Here's Everything You Need to Throw a Pasta Party (2024)

Mom’s Italian BreadI think Mom used to bake at least four of these tender loaves at once, and they never lasted long. She served the bread with every Italian meal. I love it toasted, too. —Linda Harrington, Windham, New HampshireGo to Recipe

Roasted Eggplant SpreadBlack pepper and garlic perk up this out-of-the-ordinary spread that hits the spot on a crisp cracker or toasted bread slice. —Barbara McCalley, Allison Park, Pennsylvania.

Beef SpiediniAn Italian favorite, spiedini are great for holidays and other special occasions. The hearty skewers hold marinated steak pinwheels stuffed with a marinara-and-crumb filling.

Sweet Pea PestoI made a healthier spin on pea pesto by subbing in vegetable broth for some of the oil and going easy on the cheese. For use on pasta, add more broth for a saucelike consistency. —Amber Massey, Argyle, Texas

Focaccia BareseThis focaccia has been in my mom's family for several generations. It is one of my most-requested recipes whenever I am invited to a party—I am not allowed to attend unless I bring it! —Dora Travaglio, Mount Prospect, Illinois

Slow-Cooked Italian MeatballsWhat I love about these meatballs is that they can be served as an easy holiday appetizer right out of the slow cooker, or alongside your favorite pasta. They also make a delicious sandwich. —Jason Romano, Downingtown, Pennsylvania

Marinated Mozzarella & Tomato AppetizersInspired by a dish I had at a restaurant, this simply sensational combination should marinate for at least three hours—the longer the better. —Mary Ann Lee, Clifton Park, New York.Love Italian food? Here’s the list of the best Italian restaurant in every state.

Green Bean SaladThis cold green bean salad makes the perfect side dish, starring green beans, a simple vinaigrette and feta cheese.

Italian Meatball BunsThese soft little rolls come with a pleasant surprise inside—savory Italian meatballs. The apps are wonderful dipped in marinara sauce, which makes them fun for my grandkids—and adults too. I love how easy they are to put together. —Trina Linder-Mobley, Clover, South Carolina

Antipasto PlatterWe entertain often, and an antipasto platter is one of our favorite crowd-pleasers. Guests love having their choice of so many delicious nibbles, including pepperoni and cubes of provolone. —Teri Lindquist, Gurnee, Illinois

Chicken Florentine PizzaOn pizza night, we like to switch things up with this version featuring chicken, spinach and ricotta cheese. One taste and you won't miss traditional sauce one bit. —Phil Corder, Monroe, Louisiana

Calamari SaladThis is one of the seven fish dishes we serve at Christmas time. It is easy to make and quite delicious! I enjoy it served both warm and cold. Either way, it has become one of our traditional dishes each year. The recipe has been passed down to me through my grandparents, who were excellent cooks. —Paul Rinaldi, Easton, Pennsylvania

Tomato-Goat Cheese SpreadA good friend shared this recipe with me. It is super easy and so delicious. Guests will love it! It's best served with crackers that aren't strongly seasoned. —Linda Alexander, Madison, Wisconsin

Tuscan TrufflesFor holiday potlucks, I make an appetizer truffle out of prosciutto, figs and toasted pine nuts. Mascarpone and goat cheese make them melt-in-your-mouth creamy. —Roxanne Chan, Albany, California

Arugula PizzaThis arugula pizza is great served as an appetizer for get-togethers with family or friends. My girlfriends and I love it because it has that sophisticated gourmet touch, and it's healthy, too! This also serves four as a main course. —Annette Riva, Naperville, Illinois

Garden Bounty Panzanella SaladMy sister gave me fresh tomatoes and basil, so I made a bread salad known as Panzanella. The longer it sits, the more the bread soaks up the seasonings. —Jannine Fisk, Malden, Massachusetts

Turkey Bolognese Polenta NestsThis delicious appetizer combines two of my favorite foods, polenta and bolognese meat sauce, uniting them into one incredibly tasty bite! —Lidia Haddadian, Pasadena, California. If you like this recipe, then learn how to make Emily Blunt's turkey bolognese.

Pesto Pull-Apart BreadI combined some of my favorite flavors in an easy bread to complement our Italian meals. I make the pesto, oven-dried tomatoes and roasted red peppers, but store-bought versions work too. —Sue Gronholz, Beaver Dam, Wisconsin (Field Editor),

Slow-Cooker Pizza DipI created this dip for my daughter's pizza-themed birthday party. It was an instant hit and I've continued to take it along to other gatherings. Everyone loves it! —Stephanie Gates, Waterloo, Iowa

Tomato FrittersI got the basic recipe for these fritters from a friend, then I tweaked it for my family's tastes. It's one of our very favorite things in the summer. We love them right after they've been fried, when they're still hot and crispy. —Pam Halter, Bridgeton, New Jersey

Appetizer Tomato Cheese BreadI found this recipe a few years ago in a dairy cookbook, and it has become a family favorite. My husband, Wayne, and our two children are mostly meat-and-potato eaters, but I don't hear any complaints when I make this bread! —Penney Kester, Springville, New York

Check out these must-have Italian cookbooks for eating your way through Italy.

