Who does not enjoy a nice, piping hot plate of spaghetti packed with flavors? In this article, we will explore 13 spaghetti recipes, and you can choose your best spaghetti recipe or try all of them. They are all equally amazing and easy to make.

Spaghetti and Meatballs

You’ve come to the right spot if you’re searching for an extremely basic, soothing, no-frills dish of spaghetti and meatballs. This is very easy to make and is one of the best spaghetti recipe in terms of taste.

Photo by Cree Payton from Pexels. Copyright 2021

Ingredients

• one lb. spaghetti
• one lb. ground beef
• 1/3 c. bread crumbs
• 1/4 c. finely chopped parsley
• 1/4 c. freshly grated Parmesan
• one large egg
• two garlic cloves, minced
• Kosher salt
• 1/2 tsp. red pepper flake
• 2 tbsp. extra-virgin olive oil
• 1/2 c. onion, finely chopped
• one can of crushed tomatoes
• one bay leaf
• Freshly ground black pepper

Method

1. Cook the pasta till it is done in a large pot of salted boiling water. Drain the water and keep the pasta aside.
2. Combine meat, bread crumbs, parsley, Parmesan, egg, garlic, one teaspoon of salt, and red pepper flakes in a large mixing bowl. Form 16 balls by combining when fully mixed.
3. Place a large pan on medium heat and put oil in it. Cook, frequently tossing, until meatballs are browned on both sides, about 10 minutes. Place the meatballs on a platter.
4. Cook the onion for 5 minutes or until they are tender. Add the bay leaf and smashed tomatoes. Add salt and pepper, then reduce to low heat. Cover and place the cooked meatballs in the pan. Simmer for 8 to 10 minutes until the sauce has thickened to the perfect consistency.
5. Serve the spaghetti with a generous helping of meatballs and sauce. Before serving, sprinkle with Parmesan cheese.

Chicken Carbonara

Nothing like a decent carbonara when you’re looking for something soothing. No doubt one of the best spaghetti recipe ever. It’s not just creamy and coated with crispy bacon, but it’s also a simple recipe to prepare, with many of the components already in your pantry.

Photo b Engin Akyurt from Pexels. Copyright 2022.

Ingredients

• 12 oz. fettuccine
• four slices of bacon
• three cloves of garlic, minced
• 1/2 lb. boneless, skinned chicken breasts, cut
• Kosher salt
• Freshly ground black pepper
• four large eggs, beaten
• 3/4 c. freshly grated Parmesan
• 1/3 c. freshly chopped parsley

Method

1. Cook pasta until al dente in a big pot of salted boiling water according to package recommendations. Return the pasta to a boil, saving 1/2 cup of the pasta water.
2. Meanwhile, fry the bacon in a large pan over medium heat for 5 minutes. Cook for another 2 to 3 minutes, or until bacon is crispy. Drain half of the fats in the skillet and transfer to a bowl.
3. Add the chicken to the skillet, increase the heat, season with salt and pepper, and cook halfway through for 10 minutes or until no longer pink.
4. Reduce the heat to low and add the bacon to the skillet. Toss, add the cooked pasta and toss until everything is well incorporated.
5. Season eggs, Parmesan, and parsley with salt and pepper in a small mixing dish.
6. Toss the pasta in the egg mixture until it is well coated, then add a few tablespoons of pasta water until it is creamy. (If required, add a tablespoon of pasta water at a time.)
7. Serve immediately with a parmesan and parsley garnish.

Easy Lemon Ricotta Pasta

This recipe is ideal for spring. It’s light, and you will fall in love with it right away. Any long pasta, such as spaghetti or linguine, can suffice. It is the best spaghetti recipe as it is so easy to make.

Ingredients

• Kosher salt
• one lb. spaghetti
• one c. ricotta
• 1/2 c. freshly grated Pecorino or Parmesan
• 1/2 c. extra-virgin olive oil
• Zest and juice of 1 lemon
• Freshly ground black pepper
• Pinch crushed red pepper flakes
• Freshly sliced basil (optional)

Method

1. Cook pasta till al dente as per package directions in a large pot of steaming salted water. Before draining the pasta, save 1 cup of water. Put it in the pot.
2. Combine the ricotta, Pecorino, oil, lemon zest, and juice in a medium mixing bowl. Add salt, pepper, and red pepper flakes according to taste. Toss the pasta with the mixture and 1/4 cup of the leftover pasta water, using more pasta water as required to coat the noodles.
3. If using, top with basil, Pecorino, and a drizzle of oil.

Vegetable Spaghetti

Spaghetti with vegetables is a great way to use up any leftover vegetables. Don’t feel obligated to use these specific ones; use all that you have on hand. They’re an excellent way to start making the best spaghetti recipe.

