Pasta & Noodles

A love letter to classic ginger scallion noodles, but with a crispier, crunchier topping.

It’s okay to use frozen peas! We’ll never tell. We love ‘em.

Something truly magical happens when fennel, garlic, and anchovies get caramelized together.

Think of this as carbonara minus the eggs but still with massive amounts of flavor from guanciale, black pepper, and Pecorino.

This super-savory dish draws inspiration from Taiwanese beef noodle soup, then gilds the lily with a Dutch oven’s worth of sweet, slow-simmered onions.

A weeknight pasta that utilizes simple pantry ingredients in a luxurious way. 

Alison Roman couldn’t find a baked pasta she liked. So she made one she did. 

This kale pesto inspired us to keep spreading the word that there is still no better or more delicious way to eat your greens.

A punchy fish sauce vinaigrette works as a marinade and as a dressing for glass noodles and handfuls of basil and cucumber.

Punchy pestos, meaty sauces, and more of your favorite pastas this year.

A creamy, eye rollingly rich pasta sauce that tastes deeply lobstery, but even more deeply of love.

It’s astonishing how much scallion flavor you get in these noodles. A garnish of crunchy fried scallion slices takes it wonderfully over the top.

It’s a showstopper. Two bottles of red wine get cooked down to a glossy butter sauce that stains and flavors the spaghetti.

Every batch of clams will bring a different level of saltiness to this update on linguine with clams, so be sure to taste the broth and add water as needed in case it's too salty.

They're small but mighty—and you don't even need to boil them. 

With a crispy, toasted top hiding saucy, tomato-y noodles, this one-skillet broken spaghetti dish is anything but one-note.

Dashi is the fastest route to a savory, slurp-able broth—and there are no loooong simmers or bags of chicken bones necessary.

This lasagna version of carbonara includes mild Fontina, pancetta-studded ricotta, and eggs baked right in, toad-in-the-hole style.

It sounds dramatic but it’s true.

Shallow-braised short ribs provide a relatively hands-off path to an incredibly rich and robust ragù. Make sure to cook the soffritto until the vegetables are completely tender, which is key to releasing all of their flavor.

To know kugel is to argue about kugel.

Whether you know it as American Chop Suey, Chili Mac, or American Goulash, this deeply flavorful, super-comforting pasta dish is greater than the sum of its humble parts.

Yeah, they're better than any free meditation app.