In this simple, springy pasta, milky ricotta thinned out with a little starchy pasta cooking water makes for a saucy, soupy dish that's seasoned with loads of black pepper and herbs. For the best flavor,...
Author: Melissa Clark
Bits of chopped pepperoni crisp up almost like bacon when fried, with curled, browned edges and a savory, spicy bite. Here, they're the foundation of a hearty pasta sauce that's supremely satisfying and...
Author: Melissa Clark
This recipe was brought to The Times by Regina Schrambling in a 1989 article about a return to simple Italian food after an almost decade long obsession with culinary excess and exotica (goose prosciutto,...
Author: Regina Schrambling
This pesto doesn't call for a food processor, blender, or mortar and pestle - and it's better for it. Instead, all of the elements are chopped and mashed together by hand. (Pesto means "to pound, crush...
Author: Ali Slagle
Caramelized slivers of soft bell peppers and whole cloves of garlic serve as the sweet vegetable-based sauce for this summery pasta. The ricotta gives everything creaminess and body, while herbs and scallions...
Author: Melissa Clark
This vegetarian weeknight dinner comes together in half an hour and is made super special with the addition of halloumi. It looks like a fluffy cloud when grated, and it gives the pasta just the right...
Author: Yotam Ottolenghi
Rich and creamy in texture, and full of sweet-savory onion flavor, this rather mild-looking pasta packs a wallop on the fork. The pistachios add color and crunch, but other nuts work nearly as well. And...
Author: Melissa Clark
Satisfying the same creamy urge as mac and cheese, noodles with cottage cheese is a comforting Eastern European staple that's sometimes topped with golden fried onions and a dusting of black pepper and...
Author: Melissa Clark
When fresh bell peppers, tomatoes and canned chipotles roast in plenty of olive oil, they become a sweet, smoky and spicy sauce. Use it to glaze gnocchi that have simultaneously crisped in their own pan...
Author: Ali Slagle
I don't know why it had never occurred to me to grate hard winter squash until I started envisioning this pasta. If you have a food processor with a grater blade, this will be the easiest way you've ever...
Author: Martha Rose Shulman
Author: Christopher Idone
Author: Florence Fabricant
Satisfying the same creamy urge as mac and cheese, noodles with cottage cheese is a comforting Eastern European staple that's sometimes topped with golden fried onions and a dusting of black pepper and...
Author: Melissa Clark
This recipe was brought to The Times by Regina Schrambling in a 1989 article about a return to simple Italian food after an almost decade long obsession with culinary excess and exotica (goose prosciutto,...
Author: Regina Schrambling
Author: Christopher Idone