101 Italian Recipes to Make for Dinner Tonight
Photo by Chelsea Kyle, Food Styling by Kat Boytsova1/101Pasta With 10-Minute Pesto
Blanching fresh basil leaves before blending is the key to this vibrant, ultra-herby pesto. Perfect for pasta, it also dresses up pizza, scrambled eggs, and more.
- Photo by Chelsea Kyle, Prop Styling by Alex Brannian, Food Styling by Grace Parisi2/101
Bucatini All'Amatriciana
It's hard not to love this classic Italian pasta—it's just the right mix of spicy and sweet.
- Photo by Alex Lau3/101
Polenta Cacio e Pepe
Your favorite Roman pasta is just as decadent, dreamy, and delicious in polenta form.
- Photo by Joseph De Leo, Food Styling by Kaitlin Wayne4/101
Pasta al Pomodoro
Unlike marinara, which is usually hit hard with herbs and other aromatics, this classic sauce is all about the tomatoes.
- Photo by Chelsea Kyle, food styling by Rhoda Boone5/101
Gramma Pandolfi's Pasta Sauce with Meatballs
When only the most supreme of comfort foods will do, there's pasta with meat sauce.
- Photo by Alex Lau6/101
Roasted Cherry Tomato Caprese
The classic tomato and mozz summer salad gets a roasty cold-weather makeover.
- Photo by Chelsea Kyle, Food Styling by Katherine Sacks7/101
White Pizza With Shaved Vegetables and Pesto
This so-good-you-won't-believe-it's-healthy pie is covered in pesto and cheese and then topped with a veritable salad of peas, crisp asparagus ribbons, zucchini, leeks, and watercress.
- Photo by Joseph De Leo, Food Styling by Mira Evnine8/101
Caesar Salad
It it Italian? Mexican? American? It's actually all three. Get the story (and the recipe) by clicking through.
- Nicole Franzen9/101
Weeknight Porchetta
Porchetta sure is delicious, but it also takes some serious time to make. This satisfying recipe produces all the flavor of traditional porchetta (thanks to a bacon wrap) in much less time.
- Photo by Ted Cavanaugh10/101
Bucatini With Lemony Carbonara
Lemon makes the perfect foil for carbonara’s salty richness. You may never go back.
- Photo by Chelsea Kyle, Food Styling by Anna Stockwell11/101
Spring Risotto
A last-minute addition of basil pesto turns creamy risotto into the ultimate bowl of spring comfort.
- Photo by Hirsheimer & Hamilton12/101
Bucatini with Butter-Roasted Tomato Sauce
Roasting intensifies the flavor of canned tomatoes.
- Photo by Michael Graydon & Nikole Herriott13/101
Radicchio and Citrus Salad with Burrata
This bright, creamy salad will make for an elegant part of your dinner spread.
- Michael Graydon + Nikole Herriott14/101
The Ultimate Bolognese Sauce
Bolognese is a hearty sauce that needs a toothy, wide noodle like fresh pappardelle, or a sturdy dried shape like rigatoni.
- Photo by Chelsea Kyle, Food Styling by Katherine Sacks15/101
3-Ingredient Cacio e Pepe (Pasta With Cheese and Pepper)
This classic pasta has only a few ingredients, but they transform into a surprisingly velvety, flavorful dish.
- Photo by Chelsea Kyle, Prop Styling by Alex Brannian, Food Styling by Anna Hampton16/101
Grilled Steak Panzanella Salad with Tomato Vinaigrette
Ripe, juicy tomatoes provide the salad dressing as well as a key ingredient in this hanger steak salad.
- Photo by Charles Masters, Food Styling by Suzanne Lenzer17/101
Our Favorite Lasagna With Sausage, Spinach, and Three Cheeses
Easy enough for a weeknight, but special enough for a dinner party.
- Photo by Chelsea Kyle, Prop Styling by Sophie Strangio, Food Styling by Olivia Mack Anderson18/101
One-Pot Pasta Primavera With Shrimp
This lightning-fast version of the classic spring pasta calls for just the right amount of water that magically cooks down to create a silky sauce, no draining necessary.
- Photo by David Cicconi, food styling by Rhoda Boone19/101
Pizza Bianca
This super simple dough comes together in a food processor. For best gluten development and flavor, let the dough rest overnight in the fridge.
- Photo by Peden & Munk20/101
Lamb Chops Scottadito with Charred Cherry Tomatoes
Rib chops can be pricey. This same preparation works well on lamb loin chops, too.
