Italian

Classic and regional Italian recipes that celebrate seasonal ingredients, olive oil, ripe tomatoes, fresh herbs, and good cheese—think rustic pastas, creamy risottos, vibrant antipasti, and slow-simmered ragùs. From quick weeknight sauces to showstopping Sunday feasts, this collection brings Italy’s simple, soulful cooking to your kitchen.

Schlutzkrapfen – pasta filled with spinach and ricotta

By GIC Kitchen

This semi-circle shaped pasta is typical of the Trentino-Alto Adige region of north Italy and is filled with spinach, ricotta and potato. Tossed with nutty brown butter and topped with Grana Padano cheese, this moreish dish is well worth making pasta from scratch for.

1 hr 30 min

Pizza Dough

By Sam Sifton

This recipe, adapted from Roberta’s, the pizza and hipster haute-cuisine utopia in Bushwick, Brooklyn, provides a delicate, extraordinarily flavorful dough that will last in the refrigerator for up to a week. It rewards close attention to weight rather than volume in the matter of the ingredients, and asks for a mixture of finely ground Italian pizza flour (designated “00” on the bags and available in some supermarkets, many specialty groceries and always online) and regular all-purpose flour. As ever with breads, rise time will depend on the temperature and humidity of your kitchen and refrigerator.

3 hr 30 min

Beef Ragu Recipe

This Big Batch Beef Ragu with Pasta easily feeds 8 people. You can make the ragu ahead of time and reheat just before serving!

4 hr 20 min

Quick Potato Gnocchi

By John Becker

Instant potatoes turn this gnocchi recipe into a breezy, 15-minute affair rather than an hours-long commitment.

Maialino's Olive Oil Cake

By null

Olive oil cake at its best has a crackling crust and an aromatic oil-rich middle, which, if it held any more moisture, would be pudding. Pulling this off should be easy—there aren't even egg whites to whip and fold, or butter to cream—but it isn't always. This one, however, is perfect, and will ruin you for all others. Recipe from Maialino Restaurant in New York City, where they also serve it at breakfast in muffin form, and they've been known to turn it into a birthday cake, layered with mascarpone buttercream. The recipe is pictured here with Michelle Polzine's Slow-Roasted Strawberries from Genius Desserts by Kristen Miglore (Ten Speed Press, September 2018). Helpful tools for this recipe: Olipac Stainless Steel Olive Oil Dispenser GIR Silicone Grip Whisk Mosser Glass Cake Stand —Genius Recipes

Swordfish Sicilian-Style

By Marcella Hazan

This quick grilled swordfish gets bright herbal flavor from an easy lemon-oregano sauce. The recipe comes from the late, legendary cookbook author Marcella Hazan, who joined Food & Wine as a contributing editor in 1992. In 2018, F&W named this dish one of our 40 best recipes ever.

20 min

Fennel Sausage Pasta

By Joe Kindred

Fresh pasta, quick fennel sausage, tomato, and a silky butter and cheese sauce make up this 35-minute fennel sausage pasta. Serve as a main dish on a weeknight for a fast and easy meal, or as a first course for an Italian feast.

35 min

Chicken Piccata

By Kendra Vaculin

The best chicken piccata makes sure the classic Italian recipe for chicken cutlets gets an ample serving of lemony white wine and caper sauce.

Polpette di melanzane – aubergine fritters

By Valeria Necchio

This Calabrian polpette (meatball) recipe doesn't actually contain any meat, containing a simple mix of aubergines, bread and pecorino cheese instead.

1 hr

Green Pasta e Fagioli

By Kendra Vaculin

This riff on the Italian classic comfort food gets its verdant color from kale two ways: blended into the base, and wilted among the pasta and white beans.

Penne all'arrabbiata

By GIC Kitchen

A quick and simple classic, this penne all'arrabbitata recipe is a great go-to pasta dish.

25 min

Pansotti

By GIC Kitchen

Pansotti is Liguria's answer to ravioli, featuring a filling of ricotta, spinach, herbs and greens. The triangular pasta is traditionally dressed in a walnut sauce, resulting in a creamy, hearty dish that's a joy to eat.

