14 masterful pasta recipes
Campanile's Spaghetti and Meatballs in Red Sauce
This dish illustrates the principle that, as chef Mark Peel says, "It's not what you do, it's how you do it." The meatballs have three kinds of meat for flavor; they're made carefully and not overworked; and the sauce is clingy.
Recipe: Spaghetti Carbonara
Orecchiette with Clams, Chiles, and Parsley
“Clam pasta is a great way to extract all the flavor and texture of clams,” says chef Samin Nosrat. “Their juices mingle with the butter and wine and cook into the pasta.” This recipe demonstrates how to easily make orecchiette from scratch, too.
All’Amatriciana, which indicates the recipe hails from the Amatriciana area of Italy, is a rich and spicy tomato sauce. Traditionally, it’s made with guanciale, a part of the pig jowl that’s considered a delicacy. We’ve simplified things by using pancetta or bacon.
Recipe: Penne All'Amatriciana
Spinach and Orzo Salad
This herb vinaigrette-dressed pasta salad keeps better than a mayo-based one from the deli—and tastes better too. We like the deep flavor of the dried tomatoes here, but if you have ripe tomatoes handy, they’ll taste great, too.
Recipe: Spinach and Orzo Salad
Recipe: Mushroom Orzo Risotto
Farfalle with Artichokes, Peppers, and Almonds
Ground almonds take the place of pasta's usual parmesan, making this a good vegan choice. Trim raw artichokes down to the very tender hearts and slice them quite thin, so they're crisp but not chewy.