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This extra-rich version of fettuccine Alfredo is impossible to resist. Boiling the pasta until it's just al dente allows it to soak up plenty of the creamy sauce.
Whether or not this dish of tube-shaped penne pasta lavished with a peppery, vodka-laced cream and tomato sauce was created in Italy is a matter of heated debate in some quarters; some say it was the result of aggressive marketing on the part of vodka importers. Whatever the case, it has become firmly entrenched as an Italian American classic.
Warming, filling chicken soup just may be the ultimate panacea. Cooking the noodles in the broth enriches both the noodles' flavor and the soup itself, which thickens slightly from the released starches.
For some Italian-American families, Thanksgiving is traditionally preceded by a pasta course: manicotti, filled at a family gathering the night before.
The recipe for this classic Jewish dish of sautéed onions tossed with pasta and buckwheat groats comes from Philip Lopate.
The owner of Le Cirque set out to make two pasta dishes for his friends while on vacation, one with vegetables, one Alfredo style. But in the end he mixed the vegetables with spaghetti and cream together, and Spaghetti Alla Primavera soon became a regularly-requested item at the restaurant.
The thin vermicelli-like noodles called fideos add starch and body to this elemental tomato soup from Patricia Quintana, chef-owner of Izote restaurant in Mexico City.
This creamy-zesty pasta casserole combines shrimp, melted cheese, and béchamel.
In Corsica, these herb-packed cheese dumplings showcase the wild greens of the island and make a great starter course to a summer meal.
Fresh pasta, whether homemade or bought, is ideal for these hearty cannelloni, baked in zesty tomato sauce.
Chef Paul Bartolotta uses sweet langoustines for this simple, flavorful pasta dish.
Poppy seeds lend their toasty aroma to this creamy pasta dish, based on one served by chef Matthew Accarrino at SPQR in San Francisco.
This Italian-American classic is adapted from the version served at Rao's in Las Vegas.
Sun-dried tomatoes and ham flavor this rich dish.
This beautifully spiced vegetable soup is made with reshteh, Iranian noodles.
Your butcher can grind the goat shoulder for this luscious ragù, which was adapted from a recipe by chef Thomas McNaughton of San Francisco's Flour + Water restaurant.
Puttanesca Sauce The Editors
The elements of Italy's famously pungent sauce—garlic, tomatoes, fresh herbs, capers, anchovies, and olives—add up to one of the most satisfying quick-simmered sauces we know.