Cheese/Grape AppetizersThese small bites are well worth the time they take. Serve them as part of an antipasto platter or as a cheese course alongside your favorite wine. —Eleanor Grofvert, Kalamazoo, Michigan

Pizza FondueIt's time to rethink the way your family does pizza night. I heard about this recipe on a talk show and then personalized it by using home-canned sauce. —Susan Carlson, Perry, New York

Stromboli SandwichI've made this Stromboli sandwich many times for parties, and it gets great reviews. You can add ingredients and spices to suit your taste. The recipe is so good I just had to share it with you! —Leigh Lauer, Hummelstown, Pennsylvania

Appetizer SaladThink of this appetizer salad as an upgraded Caprese salad, with way more flavor!

Best Deviled EggsHerbs lend amazing flavor to these deviled eggs, which truly are the best you can make! The recipe includes tasty variations that feature bacon, chipotle peppers and crab.—Jesse & Anne Foust, Bluefield, West Virginia

Italian Cheese LoafHere's a deliciously different sandwich. It's yummy warm from the oven or off the grill at a cookout. The cheesy filling is complemented by a mix of garden-fresh ingredients and crusty bread. I usually serve it with a salad and onion rings. —Mary Ann Marino, West Pittsburgh, Pennsylvania

Pizza DipYou can assemble this easy appetizer in a jiffy. The pizza dip goes very fast, so you may want to make two batches. —Stacie Morse, South Otselic, New York

Grilled BruschettaThis is my go-to appetizer in the summer when tomatoes and basil are fresh from the garden. The balsamic glaze takes this bruschetta recipe over the top. I like to use a Tuscan herb- or basil-infused olive oil for this. But, it's great with just plain olive oil, too. —Brittany Allyn, Mesa, Arizona

Cheesy Sausage StromboliI've had a hundred requests for this recipe over the years. Perfect for brunch or as an evening snack, this sausage-filled bread is not tricky to make—and I never have to worry about storing leftovers! —Vada McRoberts, Silver Lake, Kansas

Artichoke Caprese PlatterI dressed up the classic Italian trio of mozzarella, tomatoes and basil with marinated artichokes. It looks so yummy on a pretty platter set out on a buffet. Using fresh mozzarella is the key to its great taste. —Margaret Wilson, San Bernardino, California

Pesto PinwheelsIt's not a party without a basket of pesto pinwheels. The delectable hand-held appetizer is filled with basil, Parmesan and a sprinkle of sweet peppers.

Antipasto SkewersAntipasto skewers—the finger-friendly Italian kabobs with marinated vegetables, cheeses and tortellini— are precisely what you need for your next gathering. Mix and match your favorite ingredients for a unique and varied spread.

Olives and CheeseThis elegant marinated olives and cheese platter is a perfect appetizer for any occasion, especially one with an Italian-inspired menu. The arrangement is visually appealing and temptingly delicious, and it can be made entirely ahead of time.

Ricotta PuffsRoasted red peppers and ricotta cheese give these pastry puffs delicious flavor, while parsley and oregano add a little spark. —Maria Regakis, Somerville, Massachusetts

Garlic Tomato BruschettaI drew inspiration from my grandma’s recipe for this garden-fresh bruschetta. The crisp bread and tomato goodness make a great party appetizer, but the dish also works alongside your favorite Italian entree. —Jean Franzoni, Rutland, Vermont

Crowd-Pleasing Party MeatballsWe served this scrumptious dish at our wedding. It went over so well that it’s been served at other weddings and family functions, and the requests keep coming! —Stefany Blevins, Portsmouth, Ohio

Calzone PinwheelsOnce you try these mini-sized calzones, you may never go back to the large ones. Not only do these pretty bites take advantage of convenient refrigerator crescent rolls, but they can be made ahead and popped in the oven right before company arrives. No one can eat just one and people love the cheesy, fresh taste! —Lisa Smith, Bryan, Ohio

Artichoke DipCrackers make great dippers for this artichoke dip recipe. Chips and breadsticks work well, too. It's become the traditional introduction to our family's Christmas Eve dinner. —Mrs. William Garner, Austin, Texas

Quick Focaccia BreadGreen olives complement this quick focaccia recipe for an easy pizza-like bread. With very few ingredients, it’s still packed with flavor. Serve the focaccia as an appetizer or alongside pasta, soup or salad for a mouthwatering meal.—Ivy J Laffoon, Ceres, California

Marinated MozzarellaMarinated mozzarella is the ultimate light-touch appetizer, as you really only need to combine the ingredients, then let the marinade do the work. It’s perfect for parties or a snack to enjoy with a glass of wine.

