Pici with Tomatoes and Prosciutto paired with wine
PICI is a thick, hand-rolled, flour and water-based pasta that originated in Tuscany. You can substitute thick spaghetti or bucatini, but pici is superior.
Spaghetti with Shrimp
This quick and easy pasta is a variation on the Italian classic Spaghetti Aglio e Olio—a personal favorite since my childhood. The addition of perfectly grilled shrimp elevates a homey dish to guest-worthy status.
Mushroom Carbonara
There’s something undeniably magical about orecchiette—the way those little pasta “ears” cradle every bit of sauce like tiny edible spoons. In this dish, they hold a velvety, rich blend of mushrooms, eggs, and cheese, creating bites that are both comforting and indulgent.
Rigatoni with Chicken Ragu
This richly flavored ragu hits the spot and is destined to become a new favorite in your collection. Satisfying, comforting, and utterly delicious, it can be made ahead of time.
Penne alla Vodka
The origins of Penne alla Vodka are debated. Was it first served at Dante’s in Bologna, at Fontana di Trevi, or at Corsini’s in New York in the 70s? Is it Italian or American?
Carbonara with a Primavera Twist
Some things are meant to be a duo, and the marriage of the classic pasta dishes Carbonara and Primavera is a perfect example. This fast, easy dish comes together in minutes and celebrates spring in each luscious, silky bite.
Pasta al Pomodori
Like many pasta dishes, this is more about the process and assembly than an actual measure-and-follow-directions recipe. Once you have the ingredients ready, the dish comes together while the pasta cooks to al dente, about 12 to 15 minutes.
Pasta with White Bolognese Sauce
The omission of tomatoes makes this a white Bolognese, but make no mistake, it’s still excellent with red wine. You can prepare the hearty, flavorful sauce a few days in advance and reheat.
Baked Rigatoni
I have served this baked rigatoni to my Italian friends, who say it takes them back to their mother’s and grandmother’s cooking. It is comfort food at its best.