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.
Sirio Maccioni, the well-known restaurateur of
Le Cirque fame, has been acknowledged for creating this dish. Get the recipe for Pasta Primavera »
Less is more in an elemental Roman pasta dish which takes its spiciness from cracked black pepper toasted in oil.
Get the recipe for Pasta Cacio e Pepe (Cheese and Pepper Pasta) »
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
Simmering orzo slowly with butter, shallots, and chicken stock and enriched it with cream yields a silky, risotto-like texture.
See the recipe for Creamy Orzo Risotto with Meyer Lemon and Wild Mushrooms
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 »
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 »
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 »
Making gnocchi with buckwheat flour gives the pasta weightiness and an earthy flavor that pairs perfectly with a spring mix of peas and spinach.
See the recipe for Buckwheat and Ricotta Gnocchi with Cream, Peas, and Spinach
This is a pasta dish of strong flavors: dark, earthy kale is offset by bright lemon cream and a warm, aromatic heat from crushed red chiles and garlic.
See the recipe for Kale and Sausage Penne with Lemon Cream Sauce
Farfalle with Cavolo Nero Pesto
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.
A little nutmeg added to the ricotta filling for this classic baked pasta imparts a subtle note of spice.
See the recipe for Baked Manicotti
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 »