1 hr 45 min

Basil Pesto

By Andy Baraghani

Make classic basil pesto with toasted pine nuts, Parmesan, and olive oil—slather on grilled toast or toss with pasta for a quick, flavorful weeknight dinner.

Gluten-Free Eggplant Parmesan

By Food Network Kitchen

An Italian favorite gets a gluten-free makeover thanks to almond meal. Cleanup is also easier: Instead of frying in a skillet, we bake the nut-crusted eggplant on a rack until it's golden brown.

Classic Caprese Salad

By Melissa Clark

This classic summer dish doesn’t get any simpler or more delicious. Use different-colored heirloom tomatoes for the prettiest salad, and buffalo milk mozzarella for the best tasting one.

15 min

Speedy Skillet Ravioli Lasagna From Grace Parisi

By null

Unlike your average weekend lasagna layering project, this recipe is all cooked in one pan—quick tomato sauce, pasta, and all. And it all happens very fast, thanks to frozen ravioli, the only pasta that has the layers of cheese tucked right inside. Note that every brand of ravioli is a little bit different, so it's a good idea to taste and season as you go. In Lasagna: A Baked Pasta Cookbook, Taste senior editor Anna Hezel writes: "Thanks to a little help from a package of frozen ravioli, you can pull a skillet of toasty, bubbly lasagna from the oven in a little more than half an hour. In this ingenious one pan supper (shout-out to Grace Parisi, the brains behind the recipe!), you make a tomato sauce right in the same skillet you use to bake the whole thing, and the ravioli—layered with mozzarella and Parm—cooks and soaks up the tomato flavor at the same time the starch from the pasta thickens the sauce. Now, Grace, can you please work on an airfryer lasagna recipe for Lasagna, the sequel?" Recipe from Lasagna: A Baked Pasta Cookbook (Clarkson Potter, September 2019).

Focaccia Genovese

By GIC Kitchen

This is a classic focaccia recipe which showcases exactly why the fluffy Italian bread is the pride of Liguria. Doused in olive oil and scattered with rosemary, it's found in bakeries across Italy.

2 hr

Chef John's Roman-Style Chicken

By John Mitzewich

Chef John's Roman-style chicken, braised with tomatoes and bell peppers, is the perfect accompaniment for olive oil mashed potatoes.

3 hr 30 min

Pasta 'ncasciàta (pasta o' fùrnu)

By Valeria Necchio

This celebratory baked pasta dish champions some of Calabria's most prized ingredients – Tropea onions, pork and aubergines.

3 hr

Gluten-Free Chickpea Gnocchi

By Food Network Kitchen

How to make fluffy ricotta gnocchi that's also gluten-free? The secret is chickpea flour! These tender Italian dumplings are a cinch to make -- zero rolling, shaping or resting time required. It's great fun to pipe the dough into the pot; if you don't have a pastry bag, you can use a resealable plastic bag with the corner snipped off.

Wild Mushroom Risotto

By Lori De Mori

If you can get your hands on fresh wild mushrooms—and these days, it's not hard—this wild mushroom risotto recipe is the best way to show them off.

Instant-Pot Italian Chickpea Stew With Pesto

By Janet A. Zimmerman

Chickpeas are the basis for this savory pressure-cooker Italian bean stew, which gets an extra kick from a spoonful of intensely flavored basil pesto.

Oven Risotto with Mushrooms

By Anna Stockwell

Yes, you can make risotto without all the stirring—just pop it in the oven. And while that oven is on, use it to crisp up a bunch of mushrooms.

Simple Spaghetti Carbonara, Step-by-Step

By Claire Saffitz

Transform a few pantry staples, plus guanciale, pancetta, or bacon, into silky, rich spaghetti carbonara. Our easy recipe comes together in just 22 minutes.

Mesclun salad with Parma Ham, strawberries, balsamic and Parmesan

By Valeria Necchio

This beautiful salad recipe takes mere minutes to make, but the quality of the ingredients shines through in every mouthful. Sweet ripe strawberries, umami-rich Parmesan, fresh salad leaves and beautiful slices of Parma Ham work in perfect harmony, brought together by the simple balsamic dressing.

