A delicious marriage of creamy beans and mussels, this fragrant dish, adapted from a recipe in the Geometry of Pasta (Quirk Books, 2010), is made from a melange of mixed, leftover pasta, called pasta mista.
A hearty take on the northern Italian classic from Bamonte's restaurant in Brooklyn, New York.
The secret to this simple and satisfying pasta dish is boiling the linguine until it's just al dente, so that it will absorb plenty of the briny, winey sauce when the two are cooked together, along with tender chopped clams, just before serving.
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.
For some Italian-American families, Thanksgiving is traditionally preceded by a pasta course: manicotti, filled at a family gathering the night before.
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.
Chef Paul Bartolotta uses sweet langoustines for this simple, flavorful pasta dish.
This Italian-American classic is adapted from the version served at Rao's in Las Vegas.
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.
This simple, delicious seafood pasta, full of flavor from garlic, shallots, and red chile flakes, is a staple of Italian-American restaurants.
Lou Di Palo shared his grandmother's recipe for the meatballs that he sells at his family's store, Di Palo's Fine Foods, in New York City.
This flavorful ragù is served with fresh tarragon-flavored garganelli at Frankies Spuntino restaurant in Brooklyn, New York, but is delicious with any kind of pasta.
Saveur kitchen assistant Victoria Cannizzo's cousin Catherine Arturi Seco gave us the recipe for this spicy seafood pasta.
Many Sicilian-Americans serve this dish, laced with golden raisins and fennel, on Christmas Eve.
In this sweet-savory dish basil and oregano add herbal brightness to butternut squash, browned butter, and hazelnuts.