Pasta

The classic reconsidered: less pasta, more crispy-chewy strips of guanciale, and more silky creamy egg to hold it all together.

You’ll find all the flavors of Middle Eastern shish barak (tiny lamb and pine nut) dumplings here, but made simpler and brighter with help from dried pasta and plenty of fresh dill.

Battuto is 1) A chopped herb sauce that tastes like spring 2) Fun to say. Make it!

It’s okay to use frozen peas! We’ll never tell. We love ‘em.

Something truly magical happens when fennel, garlic, and anchovies get caramelized together.

Think of this as carbonara minus the eggs but still with massive amounts of flavor from guanciale, black pepper, and Pecorino.

A weeknight pasta that utilizes simple pantry ingredients in a luxurious way. 

A creamy, eye rollingly rich pasta sauce that tastes deeply lobstery, but even more deeply of love.

It’s a showstopper. Two bottles of red wine get cooked down to a glossy butter sauce that stains and flavors the spaghetti.

With a crispy, toasted top hiding saucy, tomato-y noodles, this one-skillet broken spaghetti dish is anything but one-note.

Shallow-braised short ribs provide a relatively hands-off path to an incredibly rich and robust ragù. Make sure to cook the soffritto until the vegetables are completely tender, which is key to releasing all of their flavor.

Whether you know it as American Chop Suey, Chili Mac, or American Goulash, this deeply flavorful, super-comforting pasta dish is greater than the sum of its humble parts.

If we were to round up an all-star team of summer's greatest produce, it'd look a little something like ratatouille: Eggplant and zucchini. Peppers and tomatoes. The gang's all here!

Think of this weeknight-friendly pasta recipe as a lighter take on the classic Italian ragù that features cherry tomatoes, a red chile for some heat, and tons of fresh basil.

This spicy, sweet, and punchy pasta salad is perfect for a hot summer picnic when you need your dishes perfect at room (ahem, air) temperature.

Buttery, garlicky, irresistible shrimp scampi—but make it pasta.

Store-bought tortellini are the kind of weeknight hack we can get behind—especially when they're tossed with plenty of garlicky brown butter and toasty walnuts.

This dish is a perfect choice for those blustery but bright early spring days: It's comforting from the simple-but-flavorful broth and bright from the crunchy fresh topping.

Mushrooms take the place of the traditional cured pork in this super-satisfying vegetarian carbonara recipe.

Finally: an easy, cheesy, vegetarian(!) lasagna recipe that doesn't require you to dirty every pot and pan in your kitchen.