Pasta

The best pasta recipes we made this year, from buttery kimchi udon noodles to classic fettuccine Alfredo.

Clams vary in brininess and the amount of liquid they’ll release during cooking, so you’ll need to adjust the salt and add pasta water accordingly. To prevent the sauce from getting too salty, we recommend a measured amount of salt for the pasta water. If possible, look for an artisanal dried pasta for this recipe—the rougher surface texture will catch the slippery sauce better.

To keep lobsters alive in your fridge for up to one day, pack in damp newspaper. You can substitute eight frozen tails; sear per recipe method, then use the meat from four in place of the knuckles and claws, and split the others for serving.

Instead of deep-frying the broccoli in this sesame noodles recipe, we used a high-heat roasting method and swapped the restaurant’s sesame brittle for toasted seeds. Similar flavors; easier to make at home.

For a hearty vegetarian version of this pasta recipe, use squash, mushrooms, or eggplants in place of shrimp.

These are extra saucy and a little sweet like the original SpaghettiOs, but with grown-up flavors all around.

Drop the colander and back away slowly. There are better ways to drain your pasta pot.

These were the dishes BA readers loved the most in September.

How to pick the perfect Sangiovese for your next pasta feast.

A step-by-step guide to making ravioli filled with sweet corn, cheese, and an entire egg yolk.

We'll walk you through three ravioli recipes that have endless filling possibilities. Let's do this.

A step-by-step guide to making agnolotti filled with puréed butternut squash.

Some step-by-step instructions to help you shape, fill, and seal your lamb shank ravioli.

Making great pasta at home isn't about following a recipe; it's about learning to trust yourself.

Not the biggest fan of lamb? This hearty, soul-warming ravioli recipe will be equally successful if you use beef short ribs instead. Here are step-by-step instructions on how to shape and fill ravioli.

These are jumbo-sized ravioli, and each one envelops an egg yolk, which will run when you cut the pasta open and mingle with the pan sauce. Duh-lish!

Agnolotti is one of our favorite pasta shapes because the little pockets catch the sauce; try a variation with a simple ricotta filling and marinara sauce instead. Here are step-by-step instructions on how to make agnolotti.

So long, fresh tomatoes and super ripe zucchini. We've moved onto some rich fall flavors now, and are craving squash, pork ragu, mushrooms, and more

Getting the consistency of the creamy mushroom sauce right is key for this pasta recipe. You want to reduce it just until it clings to the pasta to create a light coating.

The genius of this pasta recipe is in the contrast of the textures and flavors. If spicy isn’t your thing, sub in any fresh sausage you like.

A flavorful tomato sauce that’s a cinch to make and rock shrimp that come already peeled mean a weeknight dinner recipe has never been so easy—or delicious.

Broccoli would be just as good in this pasta with recipe, as would diced winter squash such as butternut or acorn.

This pesto pasta recipe is the solution for any leftover hardy green, lettuce, or herb you don’t know what to do with. Cleaning out your fridge has never been so rewarding!

Memorize how to make the addictively crunchy breadcrumbs in this dish; use them to top all your pasta recipes forevermore.