Short Ribs with Pappardelle is the ultimate comfort food that is perfect for cooler nights when all you want to do is cozy up with a warm bowl of pasta.

Short Ribs with Pappardelle is the ultimate comfort food that is perfect for cooler nights when all you want to do is cozy up with a warm bowl of pasta.
Chicken fra Diavolo is a one-pan spicy and flavorful dish that’s made with chicken thighs that are seared until crispy and finished in a garlicky tomato sauce
Shrimp Oreganata is an Italian-American dish consisting of shrimp topped with moistened breadcrumbs, white wine, lemon juice, parsley, and butter.
Smoked Mozzarella Mezzelune with Braised Onion Sauce is a crescent-shaped stuffed pasta similar to ravioli.
Venison in this Venison Meatballs recipe is similar to lean, grass-fed beef with a finer texture. Season them with warming spices and herbs.
Nduja Sauce is a great medium for meatballs – roast the meatballs and finish them off in the sauce. Also, the sauce would be good over pasta and polenta.
This Creamy Lemon-Rosemary Pasta is seriously a pasta lovers dream. Serve it next to a garden salad and a crunchy baguette for an incredible meal.
Use kielbasa as a substitute for linguica and chorizo, since Emeril Legasse now uses Italian sausage for this Tomato and Sausage Soup.
The Yolan restaurant is geared towards celebrating refined versions of classic Italian dishes, and among the menu highlights is this Pappardelle with White Bolognese.
White Beans Puttanesca – Puttanesca is usually a pasta sauce, but here the addition of beans to the spicy blend of tomatoes, basil, and olives turns it into a versatile, satisfying side dish.
All of the comfort of a tomato soup, Tomato Soup Risotto is in the form of a creamy, cheesy risotto. Serve this decadent risotto alongside chicken or roasted vegetables.
Braised Oxtail was once peasant food, but it is a delectable and tender dish. Cooked with a blend of vegetables like onions, carrots, and celery and a red wine sauce, Bonacini brings forth the history of Lazio’s cuisine.
With Spaghetti Frittata, what started as a practical way to repurpose leftovers has become a new and delicious way to enjoy spaghetti or other day-old pasta.
This Brasato al Barolo recipe combines two of Piedmont’s most famous ingredients – beef and Barolo wine. Cooked until meltingly tender and served atop a bed of creamy polenta.
Love Roasted Butternut Squash and Spinach Lasagna for its vegetable forward yet comforting and familiar flavors.
Very similar to spinach gnocchi, Nudi, which originated in Florence, are called “naked” because they wear no shell of dough
This Healthy Creamy Pasta with Tuna and Spinach is packed with flavors, easy to make and done in just 30 minutes. But the best part? It´s a one-pan pasta dish. Meaning the pasta get´s cooked in the same pan as the rest of the ingredients, giving it the most incredible flavor.
These vegetable and orzo stuffed peppers are full of flavor and a great meatless main course. To make it truly vegetarian, substitute chicken stock with vegetable broth!
With its rich, savory filling and sweet pastry, this pizza rustica uses the best of local ingredients: ricotta, made from rich cow’s milk; spicy salami, which every farmer prepares himself; and basil, a staple of the family garden.
Known as fùgassa co formaggio to the Ligurians, focaccia di Recco tastes like bliss.