11 Restaurant-Style New Year Pastas to Celebrate 2026

As the calendar turns, the tradition of a grand, celebratory meal takes center stage. While beef roasts and rich desserts have their place, nothing delivers warmth, comfort, and restaurant-quality elegance quite like a perfectly executed pasta dish.

For your 2026 New Year's feast, move beyond the simple weeknight spaghetti. We've curated 11 traditional, luxurious pasta recipes—each one a culinary masterpiece designed to be the show-stopping centerpiece of your holiday table. These recipes focus on rich, authentic flavors and traditional techniques, ensuring your meal is an unforgettable toast to the year ahead.

1. Lobster Ravioli with Brown Butter Sage Sauce

The epitome of luxury, this dish combines sweet lobster-stuffed pasta with a simple, aromatic, and decadent brown butter sauce.

Description

This recipe uses store-bought or homemade ravioli filled with tender lobster meat. The simplicity of the three-ingredient sauce—butter, sage, and a touch of salt—allows the delicate, oceanic flavor of the lobster to truly shine. The nuttiness of the browned butter provides a perfect, golden complement.

Ingredients

• 1 lb Fresh Lobster Ravioli

• 4 Tbsp Unsalted Butter

• 12 Fresh Sage Leaves

• Coarse Salt and Freshly Ground Black Pepper, to taste

• Grated Parmesan Cheese (optional)

Directions

1. Prepare the Ravioli: Bring a large pot of well-salted water to a rolling boil. Carefully drop the fresh lobster ravioli into the boiling water. Cook according to package directions, typically 3-5 minutes, until the ravioli float to the surface and are tender yet firm (al dente).

2. Start the Sauce: While the ravioli cooks, begin preparing the brown butter sage sauce. In a large, heavy-bottomed skillet, melt the 4 tablespoons of unsalted butter over medium heat.

3. Brown the Butter: Continue heating the butter, swirling the pan occasionally. The butter will first foam, then the foam will subside. Watch carefully for tiny brown bits to form at the bottom of the pan and for a distinct, nutty aroma to rise. This should take about 3-5 minutes. Once the butter is golden brown, immediately remove the pan from the heat to stop the cooking process.

4. Infuse with Sage: Add the 12 fresh sage leaves to the hot brown butter. The residual heat will cause the sage to instantly crisp and infuse the butter with its beautiful aroma.

5. Drain and Toss: Using a slotted spoon or spider, carefully transfer the cooked lobster ravioli directly from the boiling water into the skillet with the brown butter sage sauce.

6. Season and Serve: Gently toss the ravioli in the sauce until each piece is perfectly coated. Season generously with coarse salt and freshly ground black pepper. Serve immediately, perhaps with a light dusting of grated Parmesan cheese.

2. Classic Cacio e Pepe (Cheese and Pepper)

A Roman masterpiece, this deceptively simple dish relies on perfect technique to create a creamy, emulsified sauce from just three ingredients.

Description

Cacio e Pepe (literally "cheese and pepper") is a testament to Italian culinary tradition. The sauce is created by emulsifying Pecorino Romano cheese and coarse black pepper with a small amount of the starchy pasta cooking water, creating a smooth, velvety coating without any added cream or butter.

Ingredients

• 1 lb Tonnarelli, Spaghetti, or Bucatini pasta

• 3 Tbsp Whole Black Peppercorns

• 1.5 Cups Pecorino Romano Cheese, freshly and finely grated

• Coarse Salt, for pasta water

Directions

1. Start the Water and Pasta: Bring a large pot of water to a boil and salt it generously. Add the pasta and cook until it is very firm—about 2 minutes shy of the package instructions, as it will finish cooking in the sauce. Reserve at least 2 cups of the starchy cooking water before draining the pasta.

2. Prepare the Pepper: In a small, dry skillet, toast the whole black peppercorns over medium heat for about 2 minutes until they are fragrant. Immediately transfer the toasted peppercorns to a mortar and pestle or a spice grinder and coarsely crush them.

3. Create the Pepper Base: Add about two-thirds of the crushed pepper to the same dry skillet and place it over medium-low heat for 30 seconds. This releases the pepper's oils. Turn the heat off.

