Semolina Gnocchi (Gnocchi alla Romana)

Published May 1, 2015.

These Roman-style dumplings are rich, creamy, and satisfying. The only problem? Getting them out of the pan.

Semolina Gnocchi (Gnocchi alla Romana)

Semolina Gnocchi with Prosciutto and Chives

Published May 1, 2015.

These Roman-style dumplings are rich, creamy, and satisfying. The only problem? Getting them out of the pan.

Semolina Gnocchi with Prosciutto and Chives

Semolina Gnocchi with Sun-Dried Tomatoes and Basil

Published May 1, 2015.

These Roman-style dumplings are rich, creamy, and satisfying. The only problem? Getting them out of the pan.

Semolina Gnocchi with Sun-Dried Tomatoes and Basil

Semolina Gnocchi with Browned Butter

Published May 1, 2015.

These Roman-style dumplings are rich, creamy, and satisfying. The only problem? Getting them out of the pan.

Semolina Gnocchi with Browned Butter

Tagliatelle with Prosciutto and Peas for Two

Published March 1, 2015.

An ingredient from Switzerland—not Italy—takes this classic to a new level.

Tagliatelle with Prosciutto and Peas for Two

Tagliatelle with Prosciutto and Peas

Published March 1, 2015.

An ingredient from Switzerland—not Italy—takes this classic to a new level.

Tagliatelle with Prosciutto and Peas

Pasta with Beans, Chard, and Rosemary

Published November 1, 2014.

Most versions of this one-dish meal throw a key ingredient down the drain.

Pasta with Beans, Chard, and Rosemary

Pasta with Beans, Chard, and Rosemary for Two

Published November 1, 2014.

Most versions of this one-dish meal throw a key ingredient down the drain.

Pasta with Beans, Chard, and Rosemary for Two

Tagliatelle with Artichokes and Olive Oil for Two

Published September 1, 2014.

Pasta paired with artichoke hearts is an Italian favorite. We’d love it, too, if we didn’t have to trim, steam, and extract the hearts.

Tagliatelle with Artichokes and Olive Oil for Two

Tagliatelle with Artichokes and Olive Oil

Published September 1, 2014.

Pasta paired with artichoke hearts is an Italian favorite. We’d love it, too, if we didn’t have to trim, steam, and extract the hearts.

Tagliatelle with Artichokes and Olive Oil

Pasta Frittata with Sausage and Hot Peppers

Published July 1, 2014.

Throwing together eggs and last night’s pasta is one way to make this dish. But for the ideal—a creamy interior encased in crispy strands—skip the leftovers and start from scratch.

Pasta Frittata with Sausage and Hot Peppers

Pasta Frittata with Mushrooms and Gorgonzola

Published July 1, 2014.

Throwing together eggs and last night’s pasta is one way to make this dish. But for the ideal—a creamy interior encased in crispy strands—skip the leftovers and start from scratch.

Pasta Frittata with Mushrooms and Gorgonzola

Pasta Frittata with Broccoli Rabe

Published July 1, 2014.

Throwing together eggs and last night’s pasta is one way to make this dish. But for the ideal—a creamy interior encased in crispy strands—skip the leftovers and start from scratch.

Pasta Frittata with Broccoli Rabe

Fusilli with Ricotta and Spinach

Published May 1, 2014.

To successfully combine ricotta and spinach outside pasta (instead of stuffed into it), you need to know when to add the cheese.

Fusilli with Ricotta and Spinach

Rice and Pasta Pilaf with Crispy Shallots and Pistachios

Published May 1, 2014.

How do you get rice and pasta to cook up fluffy and tender in one pot? With a good soak.

Rice and Pasta Pilaf with Crispy Shallots and Pistachios

Pasta with Cauliflower, Bacon, and Bread Crumbs

Published March 1, 2014.

How to make this restaurant favorite at home? Crowd the pan and consolidate pots.

Pasta with Cauliflower, Bacon, and Bread Crumbs

Pasta with Cauliflower, Bacon, and Bread Crumbs for Two

Published March 1, 2014.

How to make this restaurant favorite at home? Crowd the pan and consolidate pots.

Pasta with Cauliflower, Bacon, and Bread Crumbs for Two

Pasta alla Norcina

Published January 1, 2014.

In Italy, the star of this creamy pasta dish is handmade sausage from a tiny Umbrian village. Where does that leave the rest of us?

Pasta alla Norcina

Pasta alla Norcina for Two

Published January 1, 2014.

In Italy, the star of this creamy pasta dish is handmade sausage from a tiny Umbrian village. Where does that leave the rest of us?

Pasta alla Norcina for Two

Boiled Potatoes with Black Olive Tapenade

Published November 1, 2013.

After fine-tuning every element in this rich, lusty Provençal spread, we still hadn’t managed to tame its saltiness. Finally, we found inspiration across the border.

Boiled Potatoes with Black Olive Tapenade

Spaghetti with Black Olive Tapenade

Published November 1, 2013.

After fine-tuning every element in this rich, lusty Provençal spread, we still hadn’t managed to tame its saltiness. Finally, we found inspiration across the border.

Spaghetti with Black Olive Tapenade

Rigatoni with Beef and Onion Ragu

Published November 1, 2013.

We knew that the meat in this Neapolitan gravy would add big savory flavor. What we learned in the making was that the other key player—the onions—would, too.

Rigatoni with Beef and Onion Ragu

Summer Pasta Puttanesca

Published September 1, 2013.

A bumper crop of sweet, ripe tomatoes can brighten the pungent flavors of this Italian classic—or leave the noodles drowning in a waterlogged sauce.

Summer Pasta Puttanesca

Pasta with Pesto, Potatoes, and Green Beans

Published July 1, 2013.

This classic dish comes from the Liguria region of Italy, where pasta and pesto are paired with a surprising ingredient: potatoes.

Pasta with Pesto, Potatoes, and Green Beans

Foolproof Spaghetti Carbonara

Published March 1, 2013.

An overload of fat makes a smooth, stable sauce for this classic Roman pasta. But could we dial back the fat and still have a velvety consistency?

Foolproof Spaghetti Carbonara
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