Linguine with parmesan, black pepper, breakfast sausage and eggs
While this recipe came from an admittedly empty fridge, it is nonetheless perfect for brunch or dinner. It’s inspired by two classic Italian pastas, cacio pepe and carbonara.
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Pasta
An old favourite with a smoky twist
Sometimes, in the midst of celebratory foods, we just feel like something simple. Like a melty, comforting, satisfying mac and cheese!
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A simple weeknight duck fettuccine
Whole ducks in the frozen section of the grocery store are often overlooked, they seem like a project and that’s not always what you’re looking for when it comes to dinner. This week’s recipe is a weeknight duck ragu, best served with fresh fettuccine.
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Better than box, five-ingredient mac and cheese
Better than box, five-ingredient mac and cheese Yield: 4 Superfast, super easy and super...
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Bucatini with red wine braised squid and pepperoni
If you’re new to cooking squid, or haven’t had them outside of fried calamari, this is a great way to give them a try. The squid turn out tender and mild, while the sauce takes on most of its flavor from the pepperoni and the red wine.
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Linguine with herb battuto
Battuto is one of the foundations of Italian food, a bit like a mirepoix or a soffrito. This version is a play on a classic Italian sauce (called battutto di erbe) and is similar to pesto.
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Student noodles
These noodles are perfect for students, or those of us who let their pantries get down to pretty much nothing before venturing out. Which is pretty much all of us these days.
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Creamy pasta shells with roasted cauliflower
The secret to this recipe is the cream sauce that is just quickly buzzed together in a blender or food processor.
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