4. Emulsify the Cheese (The Crucial Step): In a large mixing bowl, combine the finely grated Pecorino Romano cheese with a ladle-full of the reserved, hot pasta water. Whisk this mixture vigorously and quickly until it forms a creamy, smooth paste. The water must be hot and starchy, and the cheese must be fine, or the sauce will clump. Add a little more water as needed to maintain a creamy, milkshake-like consistency.

5. Combine and Toss: Transfer the slightly undercooked pasta and the pepper base into the large mixing bowl with the cheese emulsion. Toss the pasta immediately and vigorously, using tongs, to coat every strand.

6. Adjust Consistency: If the sauce is too thick, add a small splash of the reserved pasta water. If it is too thin, add a little more grated Pecorino. Serve immediately in warm bowls, finishing each plate with a fresh dusting of the remaining crushed black pepper.

3. Seafood Linguine alle Vongole (Clams)

A bright, garlicky, and vibrant Southern Italian pasta that celebrates the fresh flavor of the sea.

Description

Linguine alle Vongole (Linguine with Clams) is a classic New Year's Eve dish, often made simply with garlic, white wine, parsley, and olive oil. The magic comes from the ocean liquid released by the fresh clams as they steam open.

Ingredients

• 1 lb Linguine pasta

• 2 lbs Fresh Little Neck Clams (scrubbed and purged)

• 1/2 Cup Extra Virgin Olive Oil

• 4 Cloves Garlic, thinly sliced

• 1/2 Cup Dry White Wine (e.g., Pinot Grigio)

• 1/4 Cup Fresh Italian Parsley, chopped

• Red Pepper Flakes (optional, for a kick)

Directions

1. Cook the Pasta: Bring a large pot of well-salted water to a boil. Add the linguine and cook according to package directions until al dente. Reserve about 1 cup of the starchy cooking water before draining the pasta.

2. Sauté the Aromatics: While the pasta cooks, heat the 1/2 cup of extra virgin olive oil in a very large skillet or Dutch oven over medium heat. Add the thinly sliced garlic and a pinch of red pepper flakes (if using). Sauté for about 1-2 minutes until the garlic is golden and fragrant—do not let it burn.

3. Deglaze with Wine: Increase the heat to medium-high. Add the 1/2 cup of dry white wine to the skillet and let it reduce for about 1 minute, scraping up any bits from the bottom of the pan.

4. Add and Steam Clams: Add the scrubbed clams to the skillet. Cover the skillet tightly with a lid and let the clams steam for 5-7 minutes. Shake the pan occasionally. The clams are done when they have all opened. Discard any clams that remain tightly closed after 8 minutes.

5. Combine and Finish: Add the drained linguine and about half of the reserved pasta water to the skillet. Toss vigorously with tongs, allowing the pasta to absorb the flavorful clam and wine liquid. Add the chopped fresh Italian parsley and continue to toss. Add more pasta water if the sauce looks too dry.

6. Serve: Transfer the pasta and clams immediately to warm serving bowls. Drizzle with a tiny extra swirl of fresh olive oil and serve.

4. Fettuccine Alfredo with Fresh Truffle

An iconic Roman dish of simple, creamy richness, elevated with the earthy luxury of fresh truffle shavings.

Description

The original Fettuccine Alfredo relies only on butter and Parmesan cheese, using the pasta water to create a luscious emulsion. This recipe adheres to tradition while adding a modern touch of decadence with high-quality truffle oil or, ideally, freshly shaved truffles for New Year's Eve.

Ingredients

• 1 lb Fresh Fettuccine pasta

• 1/2 Cup Unsalted Butter (cut into tablespoon-sized pieces)

• 1.5 Cups Parmigiano-Reggiano Cheese, freshly grated

• 2 Tbsp Truffle Oil or 1 Fresh Black Truffle (for shaving)

• Coarse Salt and Freshly Ground Black Pepper

Directions

1. Cook the Pasta: Cook the fresh fettuccine in a pot of lightly salted boiling water until it is very al dente. This is crucial as it will finish cooking and absorb the sauce in the skillet. Reserve at least 1.5 cups of the starchy cooking water before draining the pasta.