- Photo by Alex Lau21/101
Red Sauce for Pizza
The only trick to this uncooked sauce is finding good canned tomatoes: If you can’t find Jersey Fresh, look for ones from California, New Jersey, or Italy—the only ingredients should be tomatoes and salt.
- Photo by Eva Kolenko, Food Styling by Susie Theodorou, Prop Styling by Kalen Kaminski22/101
Cannellini Beans With Spinach
If there is a lot of liquid in the pan when the spinach is done, drain it before adding the beans.
- Photo by Laura Murray23/101
Clam Toasts with Pancetta
Shellfish and pork are a power duo. The salty-sweet pancetta soffritto is the backbone of this clam toast (a kitchen favorite during tastings).
- Photo by Chelsea Kyle, Food Styling by Grace Parisi, Prop Styling by Alex Brannian25/101
Porchetta With Roasted Potatoes
When it comes to a special-occasion main course, it doesn't get more timeless or show-stopping than porchetta.
- Photo by Joseph De Leo, Food Styling by Sean Dooley26/101
My Mother's Butter, Tomato, and Onion Sauce
All you need for a truly transformative sauce is tomato, butter, and onion.
- Alex Lau27/101
BA's Best Eggplant Parmesan
Trying to slice into this eggplant Parmesan while it's molten hot creates an oozy mess, so let it rest at room temperature for at least 30 minutes to firm up before serving.
- Photo by Alex Lau28/101
Steak Pizzaiola
Palizzi Social Club in Philadelphia gets very thin-cut rib eyes on the bone. But for us mere mortals, a boneless rib eye is your best bet, plus it’s easier to serve family-style.
- Photo by Laura Murray29/101
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.
- 30/101
Torn Zucchini With Mint and Calabrian Chiles
No, you don’t have to tear the zucchini with your hands, but it makes for a cool presentation—and we all know it’s way more fun than using a knife.
- Photo by Susan Brooks-Dammann/Stocksy United31/101
Instant-Pot Italian Chickpea Stew With Pesto
Chickpeas are the basis for this savory Italian stew, which gets an extra kick from a spoonful of intensely flavored pesto at serving time. This recipe calls for making the pesto from scratch because I don’t think storebought pesto can match the flavor of homemade. But premade pesto is a timesaver—not to mention that it makes this recipe a one-pot meal.
- Photo by Laura Murray32/101
Pea and Prosciutto Salad
Add zing to an elegant salad of snap peas, sweet peas, and prosciutto with a touch of fresh horseradish.
- Photo by Chelsea Kyle, Food Styling by Katherine Sacks33/101
Ricotta-Pumpkin Gnocchi with Brown Butter
Think gnocchi are too time-consuming to make during the week? Think again!
- Photo by Alex Lau34/101
Classic Marinara Sauce
The little black dress of Italian-American cooking—get the recipe for the stuffed shells here.
- Marcus Nilsson35/101
Rigatoni with Lemon-Chile Pesto and Grated Egg
The secret to this silky, lemony sauce is plenty of butter, and the courage to use it all.
- Photo by Alex Lau36/101
Fennel-Rubbed Chick-etta
Get all the garlicky, herby flavors of classic Italian Porchetta in a roast chicken.
- Photo by Michael Graydon & Nikole Herriott37/101
Rock Shrimp Pasta With Spicy Tomato Sauce
Add ready-peeled shrimp to tomato sauce spiked with fennel and chiles for a fast and flavorful weeknight dinner.
- Photo by Ted Cavanaugh38/101
Radicchio and Citrus Salad with Preserved Lemon
Chef Ignacio Mattos of Café Altro Paradiso and Estela in NYC inspired this puréed lemon dressing with olive oil, miso, and honey—the ideal base note for pleasantly bitter radicchio.
- Photo by Peden + Munk39/101
Slow-Cooked Pork Shoulder with Braised White Beans
Bridge the gap between chilly weather and the first warm breezes of spring with this lazy-day braise.
- Photo by Chris Court and William Meppem40/101
Roasted Zucchini Lasagna
Zucchini ribbons take the place of pasta in this naturally gluten-free vegetarian casserole.
- Photo by Alex Lau41/101
Mussels With Spicy Tomato Oil and Grilled Bread
Mussels steam in the same saucepan as chili-and-fennel-spiced tomato sauce in this effortless supper.
- Photo by Marcus Nilsson42/101
Raw Artichoke Salad with Celery and Parmesan
To prevent cut artichokes from browning, work with one artichoke at a time and lightly toss it in the lemon dressing as you go.
