Shrimp Fra Diavolo (Shrimp and Pasta with Spicy Tomato Sauce)

Shrimp make an excellent stand-in for lobster in a classic Italian-American fra diavolo. The trick is knowing how to infuse the spicy tomato sauce with some real shellfish flavor.

Bucatini with Spicy Shrimp, Arugula, and Breadcrumbs

At its base, this dish is about the interplay between sweet, plump shrimp and spicy red pepper flakes. The latter is cooked with sliced garlic until it perfumes the oil, so that every bite has its slight spark.

Bucatini all'Amatriciana

Debate rages over the correct way to make a classic Roman amatriciana sauce. Ours packs a delicate heat, sharp Pecorino Romano cheese, sweet-tart tomato sauce, and rich cured pork.

Lobster Fra Diavolo

A rich and spicy lobster-tomato sauce with chunks of sweet lobster tossed with spaghetti.

Spaghetti all'Amatriciana inspired by Eat Pray Love — Binging With Babish

Bring some love to your dinner table tonight with our recipe(s) for Spaghetti all’Amatrciana. Whether you’ve got 30 minutes or 3 hours, we’ve got the pasta recipe for you!

Bucatini with Roasted Eggplant and Cherry Tomato Sauce

Turn fresh summer produce into a hearty pasta dish with a fresh cherry tomato sauce, roasted eggplant, and herbs. Perfect for the transition to fall!

a RARE PASTA SAUCE I ate weekly when I lived in ITALY

This spicy, creamy, red bell pepper pasta sauce is a rare pasta sauce that I’ve only found in a jar in a supermarket in Italy.

Clam, Chili, and Parsley Pizza from 'Franny's'

We've waxed rhapsodic about the clam pie at Franny's on more than one occasion. We've even covered the recipe before. But the restaurant's new cookbook shows what good a few years of tweaking can do—here are their detailed instructions for rolling, topping, and baking the pizzeria's creamy, ocean-heavy pie in your very own kitchen.

Truffle Pasta inspired by Broad City — Binging With Babish

In the final season of Broad City, when negotiating the terms of their relationship, Ilana and Lincoln describe a bowl of pasta in particularly explicit terms. As soon as I heard it, I knew I had to make it on the show. Okay yes, this was pretty much just an excuse for me to make some truffle pasta.

Mussels Fra Diavolo with Roasted Garlic from 'The Catch'

Mussels are pretty much my default shellfish. They're easy to cook, easy to eat, and taste of little more than the sweet, briny ocean. In Ben Sargent's Mussels Fra Diavolo from his new cookbook, The Catch, the usual diavolo players (chile flakes, tomatoes, white wine) are present, but it's the uncommon addition of roasted garlic that makes the dish memorable.