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Pillowy potato gnocchi tossed in a glossy, gently simmered tomato sauce with garlic, basil, and Parmesan. This simple Italian classic relies on careful simmering and properly timed gnocchi for a bright, comforting dinner.
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A slow, uncovered simmer concentrates the tomatoes while garlic and basil provide a clean aromatic backbone. Cooking the gnocchi separately preserves its tender texture, and a small amount of starchy water emulsifies the sauce around each piece.
Refrigerate cooled leftovers in an airtight container for up to 3 days. Store extra basil separately if possible.
Reheat gently in a covered skillet over medium-low heat with 1 to 2 tablespoons of water, stirring until steaming hot; avoid prolonged boiling, which can make the gnocchi soft.
Sicilian pasta with silky tomato sauce, golden fried eggplant, fresh basil, and a salty shower of ricotta salata. The eggplant is cooked separately so it keeps its tender center and lightly crisp edges.
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A bold Neapolitan pasta built around briny olives, capers, anchovies, garlic, and tomatoes. The sauce comes together while the pasta boils, making this an intensely savory weeknight classic.
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Slow-simmered beef and pork ragù layered with onion, carrot, celery, tomato, and red wine, tossed with spaghetti and finished with Parmesan for a deeply savory, balanced pasta dinner.
Tender cheese ravioli are simmered until just al dente, then tossed in nutty brown butter scented with fresh sage, lemon, and Parmesan. It is a classic Italian supper that comes together in one pan and rewards careful timing.
A Roman pasta classic built from sharp Pecorino Romano, freshly cracked black pepper, and starchy pasta water. The cheese emulsifies into a glossy, clingy sauce without cream.
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A classic Roman pasta with crisp pancetta, glossy pecorino sauce, and plenty of freshly ground black pepper. The sauce comes together from the pasta's heat rather than cream, creating a silky coating without heaviness.
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A classic Italian-American lasagna layered with rich beef ragù, creamy ricotta, tender pasta, and bubbling mozzarella. It is sturdy enough for make-ahead cooking yet remains supple and generous when served hot.
A classic Italian risotto with earthy mushrooms, creamy Arborio rice, Parmesan, and a subtle lift of white wine. The rice is cooked gradually with warm stock until tender but pleasantly al dente.