Ingredients

• one lb. spaghetti
• 1 tbsp. extra-virgin olive oil
• two garlic cloves, minced
• two zucchini, sliced
• one carrot, chopped
• one red onion, thinly sliced
• 1 tbsp. tomato paste
• one can of diced tomatoes
• 1 tsp. Italian seasoning
• 1/4 tsp. red pepper flakes
• Kosher salt
• Freshly ground black pepper
• Sliced basil for garnish
• Freshly grated Parmesan, for garnish

Method

1. Boil spaghetti as per package directions in a large saucepan.  Drain the spaghetti and set aside 1 cup of the pasta water.
2. Heat oil in a large pan over medium heat, then add garlic and sauté for 1 minute, or until fragrant. Cook for 7 minutes until zucchini, carrots, and red onion are tender.
3. Stir in the tomato paste, add the diced tomatoes, flavor with Italian seasoning, red pepper flakes, salt, and pepper, and cook for 10 minutes.
4. Toss the spaghetti with 12 cups of the saved pasta water in the skillet. To bring the sauce together, add additional pasta water as needed.
5. To serve, sprinkle with basil and Parmesan cheese.

Pasta Pomodoro

We want something basic and quick when it comes to pasta. Pasta Pomodoro elevates spaghetti and meatballs by emphasizing the richness of tomatoes – “Pomodoro” in Italian means “tomato.

You’re only boiling the tomatoes until they’re soft enough to produce a light sauce, but you’re leaving most of the whole. It’s the freshest pasta and finest served with a sprinkling of grated Parmesan outside. This is the best spaghetti recipe as it is so rich.

Ingredients

• one lb. spaghetti
• 2 tbsp. extra-virgin olive oil
• one small yellow onion, chopped
• three cloves of garlic, minced
• four medium tomatoes, chopped (about 4 cups)
• Kosher salt
• Freshly ground black pepper
• Pinch crushed red pepper flakes
• 2 tbsp. thinly sliced basil
• Freshly grated Parmesan for serving

Method

1. Cook pasta until al dente per package directions in a large pot of salted water. Before draining the pasta, save 12 cups of water.
2. Heat the oil in a separate big saucepan over medium heat. Cook the onion for 6 minutes or until it turns tender. Add garlic to the saucepan and cook for another minute.
3. Cook until the tomatoes have released their juices: salt, pepper, and a sprinkle of red pepper flakes to taste. Lower the heat and cook for 15 minutes. Add the basil and mix well.
4. Add the spaghetti and a quarter cup of pasta water. Toss everything together. As required, add additional pasta water to bring the sauce together.
5. Serve with basil, and Parmesan cheese sprinkled on it.

Creamy Pesto Pasta

Who knew a dash of heavy cream could transform pesto into this deliciousness? No doubt one of the best spaghetti recipe for you to try.

Photo by Engin Akyurt from Pexels. Copyright 2018

Ingredients

• 1/3 c. pine nuts
• 3 c. fresh basil leaves
• 1/4 c. plus 2 tsp. extra-virgin olive oil
• two cloves of garlic, chopped, divided
• 1/4 c. freshly grated Parmesan
• 1/4 tsp. kosher salt
• one lb. spaghetti
• 2/3 lb. boneless skinless chicken breasts
• two c. halved cherry tomatoes
• 1/4 c. heavy cream

Method

1. To make pesto, roast pine nuts in a dry pan over low heat until brown, about 3 minutes.
2. Blend basil and 1/4 cup olive oil in a blender. Blend in the majority of the toasted pine nuts, half of the garlic, Parmesan, and salt until incorporated.
3. Cook pasta till al dente in a big pot of salted boiling water according to package recommendations. Return the pasta to a boil, saving 1/4 cup of the pasta water.
4. Add two tablespoons of olive oil to the skillet. One minute later, add the remaining garlic and heat until fragrant, then add the chicken—Salt & pepper to taste. Cook for 10 minutes, stirring periodically.
5. Stir in the pesto until the chicken is well covered, then add the tomatoes and heavy cream. Toss in the spaghetti until it is covered and creamy. Stir in the pasta water that has been set aside.
6. Serve the spaghetti with the leftover roasted pine nuts and Parmesan cheese.

Roasted Tomato Spaghetti

The taste of roasted tomatoes in pasta is a delight. This best spaghetti recipe is hard to miss.

