Italian and Italian-American cooking spans a wide range of styles, from multi-step classics to beautifully simple dishes that rely on just a few quality ingredients. These recipes highlight that simpler side of the diverse cuisine, showing how you can create Italian-inspired meals with minimal prep and fewer ingredients—no long hours required. With 12 recipes that come together quickly and deliver plenty of comfort, you’ll have a satisfying meal ready to enjoy in no time.
Bucatini Cacio e Pepe (Roman Sheep Herder’s Pasta)
Dotdash Meredith Food Studios
“This peasant food comes from Roman sheep herders who had little time and money to spend on eating. They used their sheep’s cheese and a bit of the water that cooked the pasta to create a cream, then added black pepper to give it some extra flavor. Cheap, easy, and fast: this was perfect for them and for us even today!” —Buckwheat Queen
Cheater Baked Ziti
“Baked ziti without the ricotta cheese. I made this one night out of what I had available, and the family thought it was fantastic!” —Chevy Brodersen
Real Italian Pizza Dough
“Pizza dough as it is made in Italy. When I first moved to Italy, I was surprised to see that deciding to eat a pizza for dinner meant whipping up pizza dough with a few common ingredients a couple of hours before. Using fresh, compressed yeast, it rises in an hour. Stretchy, chewy, and so full of flavor, there’s no need to order out. This dough works for calzone as well as focaccia, and the recipe doubles perfectly!” —Buckwheat Queen
Italian “Stuffed” Toast (Toast Farcito)
“The first time I went to a bar with friends in Italy, I was very curious when they offered me “toast” as pub grub. When this panino showed up, I understood that Italian toast and American toast are not the same thing. This Italian “stuffed” toast (toast farcito) recipe uses cooked ham, Fontina cheese, and giardiniera in this hot panino—it goes well with your favorite Italian beer.” —Buckwheat Queen
Bagna Càuda (Italian Garlic-Anchovy Appetizer)
France C
“This recipe for bagna cauda was passed down by many generations of my family. It’s mainly used in small servings and is great as an appetizer spread on bread, or as a dip with vegetables.” —crd5055
Original Homemade Italian Beef
“Best homemade Italian beef I have ever had. My mom always made it, and she passed this recipe down to me. It’s so good!” —Randi
Peach Burrata Salad
“Loved this! It’s not fresh peach season, so I used sliced strawberries instead (though I suspect frozen/thawed peaches would have been really good in a pinch). Basil goes really well with strawberries and balsamic vinegar. And I drizzled the dish with 25-year aged balsamic vinegar, which has a sweetness, thickness, and fruitiness all by itself. This is definitely on my appetizer list for the future!” —astroeducator
Spaghetti Cacio e Pepe
“This spaghetti cacio e pepe recipe has been made in our family for many years, and everyone loves it. It is a very basic and easy variation on mac and cheese.” —Jennifer Torrey
Spaghetti alla Carbonara
DOTDASH MEREDITH FOOD STUDIOS
“Carbonara is made with guanciale (cured pork), eggs, Pecorino Romano cheese, spaghetti pasta, and lots of black pepper. Italians don’t add extra ingredients like cream, milk, garlic, or onions. Try this recipe if you want to make an authentic, creamy carbonara that comes straight from Italy, where I live. Buon appetito!” —ivan zeta
Balsamic Ravioli
“This recipe is going into my regular line-up. So simple to make and with ingredients that I always have on hand.” —EatAndRun
Insalata Caprese
“I could eat this for breakfast, lunch, and dinner all summer long. I tend to stack mine, and the balsamic is the icing on the tomatoes.” —Richard Zeigler
Spaghetti Aglio, Olio, e Peperoncini
“This is the classic recipe used by Italians for a simple yet flavorful pasta. It’s the first dish that comes to mind on busy weeknights, fuel for late-night cram sessions like for “la note prima degli esami” (the night before final exams), impressing a boyfriend or girlfriend, or their parents, the times when the fridge is empty, or you just need a light starter to your meal. This is the epitome of comfort food in Italy.” —Buckwheat Queen