Ordering takeout sounds easy until you’re staring at delivery fees and a 45-minute wait. Good news: pasta cooks faster than most drivers can find your address. These recipes take 15-20 minutes max, use everyday ingredients, and cost a fraction of restaurant prices. Whether you’re feeding kids on a Tuesday or impressing a date, these dishes deliver big flavor without the hassle. Grab a pot, boil some water, and let’s get cooking.

Garlic Butter Spaghetti

Budget hack: Skip fancy pasta shapes. Regular spaghetti costs $1 per pound and works perfectly.

Season with salt, pepper, and red pepper flakes. Grate whatever cheese you have on hand. This feeds four people for under $3 total. The whole thing takes 12 minutes from start to finish.

Lemon Parmesan Linguine

Boil linguine according to package directions. Reserve pasta water before draining.

The magic ratio: One lemon’s juice and zest, half cup of Parmesan, quarter cup of pasta water. Whisk together in the warm pot.

Add drained pasta and toss until coated. The starch creates a restaurant-quality cream sauce without any cream. Black pepper is your friend here—crack it generously.

Total cost per serving: about $1.50. Takes 15 minutes. Kids actually eat this one. Store brand linguine and pre-grated Parmesan work fine.

Tomato Basil Penne

Heat olive oil in a large skillet. Halve a pint of cherry tomatoes and cook them down for 5 minutes until they burst.

Add two cloves of garlic and cook until fragrant. Season with salt and a pinch of sugar to balance acidity.

Boil penne while the sauce simmers. Toss together with torn basil leaves.

Money saver: Cherry tomatoes on sale? Buy three containers and freeze two. They work great in pasta sauce even after freezing.

Finish with grated cheese if you want. Serves four for roughly $5. Ready in 18 minutes.

Cacio e Pepe

This Roman classic has three ingredients: pasta, Pecorino cheese, and black pepper.

Boil spaghetti or bucatini. While it cooks, toast two tablespoons of black pepper in a dry pan. Add a ladle of pasta water to the pan.

Drain pasta and add to the pepper water. Remove from heat. Toss in grated Pecorino gradually, stirring constantly. The heat and starch create a creamy sauce.

Pro tip: Use regular Parmesan if Pecorino costs too much. The technique works the same.

Total time: 13 minutes. Cost: $2 for four servings.

Aglio e Olio

Heat quarter cup of olive oil in your pan. Add six sliced garlic cloves and cook until golden, not brown.

While that happens, boil spaghetti. Drain and add to the garlic oil with red pepper flakes. Toss vigorously, adding pasta water if needed.

This is the fastest pasta dish that exists. 11 minutes total.

Dollar store win: Their olive oil and dried parsley work perfectly here. You’re not making a salad dressing, so save money on the oil.

Feeds four people for under $2. Tastes like you tried harder than you did.

Creamy Mushroom Fettuccine

Slice a pound of mushrooms and sauté in butter until browned. This takes 7 minutes. Don’t rush it.

Add cream cheese (half a block) and pasta water to create sauce.

Cheap swap: Can’t afford fresh mushrooms? Canned work fine. Drain them first and sauté to remove excess moisture.

Boil fettuccine while mushrooms cook. Combine everything and season with garlic powder, salt, and pepper.

Ready in 16 minutes. Costs about $6 for four servings. Tastes like a $20 restaurant dish.

Spicy Arrabbiata

Open a can of crushed tomatoes and pour into a hot pan with olive oil. Add red pepper flakes (as much as you can handle) and minced garlic.

Let it bubble for 8 minutes while pasta boils.

Season with salt and dried oregano. Mix with cooked penne or rigatoni.

Budget secret: Store brand canned tomatoes cost 79 cents. Name brands cost $2.50. They taste identical in sauce.

This feeds six people for $4 total. Takes 15 minutes. Clears your sinuses for free.

Broccoli Parmesan Pasta

Chop broccoli into small florets. Add to boiling pasta water for the last 4 minutes of cooking. Drain both together.

Toss with butter, Parmesan, and garlic powder in the warm pot. The heat melts everything into a simple sauce.

Parent hack: Kids hate vegetables? The cheese coating disguises the broccoli. They’ll eat it without complaining.

Use frozen broccoli if fresh costs too much. Saves time chopping anyway.

