results for "pasta"
In this luscious pasta, the tuna and the oil meld to create a creamy sauce.
Chef Sara Jenkins of New York City's Porchetta gave us the recipe for this spicy, comforting pasta dish, inspired by one made by Italian chef Salvatore Denaro.
We based this recipe on one in Izakaya (Kodansha, 2008) by Mark Robinson.
In this dish from Epirus, pork sausage, blue cheese, and fresh oregano are a gorgeous counterpoint to pasta.
Cooks in Sardinia use saffron in a gnocchi-like pasta that captures the very essence of the spice.
The recipe for this classic dish flavored with saffron and sardines is based on one in The Heart of Sicily by Anna Tasca Lanza (Clarkson Potter, 1993).
Chef Gabrielle Hamilton of New York City's Prune restaurant gave us her recipe for this delicious pasta, which is tossed in brown butter and pine nuts, then topped with sunny-side-up eggs.
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.
Less is more in this elemental Roman pasta dish, which takes its spiciness from cracked black pepper toasted in oil.
In this adaptation of a popular southern Italian specialty, king crab legs are a meatier alternative to blue crabs.
We got this satisfying pasta dish from Justin Smillie, the chef at Smith's, a restaurant in New York City.
This pasta dish, infused with the heady fragrance of morels, makes a lovely side dish or a light dinner.
The flavors of a richly spiced Moroccan tagine come together in this pasta salad, savory and bright with olive, lemon, and cinnamon.
Does Not Apply
These small ridged gnocchi are perfect for "grabbing" the hearty sauce in this dish.
Flavored with shrimp, garlic, and zingy flakes of red pepper, this pasta dish is devilishly good.
For one grandmother, this was the ultimate comfort food.
Originally from Calabria, this dish is now a Rao's Restaurant standard.
This simple recipe reveals the flavor superiority of san marzano tomatoes.
The recipe for this classic Jewish dish of sautéed onions tossed with pasta and buckwheat groats comes from Philip Lopate.