12 Celebrity Pasta Recipes Worth Making on a Weeknight, From the Zucchini Spaghetti Stanley Tucci Can’t Forget

Celebrity pasta recipes are the easiest way to cook like a star on a weeknight, because most of them rely on pantry staples, one pot and a little patience. Stanley Tucci still talks about the zucchini spaghetti he first ate on the Amalfi Coast, Gigi Hadid turned a spicy vodka sauce into an internet sensation, and Patti LaBelle’s macaroni and cheese has fans all over the country. This collection gathers 12 celebrity pasta recipes that stars and famous cooks have shared on TV, in cookbooks and on social media, from Martha Stewart’s one pan linguine to Marcella Hazan’s famous tomato sauce with butter. Each slide includes a short story, a simple shopping list and easy steps, so you can pick one tonight and have dinner on the table without fuss..

Celebrity Pasta Recipes Start Here: Stanley Tucci’s Spaghetti alla Nerano

Stanley Tucci has called spaghetti alla Nerano one of the best things he has ever eaten. He first tried it years ago at Lo Scoglio, a seaside restaurant on the Amalfi Coast, and went back for the first season of his CNN series Searching for Italy in 2021, where he said it was even better than he remembered. The dish comes from the village of Nerano on the Sorrento Peninsula and is credited to a local cook in the 1950s, according to the history of spaghetti alla Nerano. Fried zucchini melts into a creamy, cheesy sauce with no cream at all..

You will need: 4 medium zucchini, sunflower oil for frying, 12 oz spaghetti, 1 cup finely grated Parmigiano Reggiano or provolone, a handful of fresh basil, 1 tablespoon butter (optional), salt and black pepper.

How to make it: 1. Slice the zucchini into thin coins, fry in batches until golden, drain and chill for 2 hours. 2. Cook the spaghetti until just shy of al dente and save a cup of pasta water. 3. Warm the zucchini in a large pan with a splash of pasta water, salt and pepper, mashing a few coins into a sauce. 4. Add the spaghetti, then the cheese and more pasta water, tossing until creamy. 5. Finish with butter and basil and serve right away.

Stanley Tucci’s Timpano, the Showstopper From Big Night

Long before he became the face of Italian food on TV, Stanley Tucci co-wrote and co-directed Big Night (1996), a film about two brothers running an Italian restaurant. Its famous feast centers on a timpano, a giant baked drum of pasta packed with ziti, salami, provolone, eggs and tomato sauce. Tucci later included a timpano recipe, plus a vegetarian version, in The Tucci Cookbook (2012), a collection of two generations of family recipes. Of all the celebrity pasta recipes here, this is the weekend project. It takes an afternoon, but cutting into it at the table is unforgettable. Here is an easy home version.

You will need: 1 batch fresh pasta dough or 2 sheets thin pastry dough, 2 lb ziti, 6 cups thick tomato sauce, 8 oz salami in cubes, 8 oz sharp provolone in cubes, 12 small cooked meatballs, 6 hard boiled eggs sliced, 1 cup grated Pecorino Romano, 6 eggs beaten, butter and olive oil for the dish.

How to make it: 1. Heat the oven to 350°F and butter a deep round baking dish. 2. Line it with the dough, leaving an overhang. 3. Cook the ziti very al dente and toss with some sauce. 4. Layer ziti, salami, provolone, meatballs, sliced eggs, Pecorino and sauce until full, then pour over the beaten eggs. 5. Fold the dough over to seal and bake about 1 hour, until golden. 6. Rest 30 minutes, turn out onto a board and slice into wedges.

Gigi Hadid’s Spicy Vodka Pasta That Took Over the Internet

In 2020, model Gigi Hadid shared a quick Instagram tutorial for her spicy vodka pasta, and home cooks everywhere rushed to copy it. She made it with little orecchiette, and the sauce is built on shallot, garlic, tomato paste, a splash of vodka, heavy cream and red pepper flakes, finished with butter and parmesan. It is rich, silky and a little fiery, and it is ready in about 20 minutes, which is why it still tops lists of celebrity pasta recipes. Many cooks skip the vodka and add extra pasta water instead.

