What is a good pasta recipe?

Bacon and tomato pasta:

2 tablespoons kosher salt

16 ounces spaghetti pasta

1 pound thick-cut bacon or pancetta, chopped

3 tablespoons extra-virgin olive oil

1 cup red onion, diced

1 teaspoon red chili flakes

3 tablespoons garlic, minced

2 cups Roma tomatoes, diced

1/4 cup red wine

4 tablespoons basil, chiffonade

1/4 cup freshly grated Parmesan

Salt and freshly ground black pepper

Directions

In a large stock pot, boil 3 quarts of water, when boiling add 2 tablespoons kosher salt and the pasta and cook until the pasta is al dente.

In a large saute pan over medium heat, add bacon and saute until bacon is crispy. Remove bacon to drain on a paper towel-lined plate and remove 3/4 of the bacon fat from the pan. Add extra-virgin olive oil, onions, and red chili flakes. Cook until onions are translucent, add garlic, cook for 2 minutes then add tomatoes. Saute for 5 minutes, then deglaze with wine.

Drain pasta and add to the tomato mixture pan. Add basil and bacon. Toss with Parmesan, and add salt and pepper, to taste.

Pasta alla Formiana:

Butter, for greasing dish

1 (28-ounce) can crushed tomatoes

1 clove garlic, coarsely chopped

1/2 pound (8 ounces) mezze penne or other small pasta

1/3 cup olive oil, plus extra for drizzling

1/4 cup dried oregano

2 teaspoons kosher salt

1/2 teaspoon freshly ground black pepper

4 to 5 very ripe, extra-large or beefsteak tomatoes, cut into 1/2-inch thick slices

Directions

Put an oven rack in the center of the oven. Preheat the oven to 450 degrees F. Butter an 8 by 8-inch glass baking dish. Set aside.

In a food processor, blend together the crushed tomatoes and garlic. Pour into a medium bowl and add the uncooked pasta, 1/3 cup olive oil, oregano, salt, and pepper. Toss until all the ingredients are coated.

Line the bottom and sides of the baking dish with tomato slices. Pour the pasta mixture into the pan and spread evenly. Arrange the remaining tomato slices in an overlapping layer on top of the pasta mixture, making sure the mixture is completely covered. Drizzle with olive oil. Bake until the tomatoes are slightly crispy and the pasta is cooked, about 1 hour. Remove from the oven and cool for 5 minutes before serving.

From your question I'm going to assume you're an amateur cook, if I'm wrong I apologize, and give you a simple yet tasty recipe.

1 jar of your favorite pasta sauce

4 cloves garlic minced

1 medium onion diced

1 lb ground beef

mushrooms (as little or as many as you like or none if you prefer)

1 box pasta (spaghetti, fettuccine, linguine, etc)

In a large pot crumble meat, add garlic and onion. Cook till just browned, stirring occasionally, drain off any fat and return meat to pot.

Put back on the stove and add all veggies and cover with sauce and blend. Bring to a boil then cut the heat down to low allow the sauce to simmer stirring occasionally .

Once your sauce is simmering cook your pasta according to the package, I recommend al dente.

You can serve the sauce and pasta separately or combine and serve in a large bowl.

GOOD LUCK - ENJOY!