- Photo by Chelsea Kyle, Food Styling by Molly Baz43/101
3-Ingredient Orecchiette With Sausage and Fennel
Be sure to add the sausage just before the last toss to maintain all those delicious crispy bits.
- Photo by Eva Kolenko, Food Styling by Susie Theodorou, Prop Styling by Kalen Kaminski44/101
Braised Artichokes with Tomatoes and Mint
All your favorite classic Italian flavors plus a hit of fresh mint make these braised artichokes an absolutely irresistible spring side.
- Photo by Chelsea Kyle, Food Styling by Anna Stockwell45/101
Lobster Catalan, Revisited
This recipe is a classic case of the whole being greater than the sum of its parts, especially when prepared and eaten outdoors, in warm weather, with bread and unconscionable quantities of Italian or Spanish rosé.
- Photo by Eva Kolenko, Food Styling by Susie Theodorou, Prop Styling by Kalen Kaminski46/101
Stuffed Lamb Breast With Lemon, Ricotta, And Oregano
Straining the ricotta will tighten the filling, making it easier to roll. Let it hang out in a sieve while you’re measuring everything else out.
- Photo by Ted Cavanaugh, Food Styling by Sue Li47/101
Radicchio and Plum Salad
You can use almost any type of plum in this salad recipe, even hybrid ones like Pluots and Peacotums. If it looks like a plum, it probably acts like a plum too.
- Photo by Liz Clayman48/101
Cavatelli With Roman Cauliflower
Roman cauliflower makes for an extra creamy, at least slightly healthy, pasta you'll make again and again.
- Photo by Chelsea Kyle, Prop Styling by Alex Brannian, Food Styling by Grace Parisi49/101
Cacio e Pepe
This classic pasta only has a few ingredients, but they merge into a surprisingly silky, flavor-packed sauce.
- Hirsheimer & Hamilton50/101
Mustard-Crusted Branzino
Butterflying branzino is a great way to fast-track when cooking a whole fish. Ask your fishmonger to do it for you.
- Photo by Michael Graydon & Nikole Herriott51/101
Pork Ragù Over Creamy Polenta
This ragù only gets better with time, as the pork and tomato meld together to create a thick, delicious sauce. Cook a big batch and you're set for easy dinners all week long.
- Photo by Alexandra Shytsman52/101
Spaghetti Pie
Bake well-sauced pasta, plus plenty of cheese and a few eggs to hold things together, in a cake pan and the edges turn crunchy, crusty, chewy, and downright irresistible.
- Photo by Alex Lau53/101
Roasted Vegetables Antipasto Plate
This antipasto platter goes way past jarred peppers and cold cuts, with roasted vegetables that change with the seasons. Even at room temp, these options round out any meat and cheese platter.
- Photo by Gentl & Hyers54/101
Oxtail Ragù with Semolina Gnocchi
This recipe makes a lot of ragù, but it freezes well and is worth having around. If making the gnocchi feels like a project, serve over polenta instead.
- Con Poulos55/101
Polenta Caprese Pizza
Don't think of it as gluten-free pizza; think of it as a delicious, richly-flavored entity of its own.
- Marcus Nilsson56/101
Fregola with Clams
Fregola, a Sardinian pasta, is similiar in taste and texture to Israeli couscous. Toss it with clams and herbs for an alternative to Linguine con le Vongole.
- Photo by David Malosh57/101
Eggplant Caponata
The addition of the briny capers, anchovies, and acidic vinegar help cure the eggplant and other veggies, so this dish only gets better in a tightly sealed container in the fridge, where it will last for up to a week.
- Photo by Danny Kim, food and prop styling by Ali Nardi58/101
Gemelli with Summer Squash and Herby Breadcrumbs
All the best flavors of summer in a simple pasta dish.
- David Cicconifood styling by Rhoda Boone59/101
Spicy Broccoli Rabe with Parmesan and Pine Nuts
Rich, buttery parmesan and pine nuts balance out the bitter flavor that is characteristic of broccoli rabe. Serve this classic Italian side dish with steak Florentine or porchetta, or try it in a sandwich if you have leftovers.
- donna hay magazine, photography by Chris Court60/101
Fresh Tomato, Kale, and Caper Berry Pasta
You’re going to want to make this simple seasonal pasta all summer long.
- Photo by Danny Kim, food and prop styling by Ali Nardi61/101
Campanelle with White Beans, Lemon, and Burrata
White beans + burrata = the ultimate creamy pasta dish.