Stuffed Asiago-Basil MushroomsEven if you don't like mushrooms, you will have to try them again with these pretty appetizers, which taste divine. For a main dish, double the filling and use large portobellos. —Lorraine Caland, Shuniah, Ontario

Crowd-Pleasing Ravioli NachosLightly breaded and deep-fried, ravioli goes to a new level in this nacho-like appetizer. Kids and grown-ups can’t get enough of the crispy, cheesy, flavorful crowd pleasers.—Robert Doornbos, Jenison, Michigan

Polenta Parmigiana“This warm, Italian-flavored appetizer also makes a quick, filling lunch. I prefer this veggie version, but my kids like to add pepperoni or sausage to create mini pizzas.” —Carolyn Kumpe, El Dorado, California

Party ShrimpThe marinade for this dish makes the shrimp so flavorful, you won't even need a dipping sauce. Even those who claim they don’t like shellfish really dig this appetizer. —Kendra Doss, Colorado Springs, Colorado

Polenta Mushroom AppetizersSimple ingredients—in fact you probably have most if not all in your kitchen— are used to create a fantastic, but different appetizer.—Meta West, Abilene, Kansas

Caprese SkewersLight, satisfyingand healthful in one impossibly easy-to-make dish? Yes, please! Enjoy these Caprese skewers as an app, side dish—truly perfect paired with grilled meat or poultry—or a convenient snack. Every bite is a little taste of summer.

Garlic-Cheese FlatbreadUnless you plan to make two, don't count on leftovers. As an appetizer or side, this cheesy flatbread will be devoured in less time than it takes to bake. And that's not long! —Suzanne Zick, Maiden, North Carolina

Balsamic-Goat Cheese Grilled PlumsMake a bold statement with this simple yet elegant treat. Ripe plums are grilled and then dressed with a balsamic reduction and tangy goat cheese. —Ariana Abelow, Holliston, Massachusetts

Breadstick PizzaNot only do refrigerated breadsticks lend a fun twist to pizza, but they make this dish a weeknight staple at my house. Feeding kids? Slice pieces into small strips and let the kids dip each strip into marinara sauce. They’ll love it! —Mary Hankins, Kansas City, Missouri

Salted Caramel & Dark Chocolate FigsHere’s a special appetizer that won’t last long! Fruit, caramel and rich dark chocolate add a sweet touch to this grown-up dipped fruit. —Simple & Delicious Test Kitchen

Pancetta-Wrapped Shrimp with Honey-Lime GlazeRequested every year by my family during the holidays are these shrimp appetizers. We're all familiar with bacon-wrapped shrimp bites, but our version uses pancetta and a honey-lime cilantro glaze. —Jenn Tidwell, Fair Oaks, California

Herb-Roasted Olives & TomatoesEat these roasted veggies with a crunchy baguette or a couple of cheeses. You can also double, or triple, the amounts and have leftovers to toss with spaghetti the next day. —Anndrea Bailey, Huntington Beach, California

Tuscan Sausage & Bean DipThis is a spinoff of a Mexican dip I had once. The original was wicked good, but since I was going through an "I’m-so-over-Mexican-dip" phase, I decided to switch it up. Take it to a party—I'll bet you no one else will bring anything like it! —Mandy Rivers, Lexington, South Carolina

Lasagna DipMy lasagna noodle chips turned out great and are out-of-this-world crispy. And the dip truly tastes like rich, cheesy Italian-American lasagna. —Linda Cifuentes, Mahomet, Illinois

Zucchini & Cheese RouladesMy husband enjoys this recipe so much that he even helps me roll up the roulades! You can change the filling any way you like—I have used feta instead of Parmesan, or sun-dried tomatoes in the place of the olives. —April McKinney, Murfreesboro, Tennessee

Muffuletta CheesecakeWhen I needed a party appetizer and couldn’t find a recipe I liked, I created my own. This savory spread boasts the flavors of a classic Italian muffuletta sandwich. —Helen Flamm, Dayton, Ohio

Roasted Grape CrostiniA trip to Spain introduced me to its culinary treasures, like Manchego cheese and sherry. This appetizer always impresses folks who’ve never tasted roasted grapes. They're amazing. —Janice Elder, Charlotte, North Carolina

Antipasto CupsTurn salami slices into appetizer shells to fill with the veggies and cheese of your choice. —Melissa Obernesser, Utica, New York

Marinated Almond-Stuffed OlivesMarinated stuffed olives go over so well with company that I try to keep a batch of them in the fridge at all times. —Larissa Delk, Columbia, Tennessee

Roasted Red Pepper TapenadeWhen entertaining, I often rely on my pepper tapenade recipe because it takes only 15 minutes to whip up and pop in the fridge. Sometimes I swap out the almonds for walnuts or pecans. —Donna Magliaro, Denville, New Jersey

Asiago Beef TartI love simple recipes that are fancy enough for guests. To get a velvety texture in this tart, I use creme fraiche, but sour cream works too. —Veronica Callaghan, Glastonbury, Connecticut

Tomato GaletteI found beautiful heirloom tomatoes and had to show them off. In this easy galette, the tomatoes are tangy and the crust is beyond buttery. —Jessica Chang, Playa Vista, California

Pumpkin PinwheelsCream cheese, mozzarella and roasted red peppers make these pumpkin-shaped pinwheels devilishly delicious. They were a hit at my last Halloween party. —Anndrea Bailey, Huntington Beach, California

