Note that cream is not used in an authentic carbonara, so none is included below. True Italians never serve spaghetti with meatballs; it has to be fettuccine or pappardelle pasta to be authentic. Once on the plate, you can add a sprinkle of parsley. Move over penne – reinventing pasta with Italy’s best chefs, Spaghetti alla telline – spaghetti with wedge clams, From the sauce: the stories behind Italy’s famous pasta dishes. All can be made in 45 minutes or less. Join Nonna's Loyalty Programand receive an immediate 250 Nonna PointsThen, if you enter ... Ciao everyone! Get inspired to make your porch your new favorite living space with these ideas designed to add a refined look to any outdoor space. I remember when I used to live with him it was a must-have dish at least once a week but not always with the same shape of pasta. A hearty vegetarian penne recipe with eggplant, tomato, and ricotta from Sicily. Literally meaning ‘cheese and pepper’, this popular Roman recipe basically features the two ingredients – black pepper and Pecorino cheese – and nothing else, besides pasta. As the world's biggest producers and consumers – approximately twenty-five kilos per person every year, unexpectedly followed by Tunisians – Italians are probably the only people happy to eat pasta more than once every day. Classic pesto is a specialty of Liguria, in northwestern Italy. The clams are left in their shells, and a generous sprinkling of parsley provides the finishing touch. I never want to hear from anyone that it's hard to cook for a vegetarian. This is one of my signature dishes, created in the summer of 2003 on the island of Sardinia where my family and I were enjoying our holiday in our house on the beach. The secret is using fresh and tasty sun-ripened tomatoes without overcooking them, or very good quality tinned peeled tomatoes, a little bit of garlic and fresh basil leaves to give scent during cooking. If the béchamel and pasta are hot you can just pop the dish under the grill until the cheese melts, as I’ve done here. Find the perfect pasta recipe for midweek meals as well as easy pasta dishes you can rustle up using your storecupboard. Let the garlic gently turn golden brown simmering in a pan with the oil, add the desired amount of chilli and season the cooked and drained spaghetti with the flavoured oil, removing the garlic. From Sardinia comes this elemental pasta with a true taste of the sea. Whip up this cheap, simple and satisfying meal in just 30 minutes. The original recipe requires gentle grinding with a pestle and mortar so as not to ‘heat’ the raw ingredients. My grandfather used to make this dish for me when I was a boy but he used a tomato passata instead of the cream that I have introduced. Belonging to the Italian tradition of minestre – dishes made by cooking pasta in a sort of broth together with other ingredients such as vegetables, potatoes or beans – this combination of chickpeas and pasta is a simple, delicious, warming and deeply satisfying recipe. This could be confusing: Genovese sauce bears the name of the northern Italian city of Genoa, but the irresistible scent of this dish – for those who love onions, at least – is from Naples in the south. Gabriela Herman, Credit: When I was a child, eating smoked salmon was always a massive treat because it was so expensive. When filming there I made this dish using a selection of delicious cheeses. I have to admit that my mother is not the best cook in the world unless cooking traditional Neapolitan dishes she has grown up with. I lived on freshly landed seafood when I was a young boy and miss it hugely. Marcus Nilsson, Credit: Tomatoes and garlic are simmered with anchovies, capers, olives and dried chillies in this Italian pasta sauce. Pesto sauce is usually used to season long pasta such as spaghetti or trenette (similar to spaghetti but with an elliptical instead of round shape) or with short pasta such as trofie. When you don't have much time, olive oil, fresh cherry tomatoes and red chilli make an excellent alternative to regular sauce! This recipe is often served on the coast in northern Sardinia and it’s one of my favourites. In Italy this distinctive dish is called spaghetti all'ubriaco or "drunken" pasta. Make pasta night extra special or just add to your repertoire of traditional dishes by dipping into our collection of classic Italian pasta recipes. Garnish with parsley and serve with pappardelle pasta or rice. Baked pasta includes such classic recipes usually prepared for important Holidays as well as your Sunday meals. I wish he could have tasted my version as I know I would have got a huge cuddle for this one – he would have loved it and I know that you will too. A basic aglio e olio (garlic and oil) sauce – with a bit of chilli if preferred – is cooked in a huge pan, before lots of clams are added and sautéed until they open and flavour the sauce. The final result is a thick, creamy sauce, where the onions have completely melted and the meat is soft and easily pulled apart. Italian Grandmas! Don't worry – the colour is completely natural, coming from the creamy mix of fresh basil leaves (PDO-protected Genovese basil if possible, since the original recipe is from Liguria and its aroma is unique), garlic, coarse salt, pine nuts, grated Pecorino and Parmesan with a drizzle of delicate extra virgin olive oil. It’s so easy and yet you really feel that you have been spoiled when someone makes it for you. It is one of the most popular Roman recipes; a rich and flavourful pasta dish made with tomato sauce, small crunchy guanciale chunks and plenty of grated Pecorino cheese. It's layered with pasta, ratatouille and sliced aubergine, and packs in all of your five-a-day, Cook this lasagne for the family on a busy weeknight. The two main versions of authentic, proper ragù, though, are from Naples and Emilia-Romagna. this link is to an external site that may or may not meet accessibility guidelines. Bryan Gardner, Credit: A combination of oil, clam broth, and white wine creates an almost creamy sauce for this pasta "con le vongole." Prized for the rich red colour and slightly bitter flavour of its leaves, radicchio is also a rich source of vitamin K. With no doubt, I have to dedicate this recipe to my friend and manager Jeremy Hicks. Start by carving out a designated work area in your space. A staple of southern Italian summer meals and very popular along the coast of the country, this dish is best enjoyed whilst looking out over the sea. Martha Stewart may receive compensation when you click through and purchase from links contained on It's quick to make and wonderfully flavorful. Arrabbiata means 'angry' in Italian, and I guess they used it to name this dish because of the heat of the chilli peppers in the sauce. Neapolitan ragù is a rich, intense red sauce obtained by the slow, extremely long simmering of tomato sauce with soffritto (the Italian version of mirepoix, made of finely chopped onion, parsley and celery), basil and big pieces of mixed meat which, once cooked, are served as a main course after pasta. ALL RIGHTS RESERVED ©2020 Allrecipes.com, Inc. These guys start work so early that they can often be seen enjoying their lunch with a glass of prosecco by 9am! This is a very special old Italian dish that warms your stomach, as well as your heart. Rich and delicious. The result should be a creamy, smooth and rich yellow sauce with the pork lending a nice crispy texture. There are also versions made with greens and vegetables. Well, it must have been pretty good – otherwise I wouldn’t be here, would I? This has to be one of my favourite recipes ever, especially with this shape of pasta. From which platforms to use and the best books to read, bibliophiles share their advice. Some prefer a slippery, oily sauce while others prefer something creamier which ‘wraps’ around the spaghetti, using the pasta's natural starch. Some might think that the peppers could make it slightly bitter but together with the pine nuts and basil, it screams freshness and will be enjoyed by herbivores and carnivores alike.