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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
01/10/2011
St. Joseph's Day Fritters
The recipe for these crunchy fritters called Zeppole di San Giuseppe, courtesy of Malgieri, are topped with a cinnamon-ricotta filling.
Issue #136
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
10/02/2007
Farfalle with Cavolo Nero Pesto
In this rendition of pesto the sweet and nutty cavolo nero replaces both the basil and pine nuts.
Issue #106
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
01/16/2008
Tyrolean Bacon–Dumpling Soup (Speckknödelsuppe)
This is an adaptation of a dish we enjoyed while visiting the German-speaking region of Südtirol in Northern Italy.
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
12/15/2005
Tube-Shaped Pasta with Wild Mushrooms
Chef Jonathan Waxman recommends using the best-possible artisanal pasta for this dish, and he adds that it's very important not to overcook it.
Issue #78
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
11/11/2005
Italian Wedding Soup
This soup in fact has nothing to do with weddings. In Italian, it is called minestra maritata (married soup) for its harmonious mingling of ingredients, and somewhere along the line the name got mistranslated.
Issue #72
10/13/2005
Sardinian Gnocchetti with Tomato Sauce
These small ridged gnocchi are perfect for "grabbing" the hearty sauce in this dish.
Issue #68
01/18/2010
Pasta with Carrots, Risotto-Style
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...
Issue #59
01/07/2008
Baked Spinach Lasagne
Lasagna is the most famous and savory of all Italian baked dishes.
Issue #53
06/21/2007
Pasta and Beans
This famous dish, which the Italians call pasta e fagioli, is commonly made with borlotti beans, but cranberry beans work just as well.
Issue #38
06/21/2007
Whole Wheat Spaghetti with Anchovy Sauce
The recipe for this traditional Venetian dish came from Da Fiore, one of our favorite restaurants in Venice.
Issue #38
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