✔ Updated · 58 Italian recipes, up from 27, with a photo for every one
Great Italian cooking is simple food done carefully: good olive oil, ripe tomatoes, real Parmigiano and pasta cooked just right. Here are 58 recipes I come back to, from Roman pastas to Sunday braises and dolci.
The best Italian dishes to cook at home are spaghetti carbonara, cacio e pepe, lasagna, ragù alla bolognese, pesto pasta, Neapolitan-style pizza, mushroom risotto, chicken piccata, osso buco, minestrone and tiramisu. Most use a handful of good ingredients, so buy the best Parmigiano, olive oil and tomatoes you can and keep the method simple.
- Easiest weeknight picks: aglio e olio, cacio e pepe, chicken piccata and caprese salad.
- Weekend projects: lasagna, osso buco, fresh gnocchi and Neapolitan pizza dough.
- Italian or Italian-American? Chicken parm, fettuccine alfredo as we know it, baked ziti and penne alla vodka grew up in America. I flag them below.
Pasta Dishes
Salt the water well, save a mug of pasta water before you drain, and finish the pasta in the sauce for the last minute. Those three habits fix most homemade pasta.
1. Spaghetti Carbonara
Rome's famous pasta of eggs, pecorino, guanciale and black pepper. No cream: the silky sauce is egg and pasta water, tossed off the heat.
2. Cacio e Pepe
Just pecorino, black pepper and pasta water whisked into a creamy sauce. Three ingredients, and it takes a little practice to nail.
3. Bucatini all'Amatriciana
Hollow bucatini in a tomato sauce with crisp guanciale, chili and pecorino. Smoky, porky and a little spicy.
4. Pasta alla Norma
Sicilian pasta with fried eggplant, tomato sauce, basil and salty ricotta salata. My favorite meatless pasta.
5. Tagliatelle al Ragù (Bolognese)
A slow meat sauce of beef, pork, soffritto, wine and milk, simmered for hours. In Bologna it goes on tagliatelle, not spaghetti.
6. Lasagna alla Bolognese
Layers of thin pasta, rich ragù, béchamel and Parmigiano, baked until bubbling. Let it rest 20 minutes so it slices clean.
7. Fettuccine Alfredo
The Roman original is just butter, Parmigiano and pasta water. The creamy version is Italian-American, and both are delicious.
8. Trofie al Pesto Genovese
Fresh basil pesto with pine nuts, garlic, Parmigiano and pecorino, tossed with green beans and potato the Ligurian way.
9. Spaghetti Aglio e Olio
Garlic gently sizzled in olive oil with chili and parsley. The midnight pasta: dinner in 15 minutes from the pantry.
10. Spicy Penne alla Vodka
Penne in a creamy, spicy tomato sauce, the Italian-American favorite. My Gigi Hadid-inspired version is the one I make most.
Get the recipe →
11. Baked Ziti
Italian-American comfort food: ziti in meat sauce with ricotta and mozzarella, baked until the edges go crispy.
Get the recipe →
12. Stuffed Shells
Jumbo shells filled with ricotta, spinach and Parmigiano, baked in marinara under melted mozzarella. Great for feeding a crowd.
13. Pasta e Fagioli
Thick, cozy pasta and bean soup with a Parmigiano rind simmered in. Peasant food at its very best.
14. Potato Gnocchi with Sage Butter
Pillowy homemade potato gnocchi tossed in browned butter with crisp sage. Bake the potatoes, don't boil them, for lighter gnocchi.
15. Spinach and Ricotta Ravioli
Fresh pasta pillows filled with ricotta, spinach and nutmeg, served with butter or a light tomato sauce.
16. Spaghetti alle Vongole
Spaghetti with fresh clams, garlic, white wine and parsley. Discard any clams that stay closed after cooking.
17. Orecchiette with Broccoli Rabe
Puglia's little ear pasta with bitter broccoli rabe, garlic, chili and anchovy. Bold, simple and very green.
Craving the restaurant-style bowl with ground beef and tubetti? Here is my Olive Garden-style pasta e fagioli.
Pizza and Bread
Get your oven as hot as it goes and preheat a steel or stone for a full 45 minutes. That is the closest a home oven gets to a pizzeria.
18. Neapolitan-Style Pizza Margherita
A blistered, chewy crust with San Marzano tomato, fresh mozzarella and basil. Start with a long-rested dough like this one.
Get the recipe →
19. Focaccia
Airy, olive oil-soaked bread with crisp edges and dimples full of rosemary and flaky salt. No kneading needed.
