Valtellina Pizzoccheri

Pizzoccheri is a hearty flat buckwheat noodle found in the Lombardy region of Italy. The noodles are tossed in a butter sauce of cheese, onion, and sage.

Trenette with Langoustines

Trennette, a long, narrow, flat pasta noodle similar to pappardelle, is tossed in a simple sauce of spicy, garlicky oil. On top is a scattering of parsley.

Gnocchi

These gnocchi, soft pillows of potato love, are light and packed with flavor. Serve the gnocchi with browned butter or a tomato sauce. Gnocchi freeze well.

Bacon and Cheddar Macaroni and Cheese

This macaroni and cheese dish is studded with bacon, and filled with sour cream and Cheddar cheese. This mac and cheese is what momma’s comfort food is all about.

Wild Mushroom Grits

Grits get the royal treatment with the addition of wild mushrooms, cheese, and truffle oil. These grits, with its earthy flavors, make an ideal partner to meaty dishes or by itself for instant comfort food.

Barley Salad

For this barley salad, pearl barley and black barley are tossed with pine nuts, chiles, cucumber, and olives. Serve the salad as starter or as a toothsome lunch.

Persian Rice Pilaf with Saffron and Pomegranates

Basmati rice is first cooked, mixed with apricots, onion, saffron, cinnamon, and then fried to get a nice crust. Pomegranate seeds give color and sassiness.

Shrimp Risotto

Meaty shrimp stud this creamy, oozing risotto. The recipe’s flavor is deep thanks to a shrimp stock, made with the shells, which enriches the risotto.

Clams and Rice Served in the Shell

Clams and rice, a Croatian specialty, is simple to make. Clams and rice are tossed with olives and spooned into empty clam shells.

Spaghetti with Red Wine and Pecorino

This spaghetti with red wine is made more like risotto than typical pasta. The cooked spaghetti is tossed in oil in the skillet while red wine is slowly added.

Linguine with Mixed Seafood

Linguine pasta, clams, mussels, langoustines, and shrimp are tossed in a light tomato-garlic sauce spiked with pepper flakes. A simple quick dinner.

Pappardelle alla Bolognese

Luxuriously broad strands of pasta, known as pappardelle, are all tangled up in a hearty bolognese sauce. The pasta is fresh while the sauce can be made in advance.

Fusilli al Telefono

Fusilli pasta is tossed in a sauce rich with bufala mozzarella. The melted cheese creates strands as the fusilli is lifted, hence the telefono reference.

Gnocchi, Sausage, Tomato, Peas, Smoked Mozzarella

Potato gnocchi is tossed with sausage, tomato, peas, and smoked mozzarella for a hearty dish. The gnocchi is simple to make and can be frozen.

Saffron Pasta Salad with Tuna and Fresh Herbs

This pasta salad with tuna is tinted yellow by saffron. The pasta salad is easy to cook and can be made ahead. For the salad use big pasta for big effect.

Fettuccine with a Savory Veal Sauce

Fettuccine pasta is tossed in a veal sauce filled with veal, tomatoes, and olives. Butter makes the veal sauce rich. You can use any long strand pasta.

Farfalle with Fresh Salmon

So what if salmon isn’t from Italy? Cookbook author Guiliano Hazan is, and he says to go right ahead and toss chunks of the rich fish with pasta, tomatoes, and cream.

Penne with a Spinach-Ricotta Sauce

Penne pasta is tossed in a rich spinach and ricotta sauce. Use packaged spinach and whole-milk ricotta for best results. Serve the pasta and sauce at once.

Angel Hair Pasta with Lemon Cream Sauce

A perky weeknight supper tossed together from five consummate pantry staples: skinny strands of quick-cooking angel hair pasta, lemon, cream, parsley, and booze.

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Quinoa Salad with Pistachios and Cranberries

Quinoa salad with pistachios and cranberries is an ideal holiday salad or side dish. The salad can be made ahead as the quinoa will remain fluffy.