Tag: pasta
39 recipes
Baked Mac and Cheese (American Classic)
Creamy béchamel-based mac and cheese with sharp cheddar, Gruyère, and a golden panko crust.
Baked Ziti
Ziti pasta baked with ricotta, mozzarella, and a simple meat sauce — Italian-American Sunday dinner comfort.
Bucatini all'Amatriciana
Bucatini with guanciale, tomato, Pecorino, and chili — one of Rome's four iconic pasta dishes.
Cacio e Pepe
Pecorino and black pepper pasta — Rome's simplest and most demanding dish, with just 3 ingredients.
Dan Dan Noodles (Sichuan Sesame Noodles)
Spicy, numbing Sichuan noodles with chili oil, ground pork, and sesame paste — a Chengdu street food legend.
Fettuccine Alfredo
Fettuccine tossed with butter and Parmesan until silky and glossy — the original Roman version, no cream.
Fresh Egg Pasta with Pork Ragù
The touchstone cuisines of Western cooking — fresh pasta, cassoulet, charcuterie, and the traditions of France and Italy.
Fresh Mozzarella and Caprese
The touchstone cuisines of Western cooking — fresh pasta, cassoulet, charcuterie, and the traditions of France and Italy.
Honey Nut Squash Gemelli
Roasted honeynut squash blended into a silky, cream-free pasta sauce with brown butter, sage, and toasted walnuts.
Lasagna Bolognese
Layers of rich meat ragù, creamy béchamel, and pasta sheets baked until golden — the definitive Italian lasagna.
Lo Mein
Stir-fried egg noodles with vegetables and a savory sauce.
Midnight Pasta (Pantry Pasta)
Anchovies, garlic, chili, breadcrumbs — a late-night masterpiece from the pantry.
Minestrone Soup
Where every culinary journey begins — knife skills, mise en place, and the vegetable techniques that form the foundation of all cooking.
Mushroom and Lentil Bolognese
Mushroom and Lentil Bolognese — an Italian main dish Ready in 90 minutes. Perfect for weeknight cooking. Great for meal prep.
Orecchiette with Sausage and Broccoli Rabe
A southern Italian classic — spicy sausage, bitter greens, garlic, chili.
Pappardelle with Short Rib Ragù
Wide ribbon pasta with slow-braised beef short ribs in a rich red wine tomato sauce — Sunday dinner luxury.
Pasta al Burro (Butter and Parmesan Pasta)
The Italian child's comfort food. Deceptively simple — technique is everything.
Pasta al Pesto Genovese
Fresh basil pesto — the raw sauce that needs no cooking.
Pasta alla Gricia
Carbonara without the eggs — guanciale, Pecorino, black pepper. Rome's oldest pasta.
Pasta alla Norma
Sicily's signature pasta — fried eggplant, tomato, basil, ricotta salata.
Pasta e Fagioli
Italian pasta and bean soup — hearty, cheap, and deeply satisfying.
Pasta Primavera
Spring vegetables tossed with pasta in a light garlic-olive oil sauce.
Pastry Foundations
Pâte brisée, choux, pastry cream, caramel, crème anglaise, and tempered chocolate — the building blocks of every dessert.
Penne all'Arrabbiata
Angry pasta — spicy tomato sauce with garlic and chili.
Penne alla Vodka
Penne in a creamy tomato-vodka sauce with Parmesan and basil — the Italian-American classic that went viral.
Potato Gnocchi
Light, pillowy potato dumplings with a simple brown butter and sage sauce — Italian comfort at its purest.
Rigatoni alla Genovese
Naples' secret masterpiece — a 4-hour onion ragù that melts into sweet, silky sauce.
Shrimp Scampi
Shrimp Scampi — an Italian main dish Ready in 20 minutes. Perfect for weeknight cooking. Quick and easy.
Spaghetti Aglio e Olio
Spaghetti with garlic, olive oil, and chili flakes — Rome's midnight pasta, ready in 15 minutes.
Spaghetti al Limone
Bright lemon, butter, and Parmesan — a 3-ingredient sauce that feels luxurious.
Spaghetti al Pomodoro
Spaghetti in a simple tomato-basil sauce — Italy's most fundamental pasta, perfected with 5 ingredients.
Spaghetti alle Vongole (Clam Pasta)
Clams steamed open in white wine and garlic, tossed with spaghetti.
Spaghetti Carbonara
Silky egg-and-cheese sauce clinging to spaghetti with crispy guanciale — Rome's most famous pasta.
Spaghetti Puttanesca
Bold, briny, and spicy — olives, capers, anchovies, and tomato.
Stovetop Mac and Cheese
Creamy, sharp cheddar mac and cheese made entirely on the stovetop in 20 minutes — the weeknight version.
Stovetop Mac and Cheese
Creamy stovetop mac and cheese with sharp cheddar — no baking required, ready in 20 minutes.
The Art of Plating: A Practical Guide
The art of composed plates — multi-component timing, plating principles, and restaurant-level presentation at home.
The Five Mother Sauces
The five mother sauces of classical French cuisine — béchamel, velouté, espagnole, hollandaise, and tomato. Master these and you unlock hundreds of variations.
Vinaigrettes & Emulsions
Classic vinaigrette, Caesar, aioli, romesco — plus the science of emulsions that connects dressings, mayonnaise, and hollandaise.