A saucy, spicy, cheesy take on the typical pasta al pomodoro (bonus: it makes perfect use of summer tomatoes).
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Recipe #3 for Vegan January! Rome’s own penne all’arrabbiata, made with a spicy, garlicky tomato sauce, a bit of parsley, and no cheese at all.
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Pasta dressed up in a velvety, sage-infused pumpkin sauce, complete with lots of punchy Parmesan, buttery taleggio, and earthy sage. Need I say more?!
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Looking to expand your pesto repertoire? This pesto bianco hailing from Liguria veers significantly off the beaten path of traditional basil pesto, with creamy, dreamy ricotta taking center stage.
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A quick, pantry friendly pasta, with an odd moniker, made with lots of garlic and hot pepper, punchy capers, briny olives, and juicy tomatoes.
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A humble, grounding dish to balance out all the holiday cookie exchanges, Christmas parties, and and feasts — pasta e fagioli is just what you need this December.
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Hailing from Sicily, my new favorite pesto stars fragrant basil, punchy Parmesan, creamy ricotta, sweet tomatoes, buttery pine nuts, spicy garlic, and earthy olive oil. Need I say more?!
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Fettuccine alla papalina, a Roman pasta with ties to the Vatican itself, but more importantly: a glorious mound of tangled fettuccine dressed in a silky, eggy sauce, dotted with prosciutto, packed with sweet Spring peas, and boasting a generous dose of freshly grated Parmesan cheese.
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Pasta Series #16: homemade cannelloni, or rather silky fresh pasta sheets stuffed with a ricotta and spinach filling, then covered with luxurious bechamel and baked until golden brown and bubbling. Need I say more?!
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Fresh tagliatelle — made with farro flour, which gives it a nutty, wholesome flavor — served in a spicy tomato pancetta sauce.
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Gnocchi alla romana, aka semolina dumplings baked with butter, milk, cheese, and more cheese. Winter comfort food at its best.
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The lesser known of the 4 Pastas of Rome — pasta alla gricia, made with just pecorino, guanciale, and a dash of magical pasta water.
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The latest in the blog’s Pasta Series — I give you twisty, twirly, catch-me-if-you-can trofie with extra summer-y pesto!
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Ricotta gnocchi + lemony butter + extra pecorino on top = all things good.
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Some observations/anecdotes/realizations from lockdown, day #43, and the next installment of the blog’'s Pasta Series, starring pillowy, featherlight, potato gnocchi.
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A Roman classic — pasta all’amatriciana, guanciale, tomatoes, Pecorino and all — served with handmade maccheroni.
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A tangle of spinach pasta and egg pasta, served in a pea and pancetta sauce, courtesy of the brilliant Pasta Grannies cookbook.
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The 8th recipe in the blog’s pasta series! Hand rolled garganelli with a hearty vegetarian sauce — perfect winter fare.
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The easiest homemade pasta you’ll ever make — no kneading, shaping, or pasta machine needed!
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