12 easy pasta dishes from the NYT that are ready in 30 minutes

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http://www.nytimes.com/article/easy-pasta-recipes.html

12 Easy Pastas That Are Ready in 30 Minutes (Really!)

Start an episode of “Abbott Elementary” while you cook, and dinner will be on the table by the time the credits roll.

An overhead image of a teal pottery bowl filled with spaghetti tossed with clams, cherry tomatoes and fresh herbs. A second serving sits to the right, and a couple of glasses of white wine are at the top of the frame.
Canned clams, an unsung pantry hero, make Kay Chun’s pasta with clams and red sauce quick, easy and affordable.Credit…Linda Xiao for The New York Times. Food Stylist: Monica Pierini.
An overhead image of a teal pottery bowl filled with spaghetti tossed with clams, cherry tomatoes and fresh herbs. A second serving sits to the right, and a couple of glasses of white wine are at the top of the frame.
Margaux Laskey

By Margaux Laskey

Margaux Laskey, a senior staff editor at New York Times Cooking, doesn’t understand 8-ounce boxes of pasta.

Jan. 20, 2023, 1:33 p.m. ET

Cooking  Feast on recipes, food writing and culinary inspiration from Sam Sifton and NYT Cooking. Get it sent to your inbox.

Cozy but quick, these speedy pasta recipes are made with affordable ingredients you probably either have on hand or can easily procure with a quick trip to the grocery store. For convenience’s sake, they also all call for a full pound of pasta, but most can be easily halved.

An overhead image of a skillet filled with rigatoni coated in red sauce and sprinkled with grated Parmesan. A plate with a hunk of Parmesan peeks in from the upper right corner.
Credit…Julia Gartland for The New York Times. Food Stylist: Ali Slagle.
An overhead image of a skillet filled with rigatoni coated in red sauce and sprinkled with grated Parmesan. A plate with a hunk of Parmesan peeks in from the upper right corner.

Colu Henry’s take on the Italian American classic is rich and bright. If you don’t have pancetta, feel free to skip it, or use bacon for smokiness.

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Recipe: Pasta Alla Vodka

Two bowls of pasta are photographed from overhead. They’re topped with walnuts and herbs. Pieces of cabbage are scattered throughout.
Credit…Ryan Liebe for The New York Times. Food Stylist: Barrett Washburne.
Two bowls of pasta are photographed from overhead. They’re topped with walnuts and herbs. Pieces of cabbage are scattered throughout.

Cabbage, that much-underappreciated vegetable, cooks down into something soft, sweet and silky in this pasta dish from Hetty McKinnon. Roasted walnuts add crunch and a hit of hearty protein.

Recipe: Caramelized Cabbage and Walnut Pasta

An overhead image of a black skillet filled with browned gnocchi and brussels sprouts topped with grated Parmesan.
Credit…Andrew Purcell for The New York Times. Food Stylist: Barrett Washburne.
An overhead image of a black skillet filled with browned gnocchi and brussels sprouts topped with grated Parmesan.

Gnocchi is delicious boiled and slathered in red sauce, but when the little store-bought potato dumplings are browned and crisped — as they are in this 20-minute recipe from Ali Slagle — their insides stay chewy and soft, so you can have the best of both worlds.

Recipe: Crisp Gnocchi With Brussels Sprouts and Brown Butter

An overhead image of a teal pottery bowl filled with spaghetti tossed with clams, cherry tomatoes and fresh herbs. A second serving sits to the right, and a couple of glasses of white wine are at the top of the frame.
Credit…Linda Xiao for The New York Times. Food Stylist: Monica Pierini.
An overhead image of a teal pottery bowl filled with spaghetti tossed with clams, cherry tomatoes and fresh herbs. A second serving sits to the right, and a couple of glasses of white wine are at the top of the frame.

Canned clams, a cheap, flavorful pantry hero, don’t get the accolades they deserve. In this recipe from Kay Chun, they’re combined with hothouse cherry tomatoes — which are fairly decent all year long — for a briny and bright pasta dish that feels classic yet fresh.

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Recipe: Linguine and Clams With Fresh Red Sauce

An overhead image of two white bowls filled with spaghetti tossed with a creamy sauce and topped with slivers of nori.
Credit…Andrew Purcell for The New York Times. Food Stylist: Carrie Purcell.
An overhead image of two white bowls filled with spaghetti tossed with a creamy sauce and topped with slivers of nori.

This super-simple pasta from Alexa Weibel may have only five ingredients, but its miso, butter and Parmesan provide sophisticated nuance and complexity.

