2,885 paska recipes

Favourite Pasta with Eggplant and Tomato Sauce recipe

Spaghettini with red clam sauce tosses thin pasta in a garlicky tomato and clam-juice sauce, with fresh spinach wilted in and a shower of parmesan. A quick, brothy weeknight seafood pasta.

This delicious one-pan meal will for sure make everyone want extra.

Pacific Northwest smoked salmon chowder with red potatoes, fish stock, dill, tarragon, and a finish of half-and-half. Smoky, herby, and built on bacon fat for layered depth.

Broken spaghetti twirls through a sesame-poppy seed dressing with crisp cucumbers and red onions for a pasta salad that feeds a crowd.

A rich flavorful sauce of bacon, cream and eggs defines this quick to prepare Italian classic.

Quick Italian mushroom and tomato pasta sauce with garlic, parsley, and marjoram cooked in olive oil. A 20-minute vegetarian sauce with a full pound of mushrooms.

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

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

Paper-thin Italian crepes from Emilia-Romagna, spread with a savory lardo-prosciutto-rosemary paste and showered in Parmigiano-Reggiano. Rustic, rich, and utterly addictive street food you can make at home.

Cilantro pesto pasta with macadamia nuts, ginger, lime, and chile. A punchy 15-minute Thai-leaning pasta that swaps the basil-pine-nut combo for something brighter and hotter.

Condimento Pugliese: roasted red pepper spread with olive oil and red pepper flakes. A chunky Italian condiment for crostini, pasta, or bruschetta. Five ingredients, no cook.

Traditional Croatian mlinci: yeasted flatbread baked until crisp, then soaked in salted water and drenched in melted butter or roast drippings. The classic side for roast poultry.

Baked zucchini and tomatoes arranged in overlapping layers with bell pepper and olive oil. A naturally vegan side dish that comes out crisp-tender in 25 minutes flat.

Biskuitstreifle, a traditional German soup garnish of light baked egg-and-flour strips. A sponge-like savory dough cut into thin batons, dropped into broth just before serving for body and bite.

Final assembly step for handmade pappardelle with rich duck ragù. Hand-cut egg pasta ribbons tossed with warm duck sauce and parmesan, served on heated plates with more cheese at the table.