Antipasto BakeStuffed with savory meats and cheeses, these hearty antipasto squares would satisfy an entire offensive line! The dish comes together quickly and bakes in under an hour, making it the perfect potluck bring-along. Introducing the all-stars in this ooey gooey appetizer: salami, Swiss, pepperoni, Colby-Monterey Jack, prosciutto and provolone. A crisp topping finishes it off. —Brea Barclay, Green Bay, Wisconsin

Pancetta, Pear & Pecan PuffsI was recently at a wedding reception where the menu was all small bites. Here’s my rendition of the pear pastries they served. They're the perfect combo of savory and sweet. —Arlene Erlbach, Morton Grove, Illinois

Stamp-of-Approval Spaghetti SauceTotal Time: 8 hours, 30 minutesMain Ingredients: Ground beef, Italian sausage, diced tomatoes, tomato paste, basil, oregano, bay leavesLevel: Beginner

With sweet Italian sausage, ground beef, eight cloves of garlic and loads of fresh herbs, this crowd-pleasing spaghetti sauce has it all. If you're never quite sure how much pasta to cook per person, we made a handy chart to help."My father is very opinionated, especially about food. This recipe received his almost unreachable stamp of approval. I have yet to hear a disagreement from anyone who has tried it!" —Recipe contributor Melissa Taylor, Higley, Arizona

The Best Marinara SauceTotal Time: 1 hour, 40 minutes + simmeringMain Ingredients: Onion, garlic, plum tomatoes, basil, oregano, tomato paste, lemonLevel: Advanced

Jarred pasta sauce is pretty excellent these days, but nothing beats from-scratch marinara when you're making meatballs, manicotti and many other classic Italian dishes. We like plum tomatoes for this sauce because they're meaty, have minimal seeds and aren't too acidic."I developed this marinara sauce recipe with a friend to make the most of a bumper crop of tomatoes. Now we like to make huge batches—we're talking 220-pounds-of- tomatoes huge—and then give jars along with a pound of pasta as gifts around the holidays. Knowing this sauce is made from the heart with the best possible ingredients makes me feel good about giving it to my family and friends." —Recipe Contributor Shannon Norris, Cudahy, Wisconsin

Homemade Alfredo SauceTotal Time: 40 minutesMain Ingredients: Shallots, garlic, heavy cream, Asiago, Parmesan, RomanoLevel: Beginner

With three types of Italian cheese and lots of heavy cream, this decadent Alfredo sauce is best served with fettuccine and bright green vegetable side dishes for contrast. For a quick, flavorful protein, look no further than the crispy chicken cutlet."When I found out I had celiac disease and could no longer have fettuccine Alfredo, I was determined to figure out a way to re-create it. This has now become one of my most-requested dishes. I use gluten-free multigrain pasta, but you can use any style of pasta." —Recipe contributor Jackie Charlesworth Stiff, Frederick, Colorado

Garlic Cream SauceTotal Time: 20 minutesMain Ingredients: Butter, garlic, cream cheese, heavy cream, ParmesanLevel: Beginner

Thickened with Parmesan and a bit of cream cheese, this luscious garlic cream sauce is a deeply flavorful twist on Alfredo. If you're someone who believes there's no such thing as too much garlic, these other recipes for garlic lovers will make good use of an abundance of cloves."This rich, easy garlic cream sauce recipe is requested at every family occasion I attend. Don't be afraid to alter the recipe with more or less garlic to suit your taste." —Recipe contributor Joy McQuaid, Darlington, Wisconsin

Classic PestoTotal Time: 10 minutesMain Ingredients: Basil, Parmesan, garlic, pine nutsLevel: Beginner

Made for centuries in the Liguria region of Italy, fresh basil pesto is a nutty, fragrant sauce we love to slather on just about everything, from summer sandwiches to crostini and, of course, pasta. Since fresh basil is the star of the show, make sure your leaves are plump and bright green, with no brown spots."This versatile pesto boasts a perfect basil flavor. Pair it with pasta and you've got a classic Italian dinner." —Recipe Contributor Iola Egle, Bella Vista, Arkansas

Hearty Ragu BologneseTotal Time: 4 hours, 5 minutesMain Ingredients: Onion, celery, carrot, garlic, ground beef, Italian sausage, white wine, beef broth, heavy cream, tomato pasteLevel: Beginner

There's nothing more satisfying than a warming bowl of meaty bolognese, and this one becomes extra decadent with heavy cream and a trio of meats. Unsure which white wine to use in the sauce? Here's our handy guide on how to cook with wine."My robust ragu combines ground beef, sausage and chicken. Serve it over any type of pasta, or baked or fried polenta. It's even good on its own with a slice of hot buttered garlic bread." —Recipe contributor Caroline Brody, Forest Hills, New York

Homemade Meatless Spaghetti SauceTotal Time: 3 hours, 35 minutesMain Ingredients: Onions, tomatoes, garlic, tomato pasteLevel: Beginner

