Saveur

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

We got this satisfying pasta dish from Justin Smillie, the chef at Smith’s, a restaurant in New York City. 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.

Ham and blue cheese give a piquant bite to this rich casserole, which comes from Crabtree’s Kittle House, a restaurant in Chappaqua, New York. Continue...

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...

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

Slightly bitter rapini (also known as broccoli rabe), marries well with the tangy goat cheese in this dish. Continue...

Redolent of warm spices, deeply flavored Cincinnati-style chili is an enduring American classic. Continue...

Olives add a briny edge to this slow-cooked pasta sauce. Continue...