- Photo by Christopher Testani62/101
Kale Minestrone With Pistou
For rave-worthy soups, skip the store-bought stock. You can extract a cleaner, stronger broth from a combination of water and several pantry ingredients.
- Peden + Munk63/101
Delicata Squash Carbonara
Roasting the pancetta in one large piece renders out most of the fat, making it easy to dice into perfect 1/4" pieces.
- Gentl & Hyers64/101
Pork Shoulder Al'Diavolo
Letting the roast sit at room temperature will help it cook more evenly; starting it at a higher temperature jump-starts the browning process.
- Photo by Alex Lau65/101
Piccante Eggplant Sauce
Never have button mushrooms been more delicious than in this veg-packed spicy dip recipe, also ideal as a sandwich spread or finisher for simply prepared vegetables.
- Photo by Danny Kim, food and prop styling by Ali Nardi66/101
Cavatappi with Tomatoes, Arugula, and Ricotta
Summery pasta is the best pasta.
- Charles Masters, food styling by Sue Li68/101
Cioppino Seafood Stew With Gremolata Toasts
Feel free to use your favorite seafood in this classic San Francisco fisherman's stew.
- Hirsheimer & Hamilton69/101
Pizza Bianca with Scamorza and Shaved Celery Root
We love pizza for its versatility—you can literally top it with anything you like. This crowd pleaser includes thinly shaved celery root and scamorza, an Italian cow's milk cheese similar to mozzarella. No matter how you top it, just make sure to follow Restaurant Editor Matt Duckor's advice and bake it on a sheet tray.
- David Cicconi70/101
Rosemary and Thyme Braised Lamb Shoulder
Braising lamb, rather than roasting, creates deliciously moist meat. Instead of trying to slice it, use a fork to gently pull it into chunks.
- Photo by Alex Lau71/101
Spaghetti Aglio e Olio With Lots of Kale
You will think this pasta recipe calls for an absurd amount of kale, but it will shrink a ton when cooked.
- David Cicconi72/101
Pizza Rustica
Not all pizza is made with the super-thin Neapolitan-style crust. The word actually means pie in Italian, and the classic rustica version is more like a cheese-and-meat tart.
- Con Poulos73/101
Tuscan Lasagna
The iconic Italian dish, lasagna's sauce-noodles-cheese combo can be customized every which way. This take on the classic tomato-ricotta version features whole wheat pasta and low-fat cheese for a hearty, and healthy, meal.
- Photo by Laura Dart and A.J. Meeker74/101
Pasta Carbonara with English Peas
Adding peas to a carbonara is by no means classically Italian, though the combination of black pepper, pancetta, and peas is. Instead of (or in addition to) the peas, you could use asparagus or thinly sliced sugar snap peas.
- Ditte Isager75/101
Rigatoni with Spicy Calabrese-Style Pork Ragù
Who doesn't love a classic ragu? Try this one with rigatoni to catch all the sauce.
- Marcus Nilsson76/101
Seafood en Brodo with Tarragon Pesto
Most fish markets will sell you the bones you need to make the rich broth, but avoid those from oily fish like mackerel or bluefish, which will overpower the stew's flavor.
- Photo by Michael Graydon & Nikole Herriott77/101
Stewed Cannellini Beans with Chiles and Thyme
This bean recipe is purposely brothy; if you have leftovers, reheat and smash them—they're great on toast with an egg. Also, if you have any leftover meat, throw it in during the last few minutes of cooking for an even heartier flavor, just as we did.
- donna hay magazine, photography by Chris Court78/101
Chorizo Bolognese with Buffalo Mozzarella
Using chorizo in place of beef means this cheater’s Bolognese is ready in less than 15 minutes (but still packed with flavor).
- Photo by Romulo Yanes79/101
Polenta With Mushrooms
This easy slurry method takes polenta into weekday fare. And this recipe shows how to make a deeply flavored mushroom sauce with the simple addition of dried porcini. Both techniques are in my go-to repertoire.
- Photo by Elizabeth Cecil80/101
Winter Panzanella With Stuffing Croutons
Stuffing salad still counts as salad, right?
- Photo by Joseph De Leo, Food Styling by Sean Dooley81/101
Fried Zucchini Blossoms
In Italy, fried zucchini blossoms are the jalapeño poppers of the jet set. Crunchy, salty, and utterly addictive, they go perfectly with an aperitivo, from a Bellini to a Negroni.
- Christopher Testani83/101
Strozzapreti with Spinach and Preserved Lemon
This bright, vegetarian sauce features lemon three ways: juice, zest, and preserved lemon peel.
