179 italian recipes

Jumbo pasta shells packed with ricotta, mozzarella, broccoli, zucchini, mushrooms, and fresh basil, baked in chunky spaghetti sauce until bubbly. Vegetarian comfort food.

Italian bean and pasta stew with chickpeas, kidney beans, great northern beans, tomatoes, carrots, and celery. A thick, hearty one-pot meal that's naturally vegetarian.

Pasta e Fagioli alla Veneziana is Venetian white bean and pasta soup enriched with cotechino or pancetta, tomatoes, wine, and potato, topped with Parmigiano. A hearty northern Italian classic.

Italian green beans and potatoes mashed together with garlicky olive oil. A rustic two-vegetable side from Puglia that turns humble Yukon Golds and fresh beans into something soulful, silky, and endlessly versatile.

Penne alla vodka with Italian plum tomatoes cooked down for 25 minutes, then simmered with cream, vodka, and red pepper flakes. Rich, creamy, and make-ahead friendly.

Jeff's favorite pizza sauce: a thick, concentrated pizza sauce made with plum tomatoes, tomato paste, oregano, and parmesan. Freezer-friendly and ready for homemade pizza night.

Herbed tomato spaghetti sauce with fresh tomatoes, mushrooms, red wine, aniseed, and four fresh herbs added at the end to preserve their bright flavor. A vegetarian sauce simmered from scratch.

Hearty Italian bean soup with dried navy beans, tomato sauce, basil, oregano, and whole wheat macaroni. A filling, budget-friendly one-pot meal that's naturally vegan.

Rustic Italian spaghetti from the Ciociaria region with plum tomatoes, sweet peppers, oil-cured olives, and Romano cheese. A bold, no-meat pasta that's ready in under an hour.

Baked spaghetti Florentine layered with spinach, cottage cheese, and mozzarella in a lattice design. A vegetarian pasta bake that looks as gorgeous as it tastes.

Italian style ingredients prepared in a wok. This makes an easy healthy dinner.

One-skillet Italian sausage stew with potatoes, carrots, and tomatoes. Hot sausage pinched into small meatballs simmers with harvest vegetables, rosemary, and thyme for a rustic weeknight dinner.

Pureed black bean soup simmered in chicken broth with garlic and carrots, finished with heavy cream. Topped with sour cream, cilantro, and diced tomatoes.

Italian vegetable ragout simmers potatoes, Brussels sprouts, cauliflower, Swiss chard, zucchini, and chickpeas in a marjoram-scented tomato base. A hearty meatless main over whole wheat pasta or brown rice.

Long, slow simmering of meat and herbs produces the base for this incomparable sauce.

Vegan Italian barley simmered with chunky tomatoes, green pepper, garlic, oregano, and basil. An oil-free, high-fiber side dish that reheats well.