Pasta & Noodles

Kale, mushrooms, onions, and a beautifully bold sauce make instant ramen noodles something to be excited about.

This savory soup is just what you need in the depths of winter.

This cilantro-miso pesto is bright and delicious on springy ramen noodles.

Parmesan-stuffed pork shoulder with a Sunday gravy in the same pot. Get after it.

Nothing says personal growth like a casserole dish that weighs more than a slab of marble.

Coconut cream gives this soup velvety richness.

Egg noodles. Forever and always.

From super classic spaghetti and meatballs to stir-fried udon noodles.

This recipe is inspired by Gado-gado, a colorful and crunchy Indonesian salad, made with a wide array of raw and cooked vegetables (and sometimes noodles). The dressing is usually peanut-based, but we used cashews. Feel free to try another tender nut such as pistachios or pecans instead.

You can keep the herbs, sauce, and noodles separate, or combine them all in a bowl like we did.

You're probably boiling your pasta too long.

This weeknight-friendly pasta uses one skillet, one pot, and plenty of cheese.

The assignment: A satisfying, creamy, crave-worthy baked pasta that would still be delicious without (most of) the cheese. Nailed it!

A super simple red sauce lets the shellfish shine—say that 5 times fast.

The noodles are just a vessel for this savory, gingery, simple weeknight sauce. Double the batch, and you’ll always have a way to brighten up simple grilled or pan-roasted chops, roasted veggies, or grain bowls.

For when you deserve a bubble bath and bowl of brothy noodles.

Because you need more butter-roasted things in your life.

Every Christmas Eve, chef Renee Erickson goes crabbing with her family and friends—then they make this simple and decadent pasta.

This is Sohui Kim's recipe for tteokguk, which is traditionally eaten to welcome New Year’s Day.

When tomato season rolls around, this no-cook tomato pasta is our ace in the hole.

Broccoli and sausage pair up for an indulgent veg-heavy pasta dinner.

With cheesy confit garlic bread and the best iceberg salad you've ever had. Guaranteed.

Saying these are better than our nonna’s would be a bad idea, but she’ll never know if we just think it…

Our favorite and best method of making pasta—the same one the pros use in restaurants—is one in which the pasta finishes cooking in a glossy sauce made by emulsifying cheese into the pasta cooking liquid. It’s so easy and good it might change your life (or if not your entire life, then definitely your weeknight pasta game).