A creamy tomato pasta that tastes of tomato first and cream second: a 35-minute sauce built on tomato paste, Parmesan and starchy pasta water, with cream alternatives, variations, storage and troubleshooting.
Authentic pasta bolognese is a slow-cooked meat ragù with pancetta, soffritto, wine, a little tomato and milk. Here is the official Bologna method, step by step, with serving ideas, freezer notes and fixes.
Lemon pasta, or pasta al limone, tosses spaghetti with butter, lemon zest, Parmigiano Reggiano and starchy pasta water into a glossy sauce. Here is the method, the science behind it and a 25-minute recipe for 4.
How to cook orzo three ways, boiled like pasta, simmered risotto-style in broth and baked, with ratios, times and doneness tests. Includes toasting, seasoning, storage, a troubleshooting table and a lemon herb orzo recipe for 4.
Light, fluffy homemade gnocchi made with baked russet potatoes and just enough flour. Includes the potato to flour ratio, egg or no egg, shaping, pan-frying, freezing and a fix for gummy gnocchi.
Roman-style pasta carbonara with guanciale, Pecorino Romano, eggs and black pepper. Three ways to keep the eggs from scrambling, why there is no cream, and an honest egg safety note. Serves 4 in about 25 minutes.
A gluten-free pasta recipe for fresh egg pasta that rolls without cracking. Rice flour, tapioca and potato starch are bound with xanthan gum (or psyllium) and four eggs. Includes fixes for cracking dough, hand vs machine rolling, cook times, celiac cross-contact tips and freezing.
Spicy, creamy Cajun chicken pasta for 4 made in one pan. Seared chicken, bell peppers and penne simmer in seasoned broth, then finish with cream and Parmesan. Includes a homemade Cajun seasoning, lighter cream swaps, food safety and storage.
A 5-ingredient garlic butter pasta for busy weeknights: gently cooked garlic, butter, Parmesan and parsley tossed with starchy pasta water into a glossy sauce. Serves 4 in about 20 minutes.
Garlicky shrimp pasta for 4 in about 20 minutes. Seared shrimp, butter, lemon and starchy pasta water make a glossy sauce while the linguine boils, plus shrimp sizes, safe thawing and a doneness guide.