Discover our collection of authentic Italian pasta recipes, crafted and tested in our kitchen in Italy. From classic Roman dishes like Carbonara and Cacio e Pepe to baked, vegetarian, and seafood pasta favorites, these traditional Italian pasta dishes celebrate real ingredients and timeless flavors. Whether you’re new to cooking or a seasoned home chef, you’ll find Italian pasta recipes here that are simple, satisfying, and true to tradition.
Authentic Italian Pasta Recipes
From iconic Roman pasta dishes like Creamy Spaghetti Carbonara and Spaghetti Cacio e Pepe to fresh garden sauces and creamy baked favorites, these recipes celebrate the soul of Italian cooking. Whether you’re craving something vegetarian, seafood-forward, or just quick and comforting — these are the pastas we make in our Italian kitchen every week.
Roman Pasta Classics
Looking for fresh and vibrant meals? These recipes feature seasonal vegetables and garden-fresh ingredients that shine on the plate. Perfect for spring and summer cooking—or any time you want something light, colorful, and full of flavor!
Seafood Pasta
Bring coastal Italian flavors to your table with authentic Italian pasta recipes that highlight mussels, shrimp, anchovies, and clams. Whether it’s Spaghetti with Mussels, an easy Tuna Pasta with Tomato Sauce or a restaurant-quality Spaghetti with Clam Sauce… we’ve got you covered!
Vegetarian Pasta Recipes
Skip the meat — not the flavor. These pastas are loaded with seasonal vegetables, cheeses, and homemade sauces.
Baked & Cheesy Comfort Food
Cozy, creamy, and family-friendly — these oven-baked pastas are made for Sunday dinner (or meal prep). Of course, these pasta recipes include all those classic Italian cheeses, like Parmigiano Reggiano and Pecorino Romano!
Quick & Easy (Weeknight Pasta)
Pasta nights in a hurry: these dishes come together fast, with minimal ingredients and maximum flavor.
Kitchen Gear and Ingredients for Perfect Pasta
From carbon steel pans to the digital thermometers we trust for perfect pasta water — see what we really use in our kitchen.
Fresh Pasta Recipes (Made from Scratch)
Making pasta from scratch isn’t just for pros — with the right dough and a few tools, anyone can do it. These fresh pasta recipes walk you through every step, from mixing the dough to rolling out tagliatelle, ravioli, and more. All tested in our Italian kitchen, with video tutorials to guide you.
Related: Pasta Affair Cookbook
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While tripe isn’t for everyone, this is the definitive Italian Tripe recipe for anyone who likes beef tripe. The sauce—with tomato, mint, white wine and pecorino cheese—is divine.
This recipe uses beef tripe parts from all three edible stomachs of the cow. Preparing tripe is not complicated—the complicated part may be finding it at a local butcher!
Tripe is extremely nutritious! It is low in fat and high in protein. In ancient times, it was a main source of nutrition for poor Italians who couldn’t afford choicer cuts of meat.
Watch the Video Recipe!
Learn how to make Italian Tripe recipe with our video recipe, filmed in Italy:
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How to Make Italian Tripe
For the complete recipe for making Roman Tripe, check out the recipe card below!
What is Tripe?
Tripe is the edible stomachs of the cow. There are three, each with a different texture.
Boil it for 15 minutes.
Even if the tripe you’ve purchased is already clean, we recommend boiling it in salt water with onion, carrot and celery for 15 minutes to remove any lingering odor.
Serve with bread!
Italian Tripe is traditionally served with bread for a fantastic scarpetta (sopping up the sauce).
Best Pasta Cookbook? Ours!
Seductive strands of pasta and sumptuous sauces… Are you ready to indulge in an unforgettable Pasta Affair? This cookbook is a must-have for any serious lover of Italian food, featuring over 50 classic pasta recipes you can make at home!
AVAILABLE AS A PRINT HARDCOVER OR EBOOK
Tomato Products We Recommend
This tripe recipe calls for crushed tomatoes. In Italy, Italians have a secret for crushed tomatoes: they use or buy whole peeled tomatoes, remove the seeds and ‘water’ and then crush them with a blender or by hand. Why not just buy crushed tomatoes?
Italians know that canned crushed tomatoes tend to be less sweet than passata (purée) or whole peeled canned tomatoes. This is because skins and seeds often make their way into crushed tomato products, which produces a less sweet product.
For dishes like Roman Style Tripe (Trippa alla Romana), here in the PIATTO™ kitchen we tend to use:
To find out more about why, check out our guide on best canned tomatoes for sauce!
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Other Italian Tripe Recipes
Check out the traditional recipe for Trippa alla Fiorentina (Florence Style Tripe) on our website!
Discover More Roman Food Recipes!
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Italian Tripe Recipe – Trippa alla Romana
Ingredients
- 2.2 lb beef tripe cleaned
- 1 onion for pre-cooking the tripe
- 1 carrot for pre-cooking the tripe
- 1 rib celery for pre-cooking the tripe
- 1 onion chopped
- ½ carrot chopped
- 1 rib celery chopped
- 28 oz crushed tomatoes
- handful fresh mint minced
- 4 tbsp pecorino romano cheese finely grated
- ½ cup dry white wine
- 4 tbsp olive oil or as needed
- fresh chili peppers to taste
- fine salt to taste
- black pepper to taste
Instructions
Pre-Cook the Tripe
- Boil the tripe for 15 minutes in salted water with a whole onion, carrot and celery to remove the last of the odor. Drain and set aside.
Sauté the Tripe
- Coat the bottom of a skillet generously with olive oil. Sauté the chopped onion, carrot and celery over medium-low heat until the onions start to appear translucent.
- Add the tripe to the vegetables and salt and pepper to taste. Cook for a few minutes over medium heat.
- Add a ½ cup of white wine. Stir, and cook until the wine has evaporated.
Make the Sauce
- Add crushed tomato and a 1 1/2 cups of water to the tripe.
- Bring the sauce to a boil. Add a handful of fresh mint and a pinch of salt.
- Cover and cook the tripe in the sauce over medium-low heat for 2 hours.
Finish with Pecorino Cheese
- After the two hours, turn off the heat and add about 4 Tbs of freshly grated Pecorino Romano cheese. Stir to melt the cheese. Feel free to top with more pecorino when you serve the dish.