Pasta with Meat or Poultry

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Pasta with Meat or Poultry

Featuring a variety of pasta recipes made with pork, beef, lamb, sausage, turkey, chicken and more

Pasta Chitarra with Lamb in Saffron Sauce

Cavatelli with Ham and Eggs

A rich and creamy pasta with crisp ham and an egg and Fontina cheese sauce.

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Pasta with Lamb in Saffron Sauce

A hearty pasta dish with cubes of lamb and vegetables from Abruzzo.

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Ragu Bolognese

Ragu Bolognese is a specialty ragu from the Emilia-Romagna region of Italy.

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Spaghetti Pie

Spaghetti pie is made in a skillet with cooked spaghetti, eggs, salami, prosciutto, and provolone.

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Abruzzese Chocolate Ragu

A ragu of ground pork with a small amount of cinnamon and chocolate that adds a subtle richness to the sauce.

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Hay and Straw Fettuccine

Straw and hay refers to the combination of egg pasta and spinach pasta that are used.

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Strozzapretti with Beef Ragu

This sauce may also be served with penne, rigatoni, cavatelli, or any similar size pasta.

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Tagliatelle al Prosciutto

Tagliatelle are long, flat ribbons, similar in shape to fettuccine, but typically about one-quarter inch wide.

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Pasta with Butternut Squash and Sausage

Combines the flavors of butternut squash, Italian sausage, and sage for a simple and delicious dinner.

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Lasagna Recipes

Orecchiette with Chicken Meatballs

A delicious combination of mini meatballs with orecchiette in a chicken broth sauce.

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Garganelli with Duck Ragu

A rich and flavorful dish made with duck breasts and vegetables in a tomato-red wine sauce.

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Garganelli with Chicken, Broccoli, and Gorgonzola

Garganelli are a specialty of Emilia-Romagna; they are often served with a rich meat or poultry ragu or broth.

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Penne with Ground Turkey, Capers, and White Wine

This is a fairly easy dish to make but the sauce tastes like it was simmering on the stove for several hours.

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Veal and Spinach Cannelloni

Squares of fresh pasta are rolled around a veal and spinach filling,

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Chicken Cannelloni

The filling for this cannelloni is made with chicken, prosciutto and mortadella.

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Cavatelli with Sausage and a Red Wine Tomato Sauce

From Puglia, this recipe features a rich and spicy meat sauce served with cavatelli.

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Agnolotti

Similar to ravioli, agnolotti are fresh pasta squares filled with meat from the Piedmont region of Italy.

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Bucatini all' Amatriciana

A specialty of the Lazio region, this dish is traditionally made with guanciale, cured pig's cheek, but pancetta is often substituted.

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A variety of lasagna recipes made with ground beef, sausage, chicken or turkey.

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Casoncelli

Casoncelli from Lombardy are made with fresh pasta dough that envelopes a slightly sweet meat filling and are typically served with melted butter flavored with pancetta and sage leaves.

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Rigatoni alla Calabrese

A traditional dish from Calabria featuring a rich sausage and tomato sauce.

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Spaghetti alla Carbonara

A traditional dish from Lazio, real carbonara contains no cream ... it's simply eggs, crispy guanciale or pancetta, Pecorino Romano, and black pepper.

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GLUTEN-FREE
PASTA PRIMER

There are lots of new types of pasta available at the supermarkets these days. Many of them give pasta lovers with gluten sensitivity plenty of options.

TYPES OF GLUTEN-FREE PASTA
Choosing a gluten-free pasta boils down to personal taste preference. Rice pasta, usually made with brown rice, is one of the most popular choices thanks to its mild flavor. Corn pasta has a bright yellow color and rough texture that is good for holding sauces. The problem with corn pasta is that it can have a distinctive corn flavor. Quinoa pasta sounds like it would be the best nutritional choice. However, a lot of food manufacturers, knowing that quinoa is now very popular, label their packages as quinoa pasta when the contents actually contain mostly rice or corn and just a little quinoa. So be sure to check the labels to be sure that the only ingredient is quinoa.

COOKING THE PASTA
The worst thing you can do to gluten-free pasta is to overcook it. Overcooking causes the pasta to get mushy and slimy. Read the cooking directions on the package but test the pasta often. As soon as the pasta is tender, drain it and add it to the sauce.

SERVING THE PASTA
If you're trying gluten-free pasta for the first time, serve it with a hearty sauce, such as a meat ragu or Alfredo sauce. With this type of sauce you won't notice much of a difference from regular wheat pasta. Don't serve rice pasta cold or keep it for leftovers because it will harden when cooled, just like cold rice, and the pasta will become stiff and taste like cardboard.

How to Make Gluten-Free
Garbanzo Bean (Chickpea) Pasta

REGIONAL ITALIAN COOKING

A Ligurian Kitchen: Recipes And Tales from the Italian Riviera

The Cooking of Emilia Romagna: Culinary Treasures from Northern Italy

Venezia: Food and Dreams

My Calabria: Rustic Family Cooking from Italy's Undiscovered South

Cucina Siciliana: Authentic Recipes and Culinary Secrets from Sicily

GRATED CHEESE

When a recipe calls for grated cheese, you might not always know how big a block you should buy. The texture of a cheese makes all the difference, but as a general rule, three to four ounces yields one cup grated. To measure cheese, put it in a measuring cup and tap it against the counter; don't pack it firmly in the cup.