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Pasta is just the beginning.
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As in all of Italy, pasta is served as a first course (primo) in Tuscany.
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Like minestrone, this is an Italian standard. Serve it with Bruschetta (page 159) or fresh garlic bread.
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Here’s a perfect pasta dish, a one-pan dream that pairs tomatoes with savory Italian sausage. Even picky eaters will love this simple dish, featuring a sweet, creamy sauce that can be spiced to taste with red pepper flakes. The whole thing comes together in under 15 minutes, making it an easy weeknight meal that’s impressive enough for date night, too. This dish makes delicious leftovers, and cleanup is a breeze.
Recipes
In 2006, I packed up my gear and traveled to the Mall of America for the Food Network Pizza Champions Challenge. Over the course of a very grueling day, we competed for three Guinness World Records in front of a big audience and a panel of famous judges. I won two of the world-record rounds: Biggest Pizza Continuously Spinning for Two Minutes, and Most Consecutive Rolls Across the Shoulders in 30 Seconds.
By comparison, round three, the cooking challenge, felt as easy as pie. Four of us gathered at our stations to get our marching orders: create a gourmet pizza in ten minutes using none of the top ten toppings—no pepperoni, no sausage, you get the idea. So, my instinct was to combine two of my favorite pizza worlds, California and Italy. I grabbed five totally traditional Italian ingredients: prosciutto, fig jam, Gorgonzola, Asiago, and balsamic vinegar. They're classic, but the thing is, you'd never find them on a pizza in Italy, at least not all together. But to us "why not?" Californians, the combination makes perfect sense as a pizza topping, and it made sense to the judges, too.
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The assertive flavor of Gorgonzola cheese gives the sauce for this dish a nice, sharp bite. This combination of flavors is very typical of northern Italian food, and it makes for a particularly earthy, satisfying dish. You can have fun with this recipe, varying the kinds of mushrooms you use; try to incorporate a few varieties. The frozen peas add a welcome pop of color.
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The fennel bulb we've added to this Little Italy combo is a natural complement to the fennel seeds in the sausage.
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Visit an Italian deli and splurge on the cold cuts, but hit the supermarket for everything else, including the not-too-crusty rolls that are usually loaded into bins in the bakery section.
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This zippy pasta features the best of Italy accented with Mexican serrano chilies. A Zinfandel or Italian Barolo is the right wine.
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This dish turns the satisfying Italian American sandwich filling–sausage and peppers–into a hearty pasta dish.
Articles
(125)
Shopping
Give them a taste of la dolce vita with aged balsamics, fresh pasta on demand, and olive-inspired cocktail napkins.
Sophie Dodd
Restaurants
The Perennial Plate went to Italy to eat pizza, pasta, meat, and cheese, and all they brought back were these gorgeous photos (plus a chance to win a trip!)
Bon Appétit
Culture
Fred Plotkin
Culture
Ask and you shall receive. We listed our 20 Reasons Why We Love Italy, then asked, "What do you love most about Italy?" You didn't let us down...
Guest
Culture
Check out the photo above. It was taken in Ischia almost 60 years ago and yet, the whole vibe is rock solid today, from the coffee to the wine to the clothes...
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Restaurants
There is pasta, and there is this pasta.
Carla Lalli Music
Videos
(189)
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Sommelier André Hueston Mack returns to Bon Appétit, this time to taste and give his expert opinion on Italian wines. With 20 Italian wine regions, Mack is sampling bottles from each to teach you everything you need to know about Italian wine.
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A summer favorite gets an Italian twist featuring apéritif and Don Julio Reposado.
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Spice up your Italian menu with our Pork Meatballs recipe with a pickly twist!
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Bon Appétit spends a day at Graciela, an Argentinian steakhouse in New York City, where grill master Nicolás Standitchi runs a 12-foot live-fire grill. Trained at the Buenos Aires steakhouse Don Julio, Nicolás breaks down how the team butchers grass-fed Argentinian beef, manages charcoal and open-fire cooking, makes chorizo from scratch, and prepares for a busy dinner service.
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Chef Angie Rito of Don Angie shares her ultimate Italian-American spaghetti and meatballs recipe in the Bon Appétit Test Kitchen. From roasted garlic meatballs and San Marzano tomato sauce to restaurant-level pasta techniques, Angie breaks down every step behind tender, juicy meatballs and perfectly coated spaghetti.
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Follow chef/owner Stefano Secchi through an entire day at his rustic Italian restaurant Rezdôra, from organizing a kitchen of line cooks and rolling fresh pasta through serving dinner each night in the heart of Manhattan. Take a first hand look behind the scenes to see what really goes into serving high-quality cuisine day in, day out.