Just imagine the aroma of garlic sizzling in olive oil, the sound of pasta bubbling away, and the satisfaction of creating restaurant-quality Italian meals
Ingredients – 1 lb spaghetti – 6 oz pancetta, diced (or thick-cut bacon) – 4 large eggs – 1 cup grated Pecorino Romano cheese (plus extra for serving) – 1/2 tsp black pepper, freshly ground – 2 tbsp olive oil (or any neutral oil) – 1/4 cup reserved pasta water, as needed – 1 lb fettuccine pasta – 1 cup heavy cream – 1/2 cup unsalted butter (2 sticks, cut into pieces) – 1 cup freshly grated Parmesan cheese (plus extra for serving) – 3 cloves garlic, minced (adjust to taste) – 1/4 tsp freshly ground black pepper – 1/4 tsp salt (adjust to taste) – Fresh parsley, chopped (for garnish, optional) – 2 tbsp olive oil (or any neutral oil) – 1 medium yellow onion, finely diced – 2 carrots, finely diced – 2 celery stalks, finely diced – 1 lb ground beef (80/20 blend for best flavor) – 1/2 lb ground pork – 1 cup dry red wine (like Chianti) – 1 (28 oz) can crushed tomatoes – 1 cup whole milk – 1/2 cup grated Parmesan cheese, plus extra for topping – 1/4 cup unsalted butter – 1/4 cup all-purpose flour – 3 cups whole milk, warmed – 1/4 tsp ground nutmeg – 12 no-boil lasagna noodles – Salt and black pepper – 1 lb penne pasta – 4 cups fresh basil leaves, packed (stems removed for less bitterness) – 1/2 cup extra virgin olive oil, plus 2 tbsp for cooking – 1/3 cup pine nuts, toasted (or walnuts for a budget option) – 2 garlic cloves, peeled – 1/2 cup grated Parmesan cheese, plus extra for serving – 1/4 tsp kosher salt – 1/8 tsp black pepper – 1 large eggplant, cut into 1-inch cubes – 3 tbsp extra-virgin olive oil, plus more for drizzling – 1 tsp kosher salt, plus more for pasta water – 1 lb rigatoni – 1 (28-oz) can crushed tomatoes – 3 garlic cloves, minced – 1/4 tsp red pepper flakes, or to taste – 1/2 cup fresh basil leaves, torn – 4 oz ricotta salata, crumbled (or substitute with feta) – 1 lb linguine pasta – 2 lbs fresh littleneck clams, scrubbed – 4 cloves garlic, minced – 1/2 cup dry white wine – 1/4 cup extra virgin olive oil, plus more for drizzling – 1/4 tsp red pepper flakes, adjust to heat preference – 1/4 cup fresh parsley, finely chopped – Salt, for pasta water – Freshly ground black pepper, to finish – 1 lb spaghetti (or bucatini) – 2 cups Pecorino Romano cheese, finely grated (use a Microplane for best results) – 2 tbsp whole black peppercorns, coarsely ground (freshly grind for maximum flavor) – 6 cups water, for boiling – 1 tbsp kosher salt, for pasta water 8 oz orecchiette pasta 1 bunch broccoli rabe, tough ends trimmed (about 8 oz) 3 tbsp olive oil, or any neutral oil 4 garlic cloves, thinly sliced ½ tsp red pepper flakes, adjust to heat preference ¼ cup grated Parmesan cheese, plus extra for serving Salt, for pasta water and seasoning – 2 tbsp olive oil (or any neutral oil) – 1 medium yellow onion, diced – 2 carrots, diced – 2 celery stalks, diced – 4 cloves garlic, minced – 1 (28 oz) can crushed tomatoes – 4 cups vegetable broth – 1 (15 oz) can cannellini beans, rinsed and drained – 1 cup ditalini pasta – 1 tsp dried oregano – 1/2 tsp red pepper flakes (adjust to heat preference) – Salt and black pepper to season – Fresh parsley, chopped for garnish – Grated Parmesan cheese for serving (optional) – 12 oz bucatini pasta – 4 oz guanciale, diced (or thick-cut bacon) – 1 (28 oz) can whole peeled tomatoes, crushed by hand – 1 medium yellow onion, finely chopped – 2 cloves garlic, minced – 1/4 cup dry white wine (optional, for deglazing) – 1/4 