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Pasta Recipes and Menus from Saveur Magazine
Orecchiette with Broccoli Rabe
At Rao’s, Italian sausage is usually added to this pasta—but since author McNamee already had penne with cabbage and sausage on the table, the kitchen served him this simpler version.
Peppers in Tomato Sauce
These peppers are eaten over veal cutlets or used as a pasta sauce.
The Italian Torta
In the wooded mountains of the Riviera, savory vegetable pies are more traditional than pasta.
Rose's Red Sauce
This simple recipe reveals the flavor superiority of san marzano tomatoes.
Puffs with Porcini and Cheese Sauce
Wonderfully rich, this distinctly nontraditional "pasta" is one of the specialties at Il Sanpietrino in Rome.
Lobster Ravioli in Light Coral Cream
The lobster pieces are not tightly wrapped as they would be in ravioli, but loosely swathed in wonton skins.
This recipe was adapted from Pascal’s Manale in New Orleans.
This immensely satisfying variation on cannelloni Rossini was developed years ago by Jim Hamilton, father of former SAVEUR kitchen director Melissa Hamilton.
Two Sides Brown
This Cantonese fried noodle cake—soft inside but crisp outside—is a traditional version of what Americans know as chow mein.
Rice Vermicelli with Chicken Soup
Rice noodles are typical of Canton (rice territory). This recipe was developed by Corinne Trang, former director of the SAVEUR Kitchen.
Fresh Wheat Noodles with Sesame Sauce
In China's Sichuan province, noodles are sold not only at shops and stands, but literally on the streets.
Lo Mian (Egg Noodles with Beef and Chinese Broccoli)
Lo mian, literally ''tossed [or mixed] noodles'', is the generic term for any combination of fresh egg noodles and stir-fried vegetables and/or meat—known in restaurants in the United States as lo mein.
Though rice and pasta are appreciated in Friuli, polente (polenta) is the basic starch; Friulians are even sometimes called polentoni.
The recipe calls for the French beans called cocos roses in this soup, but we substituted navy beans.
Aldo's Garden Linguine
This dish is best made when ripe, fresh tomatoes are available, but we've had good results substituting a 14-ounce can of San Marzano plum tomatoes for his ten romas.
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