Made with fresh juicy tomatoes and a touch of brown sugar, this slow-cooked pasta sauce is a smart thing to freeze, so you can have a taste of summer in the colder months. For a little extra heft, brown some ground beef or Italian sausage to add to the cooked sauce."When my tomatoes ripen, the first things I make are BLTs and this homemade spaghetti sauce." —Recipe contributor Sondra Bergy, Lowell, Michigan

Red Clam SauceTotal Time: 3 hours, 25 minutesMain Ingredients: Canned clams, diced tomatoes, tomato pasteLevel: Beginner

Canned clams are our pantry secret weapon, and here they add a rich, briny flavor (plus protein!) to classic red sauce. Another Italian canned clam winner? Baked clams casino—no shells required."This recipe tastes like an Italian restaurant specialty and cooks while you take care of other things. What a marvelous way to jazz up pasta sauce!" —Recipe contributor JoAnn Brown, Latrobe, Pennsylvania

Pasta NapolitanaTotal Time: 2 hours, 30 minutesMain Ingredients: Bacon, ground beef, Italian sausage, pepperoni, tomato paste, marinara sauceLevel: Intermediate

Cooking with a whopping four types of meat—bacon, ground beef, Italian sausage and pepperoni—adds so many rich layers of flavor, especially after two hours on the stove. Serve with lots of Italian bread or breadsticks, because you don't want a drop of this hearty meat sauce to go to waste."This is the ultimate meat lovers sauce and is my copycat version of The Cheesecake Factory's pasta. Rich and hearty, with tremendous flavors, this pasta Napolitana will disappear quickly. I always make extra sauce, as it freezes very well." —Recipe contributor John Pittman, Northampton, Pennsylvania

Slow-Cooker Clam SauceTotal Time: 3 hours, 10 minutesMain Ingredients: Butter, olive oil, mushrooms, garlic, canned clams, sherry, lemonLevel: Beginner

The juice from canned clams lends a satisfying brinness to this slow-cooked clam sauce, which gets another pop of brightness from sherry. Serve with fresh lemon, lots of parsley and grated Parmesan cheese."Serve this delectable clam sauce as a hot dip for holiday get-togethers. The sauce is bright and fresh with pasta, too." —Recipe contributor Frances Pietsch, Flower Mound, Texas

Slow-Cooker Short Rib Ragu over PappardelleTotal Time: 7 hours, 30 minutesMain Ingredients: Beef short ribs, mushrooms, onion, carrots, tomato paste, red wine, garlic, diced tomatoes, pappardelle, ParmesanLevel: Intermediate

Mushrooms add the perfect umami-boost to these succulent short ribs, which are best served over wide, flat pappardelle noodles or fettuccine. Go all in on richness and top each plate of ragu with a small, creamy scoop of burrata."An irresistible sauce gives the beef in this short rib ragu another dimension of flavor. Nearly any starchy side, such as potatoes or polenta, will work in place of the pasta. Short ribs are my crowd-pleaser weekend meal for all occasions." —Recipe Contributor Missy Raho, Morristown, New Jersey

Gluten-Free BechamelTotal Time: 10 minutesMain Ingredients: Butter, gluten-free flour, 2% milk, white pepperLevel: Beginner

Given that flour is the thickening agent used in bechamel sauce, you might think that making a gluten-free version is impossible. Not so! We've found that gluten-free flour (with xanthan gum) makes a great foundation for a decadent sauce that's perfect in dishes like vegetable lasagna that swaps noodles for eggplant."Making a classic bechamel sauce gluten free is as simple as substituting gluten-free flour. Just make sure the flour contains xanthan gum." —Taste of Home Test Kitchen

Arugula Walnut PestoTotal Time: 15 minutesMain Ingredients: Arugula, Parmesan, garlic, walnuts, lemonLevel: Beginner

The secret to deliciously nutty pesto is to toast your nuts—in this case, buttery walnuts—before tossing them into the food processor. Pulverized with spicy arugula and lots of Parmesan, these greens transform into a sauce you'll want to use in everything from pasta salad to pizza."Arugula pesto has a nutty, bright flavor. It can be served on crostini or pizzas or tossed with pasta. For a more pronounced nutty flavor, toast the walnuts first." —Taste of Home Test Kitchen

Spicy Fresh Tomato and Eggplant SauceTotal Time: 1 hour, 10 minutes + releasingMain Ingredients: Eggplant, tomatoes, onion, carrot, tomato puree, Parmesan rindLevel: Beginner

You don't need meat to make a robust, hearty pasta sauce, and this tomato and eggplant sauce proves it. Tossing a Parmesan rind into the mix while cooking it adds a wonderful nutty backdrop, so make sure never to throw those beauties in the trash."My garden is teeming with fresh tomatoes and eggplant toward the end of summer, so I've been thinking of ways to use them. A hearty gravy for pasta is just the ticket." —Recipe contributor Teri Schloessmann, Tulsa, Oklahoma

Vegan Bechamel SauceTotal Time: 20 minutesMain Ingredients: Vegan butter, flour, unsweetened soy milk, nutritional yeastLevel: Beginner

