Pasta Recipes and Menus from Saveur Magazine

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Stew (11) Stir-Fry (11) Roast (8) Chill (7) Grill/Barbecue (7) Braise (5) Steam (4) Marinate (3) Broil (2) No Cook (2) Brine (1) 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 = "Topic:Recipe"; var omni_prop8 = "Main Ingredient:Pasta,Topic:Recipe"; var omni_pageName="saveur:"+omni_prop12; 04/05/2010 Lobster Macaroni and Cheese This dish is served at Macbar, a Manhattan restaurant whose menu lists a dozen mac and cheese variations. Issue #129 04/05/2010 Artisanal Macaroni and Cheese Chef Terrance Brennan of the Manhattan restaurant Artisanal uses penne instead of the standard elbow macaroni for his take on the dish, which is topped with a crisp panko–Parmesan crust. 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 02/07/2011 Gnocchi alla Romana These Roman-style gnocchi aren't the usual potato, ricotta, or squash kind. The recipe for these flat semolina gnocchi is an adaptation of one in David Downie's Cooking the Roman Way (HarperCollins, 2002). Issue #128 04/06/2010 Cheese and Pepper Pasta (Cacio e Pepe) Less is more in this elemental Roman pasta dish, which takes its spiciness from cracked black pepper toasted in oil. Issue #128 03/05/2010 Bucatini with Spicy Tomato Sauce (Bucatini all’Amatriciana) This dish is flavored with guanciale, or cured pork jowl, though pancetta is a fine substitute. Issue #128 03/04/2010 Vietnamese Beef Noodle Soup (Pho Bo) Black cardamom gives this classic Southeast Asian dish a floral back note. Issue #128 05/03/2013 Crispy Duck with Udon Noodles The recipe for this entrée was given to us by Off the Shelf, a film catering company. Issue #127 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 03/18/2010 Shrimp Ravioli with Spinach and Ginger Store-bought wonton wrappers are perfect for making ravioli, as we discovered while we were testing recipes for our most recent SAVEUR 100. Continue... Issue #126 01/19/2010 Macaroni and Cheese Ham and blue cheese give a piquant bite to this rich casserole, which comes from Crabtree’s Kittle House, a restaurant in Chappaqua, New York. Continue... Issue #125 11/11/2009 Garganelli with Peas and Prosciutto This creamy dish calls for quill-shaped garganelli, though penne will work just as well. Issue #125 02/17/2011 The Original Fettuccine Alfredo Mixing the ingredients on a warmed platter will help them melt quickly to make a satiny sauce. For the best results, use dried pasta, which doesn't break as easily during tossing as fresh egg pasta does. Issue #120 01/07/2010 Pasta with Fried Peppers and Bread Crumbs The secret to making this hearty Basilicatan specialty is to fry the dried peppers to a delicate crisp. Continue... Issue #120 04/13/2009 Pork Hocks Simmered with Bamboo Shoots This dish is traditionally prepared with dried and rehydrated bamboo shoots, but we found that canned ones are a worthy stand-in. Issue #120 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 02/17/2009 Baked Manicotti A little nutmeg added to the ricotta filling for this classic baked pasta imparts a subtle note of spice. Issue #118 01/31/2011 Vegetarian Lasagne This recipe is a vegetarian take on the classic, creamy lasagna bolognese. Issue #117 01/05/2009 Spaghetti with Oven-Roasted Tomatoes and Caramelized Fennel This recipe was shared with us by a New York City-based opera singer and creative home cook. Issue #117 « Previous 1 2 3 4 5 . . .17 Next »