When the Williams Sonoma Test Kitchen Director, Belle English, gets ready for a pasta dinner, she approaches the task in much the same way we all do—by seeing what’s in her pantry and crafting the dish from the ingredients she has on hand. Lucky for us, her pasta go-tos feature many of the same items (canned chickpeas, broth, sun-dried tomatoes!) that often linger on our own kitchen shelves. There’s no time like the present to put all of our pantry stand-bys to good use than in these easy pasta favorites. To print your favorite recipes, click on them to print from our website.

Whatever-Ya-Gotta Carbonara 

Though this recipe calls for butternut squash, this “whatever-ya-gotta” carbonara can be made with all sorts of vegetables. Try replacing the butternut squash with any other kind of squash, 2 cups of chopped yellow onions, 3 cups of diced mushrooms, 2 cups of chopped asparagus or 3 cups of small cauliflower florets—or whatever else you have at hand.

• 1 butternut squash, peeled, seeded and cut into 1/2-inch (12-mm) cubes
• 6 Tbs. (3 fl. oz./90 ml) olive oil 
• Kosher salt and freshly ground pepper 
• 1 bunch sage leaves (optional) 
• 6 oz. (185 g) bacon, pancetta, lardons, or fresh pork sausage, cut or crumbled into 1-inch (2.5-cm) pieces. 
• 2 eggs plus 2 egg yolks 
• 2 cups (8 oz./250 g) grated cheese, preferably Parmesan or pecorino, plus more for serving 
• 3/4 lb. (375 g) dried pasta of any shape, or 1 lb. (500 g) fresh pasta

Preheat an oven to 400°F (200°C).

In a bowl, toss the squash (or other vegetables) with 2 Tbs. of the olive oil and salt and pepper. Spread evenly on a baking sheet and roast, stirring once about halfway through, until fork-tender and lightly browned, about 20 minutes for butternut squash. (Adjust the time as necessary for the vegetables you’re using.)

Meanwhile, in a large fry pan over medium heat, warm the remaining 4 Tbs. (2 fl. oz./60 ml) olive oil until hot. In batches, fry 8 to 10 sage leaves at a time until crisp, about 5 seconds per batch. Transfer to paper towel–lined plate and sprinkle generously with salt. Set aside. Discard the olive oil and wipe out the pan. 

To the same pan over medium-high heat, add the bacon and cook, stirring occasionally, until crisp, 7 to 10 minutes. (If using sausage, cook until cooked through and no pink remains.) Remove from the heat and cover to keep warm. 

In a small bowl, whisk together eggs, egg yolks and grated cheese. 

Bring a large pot of generously salted water to a boil. Cook the pasta until al dente, according to the package instructions. Using a slotted spoon or a spider, transfer the pasta directly from water to the fry pan with the bacon. Place the pan over low heat. Add the egg mixture and 1/2 cup (4 fl. oz./125 ml) of the pasta water and stir until pasta is coated, adding up to another 1 cup (8 fl. oz./250 ml) pasta water until the desired consistency is reached. Stir in the roasted squash until warmed through, then season to taste with salt and pepper. Serve with more freshly grated cheese alongside. Serves 4. 

Mom’s Cozy-Like-a-Hug Chickpea Pasta

Belle fondly remembers eating this comforting dish—her mother’s original invention—when she was a child. Paccheri, which comes in both smooth and ridged versions, is a large tubular pasta popular in southern Italy, but rigatoni, penne or ziti would work equally well.

• 3 Tbs. plus 1 cup (8 fl. oz./125 ml) extra-virgin olive oil 
• 10 garlic cloves, sliced  
• 3 cans (each 14 1/2 oz./455 g) chickpeas (or cannellini, white beans or navy beans), drained and rinsed 
• Parmesan rind (optional)
• 5 fresh thyme, rosemary or sage sprigs
• Kosher salt and freshly ground pepper  
• 2 cups (16 fl. oz./500 ml) chicken or vegetable broth  
• 1 cup (4 oz./125 g) grated Parmesan cheese, plus more for serving  
• Grated zest and juice of 1/2 lemon
• 3/4 lb. (375 g) dried paccheri or other tubular pasta 

In a large fry pan over medium-high heat, warm 3 Tbs. of the olive oil. Add the garlic and cook, stirring, until lightly golden and crisp, about 2 minutes. Add chickpeas and cook, stirring, for 3 minutes, then add the remaining 1 cup (8 fl. oz./250 ml) olive oil, the Parmesan rind and the thyme. Season with salt and pepper. Reduce the heat to medium and continue to cook until chickpeas have softened and begin to break down, about 10 minutes. Add chicken broth and continue to cook, stirring occasionally, until the chickpeas are almost completely broken down, about 15 minutes. Stir in the Parmesan and lemon juice and season to taste with salt and pepper.  

While the chickpeas are cooking, bring a large pot of generously salted water to a boil. Cook the pasta until al dente, according to the package instructions. Using a slotted spoon or a spider, transfer the pasta directly from the water to the chickpea mixture. Add 1/2 cup (4 fl. oz./125 ml) of the pasta water and toss to coat. Top with several grinds of black pepper, the lemon zest and more grated Parmesan. Serves 6.

Pappardelle with Herb Drawer Pesto

Although pesto is traditionally made with fresh basil, almost any tender herbs can be used, as well as greens like spinach and arugula—even baby kale or chard—making this a great recipe for using up any leftovers that are on the verge of wilting in the fridge. If you want to make or purchase fresh pasta, substitute 1 to 1 1/4 lb. fresh pasta for the dried version.

