Tagliatelle

This saucy noodle recipe gets its crunch from fiery, garlicky toasted cashews.

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 cozy pasta is a twist on a white Bolognese, with no tomatoes in sight. Swap in chicken legs if you prefer—rabbit tastes a lot like dark meat poultry.

It takes only a handful of ingredients to make this fancy-yet-weeknight pasta.

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

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

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Editor's note: The recipe and introductory text below are from Jamie Oliver's book Jamie's Italy. Pasta con acchiughe e pomodoro This is a poor people's pasta from Palermo in Sicily. You could use tagliatelle or spaghetti, but if you can find margherita pasta it's great — it looks thicker than spaghetti, and it's frilly down one edge. This sauce has great flavor and is very Sicilian with the raisins and pine nuts. P.S., I'd like to thank my mate John Hamilton, the incredible art director on this book, who made this dish with me in Sicily. He made it with such care and concentrated so hard staring at it that I thought it might turn to stone! As you can see from the picture, it goes to show that even a Glaswegian geezer can produce a pretty and delicate dish.