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Serious Eats / Amanda Suarez
Italian food has a lot of fans, as is clearly evident when glancing over a list of the Serious Eats recipes that have been saved the most with MyRecipes, our free tool for saving and organizing recipes: Many of the top recipes overall are Italian or Italian-American. We've got no arguments with that love—everyone on our staff cooks Italian food often, for quick weeknight dinners, special occasions, and everything in between. So dive into our list of most-saved Italian and Italian-American recipes. You might just find a new favorite.
Love any of these recipes and haven't saved them already? Tap "Save" to add them to MyRecipes, our free tool to save and organize favorites from top food sites.
Pasta With Vodka Sauce
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Serious Eats / Daniel Gritzer
Frequently served with penne, positively magical with rigatoni, this vodka sauce is a powerhouse of tomato flavor smoothed over with the silky richness of heavy cream. Oh, and by the way: This is our most saved Italian recipe and our second-most saved recipe overall, right behind our famous roast potatoes.
Chicken Saltimbocca
![A plate of chicken saltimbocca broccolini and lemon slices]()
Serious Eats / Frederick Hardy II, Prop Stylist: Christina Daley, Food Stylist: Margaret Dickey
This one-pan chicken saltimbocca features prosciutto-draped chicken, crisp sage, and a lemony white wine sauce—all ready in under an hour. It's a quick dinner that's worked-all-day impressive.
Roman-Style Spaghetti Alla Carrettiera (Tomato, Tuna, and Mushroom Pasta)
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Serious Eats / Vicky Wasik. Add this tomatoey Roman-style pasta sauce to your arsenal of recipes you can make from a small handful of pantry staples.
Spaghetti Puttanesca (Spaghetti With Capers, Olives, and Anchovies)
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Serious Eats / Melissa Hom
Pasta puttanesca is an easy weeknight spaghetti dish that packs an aromatic punch in its tomato sauce, thanks to garlic, anchovies, capers, and olives. FWIW, this is hands-down my favorite quick weeknight pasta, and one of my favorites regardless of how much time I have.
Continue to 5 of 10 belowCacio e Pepe (Spaghetti With Black Pepper and Pecorino Romano)
![Cacio e pepe on a tan ceramic plate alongside two small bowls, one holding shredded cheese and the other holding freshly ground pepper. There is a metal fork with pasta swirled around it on the plate.]()
Serious Eats / Julia Estrada
Pasta, black pepper, and Pecorino Romano join together to form one of the best Roman pasta dishes. Here's how to perfect it, every time. Try this recipe from Kenji, or dig into Daniel's cacio e pepe recipe for a clever trick for making sauce that doesn't clump. Or try them both—can you ever have too much cacio e pepe?
Chicken Scarpariello (Braised Chicken With Sausage and Peppers)
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Serious Eats / Julia Estrada
Chicken scarpariello, the Italian-American dish of chicken braised with sausage and peppers in a sweet-and-sour sauce, is one of those perfect weeknight meals.
Sicilian-Style Spaghetti Alla Carrettiera (Fresh Tomato and Garlic Sauce)
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Serious Eats / Amanda Suarez
Fresh tomato, basil, olive oil, garlic, red pepper flakes, and breadcrumbs are all you need to whip up this rapid, wonderfully fresh Sicilian pasta sauce. Note: This is best in summer, when tomatoes are at their peak (use the MyRecipes save function to dog-ear it until it's that time of year).
Italian-American Wedding Soup
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Serious Eats / Amanda Suarez
This meatballs-and-greens version of Italian wedding soup is an Italian-American classic. We also have a recipe for the original Neapolitan Italian wedding soup. Give each a try—they're both delicious, and I say this as someone who was in the Serious Eats kitchen when Daniel was making them for the photoshoot.
Continue to 9 of 10 belowSpaghetti Alla Nerano (Zucchini Pasta)
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Serious Eats / Qi Ai
Fried zucchini turns into a creamy sauce for this iconic Amalfi Coast spaghetti dish. And, yes, it is indeed creamy zucchini spaghetti that Stanley Tucci famously loves.
Shrimp Scampi With Garlic, Red Pepper Flakes, and Herbs
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Serious Eats / Vicky Wasik
Quick, easy, and delicious, shrimp scampi makes an excellent dinner with or without pasta. To get the most flavor in this shrimp scampi, Daniel uses vermouth instead of white wine and a fragrant mix of parsley, tarragon, and chives.
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