Pasta

Not pasta salad—it’s salad pasta. A whole salad’s worth of greens, folded into pasta to make a complete dinner in one bowl.

Like many long-simmered sauces, this one, perhaps the most delicious of all the Italian meat sauces, is more flavorful and balanced the following day.

This pesto variation is built on a combination of toasted nuts, creamy ricotta, salty Parm, and a little kick of raw garlic. You don’t need a food processor or a blender to make it; everything comes together in a single bowl.

Crisp nuggets of Italian sausage and tender broccoli rabe swathed in a blanket of cozy cheese sauce—this is the definition of cold-weather comfort food.

This pesto brings together the flavors of spicy arrabbiata with the savory punch of garlicky bagna cauda. Nuts, cheese, and olive oil bring the richness, while anchovies and chiles add depth and heat.

Take the time to really cook the onion and garlic in this recipe until they’re completely soft—this encourages them to release even more flavor into the velvety-rich tomato broth.

This creamy lemon pasta recipe is luscious and amply cheesy, but still bright and fresh. Best part: You can make it for dinner in just 15 minutes.

Thanks to a little help from a package of frozen ravioli, you can pull a skillet of toasty, bubbly lasagna from the oven in a little more than half an hour.

Mushrooms just need a quick sear in a hot pan before being tossed with pasta and cream in this easy weeknight dinner.

This recipe packs in all the punches puttanesca is known for—salty! briny! olive-y!—without the need to cook a sauce. Two types of tomatoes are involved: beefsteaks get blended until smooth, and then tossed with cherry tomato halves.

The key to this classic pesto recipe is to add the basil at the very end, instead of blending everything all at once—that way, the basil maintains its flavor and vibrant green color.

This pesto is a little different—the grilled tomato base brings a sweet smokiness.