Pasta Pasta al Pomodoro Unlike marinara sauce, which takes an hour or more to reduce, pomodoro sauce is light, bright, and comes together in a fraction of the time. ByOliver Strand Everything You’ve Heard About Toasted Ravioli Is Wrong Who really invented this St. Louis classic? ByRobert Moss Toasted Ravioli 所谓烤ravioli-which是油炸类风湿性关节炎violi—is a specialty of the Italian-American restaurants in St. Louis. ByJohn MarianiandGalina Mariani 23 Gnocchi Recipes for Pillowy Comfort Any Time These pillowy dumplings can be as dressed up or dressed down as you want. ByThe Editors of Epicurious Giuliano Hazan's Favorite Pastas of All Time The cookbook author and cooking instructor shares his favorite pasta dinners. ByGiuliano Hazan Fusilli With Peppers and Pancetta This simple recipe for Fusilli With Peppers and Pancetta will quickly become a weeknight favorite. ByGiuliano Hazan Spaghetti With Melon Once it is cooked, the melon is mostly unrecognizable, and it’s fun seeing if people can guess what this pasta sauce’s secret ingredient is. ByGiuliano Hazan Linguine With a Pink Shrimp Sauce This is a very elegant sauce that is traditionally served with seafood-filled ravioli, but linguine with pink shrimp sauce is just as delicious. ByGiuliano Hazan Spaghetti alla Carbonara With Zucchini Diced zucchini provide a surprisingly delicious variation of this classic Roman pasta sauce. ByGiuliano Hazan Fusilli With Sausage and Leeks The sweetness of leeks and the savoriness of pork sausage make a wonderful combination in this pasta dish. ByGiuliano Hazan Penne With Spinach and Ricotta This quick and easy pasta recipe from Giuliano Hazan was inspired by tortelloni filling. ByGiuliano Hazan Linguine With Crab and Arugula Dungeness crab is ideal, if you can get it, otherwise use any good, sweet-tasting, meaty crab in this crab linguine recipe from Giuliano Hazan. ByGiuliano Hazan Fusilli Lunghi alla Rustica This zesty pasta sauce has everything—tomatoes, peppers, green olives, capers, and a little pancetta. Serve with fusilli lunghi, the long spirals of pasta. ByGiuliano Hazan Al Cantunzein's Pappardelle With Sausage and Peppers This pappardelle with sausage, peppers, and tomatoes recipe was one of my favorites as a teen. ByGiuliano Hazan Dark Greens and Noodles With Yogurt You can use any greens that will wilt in this recipe—chard, kale, and spinach are all delicious with pasta and yogurt. ByOlia Hercules Seared Lemon, Garlic Butter, and Herbed Orzo The combo of seared or grilled lemons and garlic-infused butter tossed with orzo is so satisfying that it just might take you back to childhood. ByOdette Williams Easy Vegan Mac and Cheese The creamy vegan “cheese” sauce in this recipe gets an umami kick from white miso and nutritional yeast. ByRachel Ama 53 Italian Seafood Recipes for the Feast of the Seven Fishes Celebrate this Italian American Christmas Eve tradition with a meal that includes at least seven different types of seafood. ByMeredith StettnerandThe Editors of Epicurious Your New Favorite Lasagna Has a Saucy Secret A certified lasagna expert shares her tips for the best lasagna—and an easy recipe. ByZahra Tangorra Everyone Gets a Crispy Piece With Sheet-Pan Mac and Cheese Skip the roux and the casserole dish for an extra-crispy take on this classic baked pasta. ByRebecca Firkser Previous 1of170 Next
