17 Italian Recipes Every Cook Needs to Know

Slow Cooker Sunday Sauce for Spaghetti
Photo: © Fredrika Stjärne

For those of us who didn't grow up making pasta with our nonna, these classic recipes make an excellent and beginner-friendly introduction to the wonders of Italian cooking. From spaghetti with clams and garlic to Samin Nosrat's perfect panzanella, these Italian appetizers, salads, pastas, mains, sauces, sides, desserts, and drinks are as foolproof as they are pleasing.

01 of 17

Antipasto Salad with Bocconcini and Green-Olive Tapenade

Antipasto Salad with Bocconcini and Green-Olive Tapenade
© Greg DuPree

In 2018, Food & Wine named this recipe from legendary chef Nancy Silverton as one of our all-time best. The salad combines crisp iceberg lettuce, creamy balls of mozzarella, spicy-tangy peperoncini, salty olives, and savory salami into a celebration of bold flavor, thrilling texture, and all-around delight.

02 of 17

Italian Wedding Risotto

Italian Wedding Risotto
Photo by Victor Protasio / Food Styling by Torie Cox / Prop Styling by Claire Spollen

F&W culinary director at large Justin Chapple marries the best of two Italian favorites — Italian wedding soup and risotto — for a festive flavor bonanza that is worthy of its own celebration.

03 of 17

Spaghetti with Clams and Garlic

Spaghetti with Clams and Garlic
© SIMON WATSON

"I look forward to going to Sicily for many reasons," says chef Frank Castronovo of his biannual trip to southern Italy. "One of them is because I'm amazed at how many times Frank [Falcinelli, his co-chef] can order linguine con vongole." Their exquisite, super-simple version is packed with garlic and a judicious amount of crushed red pepper. If you prefer, shell the clams before tossing them with their juices in the pasta.

04 of 17

Pinzimonio with Tonnato Sauce

Pinzimonio with Tonnato Sauce
© Anna Williams

Raw vegetables take center stage in 2009 F&W Best New Chef Nate Appleman's knock-your-socks-off appetizer that replaces the traditional olive oil dressing with tonnato — a sauce made here from canned tuna, lemon juice, anchovies, mayonnaise, and capers.

05 of 17

Bucatini Carbonara

Bucatini Carbonara
© Anna Williams

Italian carbonara is famously rich, combining pancetta or guanciale, egg yolks, and cheese. Chef Linton Hopkins adds his own Southern accent to the dish with house-cured pork and local eggs.

06 of 17

Tomato, Basil, and Cucumber Panzanella with Grated Tomato Balsamic Vinaigrette

Tomato, Basil, and Cucumber Panzanella
Victor Protasio

Got stale bread? Put it to its highest purpose with a glorious panzanella by Salt, Fat, Acid, Heat author and TV host Samin Nosrat. Here, she grates the tomatoes into a gloriously balanced vinaigrette that brings fresh tomato, cucumber, and red onions together in harmony with just-baked croutons and a pop of basil.

07 of 17

Basil Pesto

Basil Pesto
Photo by Huge Galdones / Food Styling by Christina Zerkis

Longtime test kitchen assistant David McCann loves to get wild with his pesto, and who could blame him? We've got a plethora of recipes for the pungent, pounded sauce, but start with this basic basil recipe, then branch out from there.

08 of 17

Marcella Hazan's Tomato Sauce with Onion and Butter

Marcella Hazan Tomato Sauce with Onion and Butter Recipe
Photo and Styling by Julia Gartland

This butter-laced tomato sauce is as iconic as its author, the late Marcella Hazan, and it's easy enough to make a double batch to freeze for later.

09 of 17

Eggplant Caponata with Golden Raisins

Eggplant Caponata with Golden Raisins
© Michael Turek

Spread it on crostini, serve it with Parmesan, or just eat it by the spoonful. Chef Ben Towill's golden raisin-loaded caponata balances sweetness with the tang of jalapeños, tomatoes, olives, capers, and eggplant that caramelize in the pan. Make a giant batch and serve it with everything, as an appetizer or a super-happy snack.

10 of 17

Broccoli-Rabe and Ricotta Frittata

Broccoli-Rabe and Ricotta Frittata
© Ben Dearnley

Though frittatas are often served cooled as a first course, they make an equally good main dish, either warm or at room temperature. Here, creamy ricotta mellows the bitter bite of broccoli rabe.

11 of 17

Tuscan-Style Veal Chops

Tuscan-Style Veal Chops
© James Baigrie

"When you grill a piece of meat and then anoint it with some kind of fat, it mixes with the meat juices and creates instant sauce," grilling expert Steven Raichlen says. "At Peter Luger Steakhouse, in Brooklyn, steaks get finished with a pat of butter; other places use beef tallow." In Tuscany, olive oil is the fat of choice for finishing herbed veal chops like these.

12 of 17

Spinach Salad with Bagna Cauda Dressing

Spinach Salad with Bagna Cauda Dressing
© Christina Holmes

In the Piedmont region of Italy, the warm anchovy–olive oil sauce called bagna cauda is typically served as a dip for vegetables. Here, chef Justin Smillie turns it into a warm dressing for baby spinach, adding fresh breadcrumbs for crunch.

13 of 17

Potato Gnocchi with Butter and Cheese

Potato Gnocchi with Butter and Cheese
© Frances Janisch

American chefs are busy riffing on this Italian classic. Here, recipe developer Liz Mervosh shares a traditional recipe for incredibly light, tender gnocchi dressed in a simple butter and Parmesan pan sauce.

14 of 17

Soft Polenta with Mixed Mushrooms and Gremolata

Soft Polenta with Mixed Mushrooms and Gremolata
© Peggy Wong

1999 F&W Best New Chef Suzanne Goin melts down young greens and a mushroom blend (whatever you have on hand) with a generous helping of mascarpone to make a luscious, soul-stirring dish you'll whisk together over and over again.

15 of 17

The F&W Guide to Making Pizza at Home

trio of homemade pizzas
Photo by Christopher Testani / Food Styling by Torie Cox / Prop Styling by Audrey Davis

F&W editor in chief Hunter Lewis dedicated himself to the art of at-home pizza, and the team broke down the process into bite-sized pieces, from crust to toppings, with recipes aplenty. Start with our classic Cheese Pizza recipe and soon you'll find yourself a little pizza heaven.

16 of 17

Candied Almond Affogato

Almond Affogato
Photo by Antonis Achilleos / Prop Styling by Christina Daley / Food Styling by Ali Ramee

Technically, all you need for an affogato is gelato and espresso, but why not live a little? This easy, adaptable recipe adds almond liqueur (or orgeat if you want to skip the booze), candied almonds, and crushed amaretti cookies for a delightful crunch.

17 of 17

Campari Spritz

Campari Spritz
Photo by Jennifer Causey / Food Styling by Ali Ramee / Prop Styling by Christina Daley

Recipe developer Jasmine Smith played with the formula of an Aperol Spritz to create this refreshing and slightly more bitter take on the classic sipper. Grapefruit fizzy water, Prosecco, and blood orange juice make the whole thing sparkle and shine.

Was this page helpful?
Related Articles