- Michael Graydon + Nikole Herriott84/101
Radicchio, Fennel, and Olive Panzanella
This Italian bread salad gets extra crunch from fennel and radicchio.
- David Cicconi85/101
Italian Rice Pie (Pastiera di Riso)
Italian wheat pies—filled with a rich ricotta custard studded with tender wheat berries—are associated with Easter celebrations, but rice pies are just as classic and taste better.
- 86/101
Neapolitan-Style Pizza (Pizza alla Napoletana)
This recipe is part of the Epicurious Online Cooking School, in partnership with the Culinary Institute of America. To watch it being made, and to learn how to make other Italian classics, check out the videos.
- Photo by Michael Graydon & Nikole Herriott87/101
Pasta with Roasted Romanesco and Capers
Broccoli would be just as good in this pasta recipe, as would diced winter squash such as butternut or acorn.
- Photo by Melanie Dunea88/101
Handmade Orecchiette With Mortadella and Pea Sauce
This tiny handmade pasta is a labor of love, but you'll be glad you devoted an afternoon to fresh pasta-making once you've tasted it. The tender orecchiette is irresistible once tossed in the rich, buttery sauce studded with savory mortadella and bright peas.
- Photo by Elizabeth Cecil89/101
Strozzapreti Carbonara With Radishes
You can finish this carbonara with other seasonal vegetables, such as shredded brussels sprouts or Napa cabbage. This recipe is from Oberlin, one of Bon Appétit's Hot 10, America's Best New Restaurants 2016.
- Linda Xiao90/101
Steamed Mussels with Tomato and Chorizo Broth
Don't Move a Mussel—Seriously—this one-pot dinner is that easy. Sweet cherry tomatoes, earthy chorizo, and a splash of wine do the heavy lifting.
- Photo by Anders Overgaard91/101
Squid, Lemon, and Zucchini Blossom Fritto Misto
During summer months, find zucchini blossoms at specialty grocers or at farmers’ markets. Halved scallions can be used instead, and small shrimp can stand in for the squid.
- Photo by Alex Lau, Food Styling by Sue Li, Prop Styling by Elizabeth Jaime92/101
Spring Minestrone Verde With Pistachio Pesto
Step 1: Prep this simple soffritto and nutty pesto. Step 2: Make beautiful, clean soups on a whim.
- Photo by Alex Lau93/101
Charred Caprese Sandwich
How do you improve on a classic Caprese? Grill your tomatoes—and then spill them over charred baguette.
- Photo by Marcus Nilsson94/101
Lobster Fra Diavolo
To keep lobsters alive in your fridge for up to one day, pack in damp newspaper. You can substitute eight frozen tails; sear per recipe method, then use the meat from four in place of the knuckles and claws, and split the others for serving.
- Maren Caruso95/101
Spinach Gnocchi
With creamy ricotta and a heathy dose of spinach, these fluffy pillows are easy to make and add more veggies to your meal.
- Photo by Ed Anderson96/101
Rolled Pork Loin Roast Stuffed With Olives and Herbs
Of course, you can just roast a chunk of pork loin and spoon tapenade over it, but when you stuff the tapenade inside the roast, it will look all swirled and magical when sliced. It’s not that hard to do, really—two strategic cuts, a smear, a row of knotted strings—more basic butchery than brain surgery.
- Photo by Michael Graydon & Nikole Herriott97/101
Anchovy Pasta With Garlic Breadcrumbs
Cook breadcrumbs—mixed with bright lemon zest and garlic—until toasted and crunchy and then try not to inhale them before garnishing this spicy anchovy pasta.
- Photo by Alex Lau98/101
Rigatoni With Brussels Sprouts, Parmesan, Lemon, and Leek
If your largest skillet isn’t large enough to hold 12 oz. pasta and toss everything together, dump the mixture back into the pot from cooking the rigatoni and toss.
- Photo by Nicole Franzen99/101
Hot Sausage and Crispy Chard Pizza
Upgrade family pizza night with hot Italian sausage and a healthy dose of greens.
- Photo by Gentl & Hyers100/101
Pappardelle With Chicken Ragù, Fennel, and Peas
You’ll still get that velvety consistency from this lighter ragù, but this recipe won’t take you all day to make.
- 101/101
Ricotta-Filled Ravioli (Ravioli di Ricotta)
This recipe is part of the Epicurious Online Cooking School, in partnership with the Culinary Institute of America. To watch it being made, and to learn how to make other Italian classics, check out the videos.
Sheela Prakash
Sheela Prakash