This great marinara sauce recipe is from "Rao's Cookbook," by Frank Pellegrino. It's delicious atop penne, angel hair, and even eggplant parmesan.
Author: Martha Stewart
The pasta-bilities are endless with this recipe that yields a supple, springy fresh egg pasta dough that's so easy to work with, you won't even need a pasta maker-a rolling pin will do just fine. A combination...
Author: Greg Lofts
This is a great go-to tomato sauce and can be doused over any kind of pasta. If you have it on hand, toss in some fresh basil for a great aroma, and when the sauce is finished, add a little butter to make...
Author: Martha Stewart
Serve sabayon with fresh berries or topped with whole roasted chestnuts. Chocolate Straws make an elegant garnish.
Author: Martha Stewart
Author: Martha Stewart
Chef Lidia Bastianich's simple marinara sauce from her book "Lidia's Italy in America" puts the finishing touch on her Baked Gnocchi and Gnocchi with Marinara recipes.
Author: Martha Stewart
Fresh ricotta is best the day it's made but can be stored in an airtight container in the refrigerator up to four days. Martha made this recipe on Cooking School episode 412.
Author: Martha Stewart
Chicken stock gives the polenta a richer flavor. If you use canned broth, you may not need to add any salt.
Author: Martha Stewart
Simple Italian pesto adds depth to many dishes besides pasta (although tossed in bowl of al dente linguine is reason enough to love it). Bring dips, meats, sandwiches, and even soups to life with this...
Author: Martha Stewart
Think beyond basil: Pesto is a great way to use leftover herbs.
Author: Martha Stewart
The flat egg noodles known as pappardelle are like a wider fettuccine. The ribbony pasta is the perfect canvas for a homemade sauce like Grandma's Bolognese.
Author: Martha Stewart
This is a typical dish of southern Italy. Swordfish is marinated in a lemon and oil mixture, then fried and cooked with fava (broad) beans and white wine.
Author: Salvatore
Add this spicy olive oil to linguine with clams, two recipes that are from "Lucinda's Rustic Italian Kitchen," by Lucinda Scala Quinn
Author: Martha Stewart
This pasta dough recipe is courtesy of chef Alain Allegretti and is used to make his delicious Nicoise Ravioli.
Author: Martha Stewart
This recipe for homemade lasagna noodles is from chef Fabio Trabocchi's "Cucina of Le Marche" cookbook.
Author: Martha Stewart
You can top off this polenta with some roasted vegetables. Together they're the perfect comfort food.
Author: Martha Stewart
Author: Martha Stewart
This recipe for Italian-style breadcrumbs can be found in the cookbook "The Young Man and the Sea" by David Pasternack and Ed Levine.
Author: Martha Stewart
This recipe adapted from Mario Batali's "Molto Italiano" (Ecco, 2005).
Author: Martha Stewart
Use to make Apizz chef John LaFemina's Lamb Meatballs with Tomato-Mint Cream Sauce.
Author: Martha Stewart
Tiramisu is a classic Italian dessert. Ladyfinger cookies are dipped in coffee, then layered with mascarpone (a rich Italian cream cheese) and dusted with cocoa powder. It might become your new favorite...
Author: SALLYCOOKS
This recipe for Savory Tomato Sauce comes from chef Sara Foster and is the perfect addition to Vegetarian Eggplant Rolls.
Author: Martha Stewart
Use chef Michael White's homemade pasta recipe to make his Tortelli di Ricotta.
Author: Martha Stewart
This delicious homemade ricotta recipe is from the new cookbook, "On Top of Spaghetti" by Johanne Killeen and George Germon.
Author: Martha Stewart
This sicilian-style pesto recipe is courtesy of chef Andrew Carmellini and used to make his delicious Steamed Black Bass.
Author: Martha Stewart
Author: Martha Stewart
This recipe for mouthwatering lemon focaccia is courtesy of chef Chris Bianco.
Author: Martha Stewart
This tomato sauce recipe is from Marcella Hazan's "Essentials of Classic Italian Cooking" and is used to make her delicious Tortelloni Stuffed with Swiss Chard, Prosciutto, and Ricotta. It's a creamy tomato...
Author: Martha Stewart
Looking for a spaghetti recipe? This Spaghetti Lasagna from Delish.com is the best.
A dash of lemon juice adds bright flavor to this tart balsamic vinaigrette, perfect for any salad.
Author: Martha Stewart
Author: Martha Stewart
This recipe adapted from Mario Batali's "Molto Italiano" (Ecco, 2005).
Author: Martha Stewart
This recipe for pasta dough is from Marcella Hazan's "Essentials of Classic Italian Cooking" and is used to make her delicious Tortelloni Stuffed with Swiss Chard, Prosciutto, and Ricotta.
Author: Martha Stewart
Author: Martha Stewart
Author: Martha Stewart
Italian cookies eaten at Easter, Christmas, and special occasions. Delicious also without the icing.
Author: BramptonMommyof2
If you refrain from grain, but can't go without pizza...you've got to try this version with a 1-ingredient crust made just from cheese.
Author: themoodyfoodie
These pickled red onions are a great addition to any panini. Try them on Panini with Mortadella, Pickled Red Onion, and Aged Provolone. You can find this recipe in Scott Conant's "Bold Italian."
Author: Martha Stewart
This is an old Sicilian recipe that is a family tradition. They need to sit overnight before baking.
Author: BILLSFRAN
Author: Martha Stewart
Delicious pasta recipe with fennel, zucchini, and prawns in tomato sauce. Recipe is also good with octopus instead of prawns.
Author: deliciousbali
Amazingly beautiful Italian peach cookies recipe. So easy to make and so delicious. Surprise your family and friends with this wonderful peach cookies filled with sweet ricotta. These cookies popular mostly...
Author: TheCookingFoodie
This recipe is an absolute hit with everyone who eats it - even my husband, who professes not to like spinach! The combination of the four cheeses is its secret, and it is always on my top-10 list if I'm...
Author: Martha Stewart
This white wine and garlic Alfredo sauce served with a nice spaghetti is one of my family's favorites, and I'm sure it will impress and become one of your favorites too. Mix with pasta and serve with fresh...
Author: chef glow
The pasta-bilities are endless with this recipe that yields a supple, springy fresh egg pasta dough that's so easy to work with, you won't even need a pasta maker-a rolling pin will do just fine. A combination...
Author: Greg Lofts
Author: Martha Stewart