In this luscious pasta, the tuna and the oil meld to create a creamy sauce.
This recipe combines a hearty ragů alla bolognese with fresh spinach pasta to create an authentic Italian favorite.
In this rendition of pesto the sweet and nutty cavolo nero replaces both the basil and pine nuts.
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.
Like veal parmesan, this dish—redolent of garlic and white wine—is a purely Italian-American creation.
Why settle for just one type of gnocchi, this recipe offers both spinach and cheese.
This is an adaptation of a dish we enjoyed while visiting the German-speaking region of Südtirol in Northern Italy.
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 simple dish, served at El Obrero, may be ordered with any of the restaurant's several different pastas under the meat, including spinach linguine.
Chef Jonathan Waxman recommends using the best-possible artisanal pasta for this dish, and he adds that it's very important not to overcook it.
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."
Zuni Café substituted spaghetti for the more traditional linguine in their version of this Italian classic.
Maria Sinskey serves these gnocchi with halibut cheeks, baby leeks, and peas.
The beans in this dish are probably called enbogonč, "snailed", because they're cooked as the gastropods are.
This soup in fact has nothing to do with weddings. In Italian, it is called minestra maritata (married soup) for its harmonious mingling of ingredients, and somewhere along the line the name got mistranslated.
These small ridged gnocchi are perfect for "grabbing" the hearty sauce in this dish.
Pani carasŕu is a staple bread for Sardinian shepherds and can be turned into herb-flavored snacks, broken into bits and added to soup, deep-fried into instant fritters, or, as here, utilized as a form of pasta.
Tratorria Garga named this dish for Lorenzo "Il Magnifico" de' Medici (1449–1492) and says it was inspired by yeast cakes with lemon and orange zest eaten locally during Carnevale, preceding Ash Wednesday, the beginning of Lent.