2 hours Not too tricky. Like other pasta al forno recipes, baked ziti al gratin is popular for family meals on Sundays and holidays. Brud Holland, Watkins Glen, New … Featuring black truffles (a totally different ingredient than the white truffles of the north), they are often grated into warm butter with a touch of garlic, salt, and pepper. With the addition of salty capers and spicy Calabrian chili peppers, this plate has the power to transport you to the Mediterranean seaside. This Buffalo Chicken Pasta ranks as one of our reader’s favorite recipes! It truly doesn't get simpler or more elemental than Cacio e Pepe, a pasta dish made with cheese (Grana Padano), black … All Pasta … Go for whole-grain pasta as it's high in fibre and nutrients. In fact, this rich, meaty tomato ragù is so closely associated with Bologna that any dish described as Bolognese will be cloaked in it. Epic vegan lasagne. It's time for a pasta party! Try making your own pesto from scratch! Want to take it a step further? From the truffle-topped plates of Piemonte, to the meat-heavy ragù dishes of Emilia-Romagna and the sauced-up pasta of Roma, every one of Italy's 20 regions boasts traditional dishes to call their own. The authentic Italian pasta recipe for Spaghetti Cacio e Pepe—without cream or butter! Sausage and radicchio (Italian chicory) is a popular combination for both pasta and risotto recipes, particularly here in Northern Italy, where most of the country’s radicchio is grown. This is a classic Roman pasta dish with pecorino cheese, freshly ground black pepper and spaghetti. This collection of Italian pasta recipes contains some fantastic inspiration, whether you're looking for a simple supper or a delicate pasta starter. This recipe comes courtesy of BBC Good Food user Andrew Balmer. From silky cacio e pepe and creamy carbonaras to perfecting the ultimate bolognese, give one of these Italian pasta recipes a go for a bowlful of carb heaven. As with most Italian cuisine, each recipe is simple yet sublime; the higher the quality of ingredients, the more delicious your final dish will be. For our tenth anniversary, our chefs in Italy spent months testing, tasting, and experimenting with different ingredients from our marketplace in order to create the perfect lo spaghetto al pomodoro – check out the recipe, and the full story behind it. Quick and classic, this pasta recipe takes all of 30 minutes to throw together and brings an enjoyable kick to the table thanks to crushed red pepper. Look for high-quality cherry tomatoes and fresh mozzarella, plus bronze-extruded, air-dried pasta, whose coarse texture will hold up to the sauce. The arugula adds great color and freshness to the salad. Look for the freshest clams possible (check with our fishmongers at your local Eataly for a recommendation), and high-quality, bronze-extruded pasta – the coarse texture will help the sauce cling to each strand. Tajarin (pronounced ), is the Piemontese version of tagliatelle. Italian roast vegetable and farro salad. Try Christina Bowerman’s Rice tagliatelle, red mullet, peppers and bottarga recipe, which uses a combination of buckwheat and rice flour. Including a fantastically easy fresh pasta recipe, this dish is the perfect introduction to homemade pasta. Pistachio fettuccine, mortadella emulsion and leek powder, Amberjack vermicelli with cauliflower and mussels, Orecchiette pasta with 30 hour ragù and Canestrato cheese fondue, Cold spaghetti at 4925 km – cold spaghetti with prawns in tomato and anchovy sauce, Gramigna al ragù di salsiccia – gramigna pasta with sausage ragù, Chicory ravioli with fig, lemon and greens, Rigatoni with shiso pesto, guanciale and Amatriciana sauce, Tomato tortelli, water of smoked Provolone cheese and basil crisps, Classic tortelli di zucca – Lombard pumpkin tortelli, Schlutzkrapfen – pasta filled with spinach and ricotta, Ravioli with sheep's milk ricotta, spinach, tomato sauce and basil, Tortelli with Parmesan, lavender, nutmeg and almond, Tortelli di zucca – pumpkin, mostarda and amaretti pasta, Cappelletti romagnoli di magro – three cheese