Pasta

This spaghetti with fennel and sardines turns a few simple pantry ingredients into a rustic seafood feast.

Bean thread noodles absorb the bright, citrusy flavors of the dressing that’s made with lime juice, fish sauce, and Thai chiles in this Thai noodle salad recipe.

Unlike marinara sauce, which takes an hour or more to reduce, pomodoro sauce is light, bright, and comes together in a fraction of the time. 

So-called toasted ravioli—which is really fried ravioli—is a specialty of the Italian-American restaurants in St. Louis.

This simple recipe for Fusilli With Peppers and Pancetta will quickly become a weeknight favorite.

Once it is cooked, the melon is mostly unrecognizable, and it’s fun seeing if people can guess what this pasta sauce’s secret ingredient is.

This is a very elegant sauce that is traditionally served with seafood-filled ravioli, but linguine with pink shrimp sauce is just as delicious.

Diced zucchini provide a surprisingly delicious variation of this classic Roman pasta sauce.

The sweetness of leeks and the savoriness of pork sausage make a wonderful combination in this pasta dish.

This quick and easy pasta recipe from Giuliano Hazan was inspired by tortelloni filling.

Dungeness crab is ideal, if you can get it, otherwise use any good, sweet-tasting, meaty crab in this crab linguine recipe from Giuliano Hazan.

This zesty pasta sauce has everything—tomatoes, peppers, green olives, capers, and a little pancetta. Serve with fusilli lunghi, the long spirals of pasta.

This pappardelle with sausage, peppers, and tomatoes recipe was one of my favorites as a teen.

You can use any greens that will wilt in this recipe—chard, kale, and spinach are all delicious with pasta and yogurt.