Pasta recipes

Fruity and creamy. Italian spaghetti with lemon, olive oil with a touch of basil. Bright, lemony flavors.

Rustic Italian braised rabbit with red wine, tomatoes, garlic, and bay leaves. A traditional Roman-style dish that makes its own rich pasta sauce.

A scrumptious lasagna that's made with tomato sauce, broccoli florets and cottage cheese.

Try something new for dinner with this succulent dish made with ground pork, ground lamb and pecorino-romano cheese.

A simple and delicious casserole that's made with ground beef, mild italian sausage, pizza sauce and a variety of cheeses.

Bacon, Italian sausage, and ground beef simmer low and slow with mushrooms, tomatoes, and red wine in this robust spaghetti sauce. Hints of cinnamon and cloves add depth.

Traditional lasagne from Bologna uses handmade egg pasta, a long-simmered pork Bolognese with white wine and cream, silky bechamel, and Parmigiano-Reggiano. No mozzarella, no ricotta, just the real deal.

Pressure cooker chicken cacciatora with stewed tomatoes, white wine, zucchini, red peppers, and garlic. A rustic Italian one-pot dinner served over pasta in about an hour.

Pollo alla Cleopatra is an Italian restaurant classic: flour-dredged chicken breasts in a tarragon-caper cream sauce spiked with white wine and brandy. Rich, aromatic, and ready in under 30 minutes.

Feed your craving for shrimp with this succulent dish made with a bit of garlic and cayenne pepper which gives it a wonderful taste.

Classic fettuccine Alfredo sauce with just butter, cream, and Parmigiano-Reggiano. Four ingredients, 30 minutes, and a plate of pure Italian indulgence.

Hearty Italian spaghetti with ground beef, tomato sauce, tomato paste, black olives, and green peppers simmered 90 minutes. A slow-cooked Sunday sauce topped with Parmesan cheese.

The procedure is a bit long if you have to do the ragù but once you made it you can freeze and use just by puttig it in the oven cover with aluminium for the first 40min at 180 degrees and then uncoverit and bake until the top is reddish

Authentic biscotti di Prato from Tuscany. Twice-baked Italian almond cookies with toasted almonds, a pinch of saffron, and the traditional pasta-board well method. Crisp, dunkable, and built to keep.

Homemade cannoli from scratch with Marsala wine shells and sweet ricotta filling studded with chocolate chips and candied citron. Crispy, creamy, and worth every minute of effort.

Easy, and quick and impresses the heck out of your guests! I sometimes add thyme, or oregano to my dough when mixing (about 2 teaspoons) and this adds nicely to the taste of the dough.