With its distinctive shell-like shape, Lumache pasta is perfect for capturing rich sauces and bold flavors. Whether you prefer a creamy, spicy, or tomato-based dish, these ten Lumache pasta recipes will elevate your dining experience.
Classic Lumache alla Vodka
This timeless recipe features a luscious vodka-infused tomato sauce that balances acidity and creaminess. The pasta’s ridges grip the rich sauce, ensuring every bite is flavorful.
Ingredients:
Ingredients:- 12 oz Lumache pasta
- 1 cup heavy cream
- 1 can (14 oz) crushed tomatoes
- ¼ cup vodka
- 2 cloves garlic, minced
- ½ tsp red pepper flakes
- 2 tbsp olive oil
- ½ cup grated Parmesan
- Salt & pepper to taste
Instructions:
- Cook Lumache pasta until al dente. Reserve ½ cup pasta water.
- Sauté garlic in olive oil over medium heat, then add red pepper flakes.
- Pour in vodka and let it reduce by half before adding tomatoes.
- Simmer for 10 minutes, then stir in heavy cream and Parmesan.
- Toss in the cooked pasta, adding reserved pasta water for consistency.
- Garnish with fresh basil and serve hot.
Spicy Italian Sausage Lumache
This dish combines the heat of spicy Italian sausage with a garlicky tomato sauce, making it a comforting yet bold choice.
Ingredients:
- 12 oz Lumache pasta
- ½ lb spicy Italian sausage
- 1 can (14 oz) fire-roasted tomatoes
- 1 tbsp tomato paste
- ½ cup white wine
- 3 cloves garlic, minced
- 1 tsp red pepper flakes
- ½ cup grated Pecorino Romano
- Fresh basil for garnish
Instructions:
- Brown the sausage in a skillet, then add garlic and red pepper flakes.
- Pour in white wine to deglaze, followed by tomatoes and tomato paste.
- Let it simmer for 15 minutes, then toss in cooked Lumache.
- Stir in Pecorino Romano and garnish with basil.
Creamy Truffle Mushroom Lumache
It is a decadent dish that showcases earthy truffle oil and umami-rich mushrooms.
Ingredients:
Ingredients:- 12 oz Lumache pasta
- 8 oz cremini mushrooms, sliced
- 2 tbsp truffle oil
- 1 cup heavy cream
- ½ cup grated Parmesan
- 2 cloves garlic, minced
- 1 tbsp unsalted butter
- Salt & pepper to taste
Instructions:
- Sauté mushrooms in butter until golden brown, then add garlic.
- Pour in heavy cream & let it simmer until slightly thickened.
- Toss in cooked Lumache pasta, add Parmesan and truffle oil.
- Serve with extra cheese & freshly ground black pepper.
One-Pot Chickpea Lumache (Vegan Option)
A protein-packed, plant-based recipe that’s both nutritious and delicious.
Ingredients:
- 12 oz Lumache pasta
- 1 can (15 oz) chickpeas, drained
- 1 can (14 oz) diced tomatoes
- 2 cups vegetable broth
- 1 tsp smoked paprika
- 1 tsp cumin
- 3 cloves garlic, minced
- 1 tbsp olive oil
- Fresh parsley for garnish
Instructions:
- Heat olive oil and sauté garlic. Add chickpeas, paprika, and cumin.
- Stir in tomatoes and vegetable broth, then add Lumache pasta.
- Simmer for 12–15 minutes until pasta is tender.
- Garnish with fresh parsley and serve warm.
Baked Lumache Mac and Cheese
A cheesy, oven-baked delight that’s perfect for comfort food lovers.
Ingredients:
- 12 oz Lumache pasta
- 2 cups sharp cheddar cheese
- 1 cup Gruyère cheese
- 2 cups whole milk
- 2 tbsp unsalted butter
- 2 tbsp all-purpose flour
- 1 cup panko breadcrumbs
- ½ tsp ground mustard
- Salt & pepper to taste
Instructions:
- Cook Lumache pasta until al dente.
- Make roux by melting butter, whisking in flour, and gradually adding milk.
- Stir in cheeses and ground mustard until smooth.
- Mix with pasta, transfer to baking dish, and top with breadcrumbs.
- Preheat oven to 375°F & bake for 20 minutes, or until the dish is golden and bubbly.
Garlic Butter Shrimp Lumache
It is a simple yet flavorful seafood pasta that comes together in minutes.
Ingredients:
- 12 oz Lumache pasta
- ½ lb shrimp, peeled and deveined
- 3 tbsp unsalted butter
- 3 cloves garlic, minced
- 1 tbsp lemon juice
- ½ tsp red pepper flakes
- ½ cup grated Parmesan
- Chopped parsley for garnish
Instructions:
- Sauté shrimp in butter and garlic until pink.
- Add red pepper flakes, lemon juice, and cooked Lumache pasta.
- Toss in Parmesan and garnish with parsley.
Pesto and Sun-Dried Tomato Lumache
A bright and herby dish packed with fresh basil pesto and tangy sun-dried tomatoes.
Ingredients:
- 12 oz Lumache pasta
- ½ cup basil pesto
- ¼ cup sun-dried tomatoes, chopped
- ¼ cup pine nuts
- ½ cup grated Parmesan
Instructions:
- Toss cooked Lumache with pesto and sun-dried tomatoes.
- Top with pine nuts and Parmesan before serving.
Roasted Red Pepper and Goat Cheese Lumache
A creamy and slightly smoky pasta dish with tangy goat cheese.
Ingredients:
- 12 oz Lumache pasta
- 1 jar (12 oz) roasted red peppers
- 4 oz goat cheese
- 1 tbsp olive oil
- 1 clove garlic, minced
- ½ cup heavy cream
Instructions:
- Blend roasted red peppers, garlic, and heavy cream into a smooth sauce.
- Heat with olive oil, then mix in goat cheese until creamy.
- Toss with cooked Lumache pasta and serve.
Spicy Calabrian Chili Lumache
It’s a fiery dish for those who love a spicy kick.
Ingredients:
- 12 oz Lumache pasta
- 1 tbsp Calabrian chili paste
- 1 can (14 oz) crushed tomatoes
- 2 cloves garlic, minced
- ½ cup grated Pecorino Romano
Instructions:
- Sauté garlic in olive oil, then add chili paste.
- Stir in tomatoes & simmer for 10 minutes.
- Toss with Lumache pasta and Pecorino Romano.
White Wine and Clam Lumache
A light, seafood-forward pasta with a briny, elegant flavor.
Ingredients:
- 12 oz Lumache pasta
- 1 lb fresh clams
- ½ cup dry white wine
- 3 cloves garlic, minced
- 2 tbsp unsalted butter
- ¼ cup chopped parsley
Instructions:
- Sauté garlic in butter, then add clams and white wine.
- Cover and steam until clams open. Remove from heat.
- Toss in cooked Lumache pasta and parsley before serving.
Final Thoughts
Lumache pasta’s unique shape makes it a standout ingredient for various sauces and flavors. Whether you’re in the mood for a creamy indulgence, a spicy kick, or a light seafood dish, these recipes always ensure a delicious experience.
