Pasta

Our creamy stovetop mac and cheese is about as easy as opening a box—and a whooooole lot more delicious.

It doesn’t take a lot of ingredients (or a lot of money) to make a classic Bolognese recipe. What it does take, though, is patience!

The key to a soup with fully developed savory flavor starts with the soffritto—a mix of slowly cooked aromatic vegetables.

No, this isn’t some kind of joke, and you don’t have to be a vegetarian to love what’s going on here.

An herb-laced riff on aglio e olio, quick and easy.

Almost as easy as opening a can of the store-bought stuff, and one hundred times more delicious.

Pantry pasta at its best.

The ultimate dinner-to-desk lunch dish.

This back-pocket pasta can be made with ingredients you have on hand in under 15 minutes.

The assignment: A satisfying, creamy, crave-worthy baked pasta that would still be delicious without (most of) the cheese. Nailed it!

A super simple red sauce lets the shellfish shine—say that 5 times fast.

Because you need more butter-roasted things in your life.

When tomato season rolls around, this no-cook tomato pasta is our ace in the hole.

Saying these are better than our nonna’s would be a bad idea, but she’ll never know if we just think it…

This chopped pesto requires nothing more than a cutting board and a knife.

This colorful cold noodle salad can be changed up however you want, it's all about that tangy, umami-wonderful miso dressing.

The hardest part of making this recipe is trimming the artichokes, which isn’t as hard as it seems.

Fregola, a small, toasted Sardinian pasta, is classic with clams, and cockles make a great sub for Italy’s tiny vongole veraci.

The noodles and chard are silky, which begs for the salty crunch of the breadcrumbs.

Is it necessary to blanch, then shock, the ramp greens? If you want a super-green (not khaki) pesto, it is.