facebook share image   twitter share image   pinterest share image   E-Mail share image

Rao's Marinara Sauce

This great marinara sauce recipe is from "Rao's Cookbook," by Frank Pellegrino. It's delicious atop penne, angel hair, and even eggplant parmesan.

Author: Martha Stewart

Egg Pasta Dough

The pasta-bilities are endless with this recipe that yields a supple, springy fresh egg pasta dough that's so easy to work with, you won't even need a pasta maker-a rolling pin will do just fine. A combination...

Author: Greg Lofts

Basic Italian Tomato Sauce

This is a great go-to tomato sauce and can be doused over any kind of pasta. If you have it on hand, toss in some fresh basil for a great aroma, and when the sauce is finished, add a little butter to make...

Author: Martha Stewart

Sabayon

Serve sabayon with fresh berries or topped with whole roasted chestnuts. Chocolate Straws make an elegant garnish.

Author: Martha Stewart

Homemade Cavatelli

Author: Martha Stewart

Lidia's Basic Marinara

Chef Lidia Bastianich's simple marinara sauce from her book "Lidia's Italy in America" puts the finishing touch on her Baked Gnocchi and Gnocchi with Marinara recipes.

Author: Martha Stewart

Swordfish Calabrian Style

This is a typical dish of southern Italy. Swordfish is marinated in a lemon and oil mixture, then fried and cooked with fava (broad) beans and white wine.

Author: Salvatore

Fresh Ricotta

Fresh ricotta is best the day it's made but can be stored in an airtight container in the refrigerator up to four days. Martha made this recipe on Cooking School episode 412.

Author: Martha Stewart

Polenta Triangles

Chicken stock gives the polenta a richer flavor. If you use canned broth, you may not need to add any salt.

Author: Martha Stewart

Pesto

Simple Italian pesto adds depth to many dishes besides pasta (although tossed in bowl of al dente linguine is reason enough to love it). Bring dips, meats, sandwiches, and even soups to life with this...

Author: Martha Stewart

Fresh Pappardelle

The flat egg noodles known as pappardelle are like a wider fettuccine. The ribbony pasta is the perfect canvas for a homemade sauce like Grandma's Bolognese.

Author: Martha Stewart

Spicy Olive Oil

Add this spicy olive oil to linguine with clams, two recipes that are from "Lucinda's Rustic Italian Kitchen," by Lucinda Scala Quinn

Author: Martha Stewart

Pasta Dough

This pasta dough recipe is courtesy of chef Alain Allegretti and is used to make his delicious Nicoise Ravioli.

Author: Martha Stewart

Leftover Herb Pesto

Think beyond basil: Pesto is a great way to use leftover herbs.

Author: Martha Stewart

Simple Creamy Polenta

You can top off this polenta with some roasted vegetables. Together they're the perfect comfort food.

Author: Martha Stewart

Homemade Lasagna Noodles

This recipe for homemade lasagna noodles is from chef Fabio Trabocchi's "Cucina of Le Marche" cookbook.

Author: Martha Stewart

Rustica

This Italian pasta recipe couldn't be much easier.

Author: A NAN

Red Pepper Pesto

Author: Martha Stewart

Italian Style Breadcrumbs

This recipe for Italian-style breadcrumbs can be found in the cookbook "The Young Man and the Sea" by David Pasternack and Ed Levine.

Author: Martha Stewart

Tomato Mint Sauce

Use to make Apizz chef John LaFemina's Lamb Meatballs with Tomato-Mint Cream Sauce.

Author: Martha Stewart

Italian Tiramisu

Tiramisu is a classic Italian dessert. Ladyfinger cookies are dipped in coffee, then layered with mascarpone (a rich Italian cream cheese) and dusted with cocoa powder. It might become your new favorite...

Author: SALLYCOOKS

Homemade Ricotta

This delicious homemade ricotta recipe is from the new cookbook, "On Top of Spaghetti" by Johanne Killeen and George Germon.

Author: Martha Stewart

Lemon Focaccia

This recipe for mouthwatering lemon focaccia is courtesy of chef Chris Bianco.

Author: Martha Stewart

Mario Batali's Fresh Tagliatelle

This recipe adapted from Mario Batali's "Molto Italiano" (Ecco, 2005).

Author: Martha Stewart

Ricotta Gnocchi

This recipe was passed down to me from my great aunt, it is easy, authentic and delicious! The secret to making these gnocchi is to dry the ingredients as much as you can before using. Let the ricotta...

Author: Shelbi Awabdy

Fried Calamari

Fried Calamari - deep fried calamari recipe Italian style. Serve with tomato sauce as dipping sauce, this is the best recipe ever, extra crispy, easy and delicious!

