Hearty, satisfying rigatoni tossed in a simple tomato-herb sauce makes an unbelievably easy main dish. Get the recipe for Rigatoni in Tomato Sauce »

In this dish from Epirus, pork sausage, blue cheese, and fresh oregano are a gorgeous counterpoint to pasta. See the recipe for Pasta with Sausage and Cheese »

Poppy seeds lend their toasty aroma to a creamy pasta dish based on one served by chef Matthew Accarrino at SPQR in San Francisco. Get the recipe for Tagliatelle with Poppy Seeds and Prosciutto »

Lou Di Palo shared his grandmother’s recipe for the meatballs that he sells at his family’s store, Di Palo’s Fine Foods, in New York City; they’re composed of pork, beef, and veal and flavored with four kinds of cheese. See the recipe for Spaghetti and Meatballs »

Eye-catching sweet peas and salty prosciutto create a bright contrast of color and flavor in this creamy pasta dish.

For a riff on classic pasta alla norma, try adding spicy Italian sausage to pasta laden with eggplant and sweet tomatoes. Get the recipe for Rigatoni with Eggplant, Tomatoes, and Spicy Sausage »

These tender ravioli are filled with spinach and cheese and topped with a tangy tomato sauce bolstered with mushrooms, zucchini, and squash.

In this rendition of traditional Genoese pesto, sweet and nutty cavolo nero (also known as Tuscan kale or Lacinato kale) is used in place of basil and pine nuts. Get the recipe for Farfalle with Cavolo Nero Pesto »

This is a pasta dish of strong flavors: dark, earthy kale is offset by bright lemon cream and a warm, aromatic heat from crushed red chiles and garlic.

This crowd-pleasing macaroni and cheese gets some added complexity from shallots, thyme and paprika. But the secret to this ultracreamy dish? A little Velveeta (yes, really!) mixed in with the other cheeses. See the recipe for Four-Cheese Macaroni and Cheese »

This sauce was given to us by author Marcella Hazan, who noted,”The veal is cooked separately and combined later with the peppers to preserve its juiciness.” Get the recipe for Veal Pasta Sauce with Red, Green, and Yellow Peppers »

This crowd-pleaser is made with only 3 ingredients, and works even better with dried pasta, which doesn’t break as easily during tossing as fresh pasta. See the recipe for Fettuccine Alfredo »

Fresh goat cheese makes a creamy, velvety sauce for pasta baked with spinach and topped with sliced tomatoes that is bright with festive colors, and deeply comforting. And as it takes only slightly longer than an hour to cook, this can be a main player in a delicious and casual last-minute Christmas dinner.

Tender potato dumplings dressed in basil pesto and covered in grated parmesan is a comforting crowd-pleaser. See the recipe for Gnocchi with Pesto »

The Italian pasta classic features a slow-simmered tomato sauce infused with lots of bacon. What’s not to love? See the recipe for Spaghetti all’Amatriciana »

This simple, delicious seafood pasta, full of flavor from garlic, shallots, and red chile flakes, is a staple of Italian-American restaurants. See the recipe for Shrimp Scampi »

This hearty lasagne from Rubirosa in New York City is made with sweet fennel sausage and tiny meatballs. See the recipe for Lasagne »

Cauliflower and pasta is baked in a spicy tomato-cream in a comforting recipe adapted from Johanne Killeen and George Germon’s Cucina Simpatica (Harper Collins, 1991) by Tim Mazurek for his column Cucina Simpatica. See the recipe for Pasta with Cauliflower in a Spicy Pink Sauce »