2. Prepare the Sauce Base: In a large, wide skillet (ideally not non-stick), melt about half of the unsalted butter pieces over the lowest possible heat.

3. Combine and Emulsify: Add the cooked, drained fettuccine directly into the skillet. Now, off the heat, begin to add the remaining cold butter pieces, the grated Parmigiano-Reggiano, and a splash of the reserved hot pasta water.

4. Whisk and Toss: Using tongs, toss and stir the pasta and sauce mixture vigorously and continuously. The cold butter and warm cheese will emulsify with the starchy water, creating a thick, creamy sauce that coats the noodles. Add more pasta water, one small splash at a time, until the desired velvety consistency is reached.

5. Finish with Truffle: Toss the finished pasta with the 2 tablespoons of truffle oil, or, if using a fresh truffle, transfer the pasta to warm serving bowls first.

6. Garnish and Serve: Use a truffle shaver or a vegetable peeler to shave generous slices of fresh black truffle over the top of the hot pasta. Serve immediately.

5. Slow-Simmered Bolognese with Tagliatelle

A deeply satisfying, slow-cooked meat ragù from Emilia-Romagna, perfect for a cozy, festive dinner.

Description

True Bolognese is not a quick sauce; it is a labor of love that requires a long, gentle simmer. This ragù uses a blend of beef and pork, a small amount of milk for tenderness, and a splash of wine, resulting in a complex, meaty sauce that perfectly clings to wide, ribbon-like pasta like tagliatelle.

Ingredients

• 1 lb Tagliatelle or Pappardelle pasta

• 1 Tbsp Olive Oil

• 1 lb Ground Beef (80/20 fat content)

• 1/2 lb Ground Pork

• 1 Large Onion, finely minced

• 2 Carrots, finely minced

• 2 Celery Stalks, finely minced

• 1 Cup Dry Red Wine (e.g., Sangiovese)

• 1 (28-oz) Can Crushed Tomatoes (San Marzano preferred)

• 1/2 Cup Whole Milk

• Salt and Pepper to taste

Directions

1. Sauté the Meat: In a large Dutch oven or heavy-bottomed pot, heat the olive oil over medium-high heat. Add the ground beef and pork. Cook, breaking up the meat with a spoon, until it is fully browned and no pink remains. Drain off any excess fat from the pot.

2. Sauté the Soffritto: Add the minced onion, carrots, and celery (the soffritto) to the pot with the meat. Reduce the heat to medium-low and cook slowly for about 10 minutes until the vegetables are softened and translucent, stirring occasionally.

3. Deglaze: Pour in the 1 cup of dry red wine and bring the mixture to a simmer, scraping up any browned bits from the bottom of the pot. Let the wine reduce by about half, which takes about 5 minutes.

4. Simmer the Sauce: Stir in the crushed tomatoes and the 1/2 cup of whole milk. Bring the sauce to a bare simmer. Reduce the heat to the lowest setting, cover the pot partially, and let the ragù simmer gently for a minimum of 2 hours, or ideally 3-4 hours, stirring every 30 minutes. Season with salt and pepper to taste.

5. Cook and Combine: Cook the tagliatelle until al dente. Drain, reserving some pasta water. Ladle a generous amount of the finished Bolognese ragù into the large pasta pot. Add the drained pasta and toss vigorously until every piece is coated in the rich, thick sauce.

6. Serve: Serve the pasta in warm bowls with a side of crusty bread.

6. Puttanesca with Calamari and Anchovies

A bold, assertive, and flavorful Neapolitan sauce, historically associated with the night-life district.

Description

The Salsa alla Puttanesca is known for its punchy, savory flavor profile, thanks to its signature ingredients: olives, capers, anchovies, and garlic. Adding rings of tender calamari (squid) turns this rustic sauce into a luxurious seafood centerpiece perfect for a New Year’s feast.