Author: Rasa Malaysia

Tomato Sauce with Heavy Cream

This tomato sauce recipe is from Marcella Hazan's "Essentials of Classic Italian Cooking" and is used to make her delicious Tortelloni Stuffed with Swiss Chard, Prosciutto, and Ricotta. It's a creamy tomato...

Author: Martha Stewart

Sicilian Style Pesto

This sicilian-style pesto recipe is courtesy of chef Andrew Carmellini and used to make his delicious Steamed Black Bass.

Author: Martha Stewart

Fresh Pasta Sheets for Tortelli di Ricotta

Use chef Michael White's homemade pasta recipe to make his Tortelli di Ricotta.

Author: Martha Stewart

Savory Tomato Sauce

This recipe for Savory Tomato Sauce comes from chef Sara Foster and is the perfect addition to Vegetarian Eggplant Rolls.

Author: Martha Stewart

Maroni's Tomato Sauce

Serve with Grandma Maroni's Meatballs.

Author: Martha Stewart

Sun Dried Tomato Aioli

Author: Martha Stewart

Balsamic Vinaigrette

A dash of lemon juice adds bright flavor to this tart balsamic vinaigrette, perfect for any salad.

Author: Martha Stewart

Scott Conant's Pickled Red Onions

These pickled red onions are a great addition to any panini. Try them on Panini with Mortadella, Pickled Red Onion, and Aged Provolone. You can find this recipe in Scott Conant's "Bold Italian."

Author: Martha Stewart

Spaghetti Lasagna

Looking for a spaghetti recipe? This Spaghetti Lasagna from Delish.com is the best.

Italian Sausage with a KICK!

This white wine and garlic Alfredo sauce served with a nice spaghetti is one of my family's favorites, and I'm sure it will impress and become one of your favorites too. Mix with pasta and serve with fresh...

Author: chef glow

Basil Pesto for Potato Gnocchi

Author: Martha Stewart

Classic Tiramisu Recipe

Tiramisu Recipe - classic Italian coffee flavored dessert. Made of ladyfingers (savoiardi biscuits) dipped in coffee syrup, rich mascarpone custard, and whipped cream or whipped egg whites. for this time...

Author: TheCookingFoodie

Cheesy Crust Skillet Pizza

If you refrain from grain, but can't go without pizza...you've got to try this version with a 1-ingredient crust made just from cheese.

Author: themoodyfoodie

Pesto for Prosciutto Panini

Author: Martha Stewart

Egg Pasta Dough

The pasta-bilities are endless with this recipe that yields a supple, springy fresh egg pasta dough that's so easy to work with, you won't even need a pasta maker-a rolling pin will do just fine. A combination...

Author: Greg Lofts

Egg Pasta Dough

The pasta-bilities are endless with this recipe that yields a supple, springy fresh egg pasta dough that's so easy to work with, you won't even need a pasta maker-a rolling pin will do just fine. A combination...

Author: Greg Lofts

Green Olive Pesto

Author: Martha Stewart

Taralles Cookies

Italian cookies eaten at Easter, Christmas, and special occasions. Delicious also without the icing.

Author: BramptonMommyof2

Mark's Traditional Italian Tomato Sauce

Mark Strausman, of the NYC restaurant Campagna, uses this hearty and delicious traditional Italian tomato sauce for a variety of dishes. If preparing the sauce in late summer, buy fresh plum tomatoes.

Author: Martha Stewart

Mario Batali's Fresh Fettuccine

This recipe adapted from Mario Batali's "Molto Italiano" (Ecco, 2005).

Author: Martha Stewart

Fresh Spinach and Sun Dried Tomato Lasagna

This lasagna uses fresh spinach, plum tomatoes, sun-dried tomatoes and a white sauce. Try it when you want a truly unique lasagna. Sourdough or French bread would be a great accompaniment.

Author: MARBALET

Lemon Poppy Seed Biscotti

Extremely low fat and tasty biscotti cookies. Perfect for dipping in hot coffee or tea.

Author: Allrecipes Member

Homemade Yellow Tortelloni Dough

This recipe for pasta dough is from Marcella Hazan's "Essentials of Classic Italian Cooking" and is used to make her delicious Tortelloni Stuffed with Swiss Chard, Prosciutto, and Ricotta.

Author: Martha Stewart

Mark Strausman's Tomato Sauce

If you are preparing this recipe in August or September, use fresh plum tomatoes, which are at the height of their season then. Cut them into large pieces, and run them through the food mill just as you...

Author: Martha Stewart