Everyone has their favorite kinds of pasta dishes. Are you a bolognese expert, or do you prefer a softer vodka sauce?
From ravioli to arrabbiata, there is a pasta for everyone. Fancy yourself a pasta expert? Here?s a rundown of every type of pasta ever cooked up in the kitchen.
Arrabbiata is a spicy pasta sauce made from garlic, tomatoes, and red chili peppers cooked in olive oil.
“Arrabbiata” translates to “angry” in Italian, which refers to the heat and spice the chili peppers give to the sauce.
Cannelloni which translates to ?large reeds,? are rectangle shaped tubes of pasta that are filled with spinach and ricotta.
The cannelloni is topped with sauce and baked until heated through and the pasta is cooked.
Ravioli are round or square-shaped pockets of pasta stuffed with ricotta cheese. The ravioli are then boiled and topped with marinara sauce.
4. Spaghetti Carbonara
Bacon (pancetta if you are in Italy), eggs and cheese are mixed together to create a rich and creamy sauce.
Traditionally served with spaghetti, it?s a popular Roman dish that can be made in just 15 minutes.
5. Bucatini All?amatriciana
Native to the region of Lazio, all?amatriciana is a simple sauce made with guanciale (cured pork cheek), Pecorino cheese, and tomato.
Black pepper and dried chilies add a bit of smoky spiciness to the sauce.
Some people think that marinara sauce with meat makes Bolognese. Real Bolognese, which originated in the city of Bologna, is made with ground veal, pork, pancetta, and beef.
The meat is browned and turned into a sauce with the addition of tomato paste, olive oil, butter, onions, celery, carrots, white wine, milk and Parmigiano-Reggiano. Traditional Bolognese takes hours to cook.
7. Spaghetti Aglio E Olio
?Aglio e olio? translates to ?garlic and oil,? and that is all it takes to make this simple Neapolitan pasta. Garlic is sautéed in a good amount of olive oil and tossed with fresh spaghetti. It doesn?t need a garnish, but tastes great with freshly grated cheese on top.
8. Cacio e Pepe
In Italy, cacio e pepe is made in by tossing hot spaghetti in a giant cheese wheel and adding black pepper.
The same dish can be made by adding freshly grated Pecorino Romano and cracked black pepper to spaghetti. A spoonful of starchy pasta water helps to bind it all together .
Fresh or canned tomatoes, garlic, onions and basil are simmered together for just 20 minutes to create the world?s most popular spaghetti sauce.
10. Linguine with Clam Sauce
There are two ways to create linguine and clam sauce. A white sauce consists of fresh clams, garlic, crushed red pepper and white wine.
A red version includes the addition of tomato sauce.
11. Penne Alla Vodka
Marinara sauce is the base for penne alla vodka. Vodka is added to a skillet full of sauce and simmered until the alcohol is cooked off. A hint of cream and cooked bacon or pancetta is added for richness and flavor.
Layers of pasta noodles, sauce (bolognese or marinara), and a mix of ricotta and mozzarella cheese are piled high and baked for almost an hour.
The result is a casserole-like pasta dish that is filling and delicious.
Pesto is a raw sauce made by combining basil, Parmigiano-Reggiano, pine nuts, garlic and olive oil in a food processor and mixing until a paste-like sauce is created.
It pairs best with long noodles or those with ridges that can capture that sauce.
14. Linguine Fra Diavolo
A basic marinara serves as the base for fra diavolo, which translates to ?brother devil.? The sauce is spiced up with chili sauce or red pepper and cooked down.
Next, shrimp, clams, mussels, calamari and bits of lobster are added and cooked until the spicy seafood sauce is done.t commonly served with angel hair spaghetti but works with bow-tie pasta, too.
15. Spaghetti All’ Puttanesca
The story goes that Italy?s ?working women? or ?ladies of the night? would throw this dish together in between clients. The fast cooking sauce is made by tossing tomato sauce with olives, capers, hot peppers and anchovies.
16. Baked Ziti
Similar to lasagna, baked ziti is a casserole-style pasta dish made by baking ziti, tomato sauce and mozzarella sauce.
Heavier than stove-top style pastas, this is a popular dish during colder winter months.