Pasta Basics
Basic information on pasta, and links to many pages of recipes. Cream Sauces
Cheese seems like such a simