Long strands of spaghetti are tossed in a pale, creamy garlic-Parmesan sauce with a light scattering of parsley. Reserved pasta water helps the smooth coating cling to each noodle; serve it promptly while glossy.
Rotini, broad pieces of salami, mozzarella pearls, cherry tomatoes, olives, banana peppers, and red onion make this Italian-dressed pasta salad colorful and easy to scoop. Chill it ahead, then toss with a little reserved dressing before serving.
Cavatappi gets tossed with a creamy sauce made from roasted feta, burst cherry tomatoes, and garlic, then finished with torn and whole fresh basil. Save a little pasta water to adjust the sauce before serving.
Long strands of linguine are tossed with whole seared shrimp in a light garlic-Parmesan cream sauce. A little lemon juice and chopped parsley finish this simple stovetop pasta, with reserved pasta water helping the sauce cling to every strand.
Fusilli cooks right in a savory tomato broth, then gets a creamy finish with cream cheese and Parmesan. Stir regularly, check for tenderness as it simmers, and serve while the orange-red sauce is glossy and loose.
This classic-style spaghetti carbonara gets its glossy, pale-yellow coating from eggs, Pecorino Romano, pancetta fat, and starchy pasta water—not cream. Toss the hot spaghetti off heat for a silky sauce with tender pork and plenty of black pepper.
Penne, browned chicken, wilted spinach, and sun-dried tomatoes are tossed in a pale, creamy pesto-Parmesan sauce. Reserved pasta water keeps the coating glossy, and pesto is stirred in off heat for fresh basil flavor.
Long strands of spaghetti simmer in broth and milk before being tossed with garlic, Parmesan, sour cream, and dry ranch seasoning. Crisp bacon and parsley finish this creamy skillet dinner, served straight from the pan.
Long spaghetti strands, browned ground beef, and a glossy savory-sweet sauce come together in this Mongolian-style skillet dinner. Green onions and sesame seeds add a fresh finish to each bowl.