Pasta

This recipe can be prepared in 45 minutes or less. We found this pasta just as delicious without the salmon.

This recipe can be prepared in 45 minutes or less. Since the tomatoes in the sauce are cooked just briefly, this dish is a breeze to make.

Americans enjoyed most of the food at the scores of Italian restaurants that opened in the twenties, but they couldn't understand the appeal of spaghetti and tomato sauce: Where was the meat? To accommodate, the restaurants began to top the pasta with meatballs. This recipe takes the dish a step further by adding the Sicilian flavors of pine nuts and currants.

To round out the menu, offer a tossed green salad and uncork a Chianti to go with this delicious pasta dish. Sharpen your chopping and mincing skills with our technique video.

Braised pork shoulder, spicy Italian sausage, and pancetta enrich the tomato sauce. Dried crushed red pepper kicks up the heat.

We've substituted the florets of regular broccoli for broccoli rabe, since they are more readily available. Use rabe if you can find it at your market; it will lend a stronger, more authentic flavor to the dish.

Called "French pasta" at the restaurant, this Provençal-style special (using no butter and a minimum of oil) is typical of Méteigner's light French fare.

A Roman-style pasta carbonara can be presented as a first course, in true Italian fashion.

Can be prepared in 45 minutes or less.

Orecchiette (little ears) is a specialty of Apulia, in southeastern Italy. This recipe was created to accompany Orecchiette with Sausage and Red Pepper Sauce and Orecchiette with Red Wine Veal Sauce.

Can be prepared in 45 minutes or less.