cappelletti, Casunziei all’ampezzana – beetroot-stuffed ravioli with poppy seeds, Almond and 'nduja bottoni with potato broth, Cappelletti of rabbit, Raschera cheese cream and foam of dried mushrooms, Capon tortellini with smoked Jerusalem artichoke and vermouth sauce, Tortelli, suckling pig, leek, asparagus and liquorice, Vinschger cheese tortellini, pine oil, truffle and barley, Squid and tinniruma ravioli with anchovy sauce, Mezzelune ravioli with artichokes, pecorino and thyme, Potato, mint and pecorino ravioli with guanciale, Rabbit ravioli with Ragusano cheese, carrot, broad beans and peas, Ravioli with lobster, foie gras, potatoes and saffron, Ravioli alla Calabrese – Calabrian ravioli filled with provola, soppressata and pecorino, Ravioli with garden trimmings, chamomile, tequila and almond milk, 'Iris' – Rainbow pasta with Italian fish stew, Pappardelle with Tuscan beans, wine reduction and steak extract, Spätzle con speck e panna – spätzle with ham and cream sauce, Whole wheat fusilli with courgette and goat's cheese, Benedetto Cavalieri spaghettone with red prawns and wild fennel, Pasta mollicata – bucatini with anchovies and breadcrumbs, Maltagliati with clams and wild asparagus, Cannelloni with couscous, mango and alfafa sprouts, Tortelli di patate del Mugello – potato-stuffed tortelli, Pappardelle alla lepre – pappardelle with hare ragù, Pici all'aglione – Tuscan hand-rolled pasta with tomato and garlic sauce, Fettuccine with sea bream tartare and black truffle, Anellini al forno – baked anellini with sausage and aubergine ragù, Cannelloni di carne – beef ragù-stuffed cannelloni, Cannelloni ricotta e spinaci – spinach and ricotta cannelloni, Chickpea flour tagliatelle with hare ragù and apple and saffron sauce, Langoustines with aubergine, seaweed and fusilloni, Cavatelli con sugo di ventricina – cavatelli with Molisani salami sauce, Beef tartare with sesame cannelloni and olive oil and chive sauce, Rice tagliatelle, red mullet, peppers and bottarga, Passatelli pie with chard, broad beans and pecorino, Egg yolk ravioli with truffle and Parmesan, Italian wedding soup with chicken tortelli, Cherry tagliolini, seaweed and watermelon skin, Spaghetti, clams and grilled plum cherry tomatoes, Spaghettini with herbs and ‘battuda di malga’, Rigatoni imbottiti – mortadella and cheese-stuffed rigatoni, Tagliolini with tuna, aubergine cream and burrata, Chilli and garlic spaghetti with mussels and pickled seaweed, Pollo alla cacciatora – chicken cacciatore ravioli with cavolo nero sauce, Orecchiette with watercress purée, bergamot and mussels, Spaghetti alla chitarra with plum tomato sauce, olive paté and basil, Wild garlic and ricotta ravioli with lamb soup, 'Vesuvius of rigatoni' – rigatoni with Neapolitan ragù, 'Black is back' – mussel tortelli with sea urchin emulsion, Casoncelli – pork, beef, raisin and amaretti ravioli, Tagliolini with squid and courgette flowers, Tallutzas with prawn sauce and wedge clams, Lagane e cicciari – wide pasta with chickpeas, Grano arso tagliolini, spring onion and anise cream, Arctic char tartare, 'Super' – spaghettini with squid and candied lemon, Fusilli with sea urchin and chicory purée, Spaghetti with anchovy sauce, walnut pesto and fried scabbardfish, Beetroot pasta, red onion, yoghurt, oysters and caviar, Pasta alla chitarra with fresh mackerel ragù, capers, tomatoes and Taggiasca olives, Spaghetti with sardines and Sicilian breadcrumbs, Linguine with broccoli rabe and Sicilian red prawns, 'My father' – crunchy lasagne with vegetables, Robiola cheese and Praga ham sauce, Squid ink pasta with mussels, calamari crackling and mozzarella purée, Spaghetti with Piennolo tomatoes and burrata, Spaghetti with Grana Padano, toasted breadcrumbs and gremolata, Spaghetti alla busara – spaghetti with langoustines, Spaghetti alla telline – spaghetti with wedge clams, Cassata-filled almond ravioli with orange soup, Snails, sweet garlic cream and vegetable crisps, La Tua Pasta: handmade pasta delivered to your door, Sauce by The Langham: learn to cook with the pros, Rice tagliatelle, red mullet, peppers and bottarga recipe.