Pasta

How FoodBeast.com's Becky McKay transformed the Uh-Oh! kiddie dinner into a bizarrely compelling dessert

As race season gets into high gear, it's time for runners to start carb-loading—and we've got 20 starchy recipes to help them do just that, deliciously

Four recipes—for baked eggs, lamb, pasta, and oysters—our readers requested from restaurants in Vermont, Oregon, New Orleans, and New York

A slideshow of bloggers' renditions of the Pasta with Chorizo and Chickpeas recipe from Bon Appétit's September 2013 issue

Make a big batch of this ragù on Sunday, serve it with pasta and a big green salad that night, then send the family off with leftovers for lunch the next day.

This homemade version of the Italian classic tastes as though it's been perfected over generations.

Strisce means strips—any long pasta will work—and Chiantigiana refers to the Tuscan wine used to flavor the sauce.

Packed with chorizo and chickpeas, this pasta recipe uses a Sardinian gnocchi called Malloreddus that used to be a wedding night meal of choice

Warm spices, supersweet Sun Gold tomatoes, and a short cooking time reinvent the ordinary marinara.

This bright, vegetarian sauce features lemon three ways: juice, zest, and preserved lemon peel.

There are two hits of chile in this dish. It’s used early on to infuse the oil, where it mellows. The sprinkle added at the end is more “precocious,” says chef Philip Krajeck, Rolf and Daughters, Nashville. “It’s not in every bite, but when it hits you, it makes a big impact.”

Because this dough is eggless, it has great al dente texture. If you can’t find durum wheat flour, all-purpose will work well, too.

Chef Philip Krajeck, Rolf and Daughters, Nashville, says the key to this dish is getting a good char on the brussels sprouts, which helps balance the richness of the porky, eggy sauce. Salt draws moisture out of the leaves, which might make them soggy, so he doesn’t season them.

As co-chefs at Hog & Hominy in Memphis, Michael Hudman and Andy Ticer see each other daily, but the old friends still cook together on days off. “Andy does the steak,” says Hudman, “and I do the pasta.”

This dish is equally as good at room temperature (read: picnics).

Swapping traditional basil for flat-leaf parsley for this pesto recipe makes for a balanced sauce that allows you to really taste the nuts, the olive oil, the Parmesan.

Named for Amatrice, a town northeast of Rome, this pasta is traditionally served with a long noodle like bucatini, but we like how shorter penne captures the spicy, meaty bits of sauce inside the tube.

Add the prosciutto at the last minute to preserve the pretty pink color.

Sardines are one of the ocean’s most sustainable superfoods. Because they tend to fall apart, save half for topping the dish just before serving.

The pork for this Southern-inspired pasta sauce is studded with garlic, which infuses the meat while it roasts.

Pasta shapes are not automatically interchangeable. Here's how to choose the right kind for your sauce

These 4 tips from chef Sara Jenkins will put your spaghetti, ziti, and orecchiette over the top

Orecchiette ("little ears" in Italian) are the perfect shape for cupping the kale and breadcrumbs.