pasta

Pesto-Pasta-Frittata.jpg / Photo by Chelsea Kyle
Almost any sauced pasta will work will here: marinara\! puttanesca\! carbonara\! The only sauces not invited are cream-based ones¡ªsorry, Alfredo.

COOK 90 - Chickpea Salad Pasta - HERO / Photo by Joseph De Leo, Food Styling by Anna Stockwell
You know pasta salad, but this is *salad pasta*. 

bolognese-with-tagliatelle.jpg / Photo by Christopher Hirsheimer
Like many long-simmered sauces, this one, perhaps the most delicious of all the Italian meat sauces, is more flavorful and balanced the following day.

Use this rich, creamy Italian white sauce for lasagna, gratins, and mac and cheese.

White_pesto_pasta_recipe_BA_112519.jpg / Chelsie Craig
No food processor. No blender. No mortar and pestle. A big bowl and a knife are all you need to whip together this ultraluxe sauce.

baked-pasta-shells-with-sausage-and-greens-recipe-BA-101119.jpg / Photo by Chelsie Craig
Crisp nuggets of Italian sausage and tender broccoli rabe swathed in a blanket of cozy cheese sauce¡ªthis is the definition of cold-weather comfort food.

red-pesto-rigatoni-recipe-BA-101119.jpg / Photo by Chelsie Craig
This red pesto tastes like a mash-up of your favorite spicy arrabbiata sauce and the savory anchovy-garlic dip bagna cauda. 

Brothy Pasta With Chickpeas / Chelsie Craig
Cooking the onion and garlic until they¡¯re completely soft encourages them to give up all their goodness to the velvety-rich tomato broth.

Spaghetti al Limone / Chelsie Craig
A combination of lemon zest and juice gives this dish tons of citrus flavor. The strips of thinly sliced zest add a welcome bright contrast to the rich sauce.

Lasagna_SPEEDY SKILLET RAVIOLI LASAGNA.jpg / Photo by Dylan James Ho and Jeni Afuso
Thanks to a little help from a package of frozen ravioli, you can pull a skillet of toasty, bubbly lasagna from the oven in a little more than half an hour.

Creamy Pasta with Crispy Mushrooms / Photo by Marcus Nilsson, Prop Styling by Amy Wilson, Food Styling by Frances Boswell
Grab feathery maitakes, meaty oysters, and other flavorful mushrooms and give them a quick sear before tossing into a creamy pasta sauce with lemon, Parmesan, and lots of black pepper.

Pasta with Raw Tomato Sauce - HERO / Photo by Joseph De Leo, Food Styling by Erika Joyce
Newsflash: you're messing up your tomato sauce by cooking it.

Spaghetti with No-Cook Puttanesca / Photo by Alex Lau, Prop Styling by Aneta Florczyk, Food Styling by Susie Theodorou
Tomato seeds and membranes can be a bit bitter, which is why we remove them from this uncooked preparation¡ªit also prevents the sauce from being watery.

Perfect Pesto Pasta / Photo by Alex Lau, Prop Styling by Kalen Kaminski, Food Styling by Rebecca Jurkevich
Use an olive oil that¡¯s good enough for sipping¡ªthere¡¯s a lot of it here.