Pasta Recipes and Menus from Saveur Magazine

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Issue #154 09/05/2012 Spaghetti Alla Primavera 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. Issue #150 08/21/2012 Japanese-Style Linguine with Clams We based this recipe on one in Izakaya (Kodansha, 2008) by Mark Robinson. Issue #132 09/10/2010 Brown Butter Pasta Chef Gabrielle Hamilton of New York City's Prune restaurant gave us her recipe for this delicious pasta, which is tossed in brown butter and pine nuts, then topped with sunny-side-up eggs. Issue #132 07/15/2010 Pasta with Sausage and Cheese (Macaronia me Loukanika ke Tiri) In this dish from Epirus, pork sausage, blue cheese, and fresh oregano are a gorgeous counterpoint to pasta. Issue #131 08/26/2011 Linguine with Clams and Chiles As olive oil mingles with white wine and the sweet juices of clams in this classic pasta dish, it creates a fragrant sauce that coats the pasta. Be sure to undercook the pasta slightly so it can finish cooking in the sauce. We developed this recipe to accompany Nancy Harmon Jenkins's piece "The Essence of Olives" (May 2010). Continue... Issue #129 02/15/2012 Spaghetti alla Carbonara To make this dish the traditional Roman way, mix the cheese, eggs, pepper, and pork in a bowl to create a thick sauce before tossing it with the pasta. Issue #128 09/05/2012 Crabs and Spaghetti In this adaptation of a popular southern Italian specialty, king crab legs are a meatier alternative to blue crabs. Issue #126 01/03/2012 Orecchiette with Rapini and Goat Cheese Slightly bitter rapini (also known as broccoli rabe), marries well with the tangy goat cheese in this dish. Continue... Issue #126 07/19/2011 Fettuccine with Artichokes and Chicken We got this satisfying pasta dish from Justin Smillie, the chef at Smith's, a restaurant in New York City. Issue #118 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 07/18/2008 Pasta with Tuna Sauce In this luscious pasta, the tuna and the oil meld to create a creamy sauce. Issue #113 01/10/2010 Cincinnati Chili Redolent of warm spices, deeply flavored Cincinnati-style chili is an enduring American classic. Continue... Issue #108 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 05/31/2007 Mee Teow (Stir-Fried Rice Vermicelli with Black Pepper and Chinese Chives) Lip-curlingly pungent and utterly delicious, this garlic-and-pepper-seasoned dish is southern Thai, through and through. Issue #103 04/01/2007 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 03/01/2007 Shrimp Scampi with Linguine Like veal parmesan, this dish—redolent of garlic and white wine—is a purely Italian-American creation. Issue #100 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 01/16/2008 Potato Ravioli with Chanterelle Mushrooms (Kartoffelteigtaschen mit Pfifferlingen) These delicious ravioli get their gently chewy consistency from a dough that's made of boiled potatoes. Issue #96 « Previous 1 2 3 4 5 Next »