Pasta Magic In 30 Minutes or Less

By March 12, 2020

Fettucine with Corn Crema and Charred Green Onions
Matt Taylor-Gross
Get the recipe for Drunken Spaghetti »

Noodles with Peas (Pasta e Piselli)

Noodles with Peas (Pasta e Piselli)

Tagliatelle with Black Truffle Cream Sauce

For this luxurious dish, chef Robin Jackson, of Knight Inlet Lodge in British Columbia, lavishes pasta in a truffle-infused cream sauce and crowns it with chanterelles, lavender, pecorino, and shavings of truffle, which release their seductive aroma in the steam. See the recipe for Tagliatelle with Black Truffle Cream Sauce »

Farfalle with Cavolo Nero Pesto

Farfalle with Cavolo Nero Pesto

Rita Sodi’s Spaghetti with Garlic and Olive Oil

Rita Sodi, a native Florentine, is the chef-owner of I Sodi, a restaurant in the West Village where she cooks rustic Italian food including heaping bowls of pasta. This simple dish, full of garlic and salty Pecorino, is surprisingly full flavored with a kick of heat from the extra crushed red pepper. Get the recipe for Rita Sodi’s Spaghetti with Garlic and Olive Oil »

Fettuccine Alfredo

This extra-rich version of fettuccine Alfredo is impossible to resist. Boiling the pasta until it’s just al dente allows it to soak up plenty of the creamy sauce. Get the recipe for Fettuccine Alfredo »

Beef Stroganoff

One of many timeless recipes featured in American Food Writing is James Beard’s take on this comforting noodle dish. Keep it simple. Beard says, “Beware of those that specify long cooking. Beef stroganoff is much better when prepared quickly.” Get the recipe for Beef Stroganoff »

Fettuccine with Corn Creama and Charred Green Onion

For a creamy texture—without the cream—Philadelphia chef Marc Vetri purées fresh, starchy corn into a thick sauce that he then tosses with smoky scallions for a succulent summer pasta. This recipe has been adapted from Mastering Pasta (Ten Speed, 2015). Get the recipe for Fettuccine with Corn Creama and Charred Green Onion »

Spaghetti Carbonara

Real Roman spaghetti carbonara should never be made with cream.

Pappardelle with Mixed Mushrooms, Ricotta, and Walnuts

A mix of sautéed mushrooms, toasted walnuts, ricotta, thyme, honey, and pappardelle, this pasta dish needs only a green salad on the side. Get the recipe for Pappardelle with Mixed Mushrooms, Ricotta, and Walnuts »

Garlic Scape and Cherry Tomato Pasta

Roasting garlic scapes with tomatoes and red onion sweetens them and enriches their flavor; toss them with pasta, lemon juice, and arugula for a simple summer meal. Get the recipe for Garlic Scape and Cherry Tomato Pasta »

Spaghetti with Garlic, Olive Oil, and Peperoncino Chiles

Once served at the end of a meal—post dessert—this simple, classic Roman pasta dish has become a staple first-course across the city.

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