Ingredients

• 3 pt. cherry tomatoes halved
• kosher salt
• Freshly ground black pepper
• 1/4 c. extra-virgin olive oil
• three cloves of garlic, minced
• 1 tbsp. chopped fresh oregano
• one lb. spaghetti
• 1 tsp. crushed red pepper flakes
• 1/2 c. chopped fresh parsley

Method

1. Preheat the oven to 450 degrees Fahrenheit. Place cherry tomatoes on a rimmed sheet pan coated with parchment paper. Salt and pepper to taste, then spray with olive oil and stir with garlic and oregano—Bake for 10 minutes until tomatoes are blistered.
2. Bring an 8-quart pot of water to a boil, seasoning liberally with salt—Cook pasta to perfection. Drain the pasta in a strainer, reserving 1/2 cup of the cooking water. While the sauce is being finished, set it aside.
3. Add 1/4 cup olive oil to a pot over medium heat. Transfer blistered tomato combination (with all tomato liquids) and 1/4 cup pasta water to the pot, then season with red pepper flakes. Season with salt and pepper. Cook for another 5 minutes. Return the pasta to the pan, stir until cooked, and then add the parsley. To make extra sauce, add more pasta water if necessary.
4. Serve right away.

One-Pot Spaghetti

If you are in the mood for no extra work, here is the best spaghetti recipe.

Ingredients

• one lb. lean ground beef
• one sweet onion, diced
• four cloves garlic, minced
• 2 3/4 c. water
• 15 oz. canned tomato sauce
• 15 oz. canned diced tomatoes, drained
• 1 tbsp. dried Italian seasoning
• 1 tsp. kosher salt
• 1 tsp. Freshly ground black pepper
• 1/2 tsp. sugar
• 12 oz. spaghetti
• 1/2 c. freshly grated Parmesan
• 2 tbsp. chopped parsley

Method

1. Cook the meat, onion, and garlic in a Dutch oven over medium-high heat until the steak is cooked. Fat should be drained.
2. Water, tomato sauce, chopped tomatoes, Italian seasoning, salt, pepper, and sugar are all added to the pot. Over high heat, bring to a boil. Add half-broken spaghetti noodles to the pan. Reduce to low heat and cover. Cook for 12 to 15 minutes, often stirring, until noodles are cooked.
3. Just before serving, add the Parmesan and parsley.

Three-Cheese Lemon Spaghetti

Every strand of spaghetti is coated in a sinfully velvety cheese sauce. If you are a cheese fan, this is the best spaghetti recipe.

Photo by Engin Akyurt from Pexels. Copyright 2019

Ingredients

• kosher salt
• one lb. spaghetti
• extra-virgin olive oil
• 2 tbsp. unsalted butter
• three lemons, thinly sliced and seeds removed
• three garlic cloves, grated
• Freshly ground black pepper
• 2 tbsp. flour
• 1 1/2 c. grated Parmesan
• 1 1/2 c. grated Gruyere
• 1 1/2 c. grated pecorino Romano
• two egg yolks, room temperature
• 1/4 c. chopped fresh parsley

Method

1. Take an 8-quart stock pot of water to a boil, seasoning liberally with salt. Cook the pasta until it reaches perfection. One cup of pasta water should be set aside.
2. 2 tablespoons olive oil and two tablespoons butter in a large sauté pan over low heat. Add the garlic, lemons, one teaspoon salt, and 1/2 teaspoon black pepper when the butter begins to boil. Sauté for about 2 minutes, or until the lemons have softened.
3. Cook for 1-minute, whisking in the flour. Whisk in 1/2 cup pasta water until smooth. In 2 to 3 additions, add the cheese and egg yolks, stirring continually. If you want extra sauce, add the rest of the pasta water.
4. Drain pasta and combine with parsley and sauce in a large mixing bowl. Serve this best spaghetti recipe with our favorite toppings.

Lemony Shrimp and Asparagus Spaghetti

In one super-easy spaghetti, you’ll get all the fresh flavors you want. This is the best spaghetti recipe with all three lemon, asparagus, and shrimp.

Ingredients

• 12 oz. spaghetti
• 2 tbsp. butter
• three cloves of garlic, minced
• one bunch of asparagus, stalks trimmed and quartered
• one lb. large shrimp, peeled and deveined
• kosher salt
• Freshly ground black pepper
• 1/4 c. freshly squeezed lemon juice
• two lemons, thinly sliced
• 1/4 c. freshly grated Parmesan
• 2 tbsp. heavy cream

Method

1. Cook pasta till al dente in a big pot of salted boiling water according to package directions. Return the pasta to a boil, saving 1 cup of the pasta water.
2. Meanwhile, warm butter in a large pan over medium heat. Stir in the garlic until fragrant, add the asparagus and simmer for 4 to 5 minutes, or until just tender. Three minutes later, add the shrimp and cook until pink—Salt & pepper to taste. Allow boiling with lemon juice, slices, Parmesan, and heavy cream before adding cooked spaghetti.
3. Toss until everything is well covered, then add more pasta water as required until the sauce is creamy.