10 min

Baked Pasta with Chicken Sausage

By null

This recipe is adapted from Al Forno's famous baked pasta method -- it uses less cream and cheese, and incorporates a hearty sausage ragu for a more tomatoey pasta. A word of advice: if you're not going to bake off the finished dish right away, boil the pasta for even less time than the instructions call for (like 2-3 minutes). As the pasta lies cradled in delicious sauce in the fridge it will continue to soften, and you don't want it to turn to mush.

Calzone di verdura – Swiss chard, mozzarella, pine nut and raisin calzone

By GIC Kitchen

This vegetarian calzone recipe is packed with Swiss chard, pine nuts, raisins and stringy mozzarella; flavours typical of the southern Italian region of Basilicata.

40 min

Grana Padano cauliflower florets with parsley dip

By Valeria Necchio

This dish of crisp, cheesy cauliflower florets is a fantastic dish to serve either as a starter or as part of an antipasti platter.

40 min

Cannelloni ricotta e spinaci – spinach and ricotta cannelloni

By GIC Kitchen

Our spinach and ricotta cannelloni recipe is a great vegetarian comfort food dish. Stuffed with spinach and ricotta, the cannelloni sit on a garlicky tomato sauce and are topped with a creamy béchamel.

1 hr

Double-Tomato Focaccia

By Inés Anguiano

This no-knead tomato focaccia bread gets a one-two flavor punch from a brick-red smear of zhuzhed-up paste dimpled with blistered cherry tomatoes.

No-Mayo Peperonata Pasta Salad

By null

Want to know how to change hearts and minds about pasta salad? Make this one for your next backyard BBQ or picnic with friends. Peperonata—the classic Southern Italian side dish of sweet peppers, onions, and tomatoes melted in olive oil—is a swell companion to pasta. It’s packed full of vegetables and serves as the dressing (a win for pasta salad, a big win for you). My peperonata borrows elements from two recipes: a generous heap of capers from Suzanne Goin’s version in Sunday Suppers at Lucques and cherry tomatoes added off the heat from Joshua McFadden’s take in Six Seasons. Better yet, the peperonata can be made several days in advance and tossed with freshly-cooked pasta whenever you’re ready. Creamy mozzarella, shaved Parmesan, slivered almonds, and loads of basil keep each bite interesting. Serve it as a main course, or pair it with grilled meat. Italian sausage and cold beer are smashing accompaniments.

Rotolo di spinaci

By GIC Kitchen

This delicious rotolo di spinaci recipe sees spinach and ricotta rolled up in fresh pasta and baked in a garlicky tomato sauce.

1 hr 45 min

Prosciutto and Melon Salad

By Ali Slagle

On a hot, sticky summer day, this colorful, no-cook salad of prosciutto, melon, mozzarella and arugula belongs at the center of your table. Eating salty prosciutto with sweet melon is so classic, the combination of cured meats and fruit dates back to ancient Rome. Wrapping slivers of melon in prosciutto is still a go-to antipasto throughout Italy, but this rendition adds peppery arugula and creamy mozzarella to make it more of a salad. Make it a meal alongside braised beans and focaccia, or whatever’s coming off the grill.

15 min

30-Minute Tuscan White Bean Soup

By J. Kenji López-Alt

The key is plenty of rosemary and a hunk of rind from some good Parmigiano-Reggiano tossed in while it simmers. That and plenty of good olive oil for drizzling.

30 min

Chicken and ham involtini

By Giulia Scarpaleggia

This recipe sees chicken breasts rolled up with ham and fontina cheese and cooked in a simple yet delicious sage, garlic and white wine sauce.

