Pasta

In search of an alternative to the mac and cheese her kids insist on, Deb Perelman found inspiration in an iconic Italian dish.

Buttery, garlicky, irresistible shrimp scampi—but make it pasta.

Store-bought tortellini are the kind of weeknight hack we can get behind—especially when they're tossed with plenty of garlicky brown butter and toasty walnuts.

Built of toasted nuts, creamy ricotta, and salty Parmesan, you don’t even need a food processor to make this riff on the normal pesto you know and love.

It‘s creamy, it’s cheesy, it’s garlicky, and just as can’t-stop-eating-it delicious as the OG basil-based one.

Here's our compromise: You can use a good store-bought marinara, but don't skip the homemade béchamel—there's no substitute.

This dish is a perfect choice for those blustery but bright early spring days: It's comforting from the simple-but-flavorful broth and bright from the crunchy fresh topping.

The secret is plenty of nutty, deeply-caramelized mushrooms. And the secret to those is patience.

Mushrooms take the place of the traditional cured pork in this super-satisfying vegetarian carbonara recipe.

The best dishes to have in your back pocket are the most forgiving ones.

You don't have to cook tomato sauce all afternoon for it to be noodle-worthy. Two methods for getting big flavor in no time.

Finally: an easy, cheesy, vegetarian(!) lasagna recipe that doesn't require you to dirty every pot and pan in your kitchen.

The healthyish comfort food recipe you won't be able to get enough of.

Need we say more?

Sage and brown butter? On crispy gnocchi? Tell me more.

Full-on explosive flavor in under an hour.

Looking for a silky, ultra-creamy pasta sauce with a solid serving of vegetables? Start peeling some winter squash!

Our creamy stovetop mac and cheese is about as easy as opening a box—and a whooooole lot more delicious.

Editor in chief Adam Rapoport uses this pantry staple for a creamy wannabe bolognese on a Monday night.

A no-nonsense meat sauce for no-nonsense people.

Kabocha squash is made for purées.

You probably know the number one recipe, because it was alllll over your Instagram feed.

Cravings for a comforting bowl of carbs were up 100 percent this year.

The ingredient list is simple. But the pasta is loud.