Makes 6 servings Bolognese is essentially a meat stew with a small amount of tomato added— although Americans often confuse it for a tomato sauce with some meat added. The sauce is cooked slowly to develop a deep, rich flavor. In Italy it is traditionally served with tagliatelle pasta and […]
Ravioli Filled with Beets, Butter, and Poppy Seeds
Makes 6 servings The bright red beet shines through the pasta dough, making these beautiful ravioli the perfect dish for entertaining. They make for a great pasta course or vegetarian main, but you can add bacon or prosciutto to the stuffing for a more complex flavor. Ingredients Beet filling 1/4 […]
Rolled Pasta with Pumpkin and Chestnut
Makes 8 to 10 servings Ingredients Pumpkin and Chestnut Stuffing One 3-lb pumpkin Kosher salt, as needed 5 oz peeled fresh or frozen chestnuts 1 rosemary sprig 1 garlic clove, crushed 2 tablespoons grated Parmigiano-Reggiano 4 amaretti cookies, crumbled 2 egg yolks Zest from 1 orange Freshly ground black pepper, […]
Simple Tomato Sauce
Makes 4 cups Ingredients 1/4 cup extra-virgin olive oil 1/2 cup chopped yellow onion 2 garlic cloves, minced 2 qt canned whole San Marzano tomatoes with their juices Kosher salt, as needed Directions Heat the oil in a large saucepan over low heat. Add the onions and garlic and cook, […]
Spaghetti al Vino Rosso (Spaghetti with Red Wine and Pecorino)
Makes 4 servings This unusual pasta dish from Umbria is cooked more like a risotto than a typical pasta dish. As the pasta cooks, the wine infuses it with flavor and the color deepens to a rich chestnut color. Ingredients 1 lb spaghetti Salt, as needed 1/4 cup extra-virgin olive […]
Spaghetti Cacio e Pepe (Spaghetti With Pecorino Romano & Fresh Cracked Pepper)
Serves 4 to 6 Ingredients Kosher salt, as needed 1 lb spaghetti 1 cup grated Pecorino Romano (4 oz) 1/2 cup extra-virgin olive oil 1 tablespoon freshly ground black pepper Directions Bring a large pot of salted water to a rolling boil over high heat; covering the pot will help […]
Spaghetti with Anchovies and Fennel
Makes 4 servings Ingredients Kosher salt, as needed 1 lb dried spaghetti 6 salt-cured anchovy fillets 1/4 cup extra-virgin olive oil 4 garlic cloves, thinly sliced 1/4 tsp red pepper flakes 1/4 cup chopped fennel fronds 1/2 cup toasted bread crumbs Directions Bring a large pot of salted water to […]
Spaghetti with Broccoli Rabe
Makes 6 servings The toasted bread crumbs add a nice texture to this dish, but they aren’t essential if you’re looking to save some time. Use leftover sandwich bread to make fresh breadcrumbs in a food processor. Toast them in a little butter or olive oil over medium heat until […]
Spaghetti with Garlic, Oil, and Hot Pepper
Serves 4 to 6 Use any variety of pasta you have on hand to make this super simple pasta dish. Serve it as is or topped with seared frozen shrimp, flaked canned tuna, or white beans. You can make the dish without the fresh parsley if you’re out, but you […]
Spaghetti with Sausage and Bitter Greens
Makes 4 to 6 servings If you’re still exploring the world of bitter greens, this is a great dish to start with. It’s acidic and rich, which helps to balance the slight bitterness of the radicchio and escarole. Peel the tomatoes, if you want, but if the skins don’t bother […]
Strings and Wiggles: A Guide to Pasta Shapes
We haven’t counted, but by our estimates, there are like, ten million different pasta shapes in the world. More accurately, there are probably more than 300 different shapes, and depending on where you are in the world, each one may have a completely different name. Luckily, knowing the ins and […]
Strozzapreti with Fish Stew
Strozzapreti is a hand-rolled pasta that is like a longer cavatelli, so look for that as a substitute, if needed. Makes 4 to 6 servings Ingredients Fish Stew 3 tablespoons extra-virgin olive oil 1 garlic clove, smashed 1 medium sweet white onion, chopped 1/2 cup dry white wine One 6-oz […]