Pasta
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Orecchiette ("little ears" in Italian) are the perfect shape for cupping the kale and breadcrumbs.
3.6
(3.62)
This twist on pasta carbonara is sweet from leeks and rich thanks to cream (in place of eggs).
4.0
(4.16)
Any short, tubular pasta will work with this meaty ragù. We used sedanini ("little celery") on the cover, but easier-to-find rigatoni and penne are great, too.
4.0
(4.18)
This pasta sauce is thickened with pureed chickpeas, and it's finished with a fresh garlic-and-rosemary oil, which adds great flavor and an even better aroma.
3.6
(3.6)
A thoroughly fall riff on an iconic food group: tomatoes out, shredded butternut squash in!
3.5
(3.5)
Skip a step when making mac and cheese by not precooking the pasta. Instead, mix the dried pasta with a thinner-than-usual bèchamel sauce, and it will bake perfectly in just 30 minutes.
4.0
(3.81)
A malfatto (Italian for "badly made") is a tender dumpling with rustic character. (Think gnocchi, but bigger.)
3.5
(3.5)
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Chef Nate Hamilton at Harvest in Madison, WI, says: “Sometimes I sit and watch baseball and eat pistachios out of the can, but they’re better as a topper for pasta.”
4.0
(4.18)
This vegetarian revelation balances the meaty sweetness of butternut squash with bitter broccoli rabe and a creamy sauce. Serve it with a simple salad.
4.0
(3.89)
3.5
(3.45)
Easy
Adapted from The River Cafe Classic Italian Cookbook by Rose Gray, Ruth Rogers, and Michael Joseph. Copyright Rose Gray 2009.
3.4
(3.4)
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Adapted from The River Cafe Classic Italian Cookbook by Rose Gray, Ruth Rogers, and Michael Joseph. Copyright Rose Gray 2009.
3.3
(3.33)
Quick
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4.0
(3.97)
Quick
Easy
This recipe makes more pesto than you'll need. Serve the extra with vegetables or fish, or spread it on sandwiches.
4.0
(3.84)
Quick
In Rome, chef Barbara Lynch ate the perfect carbonara: The sauce was bright yellow from fresh eggs, and each rigatoni hid cubes of fatty guanciale. This is her recipe.
3.7
(3.67)