Shortcut Baked Rigatoni with Meatballs
Dry pasta and meatballs get baked with mozzarella and marinara in this genius shortcut recipe.Slideshow:
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Italian Pasta Salad
With a garlicky dressing, crisp vegetables, and stripes of salami and cheese, this pasta salad will be the hit of your next picnic or makes a great main-dish salad.Slideshow:
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Pasta with Salumi Bolognese
At Monteverde restaurant in Chicago, chef Sarah Grueneberg makes this playful and uber-flavorful play on Bolognese using cured meats. This is a great use for those leftover nubbins of charcuterie after a cocktail party.Slideshow:
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Bucatini is the New Black
All respect to the Roman original, but we love the ingenious riffs on bucatini popping up on menus from coast to coast. Here, four knockout variations from chefs who are reinventing the hollow noodle.
Preserved-Tomato Paccheri
Rather than make conventional tomato sauce, Missy Robbins, chef at Brooklyn’s Lilia, uses her preserving skills to marinate tomatoes in a mix of garlic, spices, citrus and olive oil. The result is a supple, incredibly flavorful coating for the thick, tubular paccheri pasta. It’s also versatile enough to match with red or white wine. Robbins loves the high-toned aromatics of La Miraja’s Le Masche Barbera d’Asti, but the generous fruit of Manni Nössing’s Kerner, a white from Alto Adige, plays equally well with the preserved tomatoes.Slideshow:Ziti Recipes
Mostaccioli
A hearty meat sauce, lots of melted cheese and pasta make this dish a crowd-pleaser. Mostaccioli, a smooth, tube-shaped pasta with angled ends, is the go-to here, but penne also works well.Slideshow:
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