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Marcella Hazan's Bolognese Sauce

After the death in 2013 of Marcella Hazan, the cookbook author who changed the way Americans cook Italian food, The Times asked readers which of her recipes...

Author: The New York Times

Fettuccine With Asparagus and Smoked Salmon

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Author: Florence Fabricant

Fettuccine With Asparagus

Finding a 30-minute dish that's elegant enough for a dinner party is no simple task, but this warm-weather pasta is one to fit the bill. It is gleefully...

Author: Pierre Franey

Midnight Pasta With Roasted Garlic, Olive Oil and Chile

This recipe is a version of aglio e olio pasta, which is often known as midnight pasta because it can be made quickly with a few pantry staples: garlic,...

Author: Ali Slagle

Jamie Oliver's Pappardelle With Beef Ragu

This wonderful recipe from Jamie Oliver is hearty and uncomplicated with a surprising pop of flavor thanks to the addition of rosemary and orange zest....

Author: Amanda Hesser

Cheesy Eggplant and Rigatoni Bake

Put on your cozy pants and get comfortable with a giant bowl of this cheesy, eggplant-studded pasta. Don't be shy about adding plenty of reserved pasta...

Author: Sue Li

Sunday Sauce

In many Italian American households, Sunday means there's red sauce simmering all day on the stove. It might be called sauce, sugo or gravy, and surely...

Author: Ali Slagle

Pasta With Tuna, Capers and Scallions

There are about a gazillion ways to cook pasta using other pantry staples - things like garlic, bread crumbs, pecorino, capers, olives and especially,...

Author: Melissa Clark

Linguine With Clams, Roasted Tomatoes and Caramelized Garlic

Here is a very cool recipe that calls for roasting cherry tomatoes with garlic and oil, then using that mixture as the base of a pasta sauce heavy with...

Author: Melissa Clark

Penne With Roasted Cherry Tomatoes

This exquisitely simple recipe came to The Times in a 2001 article about Paola di Mauro, an Italian winemaker in Marina, a small town southeast of Rome....

Author: Amanda Hesser

Pasta With Roasted Garlic, Pancetta and Arugula

For this pasta, garlic is roasted in the oven to bring out its sweetness, then sautéed with bold flavors: salty pancetta, fiery chile flakes and a squeeze...

Author: Melissa Clark

Mushroom Ragù Pasta

Rich and earthy, this creamy pasta feels appropriate for date night, but comes together quickly enough for a weeknight. The process is simple, but the...

Author: Alexa Weibel

Broccoli Rabe With Pasta

Author: Pierre Franey

Ziti With Chicken and Broccoli

Author: Pierre Franey

Linguine With Asparagus Pesto

Asparagus dresses this spring pasta in pastel green. Use the stems to make a finely ground pestolike mixture with garlic, olive oil and cheese; reserve...

Author: Florence Fabricant

Fettuccine in Cream Sauce

Author: Pierre Franey

Pasta With Artichokes and Pancetta

Sautéed artichokes with leeks and pancetta make a hearty, earthy sauce for pasta, brightened by a squeeze of lemon and some herbal dry vermouth. Take...

Author: Melissa Clark

Quick Lamb Ragù

A simple sauce made mostly with pantry staples, this spicy, tomatoey take on a ragù, which is traditionally long-cooked, is unapologetically lamb-forward....

Author: Alison Roman

Penne With Mushroom Ragout and Spinach

​​Mushrooms and spinach together is always a match made in heaven. I use a mix of wild and regular white or cremini mushrooms for this, but don't hesitate...

Author: Martha Rose Shulman

Zappa Family Spaghetti Sauce

I have spent a lifetime trying to duplicate the red sauce and meatball recipe my mother, Anne Marie Zappa, cooked every week when I was growing up. I'll...

Author: Kim Severson

Pasta With Asparagus, Arugula and Ricotta

This recipe works best if you use thin asparagus and peppery wild arugula, available at some farmers' markets.

Author: Martha Rose Shulman

Pasta With Braised Lamb Shank Ragù

Author: Florence Fabricant

Linguine With Scallops

Author: Pierre Franey

Pasta With Cauliflower, Bacon and Sage

A comforting dinner for a cold night, this hearty pasta has all the makings of a crowd-pleaser like fried sage leaves, crispy bacon and nutty roasted cauliflower....

Author: Lidey Heuck

Linguine With Ham

Author: Pierre Franey

Gorgonzola Cream Sauce For Pasta

Author: Marian Burros

Sicilian Pasta With Cauliflower

A favorite island vegetable combines with raisins and saffron to introduce a sweet element to a savory, salty mix. Cauliflower is a favorite vegetable...

Author: Martha Rose Shulman

Spicy Lobster Pasta

This dish is a little fiddly, but it is well worth the effort, and much of the prep can be done ahead. The sauce is rich with the essence of lobster, balanced...

Author: David Tanis

Spaghetti With Roasted Cauliflower, Tomato Sauce and Olives

Perhaps because cauliflower is on the bland side and Mediterranean black olives have such a pronounced flavor, the two go beautifully together. In Italy,...

Author: Martha Rose Shulman

Rigatoni al Forno With Cauliflower and Broccoli Rabe

This baked pasta - please don't call it a "pasta bake" - is a luscious affair, with two sauces. A creamy white béchamel is employed to toss with the pasta...

Author: David Tanis

Spaghetti Vongole

Author: Molly O'Neill

Penne Alla Vodka

Penne alla vodka is the perfect recipe for easy entertaining: short pasta is easier to cook in quantity than long strands and the sauce is amusingly retro...

Author: Nigella Lawson

Vegan Bolognese With Mushrooms and Walnuts

Some may balk at this version of Bolognese, the classic Italian ragù, because it bypasses the meat and dairy that are traditionally integral to the dish....

Author: Alexa Weibel

Lobster Fra Diavolo

Author: Florence Fabricant

Fettuccine With Sausage and Fried Sage

Sage is not just for stuffing, or so Moira Hodgson argued in a 1997 article that extolled the many virtues of the leafy herb. Frying sage leaves in olive...

Author: Moira Hodgson

Pasta With Grilled Eggplant Sauce

Author: Florence Fabricant

Fettuccine With Artichoke Hearts

Author: Florence Fabricant

Flounder Fillets in a Beurre Blanc Sauce

Author: Robert Farrar Capon

Linguine With Sautéed Shrimp, Tomatoes and Peppers

Here's a weeknight classic from Pierre Franey's "60 Minute Gourmet" column that was published in 1991. The recipe may be close to 30 years old, but its...

Author: Pierre Franey

Spaghetti Caruso

Author: Pierre Franey