Flavored with shrimp, garlic, and zingy flakes of red pepper, this pasta dish is devilishly good. Matt Taylor-Gross
Fancy yourself a true pasta aficionado? If you answered “yes,” you know that tomato sauce is anything but boring. Whether you’re looking for simple, elemental pomodoro or more feisty puttanesca and arrabbiata, we’ve got loads of red-sauced inspiration to upgrade your pasta game. Many of our best classic Italian dishes use tomato sauce, including rigatoni with a pancetta-flecked sauce and classic spaghetti all’Amatriciana. Get to know some of the world’s most essential pasta recipes with our guide to creative tomato sauces.
From the tortelli family, anzelottos are rectangles often with ridged edges. “They’re made with a thicker, bright white dough of plain semola flour and hot water, which penetrates the proteins in the rustic flour more easily,” chef Evan Funke of Felix in Los Angeles says. Get the recipe for Swiss Chard Anzelottos with Pomodoro Sauce »
On October 17, 1982, the Bolognese chapter of the Accademia Italiana della Cucina, “after having carried out long and laborious investigations and conducted studies and research”, decreed the following recipe to be the official one for classic ragu alla bolognese. We’re not necessarily convinced of that, but it’s a fantastic recipe nonetheless. Get the recipe for Classic Ragù alla Bolognese »