Spicy Meatball and Pepper Pasta Fiery Spicy Meatball and Roasted Pepper Pasta in Zesty Tomato Sauce Ingredients: 1 lb (450g) ground beef 1/4 cup breadcrumbs 1 egg 2 cloves garlic, minced 1/2 teaspoon chili flakes (adjust to taste) 1 teaspoon Italian seasoning Salt and pepper to taste 2 tablespoons olive oil 1 red bell pepper, sliced 1 yellow bell pepper, sliced 1 small onion, sliced 2 cups tomato passata or crushed tomatoes 1 tablespoon tomato paste 1/2 teaspoon smoked paprika 12 oz (340g) penne or rigatoni pasta Fresh basil or parsley, for garnish Grated Parmesan cheese, to serve Directions: In a bowl, mix ground meat, breadcrumbs, egg, garlic, chili flakes, Italian seasoning, salt, and pepper. Form into small meatballs. Heat olive oil in a large skillet over medium heat. Add meatballs and cook until browned on all sides (about 8–10 minutes). Remove and set aside. In the same skillet, sauté onion and bell peppers until softened, about 5–6 minutes. Stir in tomato paste, smoked paprika, and passata. Simmer for 10 minutes until sauce thickens slightly. Return meatballs to the pan and cook for another 5–7 minutes until fully cooked through. Meanwhile, cook pasta according to package instructions. Drain and toss with the sauce. Serve hot, garnished with fresh herbs and Parmesan. Prep Time: 15 minutes | Cooking Time: 30 minutes | Total Time: 45 minutes Kcal: 560 kcal | Servings: 4 servings #meatballpasta #spicypasta #pepperpasta #heartymeals #weeknightdinners #pastaandmeatballs #easycomfortfood #homemadepasta #chilipasta #zestytomatosauce #dinnerrecipes #italiandinner #spicycomfortfood #pastanight #rusticrecipes #easyfamilydinner #savoryflavors #meatballmadness #pastalovers #onepanmeals Turn up the heat This Spicy Meatball and Pepper Pasta is a bold, satisfying dish with every bite delivering fire and flavor!

Roasted Tomato and Basil Pasta Slow-Roasted Cherry Tomato Pasta with Garlic, Olive Oil & Fresh Basil Ingredients: 500g (1 lb) cherry or grape tomatoes 3 tablespoons olive oil 4 cloves garlic, peeled and smashed Salt and black pepper, to taste 1/4 teaspoon red chili flakes (optional) 300g (10 oz) spaghetti or linguine 1/2 cup freshly grated Parmesan cheese (plus more for serving) 1/4 cup chopped fresh basil (plus whole leaves for garnish) Optional: balsamic glaze or lemon zest for finishing Directions: Preheat oven to 400°F (200°C). Toss tomatoes, garlic, olive oil, salt, pepper, and chili flakes on a baking tray. Roast for 25–30 minutes, or until tomatoes are blistered and lightly caramelized. Meanwhile, cook pasta in salted water according to package directions. Reserve 1/2 cup pasta water, then drain. Transfer roasted tomatoes and garlic (with their oil) to a large skillet. Mash gently with a spoon to create a chunky sauce. Add cooked pasta and toss gently, adding reserved pasta water a bit at a time until desired sauciness is reached. Stir in Parmesan and chopped basil. Adjust salt and pepper if needed. Serve hot, topped with more Parmesan, fresh basil, and an optional drizzle of balsamic glaze or lemon zest. Prep Time: 10 minutes | Cooking Time: 30 minutes | Total Time: 40 minutes Kcal: 420 kcal | Servings: 3–4 servings #roastedtomatopasta #basilpasta #cherrytomatopasta #vegetarianpasta #simpleitaliandinner #ovenroastedtomatoes #freshbasilflavor #garlictomatosauce #easyweeknightmeals #pastanight #meatlessmonday #comfortfooditalian #tomatobasilmagic #quickhomemadepasta #slowroastedveggies #pastaandparmesan #rusticpasta #seasonalitalian #mediterraneandinner #pastasimplicity This Roasted Tomato & Basil Pasta is what weeknight dreams are made of Rich, garlicky, and effortlessly elegant.

