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64 Italian Dishes For When You Want Pasta and So Much More

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If you came here for pasta recipes, you’re in luck: This list of our favorite Italian dishes is full of noodle-based comfort. Think rich and cheesy cacio e pepe , bright spaghetti with pesto , and dinner-party ready lasagna bolognese —crowd-pleasers that are perfect for just about any occasion. But this collection of Italian dishes goes way beyond pasta. We’ve got easy-to-love chicken dishes like sour-sweet agrodolce wings , craveable sides ( cranberry mostarda Brussels sprouts anyone?), and delicate desserts like these rich and buttery pizzettes . Which is to say, you'll find all the antipastos, salads, entrées, and sweets you need to satisfy the nonna in you, no matter what she’s craving. We hope you packed your Parmesan.

  • Photo by Chelsea Kyle, Food Styling by Jennifer Ophir
    1/64

    Mushroom Carbonara

    Mushrooms take the place of the traditional cured pork in this super-satisfying vegetarian carbonara recipe.

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  • Photo by Alex Lau, food styling by Susie Theodorou, prop styling by Elizabeth Jaime
    2/64

    Rigatoni With Fennel and Anchovies

    Something truly magical happens when fennel, garlic, and anchovies get caramelized together.

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  • Photo by Alex Lau, food styling by Susie Theodorou, prop styling by Elizabeth Jaime
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    Giardiniera Antipasto Platter

    This is how you kick off a heavy winter meal.

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  • Photo by Alex Lau, food styling by Susie Theodorou, prop styling by Elizabeth Jaime
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    Chocolate Ganache Tart

    This deceptively simple chocolate tart has a press-in nut crust that just so happens to be gluten-free.

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  • Photo by Alex Lau, food styling by Susie Theodorou, prop styling by Elizabeth Jaime
    5/64

    Pistachio and Mint Pesto

    An herbaceous, zippy pesto to serve with crudités or whatever else inspires you.

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  • Photo by Laura Murray, food styling by Yekaterina Boystova
    6/64

    Italian Chopped Salad

    This winter salad with peak season bitter greens, salami, and crispy chickpeas is hearty enough on its own, but not so over-the-top that you can’t also pair it with pasta for dinner.

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  • Photo by Alex Lau, food styling by Susie Theodorou, prop styling by Elizabeth Jaime
    7/64

    Pizza al Taglio With Onion and Provolone

    The onions char on this pizza and sweeten in the oven and pair perfectly with sharp provolone cheese.

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  • Photo by Alex Lau, food styling by Susie Theodorou, prop styling by Elizabeth Jaime
    12/64

    Brussels Sprouts With Cranberry Mostarda

    Cranberry mostarda isn’t as sweet as cranberry sauce, it’s got some fire from mustard seeds—and you’ll want it on allll the roasted vegetables this winter.

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  • Photo by Alex Lau, food styling by Susie Theodorou, prop styling by Aneta Florczyk
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    Tomatoes with Fig and Prosciutto

    This salad is a riff on melon and prosciutto. We swapped the melon for jammy figs and sweet tomatoes.

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  • Marcus Nilsson
    14/64

    BA's Best Spaghetti and Meatballs

    Saying these are better than our nonna’s would be a bad idea, but she’ll never know if we just think it…

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  • Photo by Emma Fishman, food styling by Rebecca Jurkevich
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    Margherita Pizza Beans

    Fresh summer tomatoes take center stage with these saucy Margherita pizza-inspired beans.

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  • Photo by Heidi's Bridge
    16/64

    Rigatoni with Easy Vodka Sauce

    It's creamy. It's cheesy. It's tangy. And it's about to be your new favorite pantry pasta.

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  • Laura Murray
    17/64

    Ultimate Caprese Salad

    Real talk: This is a dish to make when the tomatoes are peaking—at the farmers’ market, you should be able to smell them before you see them. The moment only comes around once a year, so make the most of it (which is to say, do very little with them).

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  • Tom Schierlitz
    18/64

    Cacio e Pepe

    Literally "cheese and pepper", this minimalist pasta is like a stripped-down mac and cheese.

