Pasta

Full-on explosive flavor in under an hour.

Our creamy stovetop mac and cheese is about as easy as opening a box—and a whooooole lot more delicious.

It doesn’t take a lot of ingredients (or a lot of money) to make a classic Bolognese recipe. What it does take, though, is patience!

The key to a soup with fully developed savory flavor starts with the soffritto—a mix of slowly cooked aromatic vegetables.

No, this isn’t some kind of joke, and you don’t have to be a vegetarian to love what’s going on here.

An herb-laced riff on aglio e olio, quick and easy.

Almost as easy as opening a can of the store-bought stuff, and one hundred times more delicious.

Pantry pasta at its best.

The ultimate dinner-to-desk lunch dish.

This back-pocket pasta can be made with ingredients you have on hand in under 15 minutes.

The assignment: A satisfying, creamy, crave-worthy baked pasta that would still be delicious without (most of) the cheese. Nailed it!

A super simple red sauce lets the shellfish shine—say that 5 times fast.

Because you need more butter-roasted things in your life.

When tomato season rolls around, this no-cook tomato pasta is our ace in the hole.

Saying these are better than our nonna’s would be a bad idea, but she’ll never know if we just think it…

This chopped pesto requires nothing more than a cutting board and a knife.

This colorful cold noodle salad can be changed up however you want, it's all about that tangy, umami-wonderful miso dressing.

The hardest part of making this recipe is trimming the artichokes, which isn’t as hard as it seems.

Fregola, a small, toasted Sardinian pasta, is classic with clams, and cockles make a great sub for Italy’s tiny vongole veraci.

Is it necessary to blanch, then shock, the ramp greens? If you want a super-green (not khaki) pesto, it is.