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Spaghetti with Cauliflower, Green Olives and Almonds

Spaghetti with Cauliflower, Green Olives and Almonds

Cauliflower, enhanced with toasty almonds and a briny parsley-olive mixture, holds its own as the star in this simple and slightly spicy vegetarian supper.

Photograph by Romulo Yanes

Butternut Squash Cappellacci with Sage Brown Butter

Butternut Squash Cappellacci with Sage Brown Butter

These “hats” are a classic dish in Ferrara, where you’ll find them filled with a range of different things, from meat to vegetables. In this version, the toasted flavor of the butter and the herbal quality of the sage in the sauce really bring out the nuttiness of the parmesan and butternut squash in the filling.

Photograph by Andrea Fazzari

Wild Mushroom Lasagne

Wild Mushroom Lasagne

Earthy porcinis with tart tomatoes in a creamy sauce make for a vegetarian appetizer or main course that even meat-eaters might love.

Photograph by Romulo Yanes

Arugula and Goat Cheese Ravioli

Arugula and Goat Cheese Ravioli

Homemade ravioli are well worth the effort, and making them is the perfect task to share with a kitchen full of cooks (even novices can get in on the fun). Mixing the pasta dough is a breeze in the food processor, but if you don’t have one, don’t worry—we’ve given the method for making the dough by hand as well. A brown-butter pine-nut sauce is light enough to let your efforts on the pasta really shine through.

Photograph by John Kernick

Penne with Parmesan Cream and Prosciutto

Penne with Parmesan Cream and Prosciutto

It takes only a few powerful ingredients like these to pull off amazingly full flavor. This rich, sophisticated pasta is guaranteed to keep the winter doldrums at bay.

Photograph by Romulo Yanes

Vermicelli with Sauce alla Sofia

Vermicelli with Sauce alla Sofia

Sofia Loren uses a mortar and pestle to pound the ingredients for her pestolike sauce, but we found it much easier to blend them in a food processor.

Photograph by Romulo Yanes

Manicotti

Manicotti

It just wouldn’t be a holiday without my mom preparing a pasta course, whether it precedes the turkey at Thanksgiving or follows antipasti at Easter. My mom’s manicotti recipe (which comes from her Italian mother), feeds our immediate family of 40, but I’ve scaled it down to feed a smaller group of 6. The tender manicotti wrappers are made by quickly cooking a batter to form a pastalike crêpe.—Gina Marie Miraglia Eriquez

Photograph by Romulo Yanes

Gemelli with Broccoli Rabe and Anchovies

Gemelli with Broccoli Rabe and Anchovies

Corkscrew pasta gets a wake-up call with the unexpected übercrunch of toasted panko and a salty jolt from anchovies.

Photograph by Romulo Yanes

Tagliatelle with Chestnuts, Pancetta, and Sage

Tagliatelle with Chestnuts, Pancetta, and Sage

Tagliatelle is a wide pasta known as the perfect accompaniment for any hearty sauce, like a Bolognese. Here, it absorbs the smoky flavors of pancetta and the earthiness of sage.

Photograph by Marcus Nilsson

Lemon Gnocchi with Spinach and Peas

Lemon Gnocchi with Spinach and Peas

The zing of fresh lemon enhances both the peas’ sweetness and the natural flavor of the spinach. The whole quick, creamy dish is bolstered by soft pillows of potato gnocchi.

Photograph by Romulo Yanes

Spaghetti with Spicy Tomato Olive Sauce

Spaghetti with Spicy Tomato Olive Sauce

Spaghetti with sweet tomatoes, salty olives, and a hint of heat dazzles with flavor.

Photograph by Romulo Yanes

Artichoke Ravioli With Tomatoes

Artichoke Ravioli With Tomatoes

f you’re going to take the time to make fresh pasta, you want to know the dish is worth your while—and these ravioli definitely fit the bill. They’re even better with the bubbling sauce of cream, fresh plum tomatoes, and parmesan cheese.

Photograph by Romulo Yanes

Fettuccine Meatball Lasagne

Fettuccine Meatball Lasagne

Food editor Gina Marie Miraglia Eriquez got the idea of using egg fettuccine in place of lasagne noodles in this deliciously over-the-top lasagne from Mary Ann Castaldi, the mother of her college roommate, who would send her daughter back to school with a giant pan of lasagne after weekends at home.

Photograph by Romulo Yanes

keywords
italian
pasta
vegetarian
pork
beef
tony oltranit
sofia loren
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