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  • Christopher Testani
    19/64

    Fritto Misto

    A fun first course to serve to guests in the kitchen. By the time one batch has been devoured, the next one will be coming out of the fryer.

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  • Alex Lau
    24/64

    BA’s Best Eggplant Parmesan

    All your efforts will be rewarded the moment you pull this custardy eggplant slathered in tangy sauce, and a crispy, cheesy top from the oven.

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  • Alex Lau
    25/64

    Caponata with Pine Nuts

    This caponata uses a technique called a "cold fry." Instead of frying the vegetables in preheated, hot oil, you combine the vegetables and room temperature oil in a pot and heat them up together.

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  • Marcus Nilsson
    26/64

    Fresh Ricotta

    A bowl of pasta tossed with fresh ricotta, chopped walnuts, some olive oil, and a little fresh parsley is a beautiful thing. Just saying.

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  • Michael Graydon + Nikole Herriott
    27/64

    Radicchio, Fennel, and Olive Panzanella

    Make sure to have fresh bread on hand to soak up any extra dressing in the bowl.

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  • Marcus Nilsson
    36/64

    Pasta alla Gricia

    Both guanciale and Pecorino are quite salty; Leonardo Vignoli, the chef at Da Cesare al Casaletto, recommends undersalting the pasta water to give you more control.

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  • Michael Graydon & Nikole Herriott
    37/64

    Fettuccine Alfredo

    Real alfredo should never (never!) include cream; the silky sauce is the result of an emulsion between the grated cheese, melted butter, and starchy pasta water.

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  • Marcus Nilsson
    38/64

    Ligurian Pesto with Spaghetti

    This recipe makes more pesto than you'll need. Serve the extra with vegetables or fish, or spread it on sandwiches. This is part of BA's Best, a collection of our essential recipes.

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  • Ditte Isager
    39/64

    Quick Pomodoro Sauce

    This recipe calls for canned tomatoes—but get the good stuff, not the kind with tons of added sugar and flavors.

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  • Marcus Nilsson
    44/64

    Lasagna Bolognese

    This homemade version of the Italian classic tastes as though it's been perfected over generations.

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  • Photo by Laura Murray, Food Styling by Kat Boystova
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    BA's Best Linguine and Clams

    Clams vary in brininess and the amount of liquid they’ll release during cooking, so you’ll need to adjust the salt and add pasta water accordingly. To prevent the sauce from getting too salty, we recommend a measured amount of salt for the pasta water. If possible, look for an artisanal dried pasta for this recipe—the rougher surface texture will catch the slippery sauce better.

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  • Ditte Isager
    46/64

    Cioppino

    This stew uses bottled clam juice, a smart shortcut to a robust broth.

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  • Photo by Alex Lau, food styling by Susie Theodorou, prop styling by Heather Greene
    47/64

    Old-School Tiramisù

    This classic-done-right is moist but not wet, extra-fluffy, boozy but not overwhelmingly so, and made with real coffee instead of espresso powder.

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  • Alex Lau
    48/64

    Steamed Mussels with Fennel and Tarragon

    Giada De Laurentiis uses Peroni, an Italian beer, for this 20-minute dish, but any light-bodied lager will work and make a perfect drink pairing as well.

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  • Alex Lau
    49/64

    Steak Pizzaiola

    A boneless rib eye is your best bet, plus it’s easier to serve family-style.

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  • Peden & Munk
    50/64

    Negroni

    It’s the original 1:1:1 cocktail (equal parts gin, vermouth, and Campari), but Chiltern Firehouse in London tweaked the ratio on this bittersweet Italian classic.

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  • Michael Graydon & Nikole Herriott
    51/64

    Swordfish Steaks with Olive Gremolata

    For greatest grilling results, ask your fishmonger for swordfish steaks that are at least 1" thick (yes, just like a porterhouse).

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  • Photograph by Laura Murray, food styling by Sue Li
    64/64

    Coffee-Hazelnut Biscotti

    Embrace biscotti as the anti-gooey-chewy cookie that can be packed with coffee, chocolate, and nuts, and dunked in amaro, bourbon, or cold milk.

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