Total time: 14 minutes. Cost: $4 for a family of four. One pot to wash.

Carbonara

Cook four slices of bacon until crispy. Remove and crumble. Keep the fat in the pan.

Whisk two eggs with Parmesan in a bowl. Boil spaghetti and drain, keeping pasta water.

Add hot pasta to the bacon fat, remove from heat, then pour in eggs while tossing. The residual heat cooks the eggs into a sauce.

Money move: Turkey bacon works and costs half as much. Or skip meat entirely and use olive oil instead.

Ready in 15 minutes. $5 for four people.

Pesto Pasta

Buy a jar of pesto or make your own. Boil fusilli or any spiral pasta. Drain and mix with three tablespoons of pesto per serving.

Add pasta water to thin the sauce. Toss until every piece is coated green.

DIY option: Blend basil, garlic, Parmesan, and olive oil in any blender. Costs $3 versus $7 for jarred.

Cherry tomatoes make a great addition. So does rotisserie chicken from yesterday’s dinner.

12 minutes total. Minimal effort. Maximum flavor.

Tuna Pasta

Drain two cans of tuna. Mix with cooked pasta shells, olive oil, and capers if you have them.

Add cherry tomatoes or whatever vegetables are dying in your fridge. Lemon juice brightens everything.

Pantry staple: Canned tuna lasts forever and costs $1 per can. Keep six cans on hand for emergencies.

This is protein-packed and ready in 13 minutes. Feeds four for $6.

No cooking beyond boiling pasta. Cold tuna works fine—the hot pasta warms it up.

Alfredo Fettuccine

Melt butter in a pan. Add heavy cream and bring to a simmer. Stir in Parmesan until smooth.

Boil fettuccine and add to the sauce. Toss until coated.

Cheaper version: Use half and half instead of heavy cream. Add cream cheese for thickness. Costs $2 less and tastes nearly identical.

Ready in 14 minutes. Rich enough to satisfy anyone craving comfort food.

Serves four for about $7. Leftover sauce freezes well for next week.

Sausage and Pepper Pasta

Slice sausage links and brown them in a pan. Remove and set aside.

Slice bell peppers and cook in the sausage fat for 5 minutes. Add garlic and Italian seasoning.

Budget win: Buy whatever sausage is on sale. Turkey, pork, chicken—all work. Or skip it and add beans instead.

Boil rigatoni while vegetables cook. Combine everything and toss.

Takes 18 minutes. Feeds four for $8. Tastes like a deli sandwich in pasta form.

Mac and Cheese

Boil elbow macaroni. Drain and return to pot.

Add shredded cheddar, a splash of milk, and butter. Stir over low heat until cheese melts into sauce.

Kid favorite: Use the cheap pre-shredded cheese. It has additives that help it melt smoothly. Perfect for this dish.

Season with salt and paprika. Ready in 12 minutes.

Costs $3 for four servings. Box mix costs the same but has weird ingredients. Make it yourself.

Puttanesca

Heat olive oil and add anchovies. They dissolve into flavor, not fishiness.

Add crushed tomatoes, olives, capers, and red pepper flakes. Simmer for 8 minutes.

Boil spaghetti and toss with the sauce.

Pantry pasta: Every ingredient keeps for months. Stock your cabinet and you always have dinner ready.

This has massive flavor for minimal cost. Ready in 16 minutes. Feeds four for $5.

People think you’re fancy when you serve this.

Sun-Dried Tomato Pasta

Chop sun-dried tomatoes from a jar. Heat them with their oil in a pan.

Add spinach and let it wilt. Pour in a bit of cream or pasta water.

Smart shopping: Buy sun-dried tomatoes in oil, not dried. The oil becomes your sauce base. One jar lasts months.

Boil penne while sauce cooks. Mix together and add Parmesan.

Ready in 14 minutes. Costs $6 for four people. Looks restaurant-fancy.

Vodka Sauce Rigatoni

Sauté garlic in olive oil. Add crushed tomatoes and two tablespoons of vodka. Let alcohol cook off for 3 minutes.

Stir in cream to create the pink sauce. Season with red pepper flakes.

Skip the vodka: It’s optional. The dish works fine without it. Saves $15 on a bottle you’ll never use again.

Boil rigatoni and combine with sauce.

