Pasta

A whole can of pumpkin becomes a silky sauce with garlic, Parmesan, and a kick of chile.

The umami-packed pasta you'll be making all season long.

Tender ground beef, savory pancetta, and a splash of white wine make this slow-simmered Bolognese worth the wait.

Like butternut squash spaghetti, cauliflower Bolognese, and the classics we make year-round.

Canned purée delivers rich body and deep flavor, without the nonna-level cook time.

A mountain of greens cooks down into one very satisfying bowl of pasta.

A feel-good, even-easier spin on stuffed shells.

Made with just a few ingredients, this is the ideal fancy-but-easy dinner.

This classic carbonara traps crispy pancetta and all that silky sauce in big tubes of rigatoni.

We tasted 17 jars of pasta sauce. These are the ones we’d recommend.

Shredded rotisserie chicken for ease, tangy Buffalo sauce, and a whole lot of cheese.

This streamlined Italian tomato sauce makes magic out of a handful of pantry ingredients.

A classic Sicilian pasta with caramelized eggplant, tomato sauce, basil, and ricotta salata.

Choose your own adventure at the supermarket with marinated artichokes, beans, peppers, and of course, olives.

Loosely inspired by pasta Amatriciana, a few pounds of zucchini stand in for tomatoes.

A creamy, cheesy, tangy pasta alla vodka that’s weeknight-easy but dinner-party-worthy.

An easy, supple, fresh pasta that rolls beautifully into fettuccine, ravioli, lasagna, and more.

Chicken salad, pasta salad, and Caesar salad, all in one.

Grated zucchini cooks down into a creamy lemon-Parmesan sauce that coats every strand of pasta.

A reader favorite for almost 50 years, freshly updated with a brighter sauce.

This creamy lemon pasta recipe is luscious and amply cheesy, but still bright and fresh. Best part: You can make it for dinner in just 15 minutes.

When peak tomatoes hit, this no-cook pasta sauce is the easiest way to turn them into dinner.

Not stuffed shells. But not not stuffed shells either.

All pizza toppings welcome, especially pickled peppers, olives, maybe an anchovy or 10.