Ingredients

• 1 lb Rigatoni or Penne pasta

• 1/2 Cup Extra Virgin Olive Oil

• 4 Cloves Garlic, thinly sliced

• 4 Anchovy Fillets, mashed

• 1 tsp Red Pepper Flakes

• 1 (28-oz) Can Crushed Tomatoes

• 1/2 Cup Pitted Black Olives (e.g., Kalamata or Gaeta)

• 2 Tbsp Capers, rinsed

• 1 lb Fresh Calamari (rings and tentacles), cleaned and sliced

Directions

1. Cook the Pasta: Bring a large pot of well-salted water to a boil and cook the rigatoni until it is al dente. Reserve 1 cup of pasta water before draining.

2. Sauté the Aromatics: In a large skillet, heat the 1/2 cup of olive oil over medium-low heat. Add the sliced garlic, mashed anchovy fillets, and red pepper flakes. Cook for about 3 minutes, stirring, until the anchovies have fully dissolved into the oil and the garlic is fragrant.

3. Build the Sauce: Add the crushed tomatoes, olives, and capers to the skillet. Bring the sauce to a gentle simmer and cook for about 15 minutes, allowing the flavors to meld.

4. Cook the Calamari (Quickly): Increase the heat to medium-high. Add the sliced calamari rings and tentacles to the simmering sauce. Calamari cooks very quickly—it should only cook for 3-5 minutes until it is opaque and tender. Overcooking will make it tough.

5. Combine and Finish: Add the drained pasta and about 1/2 cup of the reserved pasta water to the skillet. Toss the pasta vigorously until it is fully coated in the thick, flavorful sauce. The calamari should remain tender.

6. Serve: Serve immediately with a sprinkling of fresh parsley, if desired.

7. Creamy Vodka Sauce with Prosciutto

A rich, balanced, and instantly recognizable sauce that gets its signature body and flavor from cream, tomato, and a touch of vodka.

Description

Penne Alla Vodka is a modern classic. The vodka acts as an emulsifier, preventing the tomato from breaking the cream, which results in a perfectly smooth, velvety, light-pink sauce. Salty, crisp prosciutto is often added for a decadent layer of flavor and texture.

Ingredients

• 1 lb Penne, Rigatoni, or Ziti pasta

• 2 Tbsp Olive Oil

• 1 Medium Shallot, finely minced

• 4 oz Prosciutto, thinly sliced and chopped

• 1/2 Cup Tomato Paste

• 1/4 Cup Vodka

• 1 Cup Heavy Cream

• Salt, Pepper, and Red Pepper Flakes to taste

Directions

1. Sauté Prosciutto: In a large skillet, heat the 2 tablespoons of olive oil over medium heat. Add the chopped prosciutto and cook for about 5 minutes until it is crispy. Remove the prosciutto with a slotted spoon and set it aside, leaving the rendered fat in the pan.

2. Sauté Aromatics: Add the finely minced shallot to the skillet and cook in the prosciutto fat for 3-4 minutes until softened. Stir in the red pepper flakes and cook for 1 minute more.

3. Cook the Tomato Paste: Add the 1/2 cup of tomato paste to the skillet. Cook, stirring constantly, for about 5 minutes. This step is essential; cooking the paste deepens its flavor and removes its metallic edge.

4. Add the Vodka: Pour in the 1/4 cup of vodka. Bring the mixture to a strong simmer and let it reduce by about half, scraping up any bits from the bottom of the pan. This should take 3-5 minutes, allowing the alcohol to cook off.

5. Finish the Sauce: Reduce the heat to low. Slowly pour in the 1 cup of heavy cream, stirring constantly until the sauce turns a light, uniform pink color. Season with salt and pepper.

6. Cook and Combine: Cook the pasta until al dente. Drain, reserving 1 cup of the pasta water. Transfer the drained pasta directly into the sauce. Toss vigorously, adding a splash of pasta water if needed to reach the desired consistency. Stir in most of the crispy prosciutto, reserving some for garnish. Serve immediately.

8. Shrimp Scampi with Linguine

A bright, herbaceous, and quick-cooking favorite, centered on plump shrimp and a simple lemon-butter sauce.

Description

Shrimp Scampi is an enduringly popular choice for celebrations. The dish is dominated by the fresh flavors of garlic, lemon juice, white wine, and butter. It's a light, flavorful sauce that beautifully coats thin, delicate pasta like linguine.

