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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.

"Pasta

Pasta Primavera

Sirio Maccioni, the well-known restaurateur of Le Cirque fame, has been acknowledged for creating this dish. Get the recipe for Pasta Primavera »
"Pasta"

Pasta Cacio e Pepe (Cheese and Pepper Pasta)

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) »
"Rigatoni

Rigatoni with Pancetta Tomato Sauce

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
"Creamy

Creamy Orzo Risotto with Meyer Lemon and Wild Mushrooms

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
"Lobster

Lobster Linguine with Chiles

"Pasta

Pasta with Carrots, Risotto-Style

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 »

Triple Garlic Linguine

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.

Spaghetti and Meatballs

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 »
"Pappardelle

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 »
"Lasagna"

Classic Easy Lasagna

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 »
"Buckwheat

Buckwheat and Ricotta Gnocchi with Cream, Peas, and Spinach

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
"Kale

Kale and Sausage Penne with Lemon Cream Sauce

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

Farfalle with Cavolo Nero Pesto

Farfalle with Cavolo Nero Pesto
"Simple

Summer Bolognese

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.
"italian

Baked Manicotti

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
"Shrimp

Shrimp Scampi

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 »

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