35 min

Pasta With Green Pea Sauce & Lots of Pecorino

By null

My eternal love for dried pasta will never dwindle, but my relationship with this pantry staple has changed over these past few weeks. As I’ve relied on pasta more and more during this pandemic, I’ve needed to dig deep into my cooking creativity to avoid boredom. My solution: Create pasta sauces that feature puréed vegetables—the results are silky, creamy, and deeply flavorful. Maybe you’ve already tried this with cauliflower, broccoli, or beets. Really, the options are endless when it comes to veggie sauces. A recent experiment with puréed fava beans yielded a sauce that tasted earthy and delicate, with small hints of lemon, mint, and roasted garlic. Of course, fresh favas can be tricky to track down. If you can get a hold of some, I highly recommend swapping them into this recipe (instead of 2 cups of blanched peas, just use 2 cups shucked fava beans). After favas, the next best thing might already be in your freezer: frozen peas. Reserving some of the pasta cooking water is all that’s needed to transform pea purée into a sauce that beautifully clings to the pasta. Finely grated Pecorino Romano will add additional creaminess and umami, but you could easily omit the cheese and serve a vegan pasta that tastes nearly as rich as any Alfredo sauce. If you don’t have peas, try making a purée out of sautéed fennel or even marinated artichoke hearts. And if you don’t have leeks, you can swap in anything from onions to shallots to scallions. This is a recipe that’s meant to be versatile—especially now, when grocery shopping is more difficult than it used to be. Use the recipe as a guideline rather than a contract, and if you end up making some delicious adjustments, leave a comment below and please tell us all about it.

Gluten-Free Fresh Pasta Recipe

By Elizabeth Barbone

Homemade gluten-free pasta is often gummy, gritty, and disappointing. Not this version. Made with brown rice flour, tapioca starch, and xanthan gum, it results in beautiful, tender noodles once cooked.

35 min

Zuppa di Pesce (Hearty Italian Seafood Stew)

By Leah Colins

Zuppa di pesce is a tomato-based seafood stew rooted in Italian coastal cuisine. This version pairs a rich tomato broth with shrimp, squid, fish, clams, and mussels for a celebratory meal perfect for holiday gatherings or cold winter nights.

1 hr 25 min

Rigatoni with Pork Ragù and Fresh Ricotta

By Maria Paolillo

This ragù with ground pork comes from the Italian chef Maria Paolillo, who serves the meaty sauce with rigatoni. What brings the dish over the top, though, is pairing the pasta with fresh ricotta, which adds a luxurious, subtly sweet creaminess.

1 hr 45 min

Pasta alla Norcina

By Valeria Necchio

This deeply comforting pasta alla Norcina recipe – a creamy sausage pasta dish from Umbria – is Italian comfort food at its finest .

30 min

Italian sausage & chestnut pasta

By Jane Hornby

A mix of sausagemeat and chestnut chunks creates a rich and nutty pasta sauce, lifting this from an everyday dish to something special

40 min

Kale and Italian Sausage Lasagna with Pumpkin Béchamel

By null

This autumn lasagna was inspired at the Portland Farmer's Market amid the baskets of pumpkins and squash and the piles of kale. Since the air is cooler, I naturally gravitate towards rich food, and this certainly is that. Layers of kale, Italian sausage, sugar-pie pumpkin béchamel, herbed-ricotta, and fresh mozzarella marry perfectly between lasagna noodles. The béchamel base is of the one-and-only Julia Child (from 'Mastering the Art of French Cooking') with some pureed cooked pumpkin and nutmeg added for depth.

Polenta concia

By GIC Kitchen

This rich and indulgent polenta recipe from the Aosta Valley is mountain cooking at its best. The polenta is mixed with butter, milk and the region's famous Fontina cheese, making it a perfect side dish to rich stews such as Carbonnade Valdostana.

1 hr

Pumpkin Ravioli with Sage Walnut Pumpkin Butter

By The New York Times

These homemade ravioli are simple to make but add a wow factor to the holiday table. And they can be made ahead and frozen, and cooked up in minutes on the day. Two (15-ounce) cans of pure pumpkin purée may be substituted for the fresh pumpkin if desired.

2 hr

Jamie Oliver's Super Green Spaghetti

By null

Bolognese Sauce

By The New York Times

After the death in 2013 of Marcella Hazan, the cookbook author who changed the way Americans cook Italian food, The Times asked readers which of her recipes had become staples in their kitchens. Many people answered with one word: “Bolognese.” Ms. Hazan had a few recipes for the classic sauce, and they are all outstanding. This one appeared in her book “Essentials of Classic Italian Cooking,” and one reader called it “the gold standard.” Try it and see for yourself.

4 hr

Savoury cannoli with Parma Ham mousse

By Luca Marchiori

Emilia-Romagna meets Sicily in this savoury cannoli recipe. The crisp pastry shells are filled with a silky Parma Ham and ricotta mousse before being garnished with capers, resulting in a delicious twist on the traditionally sweet Sicilian classic.

