Pasta Recipes and Menus from Saveur Magazine

36 results
Narrow Results You've Selected: Pasta Easy Main Course Fall Remove all Source Saveur (21) Amanda's Cookin' (1) Big, Bold, Beautiful Food (1) Blue Kitchen (1) Coconut & Lime (1) Show all... Daily Candy (1) EcoMetro (1) Elly Says Opa (1) Homemaker's Habitat (1) Matt Bites (1) Northwest Noshing (1) Orangette (1) Seasonal Ontario Food (1) Serious Eats (1) Steamy Kitchen (1) Zested (1) Cuisine Italian (18) American (14) Chinese (2) Classic (2) Eastern European/Russian (1) Show all... Indian (1) Kosher (1) Mediterranean (1) Middle Eastern (1) Simple (1) Southern/Soul Food (1) Thai (1) Vegetarian (1) Occasion Christmas (4) Thanksgiving (4) Cocktail Party (1) Technique Saute (24) Bake (6) Slow Cook (4) Roast (3) Marinate (2) Show all... Stir-Fry (2) Braise (1) Grill/Barbecue (1) Steam (1) Topic Recipe (36) 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 = "Season:Fall"; var omni_prop8 = "Main Ingredient:Pasta,Difficulty:Easy,Course:Main Course,Season:Fall"; var omni_pageName="saveur:"+omni_prop12; 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 10/02/2007 James Beard's Beef Stroganoff One of many timeless recipes featured in American Food Writing is James Beard's take on this comforting noodle dish. Issue #106 04/02/2007 Tagliatelle with Chive Oil and Cremini Mushrooms This recipe is an adaptation of one that was originally created by the New York City chef and co-owner of the Beacon Restaurant & Bar, Waldy Malouf. Issue #101 04/02/2007 American Chop Suey This delicious dish—known as "American chop" in diner-ese—is similar to the all-American classic chili mac. Issue #101 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 09/04/2007 Turkey Tetrazzini This isn't tetrazzini as you know it, but a home-style version made with leftover Thanksgiving turkey. Issue #97 10/25/2005 Dan Dan Noodles Of all Sichuanese street snacks, this one is the best known. Issue #82 12/10/2007 Macaroni and Cheese with Country Ham A great recipe using leftover ham and biscuits from the holidays. Issue #80 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 10/24/2007 Penne Rigate with Smoked Salmon This dish was inspired by the delicious hot-smoked salmon we found at a small fish market in Trinidad, California. Issue #51 03/08/2002 Penne with Cabbage and Sausage Originally from Calabria, this dish is now a Rao's Restaurant standard. Issue #28 10/24/2007 Chicken Vermouth This delectable dish is a Ranch House restaurant classic. Issue #26 11/07/2000 Egg Noodles with Beef and Chinese Broccoli Lo mian, literally ''tossed [or mixed] noodles'', is the generic term for any combination of fresh egg noodles and stir-fried vegetables and/or meat—known in restaurants in the United States as lo mein. Issue #25 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 03/19/2002 Pad Thai While traveling in northern Thailand, we ate versions of this ancient noodle dish everywhere from street carts to fancy restaurants. Issue #18 01/19/2007 Wild Mushroom Pasta This pasta dish, infused with the heady fragrance of morels, makes a lovely side dish or a light dinner. Issue #1 11/20/2012 Truffled Macaroni and Cheese The addition of truffle and truffle-infused oil heightens an already indulgent dish. To make this dish more wallet friendly, use jarred black truffles packed in water for the sauce and splurge on fresh for garnish. Does Not Apply 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 « Previous 1 2 Next »