Classic Italian pasta recipes from spaghetti to lasagna, with varieties of sauces and preparation methods.
Small pinched pasta pouches filled with roasted meats and vegetables, served with a savory reduction.
Thick whole wheat pasta tossed with a savory onion and anchovy sauce from Venice.
Rich tomato sauce with guanciale and Pecorino Romano cheese tossed with hollow bucatini pasta.
A minimal Roman pasta dish featuring pecorino cheese and freshly ground black pepper.
Pasta tubes filled with savory meat ragù, topped with béchamel and tomato sauce.
Fresh pasta ribbons tossed with butter and Parmigiano-Reggiano creating a silky, creamy sauce.
Layers of pasta, rich meat ragù, béchamel sauce, and Parmigiano-Reggiano cheese.
Fresh linguine pasta tossed with an array of seafood in a light, garlicky wine and tomato sauce.
Ear-shaped pasta tossed with sautéed bitter turnip greens, garlic, olive oil, and chili flakes.
Stuffed pasta crescents filled with herbs and ricotta, traditionally served with walnut sauce.
Wide ribbon pasta served with a rich, slow-cooked wild boar ragù, infused with herbs and red wine.
Fresh pasta tossed with authentic Ligurian basil pesto, potatoes, and green beans.
Sicilian pasta dish featuring tomato sauce, fried eggplant, ricotta salata, and fresh basil.
Spaghetti tossed with tomatoes, olives, capers, anchovies, and garlic in a bold, savory sauce.
Fresh sardines and wild fennel with pasta, raisins, pine nuts, and saffron in a Sicilian tradition.
Hearty pasta and chickpea soup enriched with aromatics in a velvety tomato-infused broth.
Fresh seasonal vegetables and pasta tossed in a light sauce with herbs and Parmesan cheese.
Spicy tomato sauce with garlic, red chili peppers, and olive oil tossed with al dente penne pasta.
Delicate pasta pillows filled with creamy ricotta cheese, spinach, and aromatic herbs.
Silky egg sauce with crispy guanciale, pecorino cheese, and freshly ground black pepper.
Simple yet flavorful pasta with garlic-infused olive oil, chili flakes, and fresh parsley.
Fresh egg pasta ribbons served with a slow-simmered meat sauce from Bologna.
Fresh clams simmered with garlic, white wine, and parsley tossed with al dente spaghetti.
Short, twisted pasta tossed with fresh basil pesto, potatoes, and green beans in Ligurian tradition.
