I used to think I needed to ultra-finely chop all the vegetables that went into a ragù to make them practically disappear ...

After the fennel softens and the flavors meld, tomato paste is introduced to the mix. You also have the option to add chicken ...

In a large skillet, cook the Italian sausage and ground beef over medium ... Add the tomatoes, pasta, wine, celery, carrots, mushrooms, garlic, thyme, and oregano to the slow cooker and stir ...

Our readers’ favorite pasta recipes include a classic carbonara and baked ziti, plus new riffs on old favorites like shrimp ...

The “overall sweetness” of the sauce is offset by the saltiness of the capers. At my Chicago restaurant, Girl & the Goat, we make fresh pasta ourselves, and I can promise that this ragu is ...

Pasta has a unique way of making us feel cozy with its delicious and savory heartiness. This pasta recipe from Mia Francesca that has sausage, a creamy vodka sauce and all the cheese one could ...

While I have been known to break out a potato masher (and some chefs might even use an immersion blender) at the end of cooking to emulsify a sauce, Secchi straight-up beats his seared sausage and ...

I grew up with Marcella Hazan’s recipe from The Essential Classics of Italian ... sausage to ground prosciutto. This creates an abundant depth of flavor from the get-go. While we have used cured meat ...