pasta

Illustrated Guide: How To Make Cacio e Pepe

A five-ingredient classic pasta dish, illustrated
Apr 14, 2014 11:00 am

Pasta fans rejoice: you are five simple ingredients away from a steamy plate of creamy, peppery, cheesy spaghetti. Chances are, you have everything you'll need in your pantry. Consult this illustrated guide to making a perfect plate of cacio e pepe ("cheese and pepper") and make it your go-to dish for when you're in a hurry, low on ingredients or simply craving a good bowl of spaghetti. 

Pasta-Stuffed Peppers Recipe

A vegetarian Italian twist on stuffed bell peppers
Apr 9, 2014 3:00 pm
Photo: Alan Richardson

From James Beard Award-nominated cookbook author Michele Scicolone, who brought us New York Times' bestseller The Soprano Family Cookbook, comes The Italian Vegetable Cookbook. No gabagool here, folks. But none needed, either. Italian vegetable preparations are superb on their own, particularly when they're made even more Italian by being stuffed with pasta.

Busara-Style Pasta: A Tribute To Marcella Hazan, Served Around The USA

Honoring the great chef with lobster and tomatoes
Apr 2, 2014 2:00 pm

The culinary world lost an Italian legend last September, chef and author Marcella Hazan, who was widely considered to be "the mother of Italian cuisine." And one of her signature preparations, busara-style pasta sauce, will now serve as a catalyst for chefs to remember her influence for generations. 

Broccoli Rabe Stuffed Shells Recipe

Chef Harold Dieterle remixes Italian comfort food
Apr 1, 2014 12:00 pm
broccoli rabe stuffed shells

We're on the lookout for spectacular spring recipes and nabbed a new vegetarian entrée on the menu at chef Harold Dieterle's NYC outpost The Marrow: Broccoli Rabe Stuffed Shells. Dieterle stuffs pasta shells with ricotta and serves them with a broccoli rabe pesto and sauce made with hot cherry peppers. Your favorite new baked pasta recipe, right this way. 

Baked Spaghetti Frittata With Broccoli Rabe And Smoked Mozzarella Recipe

A cheesy pasta bake chock full of leafy greens
Mar 19, 2014 3:00 pm
Photo: Alan Richardson

From James Beard Award-nominated cookbook author Michele Scicolone comes The Italian Vegetable Cookbook. No gabagool here, folks. But none needed, either. Italian vegetable preparations are superb on their own, particularly when they're tossed with pasta and smoked mozzarella and baked.

Meet 8 New-School Pasta Masters Of Los Angeles

These chefs are making LA's best pasta dishes
Mar 6, 2014 12:00 pm

The truth is that Angelenos love to eat. Sure, we have tremendous sushi, but did you know we also have incredible pasta? We may be the biggest city in the country without an official Little Italy, but instead we have great chefs serving unbelievable Italian food. While there's definitely a contingent of OG Pasta Godfathers, the new crop of talent is even more exciting. The new pasta masters of LA, right this way.

The Meal Plan: Spaghetti And Meatballs

We map it out, you pull it off. Got marinara?
Feb 25, 2014 1:00 pm

Whatever the reason for your spaghetti and meatballs craving, give in and switch it up by spinning the Meal Plan wheel. We've got three sauces, four meatballs and some salads to choose from, but the one non-negotiable is the garlic bread. Make it at home and pull the whole feast together like a true Italian with a pasta craving. 

      Rigatoni With Sunday Night Ragu Recipe

      Andrew Carmellini shares grandma's favorite sauce
      Feb 14, 2014 1:00 pm
      Photo: Quentin Bacon

      While Andrew Carmellini is renowned for his Italian cuisine, his second cookbook, American Flavor, focuses on the diversity of cuisine across the country. From the barbecue in his native Cleveland to the comfort food at his family's dinner table, American Flavor is a good reminder to always expand your repertoire. This exceptionally meaty sauce, after the jump.

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