Anchovies rule. They’re the not-so-secret secret ingredient, the unsung heroes working their magic in the background. If your friends or family claim they don’t like them, just don’t tell them. Work them into the base of this sauce and they will continue to wonder why this dish is always better when you make it. […]
4 to 6 servings Ingredients Salt ¼ cup extra virgin olive oil, divided, plus more for finishing ½ cup breadcrumbs, ideally made from stale bread 1 onion, chopped Freshly ground black pepper 3 cloves garlic, minced 1 pound long pasta, like bucatini ½ teaspoon chili flakes (adjust to taste) 1 teaspoon grated lemon zest 2 […]
The best lasagna isn’t complicated; it just takes time. Here’s what you need: slow-cooked, deeply flavorful ragù, fresh pasta, and a blend of cheeses that taste great and melt to creamy perfection. Achieve the right balance of sauce, filling and pasta. When all is done, layered and baked, it should be tender enough to eat with a […]
This simple pasta is an elegant way to sample truffles. Ritrovo’s delicate egg pasta is made with truffle and porcini mushrooms from the Piedmont region of Italy. Regalis’s White Truffle Oil is deliciously fragrant. Best of all, you can fix this Michelin-worthy dish in about 15 minutes.
Tortellini in Brodo, or broth, is a simple, classic Italian soup. With just a few high-quality ingredients, and 15 minutes, you can serve a dinner that is both satisfying and hearty. Homemade chicken broth is best, but Aneto Chicken Broth has that genuine homemade flavor. The soup is endlessly adaptable. We use spinach here, but chanterelles or morels are also wonderful. Served with a rustic baguette for dipping into the broth and extra Parmigiano Reggiano for grating it makes a comforting meal.
This is a great pasta for the fall, when you start thinking about sauteed mushrooms and red wine.