Yes, you can achieve a creamy, luscious bechamel sauce with no dairy at all, thanks to vegan butter-style sticks, nondairy milk alternatives and good old all-purpose flour. Nutritional yeast, also known as "nooch," adds that essential cheesy nuttiness, which is why we also love to use it in this vegan mac and cheese."As one of the original classic mother sauces, bechamel is a vital part of a wide variety of recipes, including casseroles, white lasagnas and mac and cheese." —Taste of Home Test Kitchen

Italian Pasta SauceTotal Time: 2 hours, 25 minutesMain Ingredients: Ground beef, Italian sausage, onion, celery, garlic, crushed tomatoes, tomato paste, mushroomsLevel: Intermediate

This comforting, tomato-based meat sauce makes such a delicious centerpiece for special occasions or family dinners. To lighten it up, swap in ground chicken for the beef and chicken sausage for the Italian sausage."When my daughter Kris got married, her new husband made something special for their wedding buffet—a big batch of this thick, flavorful pasta sauce. His grandmother brought the recipe from Italy nearly 100 years ago." —Recipe contributor Judy Braun, Juneau, Wisconsin

Zucchini Tomato PastaTotal Time: 1 hour, 20 minutesMain Ingredients: Butter, onions, tomatoes, zucchini, garlic, pastaLevel: Beginner

Fresh summer zucchini melts into this rich tomato sauce, which is perfect atop larger pasta shapes that can stand up to its hardiness, like rigatoni, farfalle or rotini. Swap in canned tomatoes if you like, but the juicy sweetness of fresh tomatoes really makes this sauce sing."I came up with this recipe after planting too many zucchini plants in our vegetable garden. My husband loved it the first time I served it and now we make it quite often." —Recipe contributor Joy Turner, Amherst, Ohio

Basic Tomato SauceTotal Time: 1 hour, 10 minutesMain Ingredients: Onion, carrots, garlic, diced tomatoes, broth, tomato pasteLevel: Beginner

This classic tomato sauce recipe can be used in so many wonderful Italian dishes, from eggplant parmesan to meaty lasagna. Of course, we would also happily eat this sauce with just spaghetti, Parmesan and a glass of wine."This basic tomato sauce satisfies my pasta-loving husband much more than any store-bought kind. For a change of pace, I add ground beef or Italian sausage. It's also good with black olives, mushrooms and green peppers." —Recipe contributor Jennifer Stephens, Pearland, Texas

Homemade Canned Spaghetti SauceTotal Time: 2 hours, 10 minutes + simmeringMain Ingredients: Tomatoes, green peppers, onions, tomato paste, sugar, garlic, lemon, Worcestershire sauceLevel: Advanced

If you're new to canning, start with our canning 101 guide before making this rich, slightly sweet tomato sauce that shows off the deliciousness of fresh summer tomatoes. There are also a few canning supplies you should invest in, like a water bath canner and glass mason jars."This DIY spaghetti sauce is a tomato grower's dream come true! Use up your garden bounty and enjoy it later in the year." —Recipe contributor Tonya Branham, Moun. Olive, Alabama

Garden Harvest Spaghetti SquashTotal Time: 1 hour, 5 minutesMain Ingredients: Spaghetti squash, red pepper, red onion, zucchini, mushrooms, leek, carrots, stewed tomatoes, tomato paste, V8 juice, spinachLevel: Intermediate

For gluten-free or low-carb eaters who hate missing out on saucy bowls of pasta, this veggie-packed tomato sauce served over spaghetti squash is a dream come true. For a quicker dinner, cook the spaghetti squash in an Instant Pot—it'll be tender, sweet and ready for sauce in under 10 minutes."I was in the grocery store and spotted a perfectly ripe spaghetti squash. I knew I had to try it, so I cooked it according to the label. I topped it with my favorite vegetables for pasta, and it was an instant family favorite." —Recipe contributor Veronica McCann, Columbus, Ohio

Beef Bolognese with LinguineTotal Time: 4 hoursMain Ingredients: Ground beef, onions, carrots, celery, tomato paste, garlic, red wine, diced tomatoes, beef stock, milk, Parmesan, linguineLevel: Intermediate

Like traditional bolognese sauce from Bologna, Italy, this rich meat ragu calls for a bit of milk and becomes delicately sweet with the addition of carrots. For special occasions, pair this bolognese with handmade egg pasta, which is how the sauce is traditionally served."After much research, tasting and tweaking, I finally came up with this beef bolognese recipe that is based on a dish from an Italian restaurant where I worked. It's perfect for feeding a house full of guests." —Recipe contributor Christine Wendland, Browns Mills, New Jersey

Spicy Pork and Butternut Squash RaguTotal Time: 5 hours, 20 minutesMain Ingredients: Stewed tomatoes, frozen winter squash, onion, red pepper, boneless pork ribs, pastaLevel: Beginner

Tender, savory pork ribs and sweet butternut squash make the perfect pair in this hearty pasta sauce, which can also be prepared with chicken thighs. Find frozen pureed winter squash in the freezer section at the supermarket, or you can try your hand at freezing squash yourself."This recipe is a marvelously spicy combo that's perfect for cooler fall weather and satisfying after a day spent outdoors." —Recipe contributor Monica Osterhaus, Paducah, Kentucky

