Want more variety in your pasta dishes? It’s not the pasta alone that makes the difference, but the sauces that you prepare. Try these tasty pasta recipes instead of the usual spaghetti and lasagna treats.

Funghi e Piselli
Ingredients: 2 ounces bacon, 1 pound green peas, ½ pound thinly-sliced mushrooms, egg pasta dough (you can use tonnellini or spaghetti as long as it’s fresh), butter, onion, your choice of cheese, and water.
Preparation: Prepare the fresh egg pasta dough then set aside. For the sauce, cook the green peas, bacon, onion, and a small amount of water. After simmering for ten minutes, add the mushrooms. Pour the sauce over the pasta, then serve with cheese.

Noci
Ingredients: 16 ounces of dry fettucine, 1 cup grated Pecorino Romano, ¾ cup heavy cream, salt and pepper, finely-chopped chives, ½ cup extra virgin olive oil, 2 peeled cloves garlic, 1 teaspoon chopped marjoram, 1 teaspoon chopped thyme, 1 teaspoon chopped oregano, 1 ½ cups walnuts, and 3 cups of water.
Preparation: Boil to soften the walnuts for five minutes, then drain the water and set aside the walnuts. Grind garlic and sea salt using the mortar and pestle, then add the walnuts, oregano, and thyme. In a separate bowl, whisk the olive oil with the creamy and course walnut sauce, then add heavy cream and cheese until the emulsion becomes thick. Add salt and pepper. Cook pasta for about 8 minutes then drain the water. Toss the pasta with the walnut sauce and serve with chives.

Pomodoro
Ingredients: 12 ounces spaghetti or bucatini, ½ cup olive oil, 1 finely chopped onion, 4 chopped garlic cloves, red pepper flakes, Kosher salt, 1 sprigs basil, 2 tablespoons unsalted butter, ¼ cup grated pecorino or parmesan, and 28 ounces of whole peeled tomatoes (make sure to puree this in your food processor).
Preparation: Cook pasta for about 2 minutes, drain the water, and set aside ½ cup of pasta water. In a skillet, heat the oil and cook the onion. Add garlic and red pepper flakes, then stir. Adjust to medium heat then add pureed tomatoes and salt. Stir the sauce occasionally for about 20 minutes, then remove the heat before adding the basil. On high heat, add the pasta water to the sauce, then boil before adding the pasta. When the pasta is cooked, remove the pot from heat and add butter and cheese before tossing.

Romana
Ingredients: 1 ½ chicken/vegetable broth, 1 cup wine, 1 ½ teaspoon cornstarch, ½ teaspoon salt, 2 tablespoons chopped parsley, 2 tablespoons chopped rosemary, 1 tablespoon minced garlic, ½ teaspoon red pepper flakes, ¾ cup chopped yellow onion, ½ cup olive oil, 1 cup diced tomatoes, 2 cups blanched green beans, 4 cups cooked penne, and 3 tablespoons each of romano and parmesan cheese.
Preparation: Heat oil then add onions and red pepper for 5 minutes, before adding the garlic and whiskins in the wine, parsley, rosemary, and salt. In a separate container, whish the cornstarch and broth before adding the mixture to the sauce. To prepare the pasta, sauté green beans, tomato, pasta sauce, and penne. Later, add the chesses and stir.