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100 Best Recipes Ever: Pasta

F&W's editors combed through the more than 10,000 recipes we've published in our 35 years of existence to find the very best. We only had...
One dish served fresh every day.
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Spaghetti with Fresh Soppressata

One of the most popular cured meats on restaurant charcuterie boards, soppressata is a hard salami from southern Italy. Andrew Carmellini’s family grinds their own meat to make it, but much easier is buying Italian sausages and removing their casings. To give the fresh soppressata extra spice, use hot sausages instead of sweet ones, or increase the amount of crushed red pepper.

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