What to CookGenius RecipesPastaItaly Week

12 Genius Recipes for Pasta—Featuring Vodka, Bolognese & Friends

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It's Italy Week here at Food52, and despite the fact that we've already given you the classic Roman canon of pastas and Sara Jenkins' wrestle with finding her best cacio e pepe technique—and you'd better believe there's more noodlery to come—I thought I'd gather up the 12 pasta recipes that have graced Genius Recipes so far.

Among them: Al Forno's shockingly straightforward path to creamy baked penne, Nigel Slater's speedier yet still sultry ragu bolognese, Ina Garten's worth-it vodka pasta that roasts in the oven for 90 minutes, and the mother of all tomato sauces, Marcella Hazan's. If you have more, you know where to send them (psst—to me, at the email below).

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Ina Garten's Pasta alla Vecchia Bettola
Ina Garten's Pasta alla Vecchia Bettola
Andy Ward & Jenny Rosenstrach's Pork Shoulder Ragu
Andy Ward & Jenny Rosenstrach's Pork Shoulder Ragu
The Splendid Table's Pasta with Two Broccolis and Raisin-Pine Nut Sauce
The Splendid Table's Pasta with Two Broccolis and Raisin-Pine Nut Sauce
Marcella Hazan's Tomato Sauce with Onion and Butter
Marcella Hazan's Tomato Sauce with Onion and Butter
Michael Ruhlman's Pasta with Tomato Water, Basil, and Garlic
Michael Ruhlman's Pasta with Tomato Water, Basil, and Garlic
Martha Stewart's One-Pan Pasta
Martha Stewart's One-Pan Pasta
Nigel Slater's Really Good Spaghetti Bolognese
Nigel Slater's Really Good Spaghetti Bolognese
Diane Kochilas' Pasta with Yogurt and Caramelized Onions
Diane Kochilas' Pasta with Yogurt and Caramelized Onions
Rao's Meatballs
Rao's Meatballs
Nigella Lawson's Linguine with Lemon, Garlic, and Thyme Mushrooms
Nigella Lawson's Linguine with Lemon, Garlic, and Thyme Mushrooms
Edward Giobbi's Spaghetti alla Foriana
Edward Giobbi's Spaghetti alla Foriana
Al Forno's Penne with Tomato, Cream, and Five Cheeses
Al Forno's Penne with Tomato, Cream, and Five Cheeses

Got a genius recipe to share—from a classic cookbook, an online source, or anywhere, really? Please send it my way (and tell me what's so smart about it) at [email protected].