Italian recipes
Italian home cooking is built on a few good ingredients treated simply, which makes it a natural fit for fast meals. This page covers pastas, quick risotto-style dishes, gnocchi, panini, salads and simple desserts, all in 20 minutes or less. Expect plenty of olive oil, garlic, tomatoes, parmesan and fresh herbs.
32 recipes, quickest first.
5 minAffogato
10 minRicotta toast with honey peaches
10 minTen-minute tiramisu cups
10 minTuna and white bean salad
11 minCheesy garlic flatbread
13 minPesto caprese grilled cheese
15 minMini pita pizzas
15 minProsciutto-wrapped asparagus
15 minTortilla margherita pizzas
15 minWhipped ricotta crostini with honey and walnuts
16 minCaprese skewers with balsamic glaze
16 minCreamy Tuscan gnocchi
16 minTomato and basil bruschetta
17 minHot pizza dip
17 minPesto pasta with cherry tomatoes
17 minSpaghetti aglio e olio
18 minChicken pesto pasta salad
18 minGrilled peach caprese
18 minLemon garlic shrimp linguine
19 minCopycatCopycat Olive Garden chicken Alfredo
19 minSpeedy tomato and basil soup
20 minCacio e pepe
20 minChicken parmesan
20 minChicken piccata
20 minCopycatCopycat Olive Garden Zuppa Toscana
20 minCreamy mushroom orzotto
20 minCrispy garlic bread
20 minItalian pasta salad
20 minPea, lemon and ricotta pasta
20 minPenne alla vodka
20 minSpaghetti carbonara
20 minSpaghetti with meat sauce
Start here when you want a weeknight dinner from pantry staples like dried pasta, canned tomatoes and a wedge of cheese. Many recipes make use of the time it takes to boil water, building the sauce while the pasta cooks. Tips on each recipe cover swaps, such as gluten-free pasta or a different cheese.
Common questions
What Italian dishes can you make in 20 minutes?
Most pasta dishes fit: spaghetti aglio e olio, cacio e pepe, pasta al pomodoro, pesto pasta and carbonara cook in about the time it takes to boil the pasta. Store-bought gnocchi, panini, caprese salad and bruschetta are quick too. Classic risotto takes longer, but orzo cooked risotto-style gets you close.
Why should I save pasta water?
Starchy pasta water helps sauce cling to pasta and turn glossy rather than oily. Before draining, scoop out a mug of it. Add a splash at a time as you toss the pasta with the sauce over the heat, until it coats each strand. It is especially important for simple sauces like cacio e pepe and carbonara.
How do I make carbonara without scrambling the eggs?
Whisk eggs or yolks with grated pecorino or parmesan and black pepper. Toss the drained pasta with the crisp pork in the pan, then take the pan off the heat before adding the egg mixture. Toss quickly, adding splashes of pasta water, until the sauce turns creamy. Residual heat thickens it without curdling.
Do Italians put cream in pasta sauce?
Many traditional dishes, like carbonara and cacio e pepe, get their creaminess from cheese, eggs and pasta water rather than cream. Cream does appear in some regional and Italian American dishes, such as fettuccine Alfredo as it is made in the US. Use whichever version you enjoy; there is no single correct rule.