• 2 garlic cloves 
• 1/2 cup (2 1/2 oz./75 g) nuts, such as pine nuts, walnuts, pistachios or almonds (or a combination) toasted and cooled
• 1 cup (4 oz./125 g) grated Parmesan cheese, plus more for serving 
• 6 cups (about 6 oz./185 g) mixed lightly packed fresh herbs, greens (such as arugula or spinach), baby kale or chard 
• Juice of 1 lemon 
• 3/4 cup (6 fl. oz./185 ml) extra-virgin olive oil 
• Kosher salt and freshly ground pepper 
• 3/4 lb. (375 g) dried pappardelle or other pasta

With a food processor running, drop the garlic cloves through the feeding tube to mince them. Add the nuts, Parmesan, mixed herbs and greens, and lemon juice to the food processor and process until the greens are finely chopped, about 30 seconds. With the food processor running, slowly drizzle in the olive oil, continuing to process until well combined. Season with salt and pepper and set aside.

Bring a large pot of generously salted water to a boil. Cook the pasta until al dente, according to the package instructions. Drain, reserving 1/2 cup (4 fl. oz./125 ml) of the pasta water, and return to pot to low heat. Add the pesto and reserved pasta water and toss to coat. Season with salt and pepper and serve immediately with more Parmesan cheese alongside. Serves 6.

Pantry Pasta Salad

If you prefer a tomato-based pasta sauce, add three 14 1/2-oz (455-g) cans of canned tomatoes to the sauce after adding the oregano, red pepper flakes and drizzle of olive oil. (Chopped, crushed or pureed, any type of canned tomatoes will work, whether plain, fire-roasted or Italian-style). Bring the tomato mixture to a boil, then reduce the heat to low, cover and cook until reduced slightly. Season to taste with salt and pepper, then follow the rest of the recipe as written.

• Kosher salt and freshly ground pepper
• 1/2 cup (4 fl. oz./125 ml) extra-virgin olive oil, plus more as needed 
• 4 garlic cloves, minced 
• 4 to 6 anchovy fillets, chopped (optional) 
• 1/4 cup (2 oz./60 g) capers, drained 
• 1 cup (3 oz./90 g) sun-dried tomatoes, coarsely chopped 
• 1 cup (4 oz./125 g) pitted olives, crushed with the side of a knife
• 3 Tbs. chopped fresh oregano, plus more for garnish, or 2 tsp. dried oregano
• Pinch of red pepper flakes 
• 3/4 lb. (375 g) fusilli, farfalle, penne or rigatoni 
• 2 cups (8 oz./250 g) grated Parmesan cheese 
• 1/4 cup (1 oz./30 g) panko, toasted (optional) 

Bring a large pot of generously salted water to a boil. 

In a large fry pan over medium heat, warm the olive oil. Add the garlic and cook, stirring, until fragrant and lightly golden, about 2 minutes. Add anchovies and capers and cook, stirring frequently, until the anchovies are softened and the capers are lightly toasted, about 2 minutes. Add the sun-dried tomatoes and olives and cook, stirring occasionally, until softened, about 5 minutes. Add the oregano, red pepper flakes and another drizzle of olive oil. Remove from the heat and cover to keep warm.

Meanwhile, cook the pasta in the boiling water until al dente, according to the package instructions. Using a slotted spoon or a spider, transfer the pasta directly from the water to the olive oil mixture. Add the Parmesan and toss to coat. Season with salt and black pepper and top with the toasted panko. Garnish with fresh oregano, if using, and serve warm, at room temperature or chilled. Serves 4. 

Stovetop Spaghetti Mac N’ Cheese

The mac and cheese that Belle grew up eating always had peas in it, providing the inspiration for this easy, kid-friendly recipe that’s still sophisticated enough for the grownups in the house. Although we use spaghetti here, any type of pasta will work, so it’s great for using up whatever box of noodles is hidden in the back of your pantry. And if you don’t have any half-and-half, you can use heavy cream instead, stirring in a little of the pasta cooking water to the finished dish to thin out the sauce a little, if you like. 

• Kosher salt and freshly ground pepper 
• 6 oz. (185 g) bacon or pancetta, cut into 1-inch (2.5-cm) pieces
• 2 shallots, minced 
• 2 garlic cloves, minced 
• 2 1/2 cups (20 fl. oz./625 ml) half-and-half
• 2 cups (8 oz./250 g) grated Gruyère cheese
• 1 cup (4 oz./125 g) grated Parmesan cheese 
• 1 cup (5 oz./155 g) thawed frozen peas
• 1 lb. (500 g) spaghetti, bucatini or fettucine
• 1/4 cup (1 oz./30 g) panko, toasted (optional) 

Bring a large pot of generously salted water to a boil. 

In a large fry pan over medium-high heat, cook the bacon, stirring occasionally, until crisp, about 7 minutes. Using a slotted spoon, transfer the bacon to a paper towel–lined plate. Add the shallots to the bacon fat and cook, stirring occasionally, until softened, 3 to 5 minutes. Add the garlic and cook, stirring, until fragrant, about 1 minute. Season to taste with salt and pepper.

Reduce the heat to medium, add the half-and-half and bring to a vigorous simmer. Simmer for 5 minutes, then stir in the Gruyère and Parmesan until melted and thoroughly combined. Stir in the bacon and peas. Remove from the heat and cover to keep warm.Cook the pasta until al dente, according to the package instructions. Using a slotted spoon or a spider, transfer the pasta directly from the water to the sauce. Toss to thoroughly coat the pasta with the sauce and season with salt and pepper. Sprinkle the panko on top and serve immediately. Serves 6.