Garden Vegetable Tomato SauceTotal Time: 1 hour, 25 minutesMain Ingredients: Zucchini, onion, mushrooms, red pepper, green pepper, garlic, crushed tomatoes, red wineLevel: Intermediate

If you like thick, hearty pasta sauces but don't always want a big bowl of ragu, this veggie-packed sauce is for you. When plump, sweet tomatoes are in season, chop them up and add into the mix with the crushed canned tomatoes, then finish with lots of fresh basil."I make this vegetable tomato sauce regularly and store containers of it in my freezer. It's a tasty substitute for regular pasta sauce, and the extra vegetables make it healthier. I also use it when I make pizza." —Recipe contributor Ann Sheehy, Lawrence, MassachusettsHomemade Pasta Sauce FAQWhy is my homemade pasta sauce so watery?There are many reasons why your homemade pasta sauce could be watery and thin, from adding too much liquid (like stock or wine) to not cooking the sauce long enough. When in doubt, the most surefire way to thicken a pasta sauce is to cook it longer, which will slowly evaporate extra liquids—and also help develop its flavor.What ingredients make pasta sauce better?Many of the best pasta sauces, like pesto and marinara, make great foundations that you can customize to your tastes with additional spices and herbs. The biggest rule of thumb for making the best-tasting pasta sauces is to use high-quality ingredients, like San Marzano canned tomatoes, bright green basil, fresh garlic and good olive oil. For even richer flavor, cook your sauces longer, and make sure not to skimp on salt or fat. Dress up your finished sauce with the best extra-virgin olive oil and your favorite fresh herbs.How long does homemade pasta sauce last?Homemade pasta sauce should last for five to seven days in the fridge. We rounded up how to store just about every kind of food in the refrigerator if you're wondering how to store your whole meal. If you'd like to store your sauce longer than that, freeze it in airtight containers for up to three months—just make sure it's cooled before you put it in the freezer.

Italian Cream Cheese CakeButtermilk makes every bite of this awesome Italian cream cheese cake recipe moist and flavorful. I rely on this recipe year-round. —Joyce Lutz, Centerview, MissouriGo to Recipe

Lemon Anise BiscottiWith the growing popularity of gourmet coffees, cappuccino and espresso, I’m finding lots of people enjoy these classic Italian lemon biscotti. —Carrie Sherrill, Forestville, Wisconsin

Quick and Easy TiramisuNo one can resist this quick and easy tiramisu recipe. Make it ahead for added mealtime convenience. —Taste of Home Test Kitchen

Check out these other desserts from around the world!

No-Bake Chocolate Chip Cannoli CheesecakeI make this cannoli cheesecake in the summer for a flavorful and refreshing treat. I love the added bonus of not having to turn on the oven in hot weather. —Kristen Heigl, Staten Island, New York

Nonni’s FritoleMy Italian grandmother was famous for her fritole and made these treats for her family and friends. Years later we found her recipe card, but we tried making them without success. We finally figured out the missing part of the recipe—the self-rising flour! Now we can have these as often as we like. This is one of many Italian dessert recipes that bring back wonderful memorys of my nonna. —Ann Marie Eberhart, Gig Harbor, Washington

Old-World Ricotta CheesecakeI reconstructed this dessert based on an old recipe that had been in the family for years but was never written down. The subtle cinnamon flavor of the zwieback crust reminds me of the cheesecake I enjoyed as a child, but substitute other crumbs if you like. —Mary Beth Jung, Hendersonville, North Carolina

AffogatoAffogato, which is espresso and ice cream mixed together, is awesome. It's so easy to make at home; just get the espresso maker ready! —Cathy Killinger Lopez, Charlotte, North Carolina

Italian Wedding CookiesYou don't need a party to enjoy these Italian wedding cookies. The soft, lemon-scented, cakelike cookies with a sweet glaze and pretty sprinkles make any day brighter.

Amaretto Ricotta CheesecakeThere's a good reason why a relative handed this cherished recipe down to me. It's a keeper! The amaretto and ricotta make for a truly unique dessert. —Isabel Neuman, Surprise, Arizona

Tangerine Chocolate SemifreddoWhen I wanted a new frozen treat for my family, I came up with this citrusy, chocolaty version of classic Italian semifreddo. For an elegant presentation on special occasions, top each serving with whipped cream, a tangerine section and baking cocoa. —Claire Cruce, Atlanta, Georgia

Limoncello Cream PieAfter a big Christmas dinner, we love the cool refreshment of a frozen lemon pie. Limoncello brings a little sophistication to each smooth, creamy slice. —Jessie Grearson-Sapat, Falmouth, Maine

Italian Orange-Fig CookiesThis is one of the first holiday cookies I made when I found out I could no longer eat gluten. In those eight years, six of my family members and friends have also had to give up gluten, so these delicious Italian cookies have now become a treasured holiday tradition for all of us. By the way, no one will know they're gluten free unless you tell them! The cookies last for weeks if stored in a dry place. —Suzanne Banfield, Basking Ridge, New Jersey

Ricotta CheesecakeWhen I was a nurse, my co-workers and I regularly swapped recipes during lunch breaks. This creamy cheesecake was one of the best Italian dessert recipes I received. —Georgiann Franklin, Canfield, Ohio

Cannoli CakeA luscious, chocolate-studded cannoli filling separates the tender layers of this rich cannoli cake, which (surprise!) starts with a packaged mix. Serve it chilled, with Italian red wine, as desired.

