Just as the Neapolitans have their marinara, Romagnola cuisine also offers a savory, meatless tomato sauce as an essential pasta dressing. This version is made from fresh tomatoes—round, plum, or small cherry tomatoes can all be used—and cooks in the time it takes to heat the pasta water. A small amount of tomato paste is called for, and although you can omit it, I think it lends complexity to the sauce and makes it cling to the golden ribbons of tagliatelle so much better. This recipe makes enough for one batch of fresh tagliatelle, but if you have plenty of fresh tomatoes, you should certainly double the sauce formula and freeze half to use another time.
Turn humble onions into this thrifty yet luxe pasta dinner.
This pasta has some really big energy about it. It’s so extra, it’s the type of thing you should be eating in your bikini while drinking a magnum of rosé, not in Hebden Bridge (or wherever you live), but on a beach on Mykonos.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
This is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.
This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.
I should address the awkward truth that I don’t use butter here but cream instead. You could, if you’re a stickler for tradition (and not a heretic like me), add a big slab of butter to the finished curry.