definitely enjoy. Now is the time to say "NO" to fancy, expensive Italian restaurants because everybody can already prepare an outstanding pasta dish in the comfort of their home. Below are some recipes of Premium Pasta dishes that everybody will enjoy... Bon Appetite!


1. Classic Carbonara

Is a famous Italian pasta dish since mid 20th century. Theories state that "Carbonara" is derived from the Italian word "Carbonaro" which means "Charcoal Burner". Many then believed that this pasta dish was first made as a meal for Italian Charcoal Workers.


  • 500 grams Penne Pasta
  • 300 grams Bacon, sliced
  • 1 1/2 cups Parmesan Cheese, grated
  • 5 pieces Eggs, beaten
  • 3 cloves Garlic, minced
  • Olive Oil
  • Water
  • Parsley, chopped
  • Salt, to taste
  • Pepper, to taste


  1. Boil water with salt and drizzle oil. Add penne pasta and cook until al dente.
  2. Drain the pasta and reserve 1/4 cup pasta water.
  3. Blend beaten eggs and parmesan cheese in a bowl. Set aside the mixture.
  4. Add little oil in a medium sized pan. Cook bacon until crispy. Saute garlic until soften.
  5. Toss cooked pasta. Remove pan from the heat and pour the cheesy egg mixture. Continue tossing until eggs become thick. Use reserved pasta water if needed to thin the sauce.
  6. Season it with salt and pepper.
  7. Garnish it with chopped parsley.
Cast your vote for Classic Carbonara Recipe

"Al Dente" means "to the tooth"

It describes the state of food already cooked but remained firm when bitten.

2. Chicken Macaroni Salad

Is a Pasta salad dish typically served as a cold side dish. There are different variations of macaroni salad based on different regions all over the world.


  • 400 grams Elbow Macaroni
  • 2 1/4 cups Chicken Breast, cooked and cut into chunks
  • 2 cups Grapes, halved
  • 2 cups Mayonnaise
  • 2 cups Cream
  • 1 1/4 cups Celery, cubed
  • 1 cup Apple, cut into chunks
  • 3/4 cup Pineapple, cut into chunks
  • 1/4 cup Pickle Relish
  • 2 tablespoons White Onions, finely chopped
  • 2 tablespoons Pineapple Juice
  • 1 tablespoon Mustard, prepared
  • Cheese, grated
  • Salt, to taste
  • Pepper, to taste
  • Parsley, chopped


  1. Cook Elbow Macaroni pasta in a boiling water with salt and oil until al dente. Drain it, allow to cool and refrigerate until ready to use.
  2. Combine apples, celery, chicken breast, grapes, pickle relish, pineapple chunks and onion. Chilled it.
  3. Make the dressing by combining cream, mayonnaise, mustard, pineapple juice, salt and pepper.
  4. Take out from refrigerator cooked pasta and combined chicken mixture. Toss all ingredients including dressing in a bowl.
  5. Let the salad sit inside the refrigerator to let the ingredients blend together.
  6. Top the salad with grated cheese before serving.

Mastering Pasta: The Art and Practice of Handmade Pasta, Gnocchi, and Risotto
Mastering Pasta: The Art and Practice of Handmade Pasta, Gnocchi, and Risotto

Award-winning chef Marc Vetri wanted to write his first book about pasta. Instead, he wrote two other acclaimed cookbooks and continued researching pasta for ten more years. Now, the respected master of Italian cuisine finally shares his vast knowledge of pasta, gnocchi, and risotto in this inspiring, informative primer featuring expert tips and techniques, and more than 100 recipes.


3. Tuna Puttanesca

Is a tangy, salty Italian pasta dish invented in the mid of 20th century. The term "Puttanesca" literally means "Spaghetti in the style of a Prostitute".


