How to Throw a Delicious Pasta-Themed Party
Updated: Jun. 05, 2023
It probably goes without saying: Theme parties are the best parties—and this pasta dinner is no exception. This carb-lovers' party will leave your friends saying, "That's amore!"
It’s universally accepted that parties with a theme are the best parties. Look at costume parties, for example. Or luaus. Maybe even Tupperware parties. My 4-year-old suggested we throw a Skittles party. She already knows what’s up.
Then, there’s the pasta party. Since there are seemingly endless ways to cook and serve pasta, this cuisine almost begs for its own theme night. From a make-your-own pasta bar to lasagna as place cards and tomato cans as breadstick holders, we’ve got you covered to make this a buono night.
Start with Pasta-riffic Invitations
The easiest (ahem, cheapest) way to go for invites is to use a free service, like evite. Their penne-themed dinner party evite would be pasta-perfect.
Prefer paper? These custom illustrated pasta party invites from EdenCreativeStudio on Etsy are only $20 and you can print them at home.
Create a Tablescape
Centerpieces can be as simple as a few mismatched clear vases you already have lying around filled with a variety of colorful pastas. Consider long spaghetti strands as the baby’s breath of a pasta bouquet.
Scour the dollar store for fun décor items, like red and white checkered tablecloths, reminiscent of your favorite Italian restaurant, colorful plastic colanders to hold the pasta and mini Italian flags to decorate the table. Save your large tomato cans (like these pretty Sclafani ones) after use and wash them out—they’re perfect for holding utensils, napkins, Parmesan cheese, breadsticks or fresh herbs to sprinkle over your dish.
Set up an Appetizer Station
Start the fun with an antipasto tray, the traditional first course of an Italian meal. Or do the assembly first. These antipasto kebabs would be spot-on, especially standing up in a pretty mason jar or laying on top of a bed of dried pasta on a tray. These antipasto cups are also adorable and easy for guests to grab as they mingle.
Really, any of these Italian-inspired apps would fit the bill:
Roasted Eggplant SpreadBlack pepper and garlic perk up this out-of-the-ordinary spread that hits the spot on a crisp cracker or toasted bread slice. —Barbara McCalley, Allison Park, Pennsylvania.
Sweet Pea PestoI made a healthier spin on pea pesto by subbing in vegetable broth for some of the oil and going easy on the cheese. For use on pasta, add more broth for a saucelike consistency. —Amber Massey, Argyle, Texas
Marinated Mozzarella & Tomato AppetizersInspired by a dish I had at a restaurant, this simply sensational combination should marinate for at least three hours—the longer the better. —Mary Ann Lee, Clifton Park, New York.
Love Italian food? Here’s the list of the best Italian restaurant in every state.
Balsamic Green Bean SaladServe up those green beans in a whole new way–with a green bean salad recipe! The tangy flavors and crunch of these balsamic green beans complement any special meal or holiday potluck. —Megan Spencer, Farmington Hills, Michigan
Chicken Florentine PizzaOn pizza night, we like to switch things up with this version featuring chicken, spinach and ricotta cheese. One taste and you won't miss traditional sauce one bit. —Phil Corder, Monroe, Louisiana
Calamari SaladThis is one of the seven fish dishes we serve at Christmas time. It is easy to make and quite delicious! I enjoy it served both warm and cold. Either way, it has become one of our traditional dishes each year. The recipe has been passed down to me through my grandparents, who were excellent cooks. —Paul Rinaldi, Easton, Pennsylvania
Tomato-Goat Cheese SpreadA good friend shared this recipe with me. It is super easy and so delicious. Guests will love it! It's best served with crackers that aren't strongly seasoned. —Linda Alexander, Madison, Wisconsin
Arugula PizzaThis arugula pizza is great served as an appetizer for get-togethers with family or friends. My girlfriends and I love it because it has that sophisticated gourmet touch, and it's healthy, too! This also serves four as a main course. —Annette Riva, Naperville, Illinois
Tomato FrittersI got the basic recipe for these fritters from a friend, then I tweaked it for my family's tastes. It's one of our very favorite things in the summer. We love them right after they've been fried, when they're still hot and crispy. —Pam Halter, Bridgeton, New Jersey
Cheese/Grape AppetizersThese small bites are well worth the time they take. Serve them as part of an antipasto platter or as a cheese course alongside your favorite wine. —Eleanor Grofvert, Kalamazoo, Michigan
