Fusilli

Caramelized fennel is a revelation, especially when tossed with hot pasta and lots of Parmesan.

A bright and punchy side that’s as good enjoyed right away, after a few hours, or even chilled.

Revitalize day-old Thanksgiving turkey (and any leftover green beans and brussels sprouts while you’re at it) by turning it into this creamy mushroom-laden pasta dish.

Battuto is 1) A chopped herb sauce that tastes like spring 2) Fun to say. Make it!

Alison Roman couldn’t find a baked pasta she liked. So she made one she did. 

And no, we don't mean macaroni salad.

Make sure the vodka cooks for a full minute or two to evaporate all the booziness.

A version of this recipe helped chef Danny Bowien win the Pesto World Championship in Italy in 2008. He was kind enough to let us adapt it a bit.

Adapted from The River Cafe Classic Italian Cookbook by Rose Gray, Ruth Rogers, and Michael Joseph. Copyright Rose Gray 2009.

This comforting cheeseburger-inspired pasta from Kiano Moju is bolstered by berbere spice.

This simple recipe for Fusilli With Peppers and Pancetta will quickly become a weeknight favorite.

Cashews make this creamy asparagus pasta sauce rich without any cream.

In this one-pot meal, pasta simmers in a luxurious sauce of Italian sausage, butternut squash, sage, and cream until glossy.

Ginger-roasted cherry tomatoes, skillet-charred snap peas and scallions, and plenty of fresh basil and mint make this lighter pasta salad eminently craveable.

This lightning-fast version of the classic spring pasta calls for just the right amount of water that magically cooks down to create a silky sauce, no draining necessary.

Shrimp, pasta, and feta in a creamy, tangy tomato sauce? Yes, please!