You will need: 1 lb orecchiette or rigatoni, 1/4 cup olive oil, 1 shallot minced, 1 garlic clove minced, 1/4 cup tomato paste, 1 tablespoon vodka (optional), 1/2 cup heavy cream, 1 teaspoon red pepper flakes, 1 tablespoon butter, 1/4 cup grated parmesan, fresh basil, salt and pepper.

How to make it: 1. Cook the pasta until al dente and save some pasta water. 2. Soften the shallot and garlic in olive oil. 3. Stir in the tomato paste and cook until it darkens slightly, then add the vodka and let it bubble off. 4. Add the cream and pepper flakes and stir until smooth. 5. Toss in the pasta, butter, parmesan and a splash of pasta water. 6. Season and top with basil.

Celebrity Pasta Recipes With a Love Story: Rachael Ray’s Vodka Cream Penne

Rachael Ray’s vodka cream penne earned its playful nickname, You Won’t Be Single for Long, after she made it on Oprah and viewers wrote in to say they cooked it for their partners and soon got engaged. Whether or not the pasta deserves the credit, it is one of the most romantic celebrity pasta recipes around. Prosciutto, onion, celery and garlic cook down slowly, a cup of vodka reduces into the base, and good canned tomatoes simmer before a splash of cream turns everything rosy pink. For more ideas like this, browse our cozy pasta night recipes.

You will need: 1/4 cup olive oil, 1/4 lb diced prosciutto, 1 onion, 1 celery rib, 4 garlic cloves, 1 cup vodka, one 28 oz can Italian tomatoes, 1 cup passata, 1/2 cup heavy cream, a few basil leaves, 1 lb penne rigate, grated Parmigiano Reggiano, salt and pepper.

How to make it: 1. Render the prosciutto in olive oil for 2 minutes. 2. Add the onion, celery, garlic, salt and pepper and cook, partly covered, 10 to 12 minutes until very soft. 3. Pour in the vodka and reduce by half. 4. Add the tomatoes and passata and simmer 20 minutes. 5. Stir in the cream and basil. 6. Cook the penne a minute short of al dente, toss it in the sauce with some pasta water and top with cheese.

Giada De Laurentiis’s Lemon Spaghetti, Her Original Signature Dish

Giada De Laurentiis has described her lemon spaghetti as her original dish, inspired by a trip to Capri. It is the kind of recipe that wins over busy families, because the sauce is simply olive oil, fresh lemon juice and grated parmesan whisked together right in the serving bowl, so there is nothing to cook except the pasta. A splash of starchy pasta water makes it creamy, while lemon zest and basil keep it bright. She likes it beside grilled salmon or steak, but it is just as good on its own and one of the simplest celebrity pasta recipes to master.

You will need: 1 lb spaghetti, 2/3 cup extra virgin olive oil, 2/3 cup grated parmesan, 1/2 cup fresh lemon juice, 1 tablespoon lemon zest, 1/3 cup chopped fresh basil, salt and pepper.

How to make it: 1. Whisk the olive oil, lemon juice, parmesan, salt and pepper in a large serving bowl. 2. Cook the spaghetti until al dente and save a cup of pasta water. 3. Add the hot pasta to the bowl and toss with a splash of pasta water until glossy. 4. Finish with lemon zest, basil and extra parmesan.

Patti LaBelle’s Over the Rainbow Macaroni and Cheese

Patti LaBelle is famous for her voice, but her kitchen has its own fan club. Her Over the Rainbow macaroni and cheese comes from her bestselling cookbook LaBelle Cuisine: Recipes to Sing About, and it became a talking point when she shared it on The Oprah Winfrey Show. The secret is a blend of Muenster, mild and sharp Cheddar and Monterey Jack, plus a soft melting cheese, all bound with half and half and eggs, then baked until bubbling. It is the most indulgent of these celebrity pasta recipes, so plan it for a crowd.

You will need: 1 lb elbow macaroni, 9 tablespoons butter, 2 cups shredded Muenster, 1/2 cup shredded mild Cheddar, 1/2 cup shredded sharp Cheddar, 1/2 cup shredded Monterey Jack, 2 cups half and half, 1 cup cubed processed cheese, 2 large eggs beaten, salt and pepper.

