Trenette al Pesto
In modern times the term Pesto has become a generic name for just about any combination of herbs blended with garlic, olive oil, nuts and
Garganelli with Fresh Ricotta and Grape Tomatoes
A few weeks back I was talking to my Mom about quick and easy pasta dishes. She mentioned that my grandfather used to make pasta
Tortellini alla Panna
When I went to the pasta shop this weekend to buy tortellini, I noticed that they had two types – meat and cheese. This seemed
Bolognese Sauce (Ragu alla Bolognese)
Just about every region of Italy has it’s own version of a Ragu, a slow cooked meat sauce, but perhaps the most famous is from
Spaghetti alla Gricia
The key ingredient in Spaghetti alla Gricia is guanciale, cured pork jowl. Guanciale is also traditionally used in the classic Roman Pasta dishes, Bucatini all’Amatriciana
Paglia e Fieno with Prosciutto and Cream
Every once in a while I pick up my copy of Essentials of Classic Italian Cooking by Marcella Hazan, and flip through it looking for
Short Rib Ragu
A ragu is a slow cooked meat based sauce, and there as many variations as there are regions in Italy. I have posted a couple
Bucatini all’Amatriciana
This typically Roman pasta dish was traditionally made with guanciale, but since that ingredient used to be very hard to find outside of Italy, and
Pasta with Summer Squash
I feel like I have been beating the simplicity theme into the ground the past few weeks, but the fact of the matter is, this
