ADVERTISEMENT

Food

Hearty Pasta Sauces

October 2, 2012

From a classic beef ragu to a veal sauce with red, green, and yellow peppers, these hearty, meaty pasta sauces—served with pasta, bread, polenta, or even on their own— make comforting autumn meals.

Veal Pasta Sauce with Peppers — 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."Christopher Hirsheimer

See the RecipeChristopher Hirsheimer

Spaghetti Carbonara — Traditional Roman spaghetti carbonara contains pasta, whole eggs, pancetta or guanciale (cured pork jowl), and pecorino romano cheese—never cream.Todd Coleman

See the RecipeMaura McEvoy

See the RecipePaolo Destefanis

Turkey Tetrazzini — This cheesy, pea-studded noodle casserole is a great way to use up leftover Thanksgiving turkey.André Baranowski

Redolent of warm spices, deeply flavored Cincinnati-style chili, whether prepared two-way (chili over spaghetti), three-way (with cheese), four-way (with onions), or five-way (with a finishing flourish of kidney beans), is an enduring American classic. See the recipe for Cincinnati Chili »James Oseland

See the RecipeChristopher Hirsheimer

See the RecipeAndré Baranowski

See the RecipeAndré Baranowski

Chicken livers add a particular gamy depth to rustic ragù made with several kinds of meat. See the recipe for Ragù Enriched with Chicken Livers »André Baranowski

See the RecipeAndré Baranowski

See the RecipeHelen Rosner

See the RecipeAndré Baranowski

We got this satisfying pasta dish from Justin Smillie, the chef at Smith's, a restaurant in New York City. For the chunky, woodsy-tasting sauce, he braises artichoke hearts with chicken, dried porcini mushrooms, and fresh tarragon. See the recipe for Fettuccine with Artichokes and Chicken »André Baranowski

Garganelli with Peas and Prosciutto — Eye-catching sweet peas and salty prosciutto create a bright contrast of color and flavor in this creamy pasta dish.André Baranowski

Real Roman spaghetti carbonara is made up of pasta, whole eggs, pancetta or_ guanciale_ (cured pork jowl), and pecorino romano cheese--never cream. It's simple, rich, and endlessly satisfying.André Baranowski

Pasta with Sausage and Cheese (Macaronia me Loukanika ke Tiri) — In this dish from Epirus, pork sausage, blue cheese, and fresh oregano are a gorgeous counterpoint to pasta.James Oseland

This Memphis-style side dish is a perfect way of utilizing leftover pulled pork. See the recipe for Barbecue Spaghetti » Todd Coleman

Tagliatelle with Poppy Seeds and Prosciutto — Poppy seeds lend their toasty aroma to a creamy pasta dish based on one served by chef Matthew Accarrino at SPQR in San Francisco.Maxime Iattoni

This Italian pasta classic uses a slow-simmered tomato sauce infused with lots of bacon. See the recipe for Spaghetti all'Amatriciana »Todd Coleman

A little ham added to the ricotta filling for this classic baked pasta imparts an extra layer of richness.Landon Nordeman

Latest

Our 15 Best Sardine Recipes for Our Favorite Tiny Fish

‘A Simple Green Salad’: Fanny Singer’s Litmus Test for a Good Restaurant

Wine Legs: What Causes Those Little Streaks of Wine That Form On The Side of The Glass?

Our Best Mezcal Cocktail Recipes

Our Best Summer Plum Recipes

All Hail Cincinnati, The Queen City

Our 50 Best Hors d’Oeuvres Recipes

Our Best Tomato Recipes Are a Glorious Way to Celebrate Summer

20 Desserts for Whipped Cream Fanatics

ADVERTISEMENT