Stromboli SandwichI've made this Stromboli sandwich many times for parties, and it gets great reviews. You can add ingredients and spices to suit your taste. The recipe is so good I just had to share it with you! —Leigh Lauer, Hummelstown, Pennsylvania
Makeover Deviled EggsThis updated version of a classic appetizer uses only half the egg yolks of the original recipe and calls for soft bread crumbs to help firm up the filling. We replaced the mayo with fat-free mayonnaise and reduced-fat sour cream. —Taste of Home Test Kitchen
Petite Sausage QuichesYou won't be able to eat just one of these mini quiches. Filled with savory sausage, Swiss cheese and a dash of cayenne, the mouthwatering morsels will disappear fast from the breakfast or buffet table. —Dawn Stitt, Hesperia, Michigan
Italian Cheese LoafHere's a deliciously different sandwich. It's yummy warm from the oven or off the grill at a cookout. The cheesy filling is complemented by a mix of garden-fresh ingredients and crusty bread. I usually serve it with a salad and onion rings. —Mary Ann Marino, West Pittsburgh, Pennsylvania
Bruschetta from the GrillDijon mustard, mayonnaise and oregano make a savory spread for chopped tomatoes, garlic and fresh basil in this fun twist on a favorite appetizer. This grilled bruschetta gets rave reviews every time I serve it. —Mary Nafis, Chino, California
Cheesy Sausage StromboliI've had a hundred requests for this recipe over the years. Perfect for brunch or as an evening snack, this sausage-filled bread is not tricky to make—and I never have to worry about storing leftovers! —Vada McRoberts, Silver Lake, Kansas
Artichoke Caprese PlatterI dressed up the classic Italian trio of mozzarella, tomatoes and basil with marinated artichokes. It looks so yummy on a pretty platter set out on a buffet. Using fresh mozzarella is the key to its great taste. —Margaret Wilson, San Bernardino, California
Ricotta PuffsRoasted red peppers and ricotta cheese give these pastry puffs delicious flavor, while parsley and oregano add a little spark. —Maria Regakis, Somerville, Massachusetts
Stuffed Asiago-Basil MushroomsEven if you don't like mushrooms, you will have to try them again with these pretty appetizers, which taste divine. For a main dish, double the filling and use large portobellos. —Lorraine Caland, Shuniah, Ontario
Salted Caramel & Dark Chocolate FigsHere’s a special appetizer that won’t last long! Fruit, caramel and rich dark chocolate add a sweet touch to this grown-up dipped fruit. —Simple & Delicious Test Kitchen
Herb-Roasted Olives & TomatoesEat these roasted veggies with a crunchy baguette or a couple of cheeses. You can also double, or triple, the amounts and have leftovers to toss with spaghetti the next day. —Anndrea Bailey, Huntington Beach, California
Tuscan Sausage & Bean DipThis is a spinoff of a Mexican dip I had once. The original was wicked good, but since I was going through an "I’m-so-over-Mexican-dip" phase, I decided to switch it up. Take it to a party—I'll bet you no one else will bring anything like it! —Mandy Rivers, Lexington, South Carolina
Lasagna DipMy lasagna noodle chips turned out great and are out-of-this-world crispy. And the dip truly tastes like rich, cheesy Italian-American lasagna. —Linda Cifuentes, Mahomet, Illinois
Roasted Grape CrostiniA trip to Spain introduced me to its culinary treasures, like Manchego cheese and sherry. This appetizer always impresses folks who’ve never tasted roasted grapes. They're amazing. —Janice Elder, Charlotte, North Carolina
Marinated Almond-Stuffed OlivesMarinated stuffed olives go over so well with company that I try to keep a batch of them in the fridge at all times. —Larissa Delk, Columbia, Tennessee
Roasted Red Pepper TapenadeWhen entertaining, I often rely on my pepper tapenade recipe because it takes only 15 minutes to whip up and pop in the fridge. Sometimes I swap out the almonds for walnuts or pecans. —Donna Magliaro, Denville, New Jersey
Asiago Beef TartI love simple recipes that are fancy enough for guests. To get a velvety texture in this tart, I use creme fraiche, but sour cream works too. —Veronica Callaghan, Glastonbury, Connecticut
Pumpkin PinwheelsCream cheese, mozzarella and roasted red peppers make these pumpkin-shaped pinwheels devilishly delicious. They were a hit at my last Halloween party. —Anndrea Bailey, Huntington Beach, California
Pancetta, Pear & Pecan PuffsI was recently at a wedding reception where the menu was all small bites. Here’s my rendition of the pear pastries they served. They're the perfect combo of savory and sweet. —Arlene Erlbach, Morton Grove, Illinois
Belly up to the Pasta Bar
Did you know there are some 350 different shapes of pasta in existence? To throw a real pasta party, assemble all 350 shapes. Do not have this party until you have found all of them.
