In this adaptation of a popular southern Italian specialty, king crab legs are a meatier alternative to blue crabs.
When crushed by hand, whole peeled canned tomatoes make a quick, rustic sauce for steak.
Alessandra Spisni, who owns a cooking school in Bologna, shared her hearty recipe with us. She makes hers in large batches so make sure you have plenty of mouths to feed.
While this ragł recipe includes seemingly unorthodox ingredients, like sherry vinegar, fish sauce, and ketchup, they come together to enhance the flavor of the sauce.
You can't beat homemade meatballs and spicy marinara to top your favorite pasta.
Zuni Café substituted spaghetti for the more traditional linguine in their version of this Italian classic.
This recipe comes from well-known cookbook author Marcella Hazan.
This is an adaptationby Dirt Floor Cellars chief (and Cakebread Cellars chef) Richard Haakeof a traditional Neapolitan specialty. The dish's name literally means crazy water.
Vigliacca can mean scoundrel which in the case of a sauce means that it's spiced with chile peppers.
This immensely satisfying variation on cannelloni Rossini was developed years ago by Jim Hamilton, father of former SAVEUR kitchen director Melissa Hamilton.
This Venetian recipe showcases fresh lobster in a vividly flavorful way.
For this recipe, it is best to cook the meat and tomatoes seperately so that the fat from the meat does not get into the sauce.
A specialty of the Tuscan port of Leghorn (Livorno), this recipe reflects the ingredients of the regionfresh seafood, olives, and wine.
Restaurateur Lidia Bastianich (of Felidia, Becco, and Frico Bar in New York City and Lidia's in Kansas City) gave us this hearty and delicious recipe.
Originally from Calabria, this dish is now a Rao's Restaurant standard.
America knows this Italian favorite as chicken cacciatore (hunter's-style), but it's really alla cacciatora, named in honor of the hunter's wife.
Artist and self taught cook Ed Giobbi loves wild mushrooms, and cooks up variations on this simple pasta dish when theyre in season.
This sauce is more delicate than the familiar bolognese sauce, and is perfect on pasta.
The recipe for this traditional Easter dish came to us from a true Roman, who got it from her mother.
This stew is from Bari, a coastal town in southeastern Italy, where lamb is a staple.