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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
03/11/2002
Radicchio with Pappardelle
Steven Wagner, an Italian-born radicchio enthusiast, gave us this recipe.
Issue #23
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
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
06/18/2007
Pasta with Cauliflower
A popular dish in Sicily, this simple pasta is full of flavor.
Issue #18
09/06/2007
Baked Macaroni in Pastry
This is Malta's answer to the classic Italian timpano.
Issue #9
03/08/2002
Orecchiette with Broccoli Rabe
At Rao’s, Italian sausage is usually added to this pasta—but since author McNamee already had penne with cabbage and sausage on the table, the kitchen served him this simpler version.
Issue #28
08/13/2009
Penne with Peppers, Fresh Tomato, and Basil
The combination of peppers, tomatoes, and basil make for a colorful, fragrant, and delicious meal.
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Source: Giuliano Hazan
08/09/2010
Eat Pray Love: Cacio e Pepe Pasta Sauce
As Eat Pray Love author Elizabeth Gilbert says, "Italians take every ingredient they know and make a feast of it." According to her, "there are few ways to create happiness more efficiently than by cooking for yourself and others." In honor of the movie staring Julia Roberts, we chose perhaps one of the most famous simple Roman pasta sauces, made with black pepper and aged Pecorino Romano. It is sure to restore your appetite for life! Buon appetito.
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03/14/2002
Farfalle with Wild Mushroom and Tomato Sauce
Artist and self taught cook Ed Giobbi loves wild mushrooms, and cooks up variations on this simple pasta dish when they’re in season.
Issue #21
01/18/2010
Pasta with Carrots, Risotto-Style
We adapted this recipe from The Minimalist Cooks Dinner by Mark Bittman (Broadway Books, 2001). If you can't find the short, twisted "twin" pasta called gemelli, use penne instead. Continue...
Issue #59
08/24/2010
Sage and Brown Butter Pasta
You probably already have everything you need to make this recipe in your pantry. Using only six ingredients, Technicolor Kitchen whips up a flavorful and satisfying sauce. Continue...
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Source: technicolorkitcheninenglish.blogspot.com
07/08/2010
Linguine with Balsamic Roasted Tomatoes
Use ingredients you probably already have on hand for this tasty dinner of roasted tomatoes combined with garlic, olives, and capers over linguine. Continue...
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Source: Luna Cafe
05/18/2010
Carbonara with Peas and Asparagus
Robert Love reminds us that true carbonara isn’t made with heavy cream and that the sauce is “perfect for spring.” Continue...
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Source: Food & Love
12/18/2009
Pasta with Creamy Mushroom, Celery, and Leek Sauce
Sauté mushrooms with leeks and stir in cream and Parmesan for a quick and easy pasta sauce. It is great with penne or rigatoni pasta, but would also be perfect with ricotta or potato gnocchi. Continue...
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Source: Seasonal Ontario Food
11/06/2009
Gnocchi with Mushrooms, Sweet Corn, and Sage Brown Butter
Comforting and classic, gnocchi make an excellent cool-weather meal. Toss your favorite ricotta or potato dumplings with mushrooms, corn, and a sage­–brown butter sauce for a satisfying dinner. Continue...
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Source: Pantry Raid