This is a fine fast sauce for Shrimp and Tomato Ravioli and Simple Ricotta Ravioli (preceding recipes) as well as for Potato, Leek, and Bacon Ravioli (page 186). Make the sauce just before the ravioli come out of the pot, for the freshest taste. You should definitely peel the tomatoes for this: see my method on page 261.
Add a few dashes of Angostura bitters to the top of this lemon-lime-ade for a dreamy ombré look.
A feel-good dinner designed to cram a ton of veg in each serving.
Crusty, chewy, and actually easy. No lye or barley syrup needed.
This classic carbonara traps crispy pancetta and all that silky sauce in big tubes of rigatoni.
Turn humble onions into this thrifty yet luxe pasta dinner.
The silky French vanilla sauce that goes with everything.
Your new house dressing: creamy, herby, and dangerously dippable.
All the cozy vibes of the classic gooey-cheesy dish, made into a 20-minute meal.