20. Tomato Bruschetta
Grilled bread rubbed with garlic and piled with ripe tomatoes, basil and good olive oil. Only worth making with summer tomatoes.
21. Calzone
Pizza dough folded around ricotta, mozzarella and salami, baked golden. Cut a steam vent so it doesn't burst.
22. Piadina
Thin flatbread from Romagna, cooked in a dry pan and folded around prosciutto, stracchino cheese and arugula.
23. Pizzette
Little party pizzas with tomato, mozzarella and oregano. My kids love building their own toppings.
Antipasti and Salads
Start the meal the Italian way with a few small plates. For a bigger spread, see my full list of Italian appetizers.
24. Caprese Salad
Ripe tomatoes, fresh mozzarella and basil with olive oil and salt. Three ingredients, so every one must be good.
25. Arancini
Crisp fried risotto balls stuffed with ragù or mozzarella. A Sicilian street snack and the best use of leftover risotto.
26. Beef Carpaccio
Paper-thin raw beef with arugula, shaved Parmigiano, lemon and olive oil. Buy very fresh beef from a butcher you trust.
27. Caponata
Sicilian sweet and sour eggplant with celery, olives, capers and tomato. Better the next day, served at room temperature.
28. Panzanella
Tuscan bread salad of stale bread, juicy tomatoes, cucumber, red onion and basil. The bread soaks up all the juices.
29. Fritto Misto
A light, crisp mix of fried calamari, shrimp and vegetables with lemon. Fry in small batches to keep the oil hot.
Italian Soups
Italian soups are thick, rustic and built from pantry beans, greens and pasta. Save your Parmigiano rinds in the freezer and drop one into every pot.
30. Minestrone
A hearty vegetable soup with beans and small pasta. My copycat of the Olive Garden version is a weeknight staple.
Get the recipe →
31. Ribollita
Tuscan bread and bean soup with cavolo nero, thick enough to stand a spoon in. The name means reboiled.
32. Italian Wedding Soup
Tiny meatballs, greens and small pasta in a clear chicken broth. Italian-American, and a family favorite. Cook meatballs to 160°F.
33. Zuppa Toscana
A creamy potato, sausage and kale soup. My copycat of the Olive Garden favorite, rich and very satisfying.
Get the recipe →
34. Chicken Gnocchi Soup
Creamy chicken soup with soft potato gnocchi and spinach, inspired by Olive Garden. Pure comfort on a cold night.
Get the recipe →Risotto and Polenta
Both are northern Italian staples that reward patience. Warm stock, steady stirring and a knob of butter at the end are all you need.
35. Mushroom Risotto
Creamy arborio rice with browned mushrooms, porcini stock and Parmigiano. Brown the mushrooms hard first for deep flavor.
36. Risotto alla Milanese
Golden saffron risotto from Milan, finished with butter and Parmigiano. The classic partner to osso buco.
37. Creamy Polenta
Soft, buttery cornmeal porridge with Parmigiano. Pile braised meat or mushrooms on top for a cozy dinner.
Meat and Chicken
From quick weeknight cutlets to slow Sunday braises. Chicken goes to 165°F, ground meat to 160°F, and steak to 130°F to 135°F for medium-rare, then a rest.
38. Chicken Parmesan
Crisp breaded cutlets baked with marinara and mozzarella. Italian-American, and my most requested dinner. Cook to 165°F.
39. Chicken Piccata
Thin chicken cutlets in a bright lemon, butter and caper sauce. Ready in 25 minutes. Cook to 165°F.
40. Chicken Marsala
Pan-seared chicken in a glossy mushroom and Marsala wine sauce. Rich and restaurant-worthy. Cook to 165°F.
41. Chicken Cacciatore
Hunter-style chicken braised with tomatoes, peppers, onions, olives and herbs. One pot and very forgiving.
42. Creamy Tuscan Chicken
Seared chicken in a creamy garlic sauce with sun-dried tomatoes and spinach. Italian-American, fast and rich. Cook to 165°F.
43. Osso Buco
Veal shanks braised until falling off the bone, finished with gremolata. Save the marrow for the cook.
44. Saltimbocca alla Romana
Thin veal or chicken cutlets topped with prosciutto and sage, seared and finished with butter and white wine.
45. Bistecca alla Fiorentina
A thick T-bone grilled over high heat, rare in the middle, with olive oil, salt and rosemary. A Tuscan feast.
46. Italian Meatballs
Tender beef and pork meatballs simmered in tomato sauce. The Gordon Ramsay-inspired version is my go-to. Cook to 160°F.