Smoked Salmon Pasta

Smoked salmon pasta may seem elegant, but it’s the simplest and quickest spaghetti we’ve ever prepared. It comes together in just 30 minutes, making it the ideal dish to make on a weeknight while still impressing your guests. Smoked Salmon makes this the best spaghetti recipe.

Ingredients

• one lb. spaghetti
• 1/2 red onion, chopped
• two cloves of garlic, minced
• 1/4 c. white wine
• 3/4 c. heavy cream
• Juice of 1/2 lemon
• Kosher salt
• Freshly ground black pepper
• 1/2 lb. smoked salmon, cut
• 1/4 c. capers, drained
• 2 tbsp. freshly chopped dill

Method

1. Cook pasta until al dente in a big pot of salted boiling water according to package recommendations. Return the pasta to the saucepan, reserving 12 cups of pasta water.
2. Heat the oil in a large pan. Simmer for 5 minutes until the onion is tender, then add the garlic and cook for 1 minute more until fragrant. Cook for 5 minutes, or until the wine has nearly totally reduced. Cook for another 5 minutes until the heavy cream and lemon juice thicken—Salt & pepper to taste.
3. 2 minutes after adding the salmon, capers, and dill, heat until the salmon is cooked, and toss the sauce and pasta together. If the sauce is too thick, add 1 cup of pasta water. To serve, top with dill.

Pasta Puttanesca

This spaghetti is to die for with an exceptionally aromatic sauce. This will be our favorite spaghetti recipe as it is flavorful and easy to make. The sauce is created with an abundance of garlic and anchovies, and the capers and olives give the dish an amazing taste. It is the best spaghetti recipe if you like the garlicky taste.

Photo by Klaus Nielsen from Pexels. Copyright 2020

Ingredients

• 1/4 c. extra-virgin olive oil
• four cloves of garlic, smashed
• four anchovy fillets, chopped
• one can of diced tomatoes
• 1/2 c. kalamata olives, pitted
• 1/4 c. capers
• 1/2 tsp. crushed red pepper flakes
• Kosher salt
• one lb. spaghetti
• Freshly grated Parmesan for serving

Method

1. Heat the oil in a large pan. Add garlic to the pan and cook it for about 1 minute. Add the anchovies and cook for another 1 minute. Add the tomatoes, capers, and olives. Add red pepper flakes at last. Cook on high heat for some time, lower the heat and cook for 15 minutes.
2. Meanwhile, prepare pasta till al dente per package directions in a large pot of boiling salted water. Drain and stir with the sauce until evenly covered. Parmesan cheese should be sprinkled on top.

Kung Pao Spaghetti

This quick dish comes together easily and has a burst of heat. It’s delicious and simple to create our favorite kung pao chicken spaghetti recipe. For that Chinese kick in Italian, this is the best spaghetti recipe.

Ingredients

• Kosher salt
• one lb. spaghetti
• 2 tbsp. vegetable oil
• one lb. boneless, skinned chicken breasts, cubed
• Freshly ground black pepper
• three cloves of garlic, minced
• 2 tbsp. corn starch
• 1/3 c. reduced-sodium soy sauce
• 1/2 c. low-sodium chicken broth
• 1/4 c. sweet chili sauce
• 2 tbsp. sriracha
• 2 tbsp. rice wine vinegar
• 1/2 c. roasted peanuts, chopped
• three scallions, thinly sliced

Method

1. Follow the instructions on the pasta package and cook it until al dente in a big pot of salted boiling water. Drain.
2. Oil should be heated in a big skillet; at the same time, season with salt and pepper. Add to skillet and heat, turning periodically, for 6 to 8 minutes, or until brown and well cooked. Take out of the skillet.
3. Add the garlic, stir, and cook for approximately a minute until fragrant. Corn starch should be well mixed in. Mix the soy sauce, chicken broth, sweet chili sauce, sriracha, and rice wine vinegar.
4. Cook for 1 to 2 minutes, or until slightly reduced. Once the pasta is ready, add the chicken, peanuts, and scallions and combine.

These 13 spaghetti recipes are separated with their distinct flavors and are very easy to make. Each one is the best spaghetti recipe you should try and enjoy.

Now you can choose and make the best spaghetti recipe you like and satisfy your pasta hunger. For more such recipes, click on this link 15+ Healthy Pasta Recipes.

Last Updated on August 15, 2023 by somya909