Ingredients

• 1 lb Linguine pasta

• 1 lb Large Shrimp (peeled, deveined)

• 4 Tbsp Unsalted Butter

• 4 Cloves Garlic, minced

• 1/2 Cup Dry White Wine

• 1/4 Cup Fresh Lemon Juice

• 1/4 Cup Fresh Italian Parsley, chopped

• Red Pepper Flakes, to taste

Directions

1. Cook the Pasta: Cook the linguine in a large pot of salted water until al dente. Reserve about 1 cup of the starchy cooking water before draining.

2. Sauté the Aromatics: In a large skillet, melt the 4 tablespoons of unsalted butter over medium heat. Add the minced garlic and red pepper flakes. Sauté for about 1 minute until fragrant—do not let the garlic burn.

3. Add the Wine and Lemon: Pour in the 1/2 cup of dry white wine and the 1/4 cup of fresh lemon juice. Bring the mixture to a simmer and let it reduce slightly, cooking for about 3 minutes.

4. Cook the Shrimp: Increase the heat to medium-high. Add the peeled and deveined shrimp to the simmering sauce. Cook for 2-3 minutes per side. The shrimp are done when they curl into a 'C' shape and turn pink and opaque.

5. Combine and Finish: Add the drained linguine and a small splash of the reserved pasta water to the skillet. Toss the mixture vigorously, ensuring the linguine is coated in the butter sauce. The residual heat will finish emulsifying the sauce. Stir in most of the chopped fresh Italian parsley.

6. Serve: Transfer to warm bowls, garnish with the remaining fresh parsley, and serve immediately with extra lemon wedges on the side.

9. Carbonara (Traditional Roman Style)

A rich, creamy, and iconic dish made without cream, using only egg yolks, hard cheese, cured pork, and black pepper.

Description

Traditional Carbonara is the ultimate test of technique. The creamy sauce is created by tossing the hot pasta with raw egg yolks and grated cheese, using the pasta's heat to temper the yolks without scrambling them. This recipe strictly uses guanciale (cured pork cheek) instead of bacon for authentic flavor.

Ingredients

• 1 lb Spaghetti, Bucatini, or Rigatoni pasta

• 6 oz Guanciale (cured pork cheek) or Pancetta, cubed

• 3 Large Egg Yolks

• 1 Whole Large Egg

• 1/2 Cup Pecorino Romano Cheese, freshly and finely grated

• 2 tsp Freshly Ground Black Pepper

• Coarse Salt, for pasta water

Directions

1. Cook the Guanciale: Dice the guanciale or pancetta into small cubes. In a wide, heavy-bottomed skillet, cook the pork over medium-low heat until the fat is fully rendered and the pieces are golden and crispy. Remove the crispy pork with a slotted spoon and set it aside, reserving the rendered fat in the pan. Turn off the heat under the skillet.

2. Prepare the Egg Mixture: In a medium bowl, whisk together the 3 egg yolks, the 1 whole egg, the freshly grated Pecorino Romano cheese, and the freshly ground black pepper until the mixture is uniform and thick.

3. Cook the Pasta: Cook the pasta in generously salted water until al dente. Before draining, reserve about 1 cup of the starchy cooking water.

4. Emulsify (The Critical Step): Quickly drain the pasta and immediately transfer it to the skillet containing the hot pork fat. Toss for 30 seconds to coat. Remove the skillet completely from the heat source.

5. Combine and Toss: Pour the egg and cheese mixture over the pasta. Working very quickly, toss and stir the pasta vigorously using tongs. The residual heat of the pasta will temper the egg yolks, creating a creamy, velvety sauce. If the sauce is too thick, quickly add a small splash of the reserved hot pasta water, tossing continually until the perfect creamy consistency is achieved.

6. Serve: Serve the Carbonara immediately in warm bowls, topping each serving with the crispy guanciale and an extra grind of black pepper.

10. Lasagna al Forno (Oven-Baked)

A quintessential celebratory Italian dish, featuring layers of pasta, a rich meat sauce, béchamel, and multiple cheeses.

Description

Baked lasagna is the ideal dish for a New Year's gathering, as it can be prepared ahead of time and baked just before serving. This traditional recipe includes a rich meat ragù, creamy white béchamel sauce, mozzarella, and Parmesan cheese for a complex, deeply satisfying layered feast.

