Orecchiette with Sweet Sausage and Escarole
Garlicky braised escarole adds a pleasant bitter hit to this versatile sweet sausage ragù from chef Josh Laurano at La Sirena restaurant in New York City.
The pasta type farfalle (Italian for "butterflies") is the perfect base for creamy sauces or hearty pasta salads. Here, our best farfalle recipes, from farfalle with zucchini and parsley-almond pesto to farfalle a la vodka.
Orecchiette with Summer Squash, Mint and Goat Cheese
Chef Jamie Bissonnette of Boston’s Coppa toils for hours making his own orecchiette but admits that high-quality store-bought brands are a fine substitute. Here he stirs pasta and thinly sliced squash with a rich sauce of fresh goat cheese and brown butter that comes together in under 10 minutes. In the colder months, you can substitute winter squash for the zucchini and yellow squash. Slideshow: More Pasta Recipes Recipe from Food & Wine Chefs' Easy Weeknight Dinners.
Pasta with Marinated Grilled Eggplant, Burrata and Chiles
Torn pieces of burrata are tossed into the orecchiette just after it’s cooked so the cheese melts ever so slightly into the pasta, which is laced with chunks of tender, smoky eggplant. Slideshow: More Pasta Recipes