Takes 16 minutes. Feeds four for $5. People love this one.

Spinach and Ricotta Shells

Mix ricotta with thawed frozen spinach, garlic, and Parmesan. Boil jumbo shells until just tender.

Stuff shells with the mixture. Pour marinara in a baking dish and nestle shells in.

No-bake version: Skip the oven. Just heat marinara, add shells and dollops of ricotta mixture. Cover and warm through for 5 minutes.

Ready in 20 minutes. Feeds four for $7.

Looks impressive but requires zero skill.

Burst Cherry Tomato Pasta

Cover two pints of cherry tomatoes with olive oil in a pan. Cook on high heat until they burst and release their juices.

Smash tomatoes with a spoon to create chunky sauce. Add garlic and basil.

Boil angel hair pasta—it cooks in 3 minutes. Toss with the tomato sauce.

Fresh and cheap: Cherry tomatoes on the vine cost $2-3 per pint. This sauce costs less than jarred and tastes better.

Takes 15 minutes total. Serves four for $6.

One-Pot Chicken Alfredo

Dice chicken breast into bite-sized pieces. Brown in olive oil for 5 minutes. Season with salt and pepper.

Add dry fettuccine, chicken broth, and cream to the same pot. Simmer until pasta absorbs liquid and cooks through—about 12 minutes.

Stir in Parmesan and let it melt into the sauce.

Time saver: Rotisserie chicken works great. Skip the browning step entirely. Shred and add with the dairy.

One pot to clean. Ready in 18 minutes. Feeds four for $9.

Butter and Sage Ravioli

Boil store-bought ravioli according to package directions. Takes 4-5 minutes.

Melt butter in a pan until it turns golden brown. Add fresh sage leaves—they’ll crisp up.

Drain ravioli and add to the butter. Toss gently so they don’t break.

Store brand secret: Frozen ravioli from discount stores costs $3 versus $7 for refrigerated. Quality is nearly identical.

Ready in 10 minutes. Tastes elegant. Serves four for $6.

Sicilian Pasta with Sardines

Open a can of sardines and break them into chunks. Toast pine nuts and breadcrumbs in olive oil.

Cook bucatini or spaghetti. Drain and toss with sardines, raisins, and the toasted mixture.

Acquired taste: Not everyone loves sardines, but they’re $2 per can and packed with omega-3s. Try it once.

Season with lemon zest and parsley.

Takes 15 minutes. Feeds four for $5. Authentic Sicilian street food.

Lemon Ricotta Pasta

Mix ricotta cheese with lemon juice, zest, and pasta water to create a creamy sauce. Season with salt and pepper.

Boil rigatoni and toss with the ricotta mixture. The heat from the pasta warms the cheese without cooking it.

Leftover magic: Use ricotta from lasagna night. This gives it new life and prevents waste.

Add frozen peas or spinach for color and nutrition.

Ready in 12 minutes. Costs $4 for four servings. Light but satisfying.

Pantry Marinara

Open a can of crushed tomatoes. Heat with garlic, olive oil, and dried basil. Simmer for 10 minutes.

Boil any pasta shape you have. Mix with the sauce.

Always available: Keep six cans of tomatoes in your pantry. You’ll never be without dinner options.

Season to taste with salt, pepper, and a pinch of sugar if tomatoes taste acidic.

Takes 15 minutes. Feeds six people for $4. Classic for a reason.

Brown Butter Gnocchi

Buy shelf-stable or frozen gnocchi. Boil according to package directions—usually 2-3 minutes.

Brown butter in a large skillet until it smells nutty. Add drained gnocchi and toss until lightly crispy.

Fancy shortcut: Gnocchi feels gourmet but costs the same as pasta. Vacuum-sealed packages last months in your pantry.

Add sage or Parmesan. Season with black pepper.

Ready in 10 minutes. Serves four for $5. Restaurant-quality at home.

Conclusion

You just saved yourself delivery fees, tip money, and an hour of waiting. These recipes prove that homemade doesn’t mean complicated. A few basic ingredients and 15 minutes get you fed faster than scrolling through restaurant menus. Stock your pantry with pasta, canned tomatoes, garlic, and cheese—you’ll always have options. Stop ordering out when you’re tired. Boil water instead. Your wallet and your stomach will thank you.