How to make it: 1. Heat the oven to 350°F and butter a deep 2 1/2 quart casserole. 2. Boil the macaroni about 7 minutes, drain and stir in 8 tablespoons melted butter. 3. Mix the shredded cheeses and set aside 1/2 cup for the top. 4. Stir the half and half, remaining shredded cheese, cubed cheese and eggs into the macaroni and season. 5. Spoon into the dish and top with the reserved cheese and last tablespoon of butter. 6. Bake about 35 minutes until bubbling at the edges.

Martha Stewart’s One Pan Pasta, No Draining Required

When Martha Stewart Living published its one pan pasta in June 2013, it quickly became one of the most shared weeknight recipes online. The idea is genius: dry linguine, cherry tomatoes, sliced onion, garlic, red pepper flakes, basil and olive oil all go into one straight sided skillet with water, and as it boils the pasta starch turns the liquid into a light, silky sauce. Dinner is ready in about nine minutes with one pan to wash, and it inspired countless one pot celebrity pasta recipes that followed.

You will need: 12 oz linguine, 12 oz cherry tomatoes halved, 1 onion thinly sliced, 4 garlic cloves sliced, 1/2 teaspoon red pepper flakes, 2 basil sprigs plus torn leaves, 2 tablespoons olive oil, 2 teaspoons salt, 1/4 teaspoon black pepper, 4 1/2 cups water, grated parmesan.

How to make it: 1. Put everything except the parmesan into a large straight sided skillet, laying the linguine flat. 2. Bring to a boil over high heat. 3. Cook, stirring and turning the pasta often with tongs, about 9 minutes until al dente and the water has nearly evaporated. 4. Season, garnish with basil and serve with a drizzle of olive oil and parmesan.

Celebrity Pasta Recipes Chefs Swear By: Marcella Hazan’s Butter Tomato Sauce

Marcella Hazan, the cookbook author who taught generations of Americans to cook Italian food at home, is behind what may be the most beloved tomato sauce of all. Found in Essentials of Classic Italian Cooking, it uses just tomatoes, butter, a halved onion and salt, simmered slowly for about 45 minutes. The onion is removed at the end, leaving a sweet, velvety sauce that tastes far richer than its short ingredient list. Cooks still pass it around because it proves great pasta does not need much.

You will need: 2 cups canned Italian plum tomatoes with their juice (or 2 lb fresh ripe tomatoes), 5 tablespoons butter, 1 medium onion peeled and halved, salt, 1 lb spaghetti or rigatoni, grated Parmigiano Reggiano.

How to make it: 1. Put the tomatoes, butter, onion and a pinch of salt in a saucepan. 2. Simmer uncovered over very low heat for about 45 minutes, stirring now and then and crushing the tomatoes with a wooden spoon. 3. The sauce is ready when the butter separates from the tomato. 4. Taste for salt and discard the onion. 5. Toss with hot cooked pasta and serve with cheese.

Alison Roman’s Caramelized Shallot Pasta, a 2020 Favorite

Cookbook author Alison Roman’s caramelized shallot pasta, nicknamed The Pasta by fans online, was New York Times Cooking’s most popular recipe of 2020. It arrived during a year of pantry cooking and relies on simple staples: lots of sliced shallots cooked slowly in olive oil with garlic until jammy, a few anchovies that melt into savory depth, and a whole can of tomato paste that caramelizes into a deep brick red sauce. Extra shallot jam keeps in the fridge for eggs, toast or another pasta night.

You will need: 1/4 cup olive oil, 5 large shallots thinly sliced, 5 garlic cloves thinly sliced, 1 teaspoon red pepper flakes, 4 anchovy fillets (optional), one 6 oz can tomato paste, 10 oz bucatini or rigatoni, chopped fresh parsley, salt and pepper.

How to make it: 1. Cook the shallots and garlic in olive oil over medium heat until very soft and golden, about 15 minutes. 2. Add the pepper flakes and anchovies and stir until they melt. 3. Stir in the tomato paste and cook until it darkens to a rusty red, about 5 minutes. 4. Set aside half the shallot jam for later. 5. Toss the cooked pasta with the rest and a splash of pasta water, then top with parsley.

