Pasta

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.

Think of this pasta from Tosca as a carbonara, but with tomatoes in place of the eggs.

We’re now obsessed with this snail-shaped pasta (which is made from scratch at Tosca).

Considering that tomato is a fruit, the addition of strawberries isn’t that strange in this sauce from Rose's Luxury. The sauce should be quite spicy, which tempers the berries’ sweetness.

A version of this recipe helped chef Danny Bowien win the Pesto World Championship in Italy in 2008. He was kind enough to let us adapt it a bit.

These "back pocket pasta" ideas make use of common pantry staples and come together in minutes—perfect for a weeknight dinner.

There’s something special about lobster you’ve prepared yourself, but if cooking one on a weeknight isn’t your speed, buy cooked lobster or shrimp instead.

The key to this sauce is a creamy emulsion of the oil, cheese, and pasta water. Toss and stir—and stir and toss—adding liquid freely, until it comes together.

Who says you can only use one pasta shape at a time? Cook 'em all together, and you've got pasta mista, a chickpea-sauced Italian staple

Is making pasta salad itself a mistake? Not if you follow our tips on upgrading this summertime picnic staple

The subtle flavor of broccolini is a good match for sweet crabmeat.

For this seasonal (and vegetarian) twist on carbonara, stir the yolk into your portion while the pasta is still steaming hot.

Lacey campanelle pasta makes for a satisfying meal with eggs and capers.

We give the classic linguine and clams dish an upgrade with roasted almonds.

Almonds are the new breadcrumbs. Their toasty flavor and crunch add just the right contrast to pasta.