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09/12/2012
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.
Issue #150
09/11/2012
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.
Issue #150
09/11/2012
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.
Issue #150
09/07/2012
For some Italian-American families, Thanksgiving is traditionally preceded by a pasta course: manicotti, filled at a family gathering the night before.
Issue #150
09/05/2012
The recipe for this classic Jewish dish of sautéed onions tossed with pasta and buckwheat groats comes from Philip Lopate.
Issue #150
09/05/2012
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.
Issue #150
07/16/2012
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.
Issue #149
07/12/2012
This creamy-zesty pasta casserole combines shrimp, melted cheese, and béchamel.
Issue #148
06/28/2012
Chef Rachael Grossman of Artigiano in Portland produces a flawless version of this Italian pasta classic, which uses a slow-simmered tomato sauce infused with lots of bacon.
Issue #148
06/07/2012
Hearty, satisfying rigatoni is tossed in a simple tomato-herb sauce at the cart Artigiano in Portland, Oregon.
Issue #148
05/22/2012
Rachael Grossman, from the cart Artigiano, highlights the flavor of heirloom tomatoes by simply tossing them with homemade fettuccine.
Issue #148
05/02/2012
In Corsica, these herb-packed cheese dumplings showcase the wild greens of the island and make a great starter course to a summer meal.
Issue #147
04/18/2012
Fresh pasta, whether homemade or bought, is ideal for these hearty cannelloni, baked in zesty tomato sauce.
Issue #147
04/17/2012
Chef Paul Bartolotta uses sweet langoustines for this simple, flavorful pasta dish.
Issue #146
04/10/2012
Poppy seeds lend their toasty aroma to this creamy pasta dish, based on one served by chef Matthew Accarrino at SPQR in San Francisco.
Issue #146
04/03/2012
This Italian-American classic is adapted from the version served at Rao's in Las Vegas.
Issue #146
03/17/2012
Sun-dried tomatoes and ham flavor this rich dish.
Issue #146
02/19/2012
This beautifully spiced vegetable soup is made with reshteh, Iranian noodles.
Issue #145
01/30/2012
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.
Issue #144
12/28/2011
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.
Issue #144
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