Mushroom and Onion Pasta Savory Mushroom and Caramelized Onion Pasta in a Creamy Herb Sauce Ingredients: 8 oz (225g) fettuccine or pasta of choice 2 tablespoons olive oil 1 tablespoon butter 1 large onion, thinly sliced 10 oz (280g) cremini or button mushrooms, sliced 2 cloves garlic, minced 1/4 cup dry white wine (or vegetable broth) 1/2 cup heavy cream 1/4 cup grated Parmesan cheese 1 teaspoon fresh thyme (or 1/2 tsp dried) Salt and black pepper, to taste Fresh parsley, chopped (for garnish) Directions: Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Reserve 1/2 cup of the pasta water, then drain and set aside. In a large skillet, heat olive oil and butter over medium heat. Add sliced onions and cook for 10–12 minutes, stirring occasionally, until deeply golden and caramelized. Add mushrooms and cook for another 6–7 minutes until tender and browned. Stir in garlic and thyme and cook for 1 more minute. Pour in white wine to deglaze the pan, scraping up any bits from the bottom. Simmer for 2–3 minutes until slightly reduced. Stir in heavy cream and Parmesan, simmering for 2–3 minutes until the sauce is smooth and thickened slightly. Add cooked pasta to the pan and toss to coat in the sauce. Add reserved pasta water as needed to loosen. Season with salt and pepper. Serve hot, garnished with fresh parsley and extra cheese if desired. Prep Time: 10 minutes | Cooking Time: 25 minutes | Total Time: 35 minutes Kcal: 460 kcal | Servings: 2 servings #mushroompasta #onionpasta #caramelizedonionrecipe #creamyvegetarianpasta #pastaideas #comfortfoodrecipes #easyitaliandinner #meatlessmeals #herbpasta #savorypasta #pastawithsauce #mushroomandonion #weeknightpasta #garlicmushrooms #richpasta #simpledinnerideas #pastaeveryday #plantbasedcomfort #homemadepasta #easypastadish Nothing beats the cozy flavor of caramelized onions and mushrooms in a creamy pasta sauce — this one’s a new weeknight favorite!

Beef and Mushroom Pasta Creamy Garlic Beef and Mushroom Tagliatelle Ingredients: 250g tagliatelle or fettuccine 300g beef sirloin or ribeye, thinly sliced 2 tablespoons olive oil 2 cloves garlic, minced 1 small onion, finely chopped 200g cremini or button mushrooms, sliced 1/2 cup heavy cream 1/2 cup beef broth 1/4 cup grated Parmesan cheese Salt and pepper, to taste Fresh parsley, chopped (for garnish) Directions: Cook pasta according to package instructions. Reserve 1/2 cup pasta water, then drain and set aside. In a large skillet, heat olive oil over medium-high heat. Sear beef slices until browned, 2–3 minutes per side. Remove and set aside. In the same skillet, sauté garlic and onion for 2 minutes until fragrant. Add mushrooms and cook until browned and tender, about 5 minutes. Pour in beef broth and bring to a simmer. Stir in heavy cream and Parmesan cheese, allowing the sauce to thicken slightly. Return beef to the pan, then add cooked pasta. Toss everything together, adding a splash of reserved pasta water if needed for creaminess. Season with salt and pepper to taste. Serve hot, garnished with chopped parsley and extra cheese if desired. Prep Time: 10 minutes | Cooking Time: 20 minutes | Total Time: 30 minutes Kcal: 560 kcal | Servings: 2 #beefpasta #mushroompasta #comfortfood #pastanight #weeknightdinner #homemadepasta #beefrecipes #creamygarlicpasta #easymealideas #quickdinnerrecipes #mushroomrecipes #italiandinner #pastalovers #heartymeals #foodiefavorites #savorydishes #fettuccinefeast #meatandmushrooms #creamybeefpasta #dinnerinspo Savory. Creamy. Comfort in a bowl. This Beef and Mushroom Pasta is your new go-to dinner!

New Jersey Beef and Sausage Ragu Pasta Hearty New Jersey-Style Beef & Italian Sausage Ragu with Rigatoni Ingredients: 1 lb ground beef 1/2 lb sweet Italian sausage, casings removed 2 tbsp olive oil 1 small yellow onion, finely chopped 4 cloves garlic, minced 1/4 tsp crushed red pepper flakes (optional) 1 (28 oz) can crushed tomatoes 1 (14 oz) can tomato sauce 2 tbsp tomato paste 1/2 tsp sugar 1 tsp dried oregano 1 tsp dried basil Salt and black pepper, to taste 1/4 cup fresh parsley, chopped 12 oz rigatoni or ziti pasta Freshly grated Parmesan, for serving Fresh basil leaves, for garnish Directions: In a large Dutch oven or deep skillet, heat olive oil over medium heat. Add onion and cook until softened, about 3–4 minutes. Stir in garlic and red pepper flakes, cook for 1 minute. Add ground beef and sausage. Cook until browned, breaking it up with a spoon, about 8–10 minutes. Drain excess fat if needed. Stir in crushed tomatoes, tomato sauce, and tomato paste. Add sugar, oregano, basil, salt, and pepper. Reduce heat to low, cover, and let simmer for 25–30 minutes, stirring occasionally. Meanwhile, cook rigatoni according to package directions. Reserve 1/2 cup pasta water before draining. Stir fresh parsley into the ragu. Add pasta to the sauce, tossing to coat. Use reserved pasta water if needed to loosen the sauce. Serve topped with grated Parmesan and fresh basil. Prep Time: 15 minutes | Cooking Time: 40 minutes | Total Time: 55 minutes Kcal: 640 kcal | Servings: 4–6 servings #newjerseyragu #beefandsausagepasta #comfortfoodclassic #homemaderagu #italianamericanrecipe #rigatonirecipe #pastanight #sundaydinner #heartymeal #raguinspired #meatsauceperfection #familydinnerideas #pastaeats #italiandinner #saucygoodness #jerseykitchen #easyitalianmeals #meatloverpasta #redgravyrecipe #pastaloversdelight Nothing says cozy New Jersey dinner like this rich Beef & Sausage Ragu Pasta A meaty, bold red sauce hugging every bite of rigatoni—seriously comforting!