6 Quick Pasta Recipes You’ll Crave on Even Your Busiest Nights

By Brandon D / September 28, 2025

Need dinner fast without settling for boring? These 6 quick pasta recipes deliver big flavor with minimal fuss. We’re talking crispy edges, silky sauces, pantry magic, and weeknight wins that feel like they came from a cozy trattoria—minus the wait.

Each recipe is simple, fast, and wildly satisfying. Grab a pot, salt your water like the sea, and let’s cook.

1. Speedy Creamy Lemon Ricotta Spaghetti That Feels Fancy

Bright, silky, and ready in the time it takes to boil pasta, this bowl tastes like sunshine. The ricotta melts into a lush sauce with lemon zest, Parmesan, and a splash of starchy water. It’s elegant enough for date night, effortless enough for Tuesday.

Ingredients:

• 12 oz spaghetti
• 1 cup whole-milk ricotta
• 1/2 cup finely grated Parmesan
• 1 large lemon (zest and 2 tbsp juice)
• 2 tbsp extra-virgin olive oil
• 1 small garlic clove, finely grated
• 1/2 tsp kosher salt, plus more for pasta water
• 1/4 tsp black pepper
• 1/2 cup reserved pasta water (as needed)
• Optional: red pepper flakes and chopped parsley for topping

Instructions:

1. Bring a large pot of salted water to a boil. Cook spaghetti until al dente. Reserve 1 cup pasta water and drain.
2. In a large bowl, whisk ricotta, Parmesan, lemon zest, lemon juice, olive oil, garlic, salt, and pepper until smooth.
3. Add hot spaghetti to the bowl. Toss, splashing in reserved pasta water a little at a time until the sauce turns glossy and coats the noodles.
4. Taste and adjust with more lemon, salt, or pepper. Finish with red pepper flakes and parsley if you like.

Serve with a peppery arugula salad. Add peas, blistered cherry tomatoes, or seared shrimp for extra flair. Pro tip: warm your bowls—this silky sauce loves a cozy landing.

2. One-Pan Garlicky Shrimp Orzo That Cooks Itself

Orzo acts like tiny rice but cooks like pasta, soaking up a buttery, garlicky broth. Toss in juicy shrimp and a squeeze of lemon and you’ve got a one-pan wonder. It’s fast, comforting, and low on dishes—bliss.

Ingredients:

• 1 lb large shrimp, peeled and deveined
• 1 1/4 cups orzo
• 3 tbsp unsalted butter, divided
• 2 tbsp olive oil
• 4 garlic cloves, thinly sliced
• 2 1/4 cups low-sodium chicken or seafood broth
• 1/2 tsp smoked paprika
• 1/2 tsp kosher salt, plus more to taste
• 1/4 tsp black pepper
• 1 lemon (zest and 2 tbsp juice)
• 1/4 cup chopped fresh parsley
• Optional: pinch of red pepper flakes

Instructions:

1. Pat shrimp dry and season with salt, pepper, and smoked paprika.
2. In a large skillet over medium heat, melt 1 tbsp butter with olive oil. Add garlic and cook 30 seconds until fragrant.
3. Add orzo and toast 2 minutes, stirring, until slightly golden.
4. Pour in broth, bring to a simmer, then reduce heat and cook 7–8 minutes, stirring occasionally, until orzo is just shy of al dente.
5. Nestle shrimp into the orzo. Cover and cook 3–4 minutes until shrimp are pink and cooked through.
6. Stir in remaining 2 tbsp butter, lemon zest, and juice. Adjust seasoning; sprinkle parsley and red pepper flakes if using.

Serve straight from the pan with crusty bread. Swap shrimp for scallops or shredded rotisserie chicken. For extra creaminess, swirl in a spoonful of mascarpone at the end—trust me.

3. Cherry Tomato Burst Bucatini With Basil And Burrata

When tomatoes burst in hot olive oil, they make a jammy sauce in minutes. Toss with bucatini for chew, basil for fragrance, and burrata for luxurious creaminess. It screams summer, but works any time you can grab sweet grape or cherry tomatoes.

Ingredients:

• 12 oz bucatini (or spaghetti)
• 2 tbsp olive oil
• 3 cups cherry or grape tomatoes
• 3 garlic cloves, minced
• 1/2 tsp kosher salt
• 1/4 tsp red pepper flakes
• 1/2 cup reserved pasta water
• 1 ball burrata (4–8 oz), torn
• 1/2 cup torn fresh basil leaves
• 2 tbsp grated Parmesan, plus more for topping

Instructions:

1. Boil pasta in salted water until al dente. Reserve pasta water; drain.
2. Meanwhile, heat olive oil in a large skillet over medium. Add tomatoes, salt, and red pepper flakes. Cook 6–8 minutes, stirring occasionally, until tomatoes char and begin to burst.
3. Add garlic and cook 1 minute. Smash some tomatoes with the back of a spoon to release juices.
4. Add pasta, a splash of pasta water, and Parmesan. Toss until glossy and lightly saucy.
5. Off heat, fold in basil. Plate and top with torn burrata. Finish with more Parmesan and a drizzle of olive oil.