  • 1 kilogram Linguine Pasta
  • 2 cans Whole Peeled Tomatoes
  • 2 cans Tuna, drained
  • 1 cup Black Olives, chopped
  • 8 cloves Garlic, sliced thinly
  • 4 tablespoons Capers, drained
  • 1 teaspoon Red Pepper Flakes
  • 10 pieces Basil Leaves
  • Oil
  • Salt, to taste
  • Pepper, to taste


  1. Bring to boil a large pot of water with salt and oil. Add linguine pasta and cook until al dente. Reserve some pasta water.
  2. Heat oil in a large pan and saute garlic and red pepper flakes. Stir until slightly toasted.
  3. Add capers and olives oil.
  4. Drain tomatoes and reserve its juice.
  5. Mix crushed tomato in the pan. Let it dry slightly.
  6. Pour reserved juice and basil leaves. Then add tuna flakes.
  7. Toss cooked pasta. Season with salt and pepper.
  8. Garnish it with some basil leaves on top.

Making Artisan Pasta: How to Make a World of Handmade Noodles, Stuffed Pasta, Dumplings, and More
Making Artisan Pasta: How to Make a World of Handmade Noodles, Stuffed Pasta, Dumplings, and More

Learn how to use the best ingredients and simple, classic techniques to make fresh, homemade pasta in your own kitchen with Making Artisan Pasta. Calling for just the simplest ingredients and a handful of unique kitchen tools, making pasta at home has never been easier, more fun, or more delicious.


4. Spaghetti Bolognese

Is a Pasta dish invented in Imola, a city near Bologna. Therefore, this dish is not originally served within the city of "Bologna" in Italy. In most countries, this pasta dish is known as "Spag Bol".


  • 800 grams Beef, ground
  • 700 grams Spaghetti
  • 1 cup Red wine
  • 1 cup Tomato Paste
  • 1 cup Water
  • 1/4 cup White Sugar
  • 1/4 cup All Purpose Cream
  • 1 can Tomato, diced
  • 1 tablespoon Garlic, minced
  • 1/2 teaspoon Italian Seasoning
  • 6 pieces Bacon, chopped
  • 2 pieces White Onion, minced
  • 2 pieces Bay Leaves
  • 2 pieces Beef Cubes
  • 1 piece Carrot, minced
  • 2 pieces Celery Stalk, chopped finely
  • Oil
  • Parmesan Cheese, grated
  • Parsley, chopped
  • Salt, to taste
  • Pepper, to taste


  1. Cook Spaghetti Pasta accordingly. Drain and set aside.
  2. Heat small amount of oil in a large saucepan. Add bacon and cook until slightly brown. Saute carrots, celery, garlic and onions.
  3. Add ground beef and cook until browned. Pour in wine and let it simmer for about 15 minutes. Then, add bay leaves and Italian seasoning.
  4. Dissolve beef cubes and sugar into the water and add it into the mixture. Stir in diced tomatoes and tomato paste as well. Simmer the sauce over low heat for about 2 hours to let the flavor blend together.
  5. Remove the bay leaves. Toss in pasta, stir in cream and season it with salt and pepper.
  6. Top spaghetti bolognese with grated parmesan cheese and chopped parsley.

5. Beefy Baked Macaroni

Is a Baked Pasta Dish considered as a layered casserole that can be easily assembled by everybody.


  • 500 grams Tortiglioni
  • 500 grams Beef, ground
  • 500 grams Spaghetti Sauce
  • 200 grams Mozarrella, shredded
  • 1/4 cup Celery Stalk, chopped finely
  • 2 cans Liverspread
  • 3 tablespoons Oil
  • 2 tablespoons Margarine
  • 3 cloves Garlic, minced
  • 3 pieces Tomatoes, chopped
  • 2 pieces Carrots, chopped finely
  • 1 piece White Onion, chopped
  • 1 piece Bay Leaf
  • 1 piece Beef Cube
  • Parmesan Cheese, grated
  • Salt, to taste
  • Pepper, to taste
  • Parsley, chopped


  1. Boil water with salt and oil. Cook Tortiglioni Pasta until al dente and set aside.
  2. Sear ground beef to seal the flavor and set aside.
  3. Saute garlic and onion in a combination of oil and margarine. Stir in carrots and celery.
  4. Add ground beef, liver spread, white wine, tomatoes, beef cube and bay leaf. Let it simmer for about 5 minutes.
  5. Sprinkle salt and pepper to taste.
  6. Arrange cooked pasta in a baking dish. Pour in sauce and top it with mozzarella. Bake it at the temperature of 350F for about 30 minutes or until cheese turned brown and totally melted.
  7. Sprinkle some parmesan cheese and parsley on top before serving.


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