Pasta e Piselli (Pasta and Peas)

Pasta e Piselli (Pasta and Peas) is a beloved one-pot meal from Naples that takes less than 30 minutes to make from start to finish. It features small bites of pasta and sweet peas bound together in a naturally creamy and slightly cheesy sauce.

Pasta With Figs and Prosciutto

A unique fall pasta dish that combines the luscious sweetness of ripe, fresh figs with the saltiness of prosciutto.

Handcut Pasta with Ricotta and Peas

Handcut (if not quite homemade) pasta is tossed with creamy ricotta and bright summer peas, basil, and cherry tomatoes. Dinner for two in one pot and ten minutes.

PASTA PRIMAVERA with creamy lemon ricotta

Pasta primavera, Primavera means spring, and it's basically a way to make the best of what spring has to offer and throw it all into one dish. Now you won’t find this dish in Italy, it's truly an Italian American invention, but it does live up to the Italian ethos of using what's available locally to you There is no one way to make it. But this is my way so let's just jump right into it.

Pasta e Ceci (Pasta With Chickpeas)

Pasta with brothy chickpeas is Italian comfort food at its best.

Ricotta Gnocchi With Asparagus and Prosciutto

Fresh ricotta gnocchi may be the fastest fresh-pasta recipe I know. With a little practice, I've gotten it down to under ten minutes (8 minutes 53 seconds, to be precise). But the great part about this recipe is that it serves as a suitable base for a huge variety of sauces and flavors. For instance, last week a friend of mine brought over some delicious first-of-the-season fresh asparagus which we combined with prosciutto and an easy cream sauce to make a delicious impromptu (and fast!) meal on...

Pasta Primavera (Pasta With Spring Vegetables)

Combining a mixture of bright spring produce and a light but creamy sauce, pasta primavera is the ideal dish for a warm May evening.

Pasta With Beans and Greens

Creamy beans and hearty greens are the perfect pairing for this pasta, which is easy enough to pull together on a weekend but tasty enough to serve at a dinner party.

Pici (or Pinci) Pasta

Pici or Pinci are long, thick, rustic Tuscan noodles that are approximately the thickness of a pencil. They have a fantastic chewy texture from the combination of semolina and all-purpose flours.

Creamy Cacio e Pepe

The Creamiest Cacio e Pepe You've Ever (NO Clumps!) Cacio e Pepe is just Cheese, Pepper, Pasta, and water and for something so seemingly simple, it's been perplexing home cooks everywhere for years with stringy clumpy cheese rather than insanely Lucious and creamy pasta which is what cacao e Pepe should be so I broke down the recipe into 5 easy steps to follow so that you never, ever suffer from clumpy cheese again. So if you’re ready to fix cacio e Pepe forever, then let's just jump right into