Italian Food, Recipes and Cuisine from Saveur

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Narrow Results You've Selected: Italian Recipe Slow Cook Pasta Remove all Source Saveur (9) Big, Bold, Beautiful Food (1) Local Lemons (1) Difficulty Easy (8) Medium (3) Course Main Course (7) Side Dish (3) Soups & Stews (3) Season Fall (5) Winter (5) Spring (2) Summer (2) Occasion Christmas (1) Advertisement	var omni_channel="search results"; var omni_prop4="search results"; var omni_prop16 = omni_channel+":"+""; var omni_prop11 = omni_channel+":"+""; var omni_prop12 = omni_channel+":"+""; var omni_prop18 = ""; var omni_prop20 = ""; var omni_prop5 = "Main Ingredient:Pasta"; var omni_prop8 = "Cuisine:Italian,Topic:Recipe,Technique:Slow Cook,Main Ingredient:Pasta"; var omni_pageName="saveur:"+omni_prop12; 12/15/2012 Penne Bolognese A hearty take on the northern Italian classic from Bamonte's restaurant in Brooklyn, New York. Issue #153 10/13/2005 Sardinian Gnocchetti with Tomato Sauce These small ridged gnocchi are perfect for "grabbing" the hearty sauce in this dish. Issue #68 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 10/19/2000 Aldo's Garden Linguine This dish is best made when ripe, fresh tomatoes are available, but we've had good results substituting a 14-ounce can of San Marzano plum tomatoes for his ten romas. Issue #34 10/19/2000 Father Sal's Tenerumi Soup Tenerumi are the leaves of the cucuzza, a Sicilian zucchini. Father Sal felt there could be no substitute but we made a good soup in the same spirit with dandelion greens and spinach. Issue #34 11/30/2007 Linguine with Lobster Sauce In Italy, this dish is made with live crabs, but live lobsters are easier to find in the U.S. Issue #31 03/04/2002 Rose's Red Sauce This simple recipe reveals the flavor superiority of san marzano tomatoes. Issue #26 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 09/10/2007 Minestrone The secret to a delicious minestrone is to use a variety of good vegetables and allow the ingredients to simmer for at least an hour. Issue #10 12/10/2009 Lasagna with Duck Ragu and Roasted Carrots Rich, dark duck makes this lasagna soar above pastas cooked with the standard ground beef, and roasted carrots add earthy sweetness. Continue... Does Not Apply Source: Local Lemons 09/18/2009 Beef Bolognese with Rotini Fall is just about here, but we don’t have to say good-bye to grilling yet. You can make this rich Bolognese sauce with a tender, slow-cooked roast in a Dutch oven set right on the grill. Continue... Does Not Apply Source: Big, Bold, Beautiful Food