pasta

Pasta with Creamy Provolone Sauce

Pasta with Creamy Provolone Sauce

Provolone is an Italian cheese made from cow’s milk. The flavors can range from mild and sweet to sharp, based on the amount of time it ages. This sturdy cheese…
Anchovy Spaghetti

Anchovy Spaghetti

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  Recipes, such as, Cacio e pepe, Capellini and Clams and Spaghetti alla Carbonara, are what I call “Pantry Meals.” Even when the cupboards and frig are seemingly bare, just…
Orecchiette al Ragu

Orecchiette al Ragu

  This pasta dish has a creamy richness with very little fat and serves four generous portions using only half a pound of ground beef. In less than an hour,…
Artichoke lemon & Pistachio Pesto

Artichoke lemon & Pistachio Pesto

  This light and bright pesto is simply perfect for spring and after you taste it you will want to keep some on hand. Initially, I was going to make…
Lemon-Roasted Asparagus & Ravioli

Lemon-Roasted Asparagus & Ravioli

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  Spring is the season for asparagus. Crops are harvested from late February to the end of May, with April being the height of the season. This is a simple…
Andouille Pasta

Andouille Pasta

  My mother, who was born and raised in New Orleans, used a spicy sausage in certain dishes, such as, jambalaya, but never with pasta. So, I decided I’d give…
Summer Spaghetti

Summer Spaghetti

  In Sicilian cooking, green olives and capers go together like pine nuts and currants and the classic combination gives personality to this bursting-with-flavor pasta dish. This is a fresh…

Pasta alla Norma

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  The combination of pasta and eggplant is exclusively associated with southern Italy and principally Sicily. This is a combination I have been using for years in recipes such as, melanzane…
Warm Ravioli Salad

Warm Butternut Squash Ravioli Salad

  It seems to me that no sooner have the last of the trick-or-treaters gone home to sort out their bounty and I have polished off any remaining Halloween candy,…
Cacio e Pepe

Cacio e Pepe

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  Cacio e pepe (cheese and pepper) is a Roman pasta dish that one can find all over this Italian city. There are only three main ingredients; Pecorino Romano, black…
Pasta with Ricotta & Capers

Pasta with Ricotta & Capers

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  Capers, the tiny, tangy buds of blossoming plants, have a permanent place in a Sicilian kitchen.Their piquant, briny flavors add personality to a variety of dishes, such as, veal…
Spaghetti Stuffed Eggplant

Spaghetti-Stuffed Eggplant

  Pasta and eggplant are often enjoyed together, whether it’s the classic Pasta alla Norma, an eggplant and spaghetti pie or simply a plate of buccatini to accompany Melanzane alla…
Summer's Sassy Sauce

Summer’s Sassy Sauce

  This bold sauce is similar to pesto, as it’s the same consistency and requires no cooking. Made with a fruity extra-virgin with a peppery finish and two types of…
Fresh Tomato & Herb Sauce

Fresh Tomato & Herb Sauce

  This traditional recipe has been passed down from generation to generation by Pellegrino Artusi, gastronome (a connoisseur of good food) and author of Science in the Kitchen and The Art of…

Pasta Piccata

  One of my favorite dishes is piccatina di vitello al limone, which translated, means veal piccata. Realizing I had no meat in the refrigerator and not wanting to go…

Spaghetti alla Carbonara

  This is a simple pasta dish that can be ready in the time it takes for the spaghetti to cook. The original Roman version uses guanciale (cured pork jowl),…

Macaroni and Peas

  When I was growing up, we called “all” pasta maccherone, regardless of its shape. My grandmother made this particular recipe with spaghetti and canned peas. I use orecchiette instead…

Capellini and Clams

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  Canned clams are an economical, low-fat source of protein and can be used to make soups, stews and pasta dishes. I use wild-caught, Maine Whole Cherrystone Clams for this…
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