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This rich and cheesy Italian-American favorite goes well with garlicky sautéed broccoli rabe or spinach. Continue...

Pasta e fagioli, known to many as “pasta fazool,” can be made with either cannellini or cranberry beans.

Sealing this pork roast in plastic wrap and foil during cooking locks in the juices. Continue...

The secret of good Italian home cooking resides in the ingredients themselves. This recipe, from Marcella Hazen, reflects this philosophy perfectly. Continue...

This dish is slightly salty, slightly woodsy, and entirely sumptuous. Continue...

The writers behind the Kitchn have an interesting formula they rely on for successful pasta dinners: "pasta, greens, meat, and cheese". Considering that this recipe calls for pantry staples that are also delicious, we're inclined to believe them. Continue...

Ricotta and spinach are usually combined as a filling for stuffed pastas. Here, the duo becomes a sauce for penne.

We adapted this recipe from The Minimalist Cooks Dinner by Mark Bittman (Broadway Books, 2001). If you can't find the short, twisted "twin" pasta called gemelli, use penne instead. Continue...

In their acclaimed The River Cafe Cookbook (Ebury Press, 1995), Rose Gray and Ruth Rogers (of London's River Cafe) offer a version of this Italian classic. Continue...

This recipe was inspired by a lavish pasta meal at the Florentine restaurant Acqua al 2. Continue...