Pasta

It takes only a handful of ingredients to make this fancy-yet-weeknight pasta.

A fettuccine Alfredo recipe should never include cream; the silky sauce comes from an emulsion of grated Parmesan, melted butter, and starchy pasta water.

The pasta cooks directly in the tomato-rich broth, which means it absorbs every bit of umami—and you have one fewer pot to wash.

All the buttery, garlicky pleasure of shrimp scampi with a sizzle of chile heat.

All we are saying, is give turnips a chance.

This chicken noodle soup recipe is about as comforting as they come. 

This vegan cacio e pepe is everything we know and love about cheesy pasta (minus the cheese!): delicious, a little fancy, and deceptively simple to make.

This hearty Greek pasta bake is packed with impressive-looking layers of chewy giant noodles, spiced meat, and a creamy, cheesy béchamel to top it all off. 

The secret to lasagna de carne that packs a wallop of flavor? An herby sofrito that cooks with the beef until toasty and caramelized.

No more fighting for those corner slices of lasagna—each serving of this skillet lasagna delivers that coveted mix of crispy and cheesy.

Revitalize day-old Thanksgiving turkey (and any leftover green beans and brussels sprouts while you’re at it) by turning it into this creamy mushroom-laden pasta dish.

Basil is a mere garnish in this nutty, cheesy, peak-season pesto sauce.

Many vegan cream sauces rely on blended nuts or steamed cauliflower, but this sauce is made of beans and pasta water alone—no soaking or blending necessary. It’s important that the beans are adequately hydrated: Once you start mashing, make sure there’s plenty of pasta cooking liquid in the pot and don’t let it evaporate.

If plopping an entire stick of butter into a pot of noodles is your idea of a good time (it’s definitely ours), this saucy shrimp and salami pasta is for you.

Tender butternut squash, crunchy pecan breadcrumbs, and an entire bunch of kale come together to create fall bliss in pasta form.

Keep a couple of tins of fish in the pantry and this 20-minute pantry pasta will always be within reach for last-minute dinners.

When you want the comfort of a meaty, cooked-all-day ragù but don’t have all day to cook one, reach for this speedier version.

As long as you’ve got sausage, a quick-cooking vegetable, pasta—and, oh yeah, a chunk of parm and a knob of butter—you’ve got dinner.

Fried urad dal + spices+ pasta + parm = rich and nutty tadka pasta you can conjure up in less than 30 minutes.

Layers of ragù and béchamel are all that is right in this world.