Ten pasta dishes, classic and otherwise, each with step-by-step instructions. From Bolognese to shrimp scampi, there is a weeknight answer here.

1. Spaghetti Bolognese

A plate of spaghetti Bolognese.
  • Cook 1 pound of spaghetti according to package instructions.
  • Heat 1 tablespoon of olive oil in a pan over medium heat.
  • Cook 1 diced onion and 1 diced carrot until the onion is translucent, about 5 minutes.
  • Add 1 pound of ground beef and cook until browned.
  • Add 1 can of crushed tomatoes, 1 teaspoon dried oregano, 1 teaspoon dried basil, and a pinch of salt.
  • Reduce the heat to low and simmer for 20 minutes.
  • Serve the sauce over the spaghetti.

2. Carbonara

Spaghetti carbonara with bacon and parmesan.
  • Cook 1 pound of spaghetti according to package instructions.
  • Cook 4 sliced bacon strips in 1 tablespoon of olive oil over medium heat until crispy.
  • Whisk 2 eggs, 1/2 cup grated parmesan, and 1/2 cup heavy cream in a bowl.
  • Drain the spaghetti, reserving 1 cup of pasta water.
  • Toss the spaghetti with the bacon, then pour in the egg mixture and toss to coat.
  • If the sauce is too thick, loosen it with a splash of the reserved pasta water.
  • Serve hot with extra parmesan if you like.

3. Pesto Pasta

A bowl of pesto pasta.
  • Cook 1 pound of pasta according to package instructions.
  • Blend 1 cup packed fresh basil, 1/2 cup grated parmesan, 1/2 cup pine nuts, 1 garlic clove, and 1/2 cup olive oil until smooth.
  • Drain the pasta, reserving 1 cup of pasta water.
  • Toss the pasta with the pesto, adding a splash of pasta water if the sauce is too thick.
  • Serve hot with extra parmesan if you like.

4. Creamy Mushroom Pasta

Creamy mushroom pasta in a bowl.
  • Cook 1 pound of pasta according to package instructions.
  • Melt 1 tablespoon of butter in a pan over medium heat.
  • Cook 1 diced onion and 1 pound of sliced mushrooms until tender, about 5 minutes.
  • Stir in 1 cup heavy cream and 1/2 cup grated parmesan.
  • Simmer on low for 5 minutes.
  • Toss the drained pasta in the sauce and serve with extra parmesan if you like.

5. Chili Mac

A baked dish of chili mac.
  • Cook 1 pound of elbow macaroni according to package instructions.
  • Heat 1 tablespoon of olive oil in a pan over medium heat.
  • Cook 1 diced onion and 1 diced bell pepper until the onion is translucent, about 5 minutes.
  • Add 1 pound of ground beef and cook until browned.
  • Stir in 1 can of diced tomatoes, 1 can of kidney beans (drained and rinsed), 1 tablespoon chili powder, 1 teaspoon ground cumin, and a pinch of salt.
  • Reduce the heat to low and simmer.

6. Spaghetti Carbonara with Spinach

Spaghetti carbonara with spinach.
  • Cook 1 pound of spaghetti according to package instructions.
  • Cook 4 sliced bacon strips in 1 tablespoon of olive oil over medium heat until crispy.
  • Whisk 2 eggs, 1/2 cup grated parmesan, and 1/2 cup heavy cream in a bowl.
  • Add 2 cups of baby spinach to the bacon and cook until wilted.
  • Drain the spaghetti, reserving 1 cup of pasta water.
  • Toss the spaghetti with the bacon and spinach, then pour in the egg mixture and toss to coat.
  • If the sauce is too thick, loosen it with a splash of the reserved pasta water.
  • Serve hot with extra parmesan if you like.

7. Shrimp Scampi

Shrimp scampi with linguine.
  • Cook 1 pound of linguine according to package instructions.
  • Heat 1 tablespoon each of butter and olive oil in a pan over medium heat.
  • Cook 1 pound of peeled and deveined shrimp until pink, 2-3 minutes per side, then set aside.
  • In the same pan, cook 2 minced garlic cloves until fragrant, about 1 minute.
  • Add 1/2 cup white wine, 1/4 cup lemon juice, and 1/4 cup chicken broth and bring to a boil.
  • Reduce the heat to low and stir in 2 tablespoons of butter and 2 tablespoons of chopped fresh parsley.
  • Add the drained linguine and the shrimp to the sauce and toss.
  • Serve hot with extra parsley if you like.

8. Pasta Primavera

Pasta primavera with mixed vegetables.
  • Cook 1 pound of pasta according to package instructions.
  • Heat 1 tablespoon of olive oil in a pan over medium heat.
  • Cook 1 diced onion and 1 cup of mixed vegetables (bell peppers, carrots, zucchini) until tender, 5-7 minutes.
  • Stir in 1 cup of cherry tomatoes and cook 2 more minutes.
  • Add 1/2 cup heavy cream and 1/4 cup grated parmesan and stir to combine.
  • Simmer on low for 5 minutes.
  • Toss the drained pasta in the sauce and serve with extra parmesan if you like.

9. Alfredo Pasta

Fettuccine Alfredo on a plate.
  • Cook 1 pound of fettuccine according to package instructions.
  • Melt 1/2 cup of butter in a pan over medium heat.
  • Stir in 1 cup heavy cream and 1/2 cup grated parmesan.
  • Simmer on low for 5 minutes.
  • Toss the drained fettuccine in the sauce.
  • Serve hot with extra parmesan and black pepper if you like.

10. Spaghetti with Meatballs

Spaghetti with meatballs in tomato sauce.
  • Mix 1 pound ground beef, 1/2 cup breadcrumbs, 1 egg, 1/4 cup grated parmesan, 1 tablespoon chopped parsley, 1 minced garlic clove, and a pinch of salt and pepper. Roll into 1-inch meatballs.
  • Brown the meatballs on all sides in 1 tablespoon of olive oil over medium heat.
  • Cook 1 pound of spaghetti in salted boiling water according to package instructions.
  • Heat 1 can of crushed tomatoes in a separate pan over medium heat.
  • Add the browned meatballs to the tomatoes and simmer on low for 20 minutes.
  • Toss the drained spaghetti with the meatballs and sauce.
  • Serve hot with extra parmesan and parsley if you like.

One habit worth keeping from these recipes: save a cup of pasta water. A splash of it fixes almost any sauce that turns out too thick.