Rigatoni all' Amatriciana

This Rigatoni all' Amatriciana recipe is savory, salty, spicy, and oh so perfect! Adapted from a Top Chef-winning recipe, you can't go wrong with this beloved classic Italian pasta dish.

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.

Roman Semolina Gnocchi (Gnocchi alla Romana)

Long before ships brought native crops from the Americas to Europe, Italy was a land without red sauce, corn polenta, or potato gnocchi. But even without the potato, gnocchi still existed, such as in the form of the classic gnocchi alla Romana, this custardy oven-baked version made with semolina, egg, cheese, and butter. You could say these are the OG: the original gnocchi.

Gnocchi alla Sorrentina

Now on my way from Rome to Positano, Ya gotta take a train from Rome to Naples, the pizza capitol of the world. Then from Naples, you need to get to a place called Sorrento. Just off the coast of Sorrento is the island of Capri, and if you drive around the coast line of the Sorrentine peninsula, then you’ll run into the famed Amalfi coast. But on that journey, there is a very good reason to stop in sorrento. I’m talking about gnocchi alla sorrentina, soft pillowy gnocchi, in sweet tomato sauce,

Gnocchi Alla Sorrentina (Baked Gnocchi With Tomato and Mozzarella)

Gnocchi alla Sorrentina is a Southern Italian baked pasta starring plump potato gnocchi. The secret to success is to get each component right, from the tomato sauce to the mozzarella, and to use homemade gnocchi that hold their shape but remain tender.

how to make PASTA AMATRICIANA

There are 4 classic Roman pasta dishes. You know how to make two of them. Cacio e Pepe and carbonara. There are two left. Pasta Alla Gricia and Amatriciana. Before tomatoes were introduced to the region surrounding Rome, Italians relied on animal fats and cheeses to make their pastas. Pasta Alla Gricia is very similar to Cacio e pepe, but with guanciale and it’s fat. Then tomatoes were introduced and was added to Alla gricia, transforming it to what we know as Amatriciana. Essentially a tomato s

how to make LIGHT and DELICIOUS GNOCCHI DI POMODORO

Today we learn how to make light, pillowy, delicious potato gnocchi di pomodoro. Gnocchi is actually a dumpling, not a pasta but it is just as delicious and easy to make. You can make gnocchi with ricotta as well as potato. Your support keeps the show running and is very much appreciated. If you'd like to leave a donation for this recipe, please click HERE. Thank you!

Gnocchi Alla Bava (Potato Gnocchi With Fontina Cheese Sauce)

Gnocchi alla bava features tender and lightly sweet potato gnocchi in a rich and creamy Fontina cheese sauce, flavored with a touch of black pepper and nutmeg.

Easy Homemade Ricotta Gnocchi (from scratch)

The fastest and easiest homemade gnocchi is made using ricotta instead of potatoes. 30 minutes start to finish, from scratch!! Once you make this ricotta gnocchi recipe there will be no looking back when you want to rustle up some pillowy-soft homemade gnocchi.

Spinach and Ricotta Gnudi with Tomato-Butter Sauce

Gnocchi versus gnudi: a conundrum. I have always found these two to be incredibly similar. They are both small dumplings served like pasta. They are both meant to be light in texture. While gnocchi can