Pasta

A generous dash of crushed red pepper cuts through the sweet, rich tomato-cream sauce of this Italian-American classic.

Ragù, as the Bolognese call their celebrated meat sauce, is characterized by mellow, gentle, comfortable flavor.

Arugula adds a fresh, peppery bite to this simple sausage and roasted vegetable pasta.

This one-pan, stovetop-only pasta turns mushroom- and spinach-stuffed shells into an easy weeknight dinner.

You don't need to cut the finished star sheets into pappardelle—farfalle, lasagne sheets, or any other noodles on the larger side would also showcase this pattern well.

In this extra cheesy, extra comforting meal, spaghetti pie meets an Italian classic: cacio e pepe.

The recipe calls for parsley and basil, but consider this dish a canvas for whatever tender herbs you have kicking around: cilantro, dill, tarragon, sage, chives, fennel fronds. Mix and match at will.

This easy dinner packs all of the classic flavors of classic Pasta alla Norma—eggplant, tomatoes, and basil—into a pan with spaghetti, garlic, and Parm.

Nduja, a spicy salami now produced domestically, blends cured pork fat and chiles in a spreadable, meltable consistency. Combining it with lobster is transformative, taking this basic pasta Pomodoro to the next level.