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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
12/06/2005
Spaghetti with Clams
Zuni Café substituted spaghetti for the more traditional linguine in their version of this Italian classic.
Issue #77
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
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
03/01/2007
Shrimp Scampi with Linguine
Like veal parmesan, this dish—redolent of garlic and white wine—is a purely Italian-American creation.
Issue #100
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
02/03/2009
Shrimp Scampi
Purists may note that this Italian-American specialty isn't really scampi (Adriatic crayfish)—but as its name promises, it really is shrimp cooked scampi-style.
Issue #28
07/18/2008
Pasta with Tuna Sauce
In this luscious pasta, the tuna and the oil meld to create a creamy sauce.
Issue #113
03/06/2007
Shrimp Fra Diavolo
Flavored with shrimp, garlic, and zingy flakes of red pepper, this pasta dish is devilishly good.
Issue #58
03/08/2002
Penne with Cabbage and Sausage
Originally from Calabria, this dish is now a Rao's Restaurant standard.
Issue #28
06/18/2007
Ziti with Sausage, Mushrooms, and Cognac
Hearty and satisfying this dish has the perfect combination of flavors.
Issue #18
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
06/21/2007
Tagliolini Gratinéed with Prosciutto and Parmigiano-Reggiano
This recipe, from The Harry's Bar Cookbook, cleverly fuses Italian ham and pasta with a French sauce and cooking method.
Issue #38
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
10/12/2012
Spaghetti Carbonara
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.
Issue #100
04/13/2011
Zucchini and Pasta Sandwich
This sandwich is a triumph of leftovers: a simple zuke sautée meets linguine cacio e pepe on a tender slab of pizza bianca. It's a meal that, true to sandwich form, is far greater than the sum of its parts.
Does Not Apply
07/21/2008
Shepherd’s-Style Rigatoni with Ricotta and Sausage
Calabrian shepherds make this rustic pasta with fresh ricotta, sausage, and fresh herbs.
Issue #113
01/16/2008
Tyrolean Bacon–Dumpling Soup (Speckknödelsuppe)
This is an adaptation of a dish we enjoyed while visiting the German-speaking region of Südtirol in Northern Italy.
Issue #96
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