Arrabbiata (the Italian word for angry) is a Roman sauce of garlic, tomatoes and red chili cooked in olive oil. This recipe, inspired by a RAGBRAI vendor, offers several variations. Serve cooked penne with either a spicy red sauce or with a classic green pesto sauce. Optional toppings include rosemary-crusted grilled salmon or grilled summer squash.
Our ready-in-minutes recipe starts with pasta and mixed vegetables—then just pick the sauce that suits your mood. Choose among light lemon-basil, creamy Parmesan or peppercorn-ranch dressing for a pasta salad.
Layer creamy white and tomato-mushroom sauces with noodles to create this meatless dish. You can serve it with a salad as a main course or spoon out smaller portions as a side dish. "This was a real treat," writes one of our website reviewers. "The cream gives this dish a really rich boost."
This recipe tosses fun curly pasta with spring vegetables ("primavera"). We added almonds and a hint of cheese for a colorful stir-fry dish with crunch. A splash of vermouth adds some tang to the sauce.
This old family recipe comes from Kansas City, Missouri, reader Mary Rowell. She learned it from her mother, who learned it from her Italian mother-in-law. Starch from a potato helps thicken the sauce.
Tangy balsamic vinegar, sweet honey and the bite of red pepper flakes blend as they season this beef stir-fry. We liked the crunch of the Chinese cabbage called bok choy. Dried vermicelli pasta nests or angel-hair pasta can be used as the noodle base.
Tomatoes, squash, red sweet peppers and green onions give garden-fresh flavor to this chicken-and-pasta main dish. Also, the vegetables add nice color to the recipe, which comes from the Culinary Vegetable Institute in Milan, Ohio.
Fresh mint and sweet peas shine in this bright, versatile pesto. We love it as a dip, sandwich spread and pasta sauce (thinned with a little water), but we suspect that you’ll find even more ways to use it for a burst of early-summer flavor.
This variation of a classic Italian recipe comes from Salvatore's Ristorante in Indianapolis. Chicken is cooked in a skillet and seasoned with a sauce of butter, garlic, artichoke hearts, pistachio nuts and white wine. The dish takes just 30 minutes from start to finish.
A blanket of gooey cheese and the oven-crisped pepperoni make this casserole a guaranteed kid pleaser. Of course, you can switch up the ingredients as easily as the toppings on a pizza. Classics like sweet pepper, black olives and sausage are all fair game—but we’d hold the anchovies!
Fun three-color pasta, cubed cheese, albacore tuna and roasted sweet red peppers blend for a pasta salad with summer freshness from fresh basil and Romaine leaves. Sprinkled cashews add a nice topping.
Some call this dish (pronounced pah-STEET-see-oh) the Greek lasagna. Our version was inspired by the pastitsio served at a popular Detroit-area Greek restaurant. We use elbow macaroni and kasseri cheese (similar to provolone in flavor, but milder with a slight buttery taste). Just like lasagna, this dish is easier to serve if it stands about 10 minutes after baking.
Soy sauce, lemon olive oil and garlic create a flavorful dressing for this pasta and vegetable salad. The recipe comes from the Savage family in Columbus, Ohio, where it's served at big family gatherings.
This versatile recipe is delicious over any type of pasta. A classic tomato sauce gets extra flavor from 2 tablespoons of vodka and smoothness from whipped cream. You can leave out the vodka, if you like, and experiment with different flavors of canned stewed tomatoes.
A Waukegan, Illinois, reader contributed this homespun ground beef-and-noodle hotdish recipe. She said it is one of her favorites to take to church suppers. Make-ahead directions are included at the end of the recipe.
Lots of veggies, grilled chicken, Asian buckwheat noodles and a peanut dressing create this choice chilled main-dish salad. The recipe is from M's Pub in Omaha. You can assemble it 2 to 4 hours before serving.