Chocolate Fruit N Nut CookiesFilled with fruit, nuts, chocolate and loads of flavor, these traditional Italian treats hit the spot. We enjoy them at Christmas with a hot beverage.

Chocolate CannoliNo list of Italian dessert recipes is complete without cannoli. Our version features a creamy filling dotted with chocolate chunks. The chopped pistachios are an attractive touch.—Taste of Home Test Kitchen

Chocolate AmarettiThese classic almond paste cookies are like ones you'd find in an Italian bakery. My husband and children are always excited when I include these goodies in my holiday baking lineup. —Kathy Long, Whitefish Bay, Wisconsin

Italian Rainbow CookiesColorful, gorgeously layered and filled with yummy almond, raspberry and chocolate flavors, our Italian rainbow cookies will be a recurring presence on your annual holiday cookie tray.

Italian Chocolate-Hazelnut Cheesecake PieI first prepared an Italian-style cheese pie years ago. When I added a chocolate-hazelnut topping, it proved so popular that I had to give out copies of the recipe.—Steve Meredith, Streamwood, Illinois

Chocolate BiscottiEasy chocolate biscotti comes together quickly thanks to boxed cake mix and chocolate syrup, and a drizzle of white chocolate finishes these twice-baked chocolaty treats.

Lemon GelatoThis fresh lemon gelato recipe is the perfect combo of tangy sweetness and a creamy-cold texture.

Coconut Italian Cream CakeI’d never tasted an Italian cream cake before moving to Colorado. Now I bake for people in the area, and this beauty is one of the most requested. —Ann Bush, Colorado City, Colorado

Dark Chocolate Panna CottaEverything about this dessert, from the pretty presentation to its silky smooth texture, says "special." Rich chocolate is accented by the flavor of sweet, ripe berries perfectly. —Susan Asanovic, Wilton, Connecticut

Pignoli CookiesDon't let a holiday go by without baking these traditional almond cookies rolled in pine nuts.

Berries with Ricotta CreamFresh, high-quality ingredients really make a difference in this dessert. If you don't have access to fresh-picked berries, use whatever fruit is in season near you. —Thomas fa*glon, Somerset, New Jersey

PizzelleThis recipe was adapted from one that my Italian-born mother and grandmother followed. They used old irons on a gas stove, but now we have the convenience of electric pizzelle irons. These delectable cookies are still a traditional treat in our family. —Elizabeth Schwartz, Trevorton, Pennsylvania

Spumoni Baked AlaskaFor a refreshing end to a rich meal, try this freezer finale. Its intriguing interior and pretty color scheme are bound to garner oohs and aahs. —Taste of Home Test Kitchen

Lavender Peach GelatoThis sophisticated herbal gelato can be served as an appetizer, a palate-pleaser between courses or a sweet, elegant dessert that tastes like heaven on a spoon. —Christine Wendland, Browns Mills, New Jersey

Italian Honey ClustersMy mother made these treats, known as struffoli in Italian, for neighbors, teachers and anyone who stopped by. This is an Easter, Christmas and special-occasion classic, and many call them cookies even though these are honey-coated bits of deep-fried dough. —Sarah Knoblock, Hyde Park, Indiana

Mascarpone CheesecakeThis rich dessert is sure to delight with its creamy filling, whipped topping and sweet caramel drizzle. It makes an ideal ending to a special meal. —Deanna Polito-Laughinghouse, Raleigh, North Carolina

Italian Lemon CookiesBright, light and full of citrusy flavor, these zesty Italian lemon cookies are a real treat. Top them with the simple colored sugar called for in this recipe, or switch it up with a glaze or frosting for a richer cookie.

Strawberry GelatoI love chilly Italian dessert recipes like this smooth and creamy gelato. It has a bright strawberry flavor and just a hint of sea salt and honey. —Shelly Bevington, Hermiston, Oregon

Italian Cenci CookiesMy mother brought this special family recipe from Europe a century ago. Cenci can be "dressed up" for any holiday—at Easter, I sprinkle yellow, pink and lavender jelly beans over them, and for Christmas, red and green candy sprinkles give the cenci a festive look. Even without the garnish, they always disappear fast! —Anna Coduto, Fullerton, California

Tender Italian Sugar CookiesThese traditional Italian cookies are moist and tender. —Weda Mosellie, Phillipsburg, New Jersey

Fig & Almond CookiesIn our family, holiday cookies—like these nutty fig ones—are a big deal. I'm so proud to be passing on this Italian tradition to my two boys. —Angela Lemoine, Howell, New Jersey