Pasta recipes

A spiced oil made with carrots, sweet bell peppers and red pepper flakes that can really spice up pasta or steamed vegetables.

A succulent and savory lasagna made with mild pork sausage, mushrooms and a variety of tasty cheeses.

Classic homemade lasagne layered with seasoned ground beef, tomato sauce, ricotta, cottage cheese, mozzarella, and Parmesan. A family-sized Italian comfort dish that's worth every minute of the build.

This tantalizing pesto sauce full of flavor is perfect for soups or with pasta to make a main dish.

Spaghetti aglio e olio with a twist: 12 cloves of garlic (half sliced golden, half raw and minced) tossed with olive oil, chicken broth, and parsley. Bold and simple.

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

One dish microwave spaghetti for two with ground beef, onion, and Italian tomato sauce cooked together in a single casserole. A quick weeknight pasta dinner with no pots to boil and minimal cleanup.

Italian lasagna with ground beef, ricotta, mozzarella, and Parmesan layered with a homemade tomato meat sauce. A big-batch recipe that makes four 8x8 pans, perfect for feeding a crowd or freezing ahead.

Ground beef spaghetti Parmigiana with corn, tomato sauce, and a pinch of cinnamon over butter-Parmesan tossed pasta. A unique weeknight comfort dinner ready in under an hour.

Jumbo homemade ravioli with fresh basil-infused pasta dough and a ground veal filling. Giant 4-inch squares served with homemade tomato sauce. A from-scratch Italian pasta project worth the effort.

Classic Italian pasta sauce from Amatrice with bacon, onions, tomatoes, and red wine. Rich, savory, and deeply flavored after a long simmer.

This delicious meat sauce made with minced carrots, celery and succulent ground veal tastes wonderful with any kid of pasta you like.

Italian rabbit skewers from the Molise region: boneless rabbit wrapped in Parma ham with sausages and sage, grilled or oven-roasted. A rustic showpiece.

Pesto Toscano made with fresh kale, garlic, and olive oil instead of traditional basil. A robust Tuscan pesto with just 4 ingredients, no nuts, and no cheese required.

Fusilli with vegetables: a fresh Italian pasta sauce of zucchini, plum tomatoes, garlic, shallots, and herbs simmered in olive oil. Summer garden produce tossed with corkscrew pasta and a shower of parmesan.

Tortellini with garden vegetables tosses cheese-filled pasta with sautéed carrots, zucchini, peas, and fresh tomato in olive oil with Parmesan and basil. Quick vegetarian weeknight dinner.