Of course we’re not serious. Scale it down a bit and assemble three to four different pastas—different shapes and colors will keep the table visually interesting. You can go with spaghetti, bowties, penne, and maybe a slightly wackier one, like pirates or wagon wheels.
Before anyone arrives, cook the pasta al dente. To keep it from sticking together, toss with a tiny bit of olive oil after draining (too much oil and the sauce won’t stick later). Even though the pasta will be cool, serving it with warm sauce will heat it right up.
If beige pasta gets a little ho-hum, consider dying some of your pasta. Simply toss cooked noodles in the food coloring of your choice.
Simplify Your Sauces
To go with the different pasta shapes, offer guests their choice of two to three pasta sauces. Think Alfredo, marinara, and bolognese, or pick other favorites from the different types of pasta sauce. You can keep them warm on the serving table using slow cookers.
Homemade is always better, like this fresh-made basil pesto, but you can also go for store-bought pesto for the other options. Try these Community Cooks’ tricks for making a jar of pasta sauce taste like you simmered it all day. For a challenge, try a creamy carbonara sauce.
Get inspired by these sauces that would make any nonna (aka Italian grandma) proud:
Penne alla Vodka
This easy and impressive pasta is always on the menu when my husband and I have new friends over for dinner. Years later, they've asked me to make this Penne alla Vodka recipe again. —Cara Langer, Overland Park, Kansas
Looking for something a little lighter? Try these healthy pasta sauce recipes.
Simple Pasta SauceThis is a simple pasta sauce that you can use for more than just spaghetti. Puree this recipe for pizza sauce or a great dipping sauce. I also like to make a variation for bruschetta by omitting the olive oil, using fire-roasted diced tomatoes and simply combining the uncooked ingredients. Refrigerate for at least two hours before serving on toasts. —Deborah Markwood, Chester, Virginia
Want to try something new tonight? Mix up one of these vegan pasta sauce recipes.
Homemade Fettuccine AlfredoThis easy Alfredo sauce is creamy, comforting and coats fettuccine noodles in fine fashion. This recipe is wonderful as is, but sometimes I like to add sliced fresh mushrooms and black olives that have been sautéed in butter and garlic. —Jo Gray, Park City, Montana
Yum! For more sauce recipes, tips and tricks, check out our ultimate guide to pasta sauce.
Beef Bolognese with LinguineAfter much research, tasting and tweaking, I finally came up with this beef bolognese recipe, based on a dish from an Italian restaurant where I worked. It’s perfect for feeding a house full of guests. —Christine Wendland, Browns Mills, New Jersey
Here are the other famous types of pasta sauces that you need to try now.
