Tagliatelle

Tender ground beef, savory pancetta, and a splash of white wine make this slow-simmered Bolognese worth the wait.

This saucy noodle recipe gets its crunch from fiery, garlicky toasted cashews.

This cozy pasta is a twist on a white Bolognese, with no tomatoes in sight. Swap in chicken legs if you prefer—rabbit tastes a lot like dark meat poultry.

It takes only a handful of ingredients to make this fancy-yet-weeknight pasta.

It’s okay to use frozen peas! We’ll never tell. We love ‘em.

Every Christmas Eve, chef Renee Erickson goes crabbing with her family and friends—then they make this simple and decadent pasta.

italian food, pasta recipes, dinner, first course, meat recipes, tagliatelle recipes, fettuccine recipes, main course, kid-friendly recipes, citrus recipes, orange recipes, butter recipes, prosciutto recipes, bacon recipes, heavy whipping cream recipes, parmesan recipes, cheese recipes, family reuni

Cabbage is the unsung hero of the winter kitchen—available anywhere, long-lasting in the fridge, and super-affordable. It’s also an excellent partner for pasta.

Using chorizo in place of beef means this cheater’s Bolognese is ready in less than 15 minutes (but still packed with flavor).

This entire dish is right out of Rose and Ruthie's River Café playbook, with just a few tweaks of my own. They taught me how to make fonduta, a silky sauce rich with crème fraîche and egg yolks. It takes less time and just a bit more effort than tomato sauce, and turns a plate of pasta into an elegant and impressive meal. Get yourself some asparagus spears that are as thick as your pointer finger—not those thin or sprouty ones—and you'll enjoy the juicy slivers in each bite.

One whiff of this hearty, fragrant sauce bubbling on your stove and you'll think you've just parachuted into the Apennines right in front of a trattoria, in sheep country. The mountains of central Italy—notably in the Abruzzo and Molise regions—have always been populated by shepherds. Consequently, lamb is the basic meat, and the cheeses are made from sheep's milk. Shoulder would be our cut of choice, but really any lamb stew meat will do. Even though the recipe calls for boneless meat, if you have some lamb on the bone, throw it in. The bones will add flavor and will be easy to remove once the sauce is cooked. Lamb is fatty, so the sauce will benefit from overnight chilling and subsequent degreasing. But if you can't bear to throw away that yummy lamb fat, roast some potatoes Italian style—cut up in small pieces with lots of rosemary—and use the lamb fat instead of olive oil.

Every spring people make a hullabaloo about ramps, the wild leeks that grow in the forests of the East Coast, for good reason: they're wonderful, with a garlic-heavy leek flavor and a subtle sweetness. I pickle the ramps, put them in just about everything we eat (they're particularly great in omelets), and give them away by the armload. This pasta is a simple way to highlight their flavor.

When I have time and want a full-flavored pasta dish that reminds me of Sunday dinners at my grandfather’s house, this is the recipe I turn to. It will definitely impress your friends and family.

Although this dish takes almost three hours to make, I promise you it’s so worth it. The short ribs become incredibly tender and moist, they fall off the bone. It’s the kind of meal you will dream about on a snowy night. The twist here is the shaved bittersweet chocolate, which gives the dish a sweet and savory yet extremely subtle component. You can leave it out, but trust me when I tell you that it’s the element everyone will be talking about when they taste this.

Traditionally, lamb shanks such as those in this recipe would be braised and served in all their glory, and subsequently, making lamb ragù would be a way to turn a relatively small amount of leftover meat into tomorrow night’s pasta dinner. We braise the lamb just so that we can pull it apart and turn it into ragù. It’s a decadent thing to do, and results in a luxurious and delicious pasta. Enjoy.

This pasta dish pairs creamy with crunchy, tart with sweet. Summer string beans also offer a little crunch to balance the juiciness of the tomatoes. I especially like using orange Sunbursts from my garden.

Where I come from, corn is the epitome of a summer vegetable; we used to drive out to the fields to get ours fresh and just leave our money in a can on the side of the road. So in this dish I combine corn with lovely little cherry tomatoes sautéed until they burst out of excitement, letting their delightful juices flow! Add some bacon and this sauce just steps up, pokes you, and says, “Hi, I’m summer, glad to see you!”

Todd loves frozen peas and he loves sausage, so this is his kind of recipe, and I created it with him in mind. When you smash the peas, they release their starches into the sauce, making it thick and creamy. To make life a little easier, use a potato masher to smash the peas.

Life without pasta? Perish the thought. It's not a French thing per se, potatoes being the more ubiquitous starch of choice. But in Alsace, noodles are served with lots of dishes, from fish to game, mostly with heavy sauces somewhat like those from the Piedmont region of Italy. We had pasta a few times a month when I was a kid, but we tended to favor the lighter, more intensely flavored preparations, like this cream-and-lemon combination Tante Caroline developed. She considered it a perfect lunch staple accompanied by a salad and piece of fruit. Her daughter, Louise, tells me it's still very popular with all the kids. Pay attention to the portions!