Rigatoni

This brussels sprout pasta recipe taps nutty brown butter, crunchy pecans, and hot Italian sausage to create an easy dinner bursting with fall flavors.

Hot pickled cherry peppers add acidity and heat to this beloved regional pasta.

Add some heat to the viral feta pasta sauce with spicy Calabrian chiles.

A garlicky pistachio topping takes this sunny summer pasta from good to great.

Made with just a few ingredients, this is the ideal fancy-but-easy dinner.

It doesn’t take a lot of ingredients (or a lot of money) to make a classic Bolognese recipe. What it does take, though, is patience!

This shortcut baked rigatoni is loaded with spicy Italian sausage and topped with melted cheese. And the best part: You don’t even have to boil the pasta.

It's creamy. It's cheesy. It's tangy. And it's about to be your new favorite pantry pasta.

Raisins are the unlikely star in this 25-minute pantry-friendly pasta featuring feta, olives, and (optional!) anchovies.

Dark and moody in color but surprisingly bright and light to eat, this satisfying dish comes together in just 30 minutes.

Transform a can of pumpkin purée into a near-instant pasta sauce that delivers major fall feels.

This tomatoey vegetarian pasta from Southern Italy makes the most of green beans.

A quick sausage ragù with sweet-spicy gochujang and lots of butter. Excellent with handmade or store-bought noodles.

Make this spicy rigatoni your new go-to Sunday sauce. The meaty sauce has a host of flavor enhancers not often found in traditional sugos. 

Need an excuse to use up some preserved lemons? Let this simple lemony, buttery, and shrimpy pasta prove once again just how delicious and versatile they can be.

This golden pasta inspired by the zesty, spicy flavors of Mexican street corn is luxuriously creamy—but doesn’t have a drop of cream.

Chunks of meltingly tender pork, charred tomatillos, and spicy peppers star in this New Mexican–inspired take on ragú.

This weeknight-friendly recipe for vegetarian mushroom ragù turns out a rich tomatoey sauce that tastes like it simmered for hours.

Many vegan cream sauces rely on blended nuts or steamed cauliflower, but this sauce is made of beans and pasta water alone—no soaking or blending necessary. It’s important that the beans are adequately hydrated: Once you start mashing, make sure there’s plenty of pasta cooking liquid in the pot and don’t let it evaporate.

As long as you’ve got sausage, a quick-cooking vegetable, pasta—and, oh yeah, a chunk of parm and a knob of butter—you’ve got dinner.

Yes, you are going to use a whole tin of anchovies here. No, it won’t be too much.

This is a “necessity is the mother of invention” kind of recipe, born from isolation, scant ingredients, an oversupply of kimchi, and sheer hunger. Yet this unconventional one-pot approach also happens to be one of the simplest ways to prepare mac and cheese. 

The classic reconsidered: less pasta, more crispy-chewy strips of guanciale, and more silky creamy egg to hold it all together.

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