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This dish originated in a hill town outside Rome called Amatrice. Authentic bucatini all'amatriciana is made with tom...

Strangozzi is Spoleto’s traditional long and irregularly hand-cut pasta. Strangozi means “strangled priests,” and the...

This simple pasta from Reed Hearon of Rose Pistola in San Francisco is a quick and delicious recipe for using leftove...

Cooking the rigatoni twice—first in boiling water and then in the red pepper stewing liquid—infuses it with sweet and...

This easy and decadent version of gnocchi was inspired by Elizabeth David's Gnocchi à la Romaine, from French Co...

Plus: More Pasta Recipes and Tips

You can use any good-quality white or green fresh pasta sheets for this vegetable-rich cannelloni. Look for the thinn...

Plus: More Pasta Recipes and Tips

Plus: More Pasta Recipes and Tips

Plus: More Pasta Recipes and Tips

This recipe will also serve four people as a main course. Plus: More Pasta Recipes and Tips

Balsamic vinegar and red wine add a tangy bite to the hearty veal ragù. Have your butcher tie the veal shanks on...

Barbara Lynch likes to make this bread crumb-topped dish with a festive pasta that is shaped like bellflowers; its It...

Plus: More Pasta Recipes and Tips

Pork and white beans are classic partners in Tuscany. Barbara Lynch adds her own twist by using spicy sausage in this...

Plus: More Pasta Recipes and Tips

This quick and easy pasta is perfect for any day of the week. Serve it as is, with its boldly flavored herb sauce, or...

Pasta dishes that Barbara Lynch sampled while she was traveling in Sicily served as the inspiration for this nutty an...

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