This tomato sauce tastes just as good when tossed with spaghetti as it does when cooked in dishes like veal parmesan and baked manicotti.
A little nutmeg added to the ricotta filling for this classic baked pasta imparts a subtle note of spice.
This recipe is a vegetarian take on the classic, creamy lasagna bolognese.
Savory and sweet, this rustic Mediterranean nut-and-raisin sauce is a staple on the Italian island of Ischia, off the coast of Naples.
The hearty flavor of this lean, game meat is showcased in this simple recipe.
While this ragù recipe includes seemingly unorthodox ingredients, like sherry vinegar, fish sauce, and ketchup, they come together to enhance the flavor of the sauce.
Why settle for just one type of gnocchi, this recipe offers both spinach and cheese.
This recipe is for a unique pasta dish using a delicious and rich duck sauce.
You can't beat homemade meatballs and spicy marinara to top your favorite pasta.
This recipe takes an ancient method and turns it into fun for the whole family.
Although carnaroli and the better-known arborio rice are often used to make risotto, Lina Pernigo, chef at La Foresteria Serègo Alighieri, who gave us this recipe, prefers to use the variety called vialone nano.
This recipe was a specialty of Trattoria Dalla Rosa Alda located in the Valpolicella region.
This soup, on the menu at Nick's Italian Café in McMinnville, Oregon, is served tableside and topped with a generous spoonful of fragrant, freshly made pesto.
Much prized in Italy and France, and especially in Piedmont and Nice, cardoons are in season from about October through February.
This stew, though eaten throughout the year, is most popular in Sardinia in the winter, when wild fennel is at its peak.
To make these loaves light handle the meat as gently (and as little) as possible while you mix and shape it.
We adapted this recipe for presnitz, a beloved pastry in Friuli–Venezia Giulia, from Pasticceria Caffè Pirona in Trieste.
Lasagna is the most famous and savory of all Italian baked dishes.
These artichokes make the perfect start to any meal.
In Tuscany, we savored a version of this soup that used rare sorana beans, but you can substitute zolfini or cannellini beans.