Recipe: Five-Ingredient Creamy Miso Pasta

An overhead image of a stainless-steel skillet filled with pasta and small chunks of salami in a brothy sauce. The entire dish is sprinkled with grated Parmesan.
Credit…Armando Rafael for The New York Times. Food Stylist: Simon Andrews.
An overhead image of a stainless-steel skillet filled with pasta and small chunks of salami in a brothy sauce. The entire dish is sprinkled with grated Parmesan.

Pasta alla gricia is typically made with guanciale (cured pork jowl), but salami, that piquant stalwart of lunchboxes, gets a star turn in this clever pasta from Ali Slagle.

Recipe: Salami Pasta Alla Gricia

An overhead image of a shallow gray bowl filled with rigatoni, yellow bell peppers, broccoli and sausage. The meal is sprinkled with grated Parmesan.
Credit…Con Poulos. Food Stylist: Simon Andrews.
An overhead image of a shallow gray bowl filled with rigatoni, yellow bell peppers, broccoli and sausage. The meal is sprinkled with grated Parmesan.

Kay Chun takes the classic Italian combination of sausage and peppers and tosses them with pasta and broccoli for a family-friendly dish that hits all of the right notes.

Recipe: Sausage and Peppers Pasta With Broccoli

An overhead image of a low white bowl filled with fettuccine tossed with wilted spinach, creamy sauce and chile crisp.
Credit…Kate Sears for The New York Times. Food Stylist: Hadas Smirnoff.
An overhead image of a low white bowl filled with fettuccine tossed with wilted spinach, creamy sauce and chile crisp.

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Genevieve Ko has the admirable habit of making classic, much-loved recipes even better with her clever additions and tweaks. Case in point: Here, she adds fresh spinach and chile crisp to traditional pasta Alfredo for something modern and lively, not heavy and nap-inducing.

Recipe: Chile Crisp Fettuccine Alfredo With Spinach

An overhead image of a white bowl filled with crisped gnocchi and sautéed shrimp tossed with garlic and red-pepper flakes. Lemon wedges sit on the edge of the bowl.
Credit…Kate Sears for The New York Times. Food Stylist: Hadas Smirnoff.
An overhead image of a white bowl filled with crisped gnocchi and sautéed shrimp tossed with garlic and red-pepper flakes. Lemon wedges sit on the edge of the bowl.

Melissa Clark combines crisped gnocchi and garlicky sautéed shrimp in this delightful riff on the classic shrimp scampi. Serve with a crunchy green salad and crusty bread.

Recipe: One-Pan Shrimp Scampi With Crispy Gnocchi

An overhead image of a large white platter filled with penne tossed with a rich and creamy red sauce and chunks of ham. The dish is sprinkled with grated Parmesan.
Credit…David Malosh for The New York Times. Food Stylist; Simon Andrews.
An overhead image of a large white platter filled with penne tossed with a rich and creamy red sauce and chunks of ham. The dish is sprinkled with grated Parmesan.

In Italy, “Al Baffo” is said to mean “it is so good you’ll lick your whiskers.” This dish from Anna Francese Gass is made by combining pasta, puréed tomatoes, shallots, deli ham and heavy cream. The ingredients are simple, but the outcome feels extravagant.

Recipe: Penne Al Baffo (Creamy Tomato Ham Pasta)

An overhead image of a white plate filled with crisped tortellini, bacon pieces and corn. Rosemary needles are scattered across the top.
Credit…Dane Tashima for The New York Times. Food Stylist: Barrett Washburne.
An overhead image of a white plate filled with crisped tortellini, bacon pieces and corn. Rosemary needles are scattered across the top.

In this recipe from Ali Slagle, fresh store-bought tortellini are cooked directly in the sauce instead of a big pot of water, so they’re seasoned all the way through. Bacon, sweet corn (frozen or fresh) and rosemary make it substantial enough for any night of the year.

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Recipe: Skillet Tortellini With Corn and Crispy Rosemary

An overhead image of two black pottery bowls filled with spaghetti, sliced mushrooms and scallions and slivers of nori.
Credit…Christopher Testani for The New York Times. Food Stylist: Simon Andrews.
An overhead image of two black pottery bowls filled with spaghetti, sliced mushrooms and scallions and slivers of nori.

Wafu directly translates to “Japanese style,” and in this dish from Hana Asbrink, spaghetti is combined with Japanese mushrooms in an umami-rich soy-butter sauce.

Recipe: Mushroom Wafu Pasta

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