tsp red pepper flakes, or to taste – 1/2 cup grated Pecorino Romano cheese, plus extra for serving – 2 tbsp extra-virgin olive oil – Salt and black pepper, to taste – 1 (17.6 oz) package potato gnocchi – 2 tbsp olive oil (or any neutral oil) – 1 small yellow onion, finely diced – 2 garlic cloves, minced – 1 (28 oz) can crushed tomatoes – 1 tsp dried oregano – 1 tsp salt (adjust to taste) – ½ tsp black pepper – 8 oz fresh mozzarella cheese, torn into pieces – ¼ cup grated Parmesan cheese – Fresh basil leaves for garnish (optional) – 1 tbsp olive oil (or any neutral oil) – 1 medium yellow onion, finely diced – 2 carrots, peeled and diced – 2 celery stalks, diced – 4 cloves garlic, minced – 8 cups low-sodium chicken broth – 1 lb cheese tortellini (fresh or frozen) – 1 cup fresh spinach, roughly chopped – 1/4 cup grated Parmesan cheese, plus extra for serving – Salt and black pepper (adjust to taste) – 12 oz spaghetti – 1 lb large shrimp, peeled and deveined – 4 tbsp unsalted butter – 4 cloves garlic, minced – 1/2 cup dry white wine (like Sauvignon Blanc) – 1/4 cup fresh lemon juice (about 2 lemons) – 1/4 tsp red pepper flakes, adjust for heat preference – 1/4 cup chopped fresh parsley – Salt and black pepper, to season – 2 tbsp olive oil, or any neutral oil – 1 lb ziti pasta – 2 tbsp olive oil, or any neutral oil – 1 lb ground beef, 80% lean recommended – 1 medium onion, diced – 3 cloves garlic, minced – 28 oz crushed tomatoes – 1 tsp dried oregano – 1 tsp salt, adjust to taste – ½ tsp black pepper – 2 cups shredded mozzarella cheese – 1 cup grated Parmesan cheese – ½ cup ricotta cheese – Fresh basil for garnish, optional – 12 oz dried tagliatelle (or fresh pasta for a quicker cook time) – 4 tbsp unsalted butter, cut into cubes – 2 tbsp extra-virgin olive oil – 1 oz black truffle, finely grated or shaved (use truffle paste if fresh isn’t available) – 1/2 cup heavy cream – 1/2 cup grated Parmesan cheese, plus extra for serving – 1/4 tsp salt (adjust based on truffle saltiness) – Freshly ground black pepper – 2 tbsp chopped fresh parsley (optional, for garnish) – 1½ cups Arborio rice – 4 cups chicken broth, warmed to a simmer – 1 large shallot, finely chopped – ½ cup dry white wine – ½ teaspoon saffron threads, crushed lightly – 4 tablespoons unsalted butter, divided – ½ cup grated Parmesan cheese – 2 tablespoons olive oil, or any neutral oil – Salt, adjust to taste Instructions 1 2 1 bunch broccoli rabe, tough ends trimmed (about 8 oz)
3 3 tbsp olive oil, or any neutral oil
4 4 garlic cloves, thinly sliced
5 1/2 tsp red pepper flakes, adjust to heat preference
6 1/4 cup grated Parmesan cheese, plus extra for serving
7 Salt, for pasta water and seasoning
8 Bring a large pot of salted water to a boil over high heat.
9 Add the orecchiette and cook according to package directions until al dente, about 10-12 minutes.
10 While the pasta cooks, heat olive oil in a large skillet over medium heat.
11 Add the sliced garlic and red pepper flakes, sautéing for 1-2 minutes until fragrant but not browned.
12 Add the broccoli rabe to the skillet, stirring to coat in the oil.
13 Cook the broccoli rabe for 5-7 minutes, stirring occasionally, until tender and bright green.
14 Reserve 1/2 cup of pasta water, then drain the orecchiette.
15 Add the drained pasta to the skillet with the broccoli rabe.
16 Toss everything together, adding reserved pasta water a little at a time to create a light sauce.
17 Stir in the grated Parmesan cheese until melted and combined.
18 Season with salt to taste, then remove from heat.
