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Taste

26 Pasta Recipes That Made 2016 A Little Better

For Bon Appetit, by Alyse Whitney.

Pasta, how do we love thee? Let us count the ways. Whether boozed up with wine and clams, spiced with kimchi and butter, or tucked around a delicate egg-yolk filling, it always wins our hearts. So before you start that 2017 juice cleanse, twirl your fork around the 26 types of pasta we made this year. Is butter a carb?

Getting the consistency of the creamy mushroom sauce right is key for this pasta recipe. You want to reduce it just until it clings to the pasta to create a light coating; be careful not to reduce it too much.

The power trio of butter, kimchi, and gochujang produces an umami ballad so beautiful in this udon recipe, you’ll want to play it over and over again.

This pesto pasta recipe is the solution for any leftover hardy green, lettuce, or herb you don’t know what to do with. Cleaning out your fridge has never been so rewarding!

Memorize how to make the addictively crunchy breadcrumbs in this dish; use them to top all your pasta recipes forevermore.

These are extra saucy and a little sweet like the original SpaghettiOs, but with grown-up flavors all around.

The genius of this pasta recipe is in the contrast of the textures and flavors. If spicy isn’t your thing, sub in any fresh sausage you like.

These are jumbo-sized ravioli, and each one envelops an egg yolk, which will run when you cut the pasta open and mingle with the pan sauce. Duh-lish! Here are step-by-step instructions on how to shape and fill raviolo.

When all you want is a bowl of creamy pasta, adding a pile of golden-brown mushrooms makes it feel virtuous.

A few pantry staples turn plain soba noodles into a meal that's fit for company.

Not the biggest fan of lamb? This hearty, soul-warming ravioli recipe will be equally successful if you use beef short ribs instead. Here are step-by-step instructions on how to shape and fill ravioli.

Undercooking the pasta is key; it’s what ensures the casserole won’t be mushy after baking. And the potato chips add crunch to every bite in this nouveau tuna casserole recipe. This is part of BA's Best, a collection of our essential recipes.

Real alfredo should never (never!) include cream; the silky sauce is the result of an emulsion between the grated cheese, melted butter, and starchy pasta water. This is part of BA's Best, a collection of our essential recipes.

When a dinner of cheese and butter and noodles sounds a bit too indulgent, just add roasted veg. Boom.

If you've got a can of tomatoes, a jar of spicy peperoncini, and a hunk of Parm in your fridge, you're halfway to a satisfying pasta dinner.

Basil is a mere garnish in this nutty, cheesy, peak-season pesto sauce.

Agnolotti is one of our favorite pasta shapes because the little pockets catch the sauce; try a variation with a simple ricotta filling and marinara sauce instead. Here are step-by-step instructions on how to make agnolotti.

Who says cauliflower is boring? When it's deeply roasted and tossed with hot, cheesy pasta, it's anything but.

A flavorful tomato sauce that’s a cinch to make and rock shrimp that come already peeled mean a weeknight dinner recipe has never been so easy—or delicious.

Broccoli would be just as good in this pasta with recipe, as would diced winter squash such as butternut or acorn.

If your largest skillet isn’t large enough to hold 12 oz. pasta and toss everything together, dump the mixture back into the pot from cooking the rigatoni and toss.

For a hearty vegetarian version of this pasta recipe, use squash, mushrooms, or eggplants in place of shrimp. Check out photo step-by-steps here.

Instead of deep-frying the broccoli in this sesame noodles recipe, we used a high-heat roasting method.

This recipe makes more bonito butter than you need. Use the smoky, slightly salty mixture to top your next steak, or to sauté greens.

To keep lobsters alive in your fridge for up to one day, pack in damp newspaper. You can substitute eight frozen tails; sear per recipe method, then use the meat from four in place of the knuckles and claws, and split the others for serving.

Break free from your usual basil-and-pine-nut routine with a wintry pesto that was practically meant for a simple plate of spaghetti.

Rolling out and shaping this handmade pasta together is the fun part. Make the dough a day ahead, wrap in plastic, and keep chilled.

The combination of salty water and salty Parmesan puts this pasta at risk of becoming oversalted. If that happens, throw in a knob of unsalted butter at the end to mellow it and add a smooth finish.

More from Bon Appetit:

One Pot Pasta