45 min

Eggs in Purgatory

By Leah Colins

This Southern Italian dish of eggs poached in a spicy tomato sauce is fantastic for brunch, breakfast, or even a light supper.

40 min

Chickpeas and Kale in Spicy Pomodoro Sauce

By Missy Robbins

Missy Robbins combines canned chickpeas, greens, and tomatoes for a bright and spicy one-pan vegetarian dish that comes together in minutes. It was named one of F&W's 40 best-ever recipes in 2018.

45 min

Spaghetti alla carbonara

By Sally Abé

This spaghetti carbonara recipe is the perfect midweek meal. Quick, delicious and endlessly comforting, this classic Italian pasta dish is hard to beat.

20 min

Italian

Schlutzkrapfen – pasta filled with spinach and ricotta

Pizza Dough

Beef Ragu Recipe

Quick Potato Gnocchi

Maialino's Olive Oil Cake

Swordfish Sicilian-Style

Fennel Sausage Pasta

Chicken Piccata

Polpette di melanzane – aubergine fritters

Green Pasta e Fagioli

Penne all'arrabbiata

Pansotti

Basil Pesto

Gluten-Free Eggplant Parmesan

Classic Caprese Salad

Speedy Skillet Ravioli Lasagna From Grace Parisi

Focaccia Genovese

Chef John&#39;s Roman-Style Chicken

Pasta 'ncasciàta (pasta o' fùrnu)

Gluten-Free Chickpea Gnocchi

Wild Mushroom Risotto

Instant-Pot Italian Chickpea Stew With Pesto

Oven Risotto with Mushrooms

Simple Spaghetti Carbonara, Step-by-Step

Mesclun salad with Parma Ham, strawberries, balsamic and Parmesan

Baked Pasta with Chicken Sausage

Calzone di verdura – Swiss chard, mozzarella, pine nut and raisin calzone

Grana Padano cauliflower florets with parsley dip

Cannelloni ricotta e spinaci – spinach and ricotta cannelloni

Double-Tomato Focaccia

No-Mayo Peperonata Pasta Salad

Rotolo di spinaci

Prosciutto and Melon Salad

30-Minute Tuscan White Bean Soup

Chicken and ham involtini

Pasta With Green Pea Sauce & Lots of Pecorino

Gluten-Free Fresh Pasta Recipe

Zuppa di Pesce (Hearty Italian Seafood Stew)

Rigatoni with Pork Ragù and Fresh Ricotta

Pasta alla Norcina

Italian sausage & chestnut pasta

Kale and Italian Sausage Lasagna with Pumpkin Béchamel

Polenta concia

Pumpkin Ravioli with Sage Walnut Pumpkin Butter

Jamie Oliver's Super Green Spaghetti

Bolognese Sauce

Savoury cannoli with Parma Ham mousse

Eggs in Purgatory

Chickpeas and Kale in Spicy Pomodoro Sauce

Spaghetti alla carbonara

Italian

Schlutzkrapfen – pasta filled with spinach and ricotta

Pizza Dough

Beef Ragu Recipe

Quick Potato Gnocchi

Maialino's Olive Oil Cake

Swordfish Sicilian-Style

Fennel Sausage Pasta

Chicken Piccata

Polpette di melanzane – aubergine fritters

Green Pasta e Fagioli

Penne all'arrabbiata

Pansotti

Basil Pesto

Gluten-Free Eggplant Parmesan

Classic Caprese Salad

Speedy Skillet Ravioli Lasagna From Grace Parisi

Focaccia Genovese

Chef John&#39;s Roman-Style Chicken

Pasta 'ncasciàta (pasta o' fùrnu)

Gluten-Free Chickpea Gnocchi

Wild Mushroom Risotto

Instant-Pot Italian Chickpea Stew With Pesto

Oven Risotto with Mushrooms

Simple Spaghetti Carbonara, Step-by-Step

Mesclun salad with Parma Ham, strawberries, balsamic and Parmesan

Baked Pasta with Chicken Sausage

Calzone di verdura – Swiss chard, mozzarella, pine nut and raisin calzone

Grana Padano cauliflower florets with parsley dip

Chef John's Roman-Style Chicken

Chef John's Roman-Style Chicken