Get the recipe →
47. Porchetta
Rolled pork belly stuffed with garlic, fennel and rosemary and roasted until the skin crackles. Worth the effort.
Seafood
Italian seafood keeps it simple: garlic, lemon, olive oil and white wine. Cook fish to 145°F, or until it flakes easily.
48. Shrimp Scampi
Shrimp in a garlicky butter, lemon and white wine sauce over pasta. My Red Lobster-inspired version is ready in 20 minutes.
Get the recipe →
49. Cacciucco (Tuscan Seafood Stew)
A tomato and wine fish stew from Livorno loaded with mussels, clams, shrimp and white fish, served over garlic toast.
50. Baked Branzino
Whole sea bass roasted with lemon, garlic and herbs. Impressive, but honestly one of the easiest dinners here.
Sauce
One good tomato sauce opens up half this page.
51. Marinara Sauce
Whole canned tomatoes simmered with garlic, olive oil and basil for 20 minutes. Crush the tomatoes by hand for the best texture.
Italian Desserts (Dolci)
Finish with something sweet. Most Italian desserts are simpler than they look, and tiramisu and panna cotta are made the day before.
52. Tiramisu
Coffee-soaked ladyfingers layered with mascarpone cream and cocoa. Chill it overnight; it gets better. Contains raw egg in the classic version.
53. Cannoli
Crisp fried shells filled with sweet ricotta cream and chocolate chips or pistachios. Fill them just before serving.
54. Panna Cotta
Silky set cream with vanilla and a berry sauce. Five minutes of work, then the fridge does the rest.
55. Pizzelle
Thin, crisp anise or vanilla waffle cookies pressed in a pizzelle iron. A holiday tradition in many Italian families.
Get the recipe →
56. Affogato
A scoop of vanilla gelato drowned in a hot shot of espresso. The easiest Italian dessert there is.
57. Almond Biscotti
Twice-baked almond cookies, crunchy and made for dunking in coffee or vin santo.
58. Zeppole
Light fried dough puffs dusted with powdered sugar, or the St. Joseph's Day version piped with custard and a cherry.
Italian or Italian-American?
A lot of the Italian food we love in the US was born here, created by Italian immigrants with American ingredients. It is delicious, just not what you would find in Rome or Bologna.
| Dish | Where it comes from | The Italian cousin |
|---|---|---|
| Chicken parmesan | Italian-American | Parmigiana di melanzane (eggplant) |
| Fettuccine alfredo with cream | Italian-American | Fettuccine al burro (butter and Parmigiano) |
| Spaghetti and meatballs | Italian-American | Polpette, served on their own |
| Baked ziti | Italian-American | Pasta al forno |
| Penne alla vodka | Disputed, popular in the US | Pasta with tomato and cream |
| Italian wedding soup | Italian-American name | Minestra maritata |
More Italian Food on Recipe Fairy
Hungry for more? Pick a pasta shape with my guide to types of pasta, then plan the table with sides for lasagna, what to serve with risotto and side dishes for pizza. Love the restaurant versions? My Olive Garden copycat recipes cover the soups, breadsticks and pastas.
Frequently Asked Questions
What is the most popular Italian dish?
Pizza and pasta top almost every list, with spaghetti carbonara, lasagna, ragù alla bolognese and pizza margherita among the most cooked and ordered. In Italy itself, the favorite changes by region: Rome loves carbonara and cacio e pepe, Naples pizza, Milan risotto and Bologna tagliatelle al ragù.
What are traditional Italian dishes?
Traditional Italian dishes include carbonara, cacio e pepe, amatriciana, tagliatelle al ragù, lasagna alla bolognese, pesto genovese, risotto alla milanese, osso buco, bistecca alla fiorentina, ribollita, arancini, caponata, tiramisu and cannoli. Each one belongs to a specific region.
What is the easiest Italian dish to cook?
Spaghetti aglio e olio is the easiest: pasta, garlic, olive oil, chili and parsley, done in about 15 minutes. Cacio e pepe, caprese salad, bruschetta, chicken piccata and affogato are also simple and need very few ingredients.
Is fettuccine alfredo really Italian?
Yes and no. Fettuccine al burro, pasta tossed with butter and Parmigiano, is Roman, and Alfredo di Lelio made it famous in his Rome restaurant in the early 1900s. The thick cream sauce version most Americans know is an Italian-American creation.
What do Italians eat for a typical dinner?
A traditional full meal runs antipasto, then a primo of pasta, risotto or soup, then a secondo of meat or fish with a contorno vegetable side, and finally fruit or dolce. On a normal weeknight most families eat a simpler meal, often just pasta and a salad.
