14 Authentic Italian Pasta Dishes You’ve Never Heard Of
Think you know Italian pasta? Think again! Italy is full of regional pasta dishes that fly under the radar but are packed with incredible flavors and unique ingredients. In this roundup, we’re bringing you 14 authentic Italian pasta recipes you’ve probably never heard of, each with its own story and special twist. From comforting southern classics to rare northern specialties, these dishes will take you on a delicious journey through Italy’s hidden culinary gems. Get ready to expand your pasta horizons and discover a new favorite!
Spaghetti Alla Puttanesca
These incredibly delicious Spaghetti alla Puttanesca originate from Napels, Italy and as the name implies the name puttanesca translates to “spaghetti in the style of a prostitute.” The exact origin is unknown but what is known for sure are the ingredients a puttanesca must have: anchovies, capers, tomatoes, onions and olives – basically the delicious ingredients from that region. Some (us as well) add chili too, just to spice it up a bit. This easy pasta is made in 15 minutes so it’s perfect for a quick midweek lunch/dinner or even as a starter. Best way to serve it is with spaghetti. Quick, easy, affordable and darn delicious.
Clam Pasta (Spaghetti Alle Vongole)
Clam pasta is a dish that you’ll find on many restaurant menus in many coastal Italian seaside towns. It’s definitely very prominent in my mom’s hometown of Sperlonga, and for good reason. The flavors are so simple, and the flavor of the clams aren’t masked by any other flavors, due to the simplicity of the supporting ingredients.
Authentic Bucatini alla Carbonara
Carbonara originated in the Lazio region of Italy, where Rome is. Rome is known for it’s four pastas: carbonara, amatriciana, cacio e pepe and gricia. Of the four, carbonara is most similar to gricia. In fact, gricia is pretty much just an eggless carbonara! All four pastas are delicious and easy to make—it’s all about technique!
Bucatini All’Amatriciana
This dish originated in the town of Amatrice, Italy (hence the name, Amatricana) but is more commonly known as one of the four Roman pastas along with carbonara, cacio e pepe and gricia. Both Rome and Amatrice are located in the Lazio region of Italy. Amatriciana is traditionally made with guanciale, tomato, and pecorino cheese. Of course, the recipe varies from region to region and sometimes uses onion, like I did here. These days you can find many, many, variations on this recipe but I like to keep mine simple and fairly close to the original.
Pasta Alla Gricia
Guanciale, pecorino, pepper, pasta. These are the ingredients for one of Rome’s cornerstone pastas, Pasta alla Gricia. If you haven’t tried Pasta alla Gricia yet, get ready to fall in love! There may only be a few ingredients, but they come together to make pasta magic!
Spaghetti Alla Siciliana
This authentic Sicilian spaghetti recipe is so easy and it takes only 5 ingredients to make it! Spaghetti Siciliana is a fiery mix of hot pasta mixed with lots of garlic, sun-dried tomatoes, chillies and olive oil. Simple and gorgeous!
Sicilian Style Spaghetti
Cauliflower and pasta gets jazzed up with anchovies, raisins, and pine nuts in this Sicilian Style Spaghetti.
Sardinian fregola with clams
This Sardinian fregola with clams only uses a few ingredients but has such a wonderful flavor. It’s easy to make, comforting but not too heavy, and a delicious meal any night of the week.
Pasta alla Norma (eggplant tomato pasta)
Pasta alla Norma is a simple and delicious combination of pasta wrapped in a luscious eggplant and tomato sauce, topped with ricotta salata. It’s an easy and satisfying vegetarian meal that lets summer produce shine.
Pumpkin Ravioli Recipe
The sweetness of pumpkin, the nuttiness of amaretti cookies and the spiciness of nutmeg make this delicious pumpkin filled ravioli recipe one of the most interesting you can find in Northern Italy. While the people from Milan are known for their prowess in business more than their prowess in the kitchen, pumpkin ravioli might just be the dish that destroys that tired stereotype and brings you a new appreciation of cuisine from Northern Italy.
Vincigrassi
Valeria’s vincigrassi recipe is a dish fit for a feast. Although many versions of this Marche classic opt for mushrooms rather than the customary offal, this recipe is true to the meaty origins of the dish, using chicken giblets, sweetbreads, chopped pork and beef to create a beautifully rich ragù.
Bucatini Cacio e Pepe from Italy
This deliciously creamy, cheesy pasta dish is so beautiful in its simplicity and can be on the dinner table in 30 minutes or less. It’s an ancient Roman pasta dish that has held up over time due to its uncomplicated ingredients and naturally amazing flavor.
Arancini Recipe (Fried Rice Ball Stuffed with Cheese)
This arancini recipe shows you how to make the perfect Sicilian street food. Day-old risotto is formed into a ball, stuffed with cheese, fried, and then topped with marinara sauce. It is nothing short of perfection.
Tortellini en Brodo
Tortellini en brodo means “tortellini in broth” in Italian and it’s as simple as it sounds. The “brodo” (broth) is a mouthwatering stock made from scratch with meat, bones, and aromatic veggies. The result is a clear broth packed with flavor. This dish is from Emilia Romagna!