Great with grilled chicken or a simple salad. No burrata? Use fresh mozzarella or a dollop of ricotta. If tomatoes are meh, add a teaspoon of balsamic to boost sweetness and depth.

4. Five-Ingredient Cacio e Pepe With a Foolproof Twist

Simple doesn’t mean boring. This Roman classic uses just pasta, Pecorino, black pepper, butter, and starchy water to create a glossy, peppery emulsion. The tiny knob of butter helps stabilize the sauce—your weeknight insurance policy.

Ingredients:

• 12 oz tonnarelli or spaghetti
• 1 1/4 cups finely grated Pecorino Romano
• 2 tsp freshly cracked black pepper
• 2 tbsp unsalted butter
• Kosher salt for pasta water

Instructions:

1. Boil pasta in well-salted water until just shy of al dente. Reserve 1 1/2 cups pasta water; drain.
2. In a wide skillet over medium, melt butter and toast black pepper 1 minute until fragrant.
3. Add 3/4 cup pasta water and bring to a lively simmer.
4. Add pasta and toss vigorously 1–2 minutes to coat and finish cooking.
5. Remove from heat. Sprinkle in Pecorino gradually, tossing and adding more hot pasta water as needed to create a creamy, clump-free sauce.
6. Taste and adjust pepper and salt. Serve immediately while silky.

Use a microplane for ultra-fine cheese—it melts better. Want it extra luscious? Swap half the Pecorino with Parmesan. For a pepper upgrade, mix coarse and fine grinds for aroma and bite.

5. Pantry Tuna Puttanesca That Packs a Punch

Briny, bold, and lightning-fast, this pasta proves pantry staples can taste gourmet. Anchovies melt into olive oil, capers and olives bring the tang, and canned tuna adds protein without any fuss. It’s weeknight swagger in a skillet.

Ingredients:

• 12 oz spaghetti or linguine
• 2 tbsp olive oil
• 3 anchovy fillets (optional but excellent)
• 3 garlic cloves, thinly sliced
• 1/2 tsp red pepper flakes
• 1 (14 oz) can crushed tomatoes
• 1/3 cup pitted Kalamata olives, roughly chopped
• 2 tbsp capers, rinsed
• 1 (5–7 oz) can high-quality tuna in olive oil, drained
• 1/2 tsp sugar (optional)
• Salt and black pepper to taste
• Chopped parsley and lemon zest for finishing

Instructions:

1. Cook pasta in salted water until al dente; reserve 1/2 cup pasta water.
2. Meanwhile, warm olive oil over medium heat. Add anchovies and mash until they dissolve, about 1 minute.
3. Add garlic and red pepper flakes; cook 30 seconds. Stir in crushed tomatoes, olives, and capers. Simmer 5–7 minutes; season with salt, pepper, and sugar if needed.
4. Flake in tuna and gently fold to warm through.
5. Toss sauce with pasta, loosening with pasta water until glossy.

Finish with parsley and lemon zest for brightness. No anchovies? Increase capers and add a splash of Worcestershire. Add breadcrumbs toasted in olive oil for crunch—seriously, it’s magic.

6. Creamy Pumpkin Sausage Rigatoni (30-Minute Cozy)

This is sweater-weather pasta, minus the simmer-all-day energy. Savory sausage meets velvety pumpkin and sage for a sauce that clings to rigatoni like a hug. It’s rich without being heavy, and the leftovers are stellar.

Ingredients:

• 12 oz rigatoni
• 1 lb Italian sausage (sweet or spicy), casings removed
• 1 tbsp olive oil (if needed)
• 1 small onion, finely chopped
• 3 garlic cloves, minced
• 1 tsp chopped fresh sage (or 1/2 tsp dried)
• 1 cup pumpkin puree (not pie filling)
• 1 cup low-sodium chicken broth
• 1/2 cup heavy cream
• 1/2 cup grated Parmesan, plus more for serving
• 1/2 tsp kosher salt, plus more to taste
• 1/4 tsp black pepper
• Pinch red pepper flakes (optional)

Instructions:

1. Cook rigatoni in salted water until al dente; reserve 1 cup pasta water.
2. In a large skillet over medium-high, brown sausage, breaking it up, 5–6 minutes. Drain excess fat if needed; leave about 1 tbsp.
3. Add onion and cook 3 minutes until softened. Stir in garlic and sage; cook 30 seconds.
4. Stir in pumpkin and broth. Simmer 3 minutes, then add cream and Parmesan. Season with salt, pepper, and red pepper flakes.
5. Toss in rigatoni, adding a splash of pasta water to loosen to a velvety consistency.

Top with extra Parm and crispy fried sage if you’re feeling fancy. Swap sausage for mushrooms to go vegetarian. A squeeze of lemon brightens everything if it feels too rich—trust me.

Pasta Power Tips

• Salt your water like the ocean—this is your baseline flavor.
• Save that starchy pasta water. It’s liquid gold for glossy sauces.
• Toss off the heat when adding lots of cheese to avoid clumping.
• Use a wide skillet for finishing—more surface area, better emulsions.

That’s your weeknight pasta playbook: speedy, satisfying, and totally doable. Pick one tonight and let the sauce do the talking. Your future self (and your hungry crew) will be very, very happy.