pasta

I’ve been able to use pesto throughout the entire week in recipes that have turned out really delicious. So, here’s how I did it.

Today, I’ll be making a recipe that reminds me of Europe, although this dish could be confusing to others if I would ever bring it to any potluck. Feel free to swap out any ingredients and personalize it, but here’s my go-to mecca that I include in my favorite pasta salad. 

My attempt at making pasta for my family warned them not to try my cooking. After experimenting these past two weeks, here’s how not to cook pasta.

This dish is a staple at Frank Prisinzano’s trio of Italian-American restaurants in Manhattan – to the point that he charges north of $20 for a bowl. I recommend playing with the ratios here and there — maybe you’ll want less acidity, more butter, less pasta water. It’s up to you.

There’s a limited selection of foods that will never disappoint my palate, and as much as I would love to be down to try anything, my mind forbids it.

This recipe is sure to prove that though it requires a bit of extra effort, homemade tomato sauce is worlds better than store bought.

Carbonara’s popularity has certainly increased over the years, and with it, so have the number of interpretations of how to properly make it.

This recipe for pink sauce is a step up from plain tomato sauce and lighter than white sauce, which is often too heavy on the palate.

It might be the easiest recipe known to humans, and even though it's famous for pairing with pasta, there are so many other dishes it would pair well with.