The Italian anchovy sauce colatura di alici lends a deep umani flavor to this pasta dish from chef Justin Smillie of Manhattan's Il Buco Alimentari & Vineria. This recipe first appeared in the iPad edition of our Jan/Feb 2013 issue along the article Il Buco Alimentari & Vineria.
Calabrian shepherds make this rustic pasta with fresh ricotta, sausage, and fresh herbs.
One of many timeless recipes featured in American Food Writing is James Beard's take on this comforting noodle dish.
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.
This is an adaptation of a dish we enjoyed while visiting the German-speaking region of Südtirol in Northern Italy.
These delicious ravioli get their gently chewy consistency from a dough that's made of boiled potatoes.
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.
A great recipe using leftover ham and biscuits from the holidays.
Older birds, whether roosters or hens, yield particularly flavorful broth.
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."
This recipe is based on one in Indian Cooking for Pleasure by Premilla Lal (Hamlyn, 1970).
Square egg noodles, called fleckerln, an Austrian favorite, are the basis of this dish.
This dish was inspired by the delicious hot-smoked salmon we found at a small fish market in Trinidad, California.
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.
Though this dish is traditionally made with vongole veraci, or true clams, Asian clams (manila clams) may be substituted.
This famous dish, which the Italians call pasta e fagioli, is commonly made with borlotti beans, but cranberry beans work just as well.
The recipe for this traditional Venetian dish came from Da Fiore, one of our favorite restaurants in Venice.