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recipes 2007 02 spaghettini with spicy escarole and pecorino romano
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The red chiles make this spaghetti recipe spicy and the fennel offers a subtle anise note.
3.7
(3.7)
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This minimalist cacio e pepe recipe is like a stripped-down mac and cheese.
4.0
(4.17)
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The genius of this pasta recipe is in the contrast of the textures and flavors. If spicy isn’t your thing, sub in any fresh sausage you like.
4.3
(4.27)
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A silky, balanced, cling-to-the-pasta tomato sauce with little to get in the way.
4.7
(4.67)
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Tangy vodka sauce and grilled chicken make a savory base for this pizza, which gets topped with a bright arugula salad and pickled red onions after it’s baked.
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(5)
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For a hearty vegetarian version of this pasta recipe, use squash, mushrooms, or eggplants in place of shrimp.
5.0
(4.86)
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Combining nduja, a spreadable spicy salami, with lobster is transformative, taking this basic pasta Pomodoro to the next level.
3.0
(3)
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Parmesan rind and a kitchen sink’s worth of aromatics give heady flavor to this classic Italian recipe with cannellini beans and pasta.
5.0
(4.96)
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4.0
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This recipe for melty, cheesy, spicy comfort in a bowl is one of the best sellers on the menu at San Francisco’s Tacolicious. Don’t skimp on the chips—trust us, you’ll need them.
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For this seasonal (and vegetarian) twist on carbonara, stir the yolk into your portion while the pasta is still steaming hot.
4.0
(3.82)
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3.7
(3.74)
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The key to this sauce is a creamy emulsion of the oil, cheese, and pasta water. Toss and stir—and stir and toss—adding liquid freely, until it comes together.
4.0
(4.16)
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We’ve got bursting, jammy cherry tomatoes that make their own sauce, and chili oil that upends the typical Italian flavor profile.
4.3
(4.25)
3.5
(3.5)