Go Italian with SAVEUR magazine’s favorite pasta recipes. Savor such favorites as spaghetti with lobster or clams, pasta primavera, lasagne, shrimp scampi, pesto, ziti with sausage and fennel, tube-shaped pasta with wild mushrooms, tagliarini with citrus zest, and veal pasta sauce with red, green, and yellow peppers.
Enriched with white wine, a bit of dried chile heat, and loads of deliciously salty pancetta, the sauce for this version of the classic Italian dish comes from Salvatore Denaro, the chef at Montefalco’s Arnaldo Caprai winery. See the recipe fro Rigatoni with Pancetta Tomato Sauce
This classic pasta, from award-winning chef Fulvio Pierangelini at his restaurant, Irene, in Florence, Italy, is enriched with the lobsters’ coral, or roe sac. It adds a pop of briny flavor to the pasta, but can be omitted if the lobsters you buy don’t contain it. Get the recipe for Lobster Linguine with Chiles »
We adapted this recipe from The Minimalist Cooks Dinner by Mark Bittman (Broadway Books, 2001). If you can’t find the short, twisted “twin” pasta called gemelli, use penne instead. Get the recipe for Pasta with Carrots, Risotto-Style »
The pasta for this potent and luxurious dish is cooked in chile-spiked chicken stock and bolstered by three preparations of garlic: roasted, fried, and sauteed.
Lou Di Palo shared his grandmother’s recipe for the meatballs that he sells at his family’s store, Di Palo’s Fine Foods, in New York City; they’re composed of pork, beef, and veal and flavored with four kinds of cheese. Get the recipe for Spaghetti and Meatballs »
Lasagna gets a bad rap for being a labor-intensive dish, but with a few shortcuts, like starting with store-bought lasagna sheets, you can make a great cheesy version any night of the week. Get the recipe Classic Easy Lasagna »
This recipe for summer bolognese has the classic comfort of bolognese, but without the heaviness of a red sauce, instead embracing the summer’s bounty of gorgeous tomatoes and fresh basil.
An Italian-American classic, shrimp scampi is a simple dish of sauteed shrimp tossed with a sauce of white wine, garlic, lemon juice, and butter, then served with pasta. Get the recipe for Shrimp Scampi »
