Pasta

This squid pasta with fennel recipe is made for breezy summer evenings. All that's missing is the beach house.

Both guanciale and Pecorino are quite salty; Leonardo Vignoli, the chef at Da Cesare al Casaletto, recommends undersalting the pasta water to give you more control.

A decent amount of béchamel keeps this tomato-less lasagna moist as it cools.

Our readers weren't sold on the chicken livers in our Ultimate Bolognese Sauce. So we asked chef Mike Easton to explain why chicken livers are so essential to his genius recipe.

This bolognese bakes in the over for 6 hours, but is worth it.

Garlicky, pungent ramps set off pesto pyrotechnics.

We remixed pasta e fagioli, turning the brothy pasta into a welcome party for our favorite seasonal triumvirate: peas, mint, and ricotta.

This makes enough sauce for three 12-oz. portions of pasta, but leftover sauce is a good thing. Freeze it for next time. Learn more here.

You asked for pasta recipe with greens—we delivered. Here's how to make vegetarian lasagna with kale and collard greens.

Baked pasta is always good—but with these tips, it can be a whole lot better.

Pasta? That's so last season. The latest culinary rage is spiralized veggies, with zucchini leading the charge. But no, we're not calling them "zoodles."

Here’s how to make pasta in 2015.

Our digital food editor walks you through the steps to creating the perfect mac & cheese—a recipe everyone should know how to make.

No nduja? Just add an extra glug of olive oil along with some red pepper flakes.

Chef Philip Krajeck serves a similar dish at Rolf and Daughters in Nashville; his hazelnut broth adds a clever layer of flavor.

We’re into the ruffles-on-ruffles look you get from using savoy, but green cabbage is great in its place.

Richly flavored oxtail cooks down to a fabulously silky texture, but other braising cuts, like bone-in short ribs, would work here too.

Don’t laugh—good gluten-free pastas exist. Andean Dream makes our favorite shells.

The butter (yep, a whole stick) mellows the tart lemon sauce and is key to the finished texture.

Roasting the pancetta in one large piece renders out most of the fat, making it easy to dice into perfect ¼" pieces.

Why is it that in the dead of winter, everything seems to need a little help? Anchovy butter delivers bold flavor to this back-pocket pasta.

Braised meat, slow-simmered sauces, and plenty of cheese—it's all here in these cozy pasta dishes.

The pasta absorbs the flavor of the broth as it cooks, and the pasta starches thicken the liquid to a lip-smacking consistency.

The intensely flavored soffritto is the foundation of this rich pasta; double the ingredients and freeze half for next time.