Pasta
Recipes
A full course of Italian penicillin
Chicken soup's glamorous Italian cousin, with a spicy crumb and a cold lemon dollop.
Garlic noodles the way San Francisco does them
Two heads of garlic, plenty of butter and three bottles from the cupboard, done in the time it takes to boil the pasta.
Creamy lemon spaghetti with a Sichuan pepper buzz
Crème fraîche, miso and lemon make the sauce, and toasted Sichuan peppercorns go in twice so your lips hum.
Chicken sausage and lemon, baked as a lasagna
A lasagna that went on holiday and came back with a tan and a lemon habit.
Pumpkin pasta with sausage and crisp sage
Tinned pumpkin, Gruyère and a sheet pan to crisp the lot.
Sausage lasagna spread thin for the crust
Lasagna with no layers, baked flat on a sheet pan, and an insult to nonnas everywhere.
Vodka rigatoni, baked till the tops crackle
Vodka sauce given a sheet pan, a jar of Calabrian chilis and a honey drizzle it did nothing to deserve.
Zucchini pasta with crispy capers and pistachios
Half the zucchini melts into the sauce and the other half comes back fried and sharp with vinegar.
Green pasta with a whole bunch of kale in the sauce
Twelve ounces of kale boiled soft, blended with lemon and Parmesan, and poured over pasta. It tastes nothing like a health measure.
One-pot squash and fennel pasta
The pasta cooks in the stock rather than in water, so the starch stays in the pot and turns into the sauce.
Cacio e pepe with a head of cabbage in it
Cabbage browned until it is sweet and nearly jammy, folded into the most austere pasta there is.
Chicken parm, pounded until it is honest
Quarter-inch thick, no more. A breast at its natural depth cannot cook through before the crust burns, and everyone has eaten the result.
Five ears of corn and very little else
The onions go pink in lemon, the tomatoes stay raw, and a small pan of garlic oil is poured over the lot.
Ditalini, corn and a great deal of miso
Half the corn charred and half of it raw, held together by miso and thick yogurt, in a bowl you eat with a spoon.
Four hours on the counter, then pasta
Ripe tomatoes left out until they slump and make their own dressing, and hot pasta tipped in to drink it.
Smoked gouda mac and cheese
Grate your own cheese for this one. The bagged stuff will let you down.
Hot sausage and sweet corn pasta
Corn cut straight from the cob, and hot sauce stirred in at the very end.
Half-hour pork ragù with currants and clove
A ragù in thirty-five minutes, sweetened with fruit and spiced like a Christmas ham.
Shrimp and basil fettuccine in a yellow tomato sauce
Yellow tomatoes make a sauce that tastes of tomato without the red bark.
A lasagna with a short fuse
The golden lasagna's wilder sister, all smoky sausage and charred poblano with a chipotle streak, cooled by a lime drizzle.
Golden lasagna
A carrot lasagna so light you could eat the lot and still fancy pudding.
The tomato pasta worth the airfare
Three kinds of tomato, a whisper of anchovy and enough lemon to keep it honest.
Lemon pesto spaghetti, all zest and no juice
The Amalfi trick: zest steeped into the pasta water and pounded into the pesto, toasted almonds underneath, not a drop of juice anywhere.
Sweet corn campanelle with miso butter
Corn three ways in one pot, then the fix the original never knew it needed: white miso in the butter and a lemon squeezed over the lot.
The long way to Bolognese
Milk first, then wine, then the laziest three-hour simmer there is.
Miso mascarpone shells
Six ingredients and one pot. The audacity of it.
Preserved lemon spaghetti in a fur coat
Tomato and cream with a Moroccan secret in the pocket.
Harissa bolognese, baked in one pan
Bolognese that ran off to Tunis and came back smoking.
Midnight peanut butter noodles
The one-pot bowl you make standing up, for an audience of yourself.
A ricotta pasta that begs to be messed with
Stir it in a bowl while the water boils, then fiddle until it tastes like yours.
Tahini and Parmesan, an unlikely pasta salad
A pasta salad with sesame where the mayonnaise should be, blistered tomatoes through it.
Bulgogi bolognese
The bulgogi marinade was a ragù all along. Soy, sugar and garlic, simmered down slow.
Mákos tészta, sweet poppy seed noodles
Sweet, nutty buttered noodles that Budapest sits down to for supper.
Kimchi carbonara
Egg yolks, Parmesan and a fat spoon of kimchi. Carbonara with a Seoul streak.
Buttered noodles that bite back
Butter, garlic and gochujang reduced to a brick-red gloss. Dinner from the shelf in 25 minutes.
Gochujang chicken arrabbiata
Rome would be appalled. We are not.
Featured
Tomato sauce so simple you'll die
Marcella's three ingredients, one of which you bin, and a fourth she never sanctioned.
A ricotta pasta that begs to be messed with
Stir it in a bowl while the water boils, then fiddle until it tastes like yours.
Gnocchi baked with corn and a goat cheese heart
A whole round of goat cheese goes in last and collapses into the sauce.