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09/07/2012
Manicotti
For some Italian-American families, Thanksgiving is traditionally preceded by a pasta course: manicotti, filled at a family gathering the night before.
Issue #150
02/17/2009
Baked Manicotti
A little nutmeg added to the ricotta filling for this classic baked pasta imparts a subtle note of spice.
Issue #118
01/31/2011
Vegetarian Lasagne
This recipe is a vegetarian take on the classic, creamy lasagna bolognese.
Issue #117
07/21/2008
Shepherd’s-Style Rigatoni with Ricotta and Sausage
Calabrian shepherds make this rustic pasta with fresh ricotta, sausage, and fresh herbs.
Issue #113
02/28/2008
Anna Nanni's Baked Spinach Lasagne
This recipe combines a hearty ragù alla bolognese with fresh spinach pasta to create an authentic Italian favorite.
Issue #110
10/12/2012
Spaghetti Carbonara
Real Roman spaghetti carbonara is pasta, whole eggs, pancetta or guanciale (cured pork jowl), and pecorino romano cheese—never cream. The sauce should gild, not asphyxiate, the noodles.
Issue #100
01/16/2008
Spinach and Cheese Gnocchi (Spinatnocken und Topfennocken)
Why settle for just one type of gnocchi, this recipe offers both spinach and cheese.
Issue #96
01/28/2008
Broad Noodles with Duck Sauce
This recipe is for a unique pasta dish using a delicious and rich duck sauce.
Issue #92
01/22/2013
Veal Pasta Sauce with Red, Green, and Yellow Peppers
This sauce was given to us by author Marcella Hazan, who noted,"The veal is cooked separately and combined later with the peppers to preserve its juiciness."
Issue #77
12/02/2005
Tagliatelle with Fresh Borlotti Bean Sauce
The beans in this dish are probably called enbogonè, "snailed", because they're cooked as the gastropods are.
Issue #75
10/13/2005
Sardinian Gnocchetti with Tomato Sauce
These small ridged gnocchi are perfect for "grabbing" the hearty sauce in this dish.
Issue #68
01/07/2008
Baked Spinach Lasagne
Lasagna is the most famous and savory of all Italian baked dishes.
Issue #53
02/15/2010
Pumpkin Ravioli
Venetian-born chef Francesco Antonucci passed on this recipe, which calls for amaretti, or Italian almond cookies. Continue...
Issue #30
03/08/2002
Penne with Cabbage and Sausage
Originally from Calabria, this dish is now a Rao's Restaurant standard.
Issue #28
03/11/2002
Prune and Fig Ravioli with Cinnamon-Scented Butter
This unusual recipe comes from Italy’s Slavic-flavored Friuli region. Although usually a first course, it can be served as dessert.
Issue #22
03/14/2002
Farfalle with Wild Mushroom and Tomato Sauce
Artist and self taught cook Ed Giobbi loves wild mushrooms, and cooks up variations on this simple pasta dish when they’re in season.
Issue #21
03/14/2002
Fresh Borage Ravioli
Borage is a mild Mediterranean herb with a faint cucumber flavor, particularly popular along the Ligurian coast of Italy.
Issue #20
04/06/2007
Roman-Style Fettuccine
The recipe for this traditional Easter dish came to us from a true Roman, who got it from her mother.
Issue #11
11/13/2012
Kale and Sausage Penne with Lemon Cream Sauce
This is a pasta dish of strong flavors: dark, earthy kale is offset by bright lemon cream and a warm, aromatic heat from crushed red chiles and garlic.
Does Not Apply
10/09/2010
Brown Butter Spaetzle with Prosciutto and Broccoli Rabe
Furey and the Feast uses a large colander to shape her parsley-specked spaetzle. We love the pairing of slightly bitter broccoli rabe with salty-sweet prosciutto. Continue...
Does Not Apply
Source: Furey and the Feast by Cynthia Furey
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