Ingredients

• 1 (16-oz) Box Lasagna Noodles

• 3 Cups Meat Ragù (Bolognese or a similar, rich sauce)

• For the Béchamel: 4 Tbsp Butter, 4 Tbsp Flour, 3 Cups Whole Milk, Salt/Nutmeg

• 1 Cup Ricotta Cheese

• 2 Cups Shredded Mozzarella Cheese

• 1 Cup Grated Parmigiano-Reggiano

Directions

1. Prepare the Béchamel: In a saucepan, melt the 4 tablespoons of butter over medium heat. Whisk in the 4 tablespoons of flour and cook for 2 minutes to make a roux. Slowly whisk in the 3 cups of whole milk, one cup at a time, until the sauce is smooth and thick. Season with salt and a pinch of nutmeg. Remove from heat.

2. Cook the Noodles: Cook the lasagna noodles in salted boiling water until al dente, usually about 8-10 minutes. Immediately plunge them into cold water to stop the cooking process and prevent sticking. Drain and lay them flat on a clean towel.

3. Preheat and Prepare: Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish.

4. Layer the Lasagna: Start with a thin layer of the meat ragù on the bottom of the prepared dish. Then, arrange a layer of lasagna noodles on top. Spread a thin layer of béchamel sauce over the noodles, followed by dollops of ricotta cheese, a scattering of mozzarella, and a light sprinkle of Parmesan.

5. Repeat Layers: Continue layering in the following order: meat ragù, noodles, béchamel, ricotta, mozzarella, and Parmesan. Repeat this process until the dish is full, ensuring you end with a generous layer of meat ragù and cheese on top.

6. Bake: Cover the dish tightly with aluminum foil and bake for 30 minutes. Remove the foil and bake for an additional 15-20 minutes, or until the cheese on top is bubbly, golden brown, and the sauce is hot throughout.

7. Rest and Serve: Allow the lasagna to rest on the counter for at least 10-15 minutes before slicing and serving. This resting period allows the layers to set, preventing the lasagna from falling apart when cut.

11. Butternut Squash and Amaretti Ravioli

A traditional Northern Italian sweet-and-savory dish, perfect for a cozy, festive winter meal.

Description

This elegant, festive dish hails from Lombardy. The filling combines the earthy sweetness of roasted butternut squash with crushed, crisp amaretti cookies and Parmesan cheese. It is served simply with melted butter and sometimes a hint of sage, allowing the unique filling to star.

Ingredients

• 1 lb Fresh Butternut Squash Ravioli (can use pumpkin/zucca)

• 1/2 Cup Unsalted Butter

• 1/2 Cup Amaretti Cookies, crushed

• 1/4 Cup Grated Parmigiano-Reggiano

• 6 Fresh Sage Leaves (optional)

Directions

1. Cook the Ravioli: Bring a large pot of well-salted water to a rolling boil. Carefully add the ravioli and cook according to package directions, typically 3-5 minutes, until tender. Reserve about 1 cup of the pasta water before draining.

2. Toast the Cookies: While the pasta cooks, roughly crush the amaretti cookies (a few gentle pulses in a food processor or a bag and a rolling pin works). Set them aside.

3. Melt the Butter: In a large skillet, melt the 1/2 cup of unsalted butter over medium heat. If using, add the sage leaves and cook until the sage is crisp and the butter begins to foam (this is not full brown butter, just melted and infused). Remove the sage and set aside.

4. Combine and Toss: Use a slotted spoon to transfer the cooked ravioli directly from the boiling water into the skillet with the melted butter.

5. Finish the Dish: Gently toss the ravioli in the melted butter until they are fully coated. Add the crushed amaretti cookies and the 1/4 cup of grated Parmigiano-Reggiano to the skillet. Toss quickly to coat; the heat will warm the cookies and cheese. Add a tiny splash of reserved pasta water if needed to help the coatings adhere.

6. Serve: Transfer immediately to warm bowls. Garnish each serving with a few extra crushed amaretti cookies and the reserved crispy sage leaves, if used.