MarinaraMy mother, who was Italian American, called marinara sauce "gravy." She made this marinara sauce recipe in big batches several times a month, so it was a staple on our dinner table. A mouthwatering aroma filled the house each time she cooked it. —James Grimes, Frenchtown, New Jersey
Homemade Canned Spaghetti SauceDIY canning spaghetti sauce recipes are a tomato grower's dream come true! Use up your garden bounty and enjoy it later in the year. —Tonya Branham, Mt. Olive, Alabama
Homemade Alfredo SauceWhen I found out I had celiac disease and couldn't have fettuccine Alfredo, I was determined to figure out a way to re-create it. This homemade Alfredo sauce recipe has now become one of my most requested dishes. I use gluten-free multigrain pasta, but you can use any style of pasta. —Jackie Charlesworth Stiff, Frederick, Colorado
Spaghetti Meatball SupperIt was such a joy to come home and find my mom making spaghetti and meatballs for dinner. This recipe has always been dear to my heart. —Debbie Heggie, Laramie, Wyoming
Mushroom Pasta CarbonaraI absolutely love this creamy and cheesy mushroom carbonara. I serve it with a side salad and rolls to make a complete meal. —Cindi Bauer, Marshfield, Wisconsin
Stuffed Shells with Arrabbiata SauceThis Italian classic takes on a distinctive Latin American flourish with the addition of chorizo. The sausage adds an extra kick and awesome flavor to a dish that's already a favorite. —Crystal McDuffy, Fairfax, Virginia.
Red Clam SauceThis recipe tastes like an Italian restaurant specialty and cooks while you take care of other things. What a marvelous way to jazz up pasta sauce! —JoAnn Brown, Latrobe, Pennsylvania
Light Linguine CarbonaraWhen we have to rush off at night, I make this speedy pasta with veggies and bacon. Serve with breadsticks or garlic toast, and dinner's done. —Mary Jo Miller, Mansfield, Ohio
Super Spaghetti SauceAt my house, we never know how many we'll have for dinner. That's why this spaghetti sauce is one of my favorites - flavorful, filling and fast. Smoked kielbasa gives it depth, and salsa adds the kick. —Bella Anderson, Chester, South Carolina
Make a Playlist
Not just any music is good enough for a pasta party. You need a mix of kitschy Italian songs that transport you to that gondola ride you never took, and upbeat songs that keep the dinner party vibe going, even if a pasta coma should set in. Get started with these tunes.
Play Games
Who doesn’t love a little trivia mixed in with their meal? Throw out a few quizzable questions as people munch on their fusilli, like “How many pounds of pasta does the average American eat annually?” (The answer is 20, according to the National Pasta Association.)
Give away small prizes, like this I Could Eat a Horse Pasta Measurer Tool or a T-shirt showing macaroni high-fiving cheese.
And, of course, win or lose, everybody gets dessert.
No-Bake Chocolate Chip Cannoli CheesecakeI make this cannoli cheesecake in the summer for a flavorful and refreshing treat. I love the added bonus of not having to turn on the oven in hot weather. —Kristen Heigl, Staten Island, New York
AffogatoAffogato, which is espresso and ice cream mixed together, is awesome. It's so easy to make at home; just get the espresso maker ready! —Cathy Killinger Lopez, Charlotte, North Carolina
Limoncello Cream PieAfter a big Christmas dinner, we love the cool refreshment of a frozen lemon pie. Limoncello brings a little sophistication to each smooth, creamy slice. —Jessie Grearson-Sapat, Falmouth, Maine
Chocolate Fruit N Nut CookiesFilled with fruit, nuts, chocolate and loads of flavor, these traditional Italian treats hit the spot. We enjoy them at Christmas with a hot beverage.
Almond Chocolate BiscottiThese white chocolate-drizzled cookies are a cinch to make, so I’m always happy to whip up a batch. This is good because my neighbors always look forward to them! —Ginger Chatfield, Muscatine, Iowa
Dark Chocolate Panna CottaEverything about this dessert, from the pretty presentation to its silky smooth texture, says "special." Rich chocolate is accented by the flavor of sweet, ripe berries perfectly. —Susan Asanovic, Wilton, Connecticut
Spumoni Baked AlaskaFor a refreshing end to a rich meal, try this freezer finale. Its intriguing interior and pretty color scheme are bound to garner oohs and aahs. —Taste of Home Test Kitchen
Italian Cenci CookiesMy mother brought this special family recipe from Europe a century ago. Cenci can be "dressed up" for any holiday—at Easter, I sprinkle yellow, pink and lavender jelly beans over them, and for Christmas, red and green candy sprinkles give the cenci a festive look. Even without the garnish, they always disappear fast! —Anna Coduto, Fullerton, California
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Originally Published: October 05, 2018
