Marry me chicken pasta for four: seared chicken cutlets and penne in a sun-dried tomato cream sauce with garlic, broth, Parmesan and basil, plus tips on cooking the chicken, a silky sauce, lighter swaps, storage and fixes.
A 20-minute pink sauce pasta for four: onion and garlic, toasted tomato paste, crushed tomatoes and cream simmered into a rosa sauce with Parmesan and pasta water, plus tomato-to-cream ratios, dairy swaps, add-ins and fixes.
A complete homemade tortellini guide: 300 g egg pasta dough, a ricotta, Parmesan and mortadella filling, the square-fold shaping method step by step, cooking times for fresh and frozen tortellini, freezing, sauces and fixes.
A practical guide to cooking pasta al dente: water and salt amounts, stirring, when to start tasting, the bite and cross-section tests, timing by shape, finishing in the sauce, fresh and gluten-free pasta, altitude and common mistakes.
The viral baked feta pasta, improved: a block of feta roasted with cherry tomatoes, garlic, shallot and chili, broiled for color and stirred with lemon, basil and starchy pasta water into a silky sauce, plus feta tips, add-ins and fixes.
A 30-minute shrimp scampi pasta for four: large shrimp seared in olive oil, sliced garlic, dry white wine, lemon and cold butter emulsified with pasta water and tossed with linguine, plus shrimp buying tips, wine swaps and fixes.
A creamy, high-protein tuna pasta salad for six: rotini dressed with half mayo and half Greek yogurt, lemon, Dijon, celery, pickles, red onion and peas, with tips on choosing tuna, meal prep, storage and lighter swaps.
Twelve easy upgrades for jarred pasta sauce in cooking order: aromatics in olive oil, toasted tomato paste, wine, anchovy or a Parmesan rind, chili, add-ins, an uncovered simmer, balance, herbs, butter and pasta finished in the pan, plus a fix-it chart, storage rules and a doctored marinara recipe.
A classic pasta e fagioli for six: pancetta, slow soffritto, toasted tomato paste, rosemary, a Parmesan rind in the broth, cannellini beans and ditalini cooked in the pot, with bean comparisons, variations, storage and troubleshooting.
A complete guide to homemade ravioli: classic egg pasta dough, a ricotta and spinach filling that never leaks, four sealing methods compared, and a troubleshooting table for bursting, soggy or grey ravioli.