Chrissy Teigen’s Lemony Arugula Cacio e Pepe From Cravings

Chrissy Teigen’s first cookbook, Cravings, includes a playful twist on the Roman classic cacio e pepe. Instead of only cheese and pepper, her version starts with crisp pancetta, adds garlic and red pepper flakes, and brightens everything with fresh lemon juice before baby arugula wilts into the hot spaghetti. Parmigiano Reggiano and splashes of starchy pasta water pull it all into a glossy sauce. It tastes peppery, salty and fresh at the same time, which is why it ranks among the most loved celebrity pasta recipes from a cookbook.

You will need: 1 lb spaghetti, 4 oz diced pancetta, 2 tablespoons olive oil, 3 garlic cloves minced, 1/2 teaspoon red pepper flakes, 1 teaspoon coarsely ground black pepper, juice of 1 lemon, 1 cup grated Parmigiano Reggiano, 4 cups baby arugula, salt.

How to make it: 1. Cook the spaghetti in well salted water until al dente, saving a cup of pasta water. 2. Crisp the pancetta in a large skillet. 3. Add the olive oil, garlic, pepper flakes and black pepper and cook until fragrant. 4. Add the lemon juice, drained pasta and cheese, tossing with splashes of pasta water until saucy. 5. Toss in the arugula until it wilts and season to taste.

Celebrity Pasta Recipes From a TV Legend: Lidia Bastianich’s Spaghetti and Meatballs

Lidia Bastianich has spent decades teaching Italian home cooking on public television, and her book Lidia’s The Art of Pasta includes a classic spaghetti and meatballs. Her clever trick is to pulse carrot, celery, onion and garlic into a paste and mix it into ground beef and pork, which keeps the meatballs tender and moist. The meatballs bake in a hot oven, then simmer in a simple sauce of crushed San Marzano tomatoes with bay leaves and a pinch of red pepper flakes until everything tastes like Sunday.

You will need: 1 carrot, 1 celery rib, 2 onions, 3 garlic cloves, 1 lb ground beef, 1 lb ground pork, 2 eggs, 1/4 cup chopped parsley, 1 teaspoon dried oregano, 1 cup breadcrumbs, salt, olive oil, 2 bay leaves, red pepper flakes, two 28 oz cans crushed San Marzano tomatoes, 1 lb spaghetti, grated Grana Padano.

How to make it: 1. Heat the oven to 425°F. 2. Pulse the carrot, celery, 1 onion and garlic into a paste, mix with the meat, eggs, parsley, oregano, salt and breadcrumbs, and roll into balls. 3. Bake 18 to 20 minutes. 4. Soften the second onion, sliced, in olive oil, add the bay leaves, pepper flakes, tomatoes, a cup of water and salt, and simmer 20 minutes. 5. Add the meatballs and simmer 30 to 40 minutes more. 6. Toss the spaghetti with sauce and cheese and serve the meatballs alongside.

Nigella Lawson’s Lemon, Garlic and Thyme Mushroom Linguine

Nigella Lawson built her book Nigella Express (2007) around fast food that still feels special, and this linguine is a perfect example. Finely sliced raw mushrooms sit in a bowl with olive oil, garlic, lemon zest and juice, thyme and salt while the pasta boils, and the hot linguine gently softens them when everything is tossed together. Fresh parsley and a little parmesan finish it. There is no sauce pan to wash, so it is one of the easiest celebrity pasta recipes for a light but satisfying dinner.

You will need: 8 oz cremini mushrooms finely sliced, 1/3 cup extra virgin olive oil, 1 tablespoon flaky salt, 1 small garlic clove minced, zest and juice of 1 lemon, 1 teaspoon fresh thyme leaves, 1 lb linguine, 1/2 cup chopped parsley, 2 to 3 tablespoons grated parmesan, black pepper.

How to make it: 1. Combine the mushrooms, oil, salt, garlic, lemon zest and juice and thyme in a large bowl. 2. Cook the linguine, drain it and save a little cooking water. 3. Add the hot pasta to the mushrooms and toss well, loosening with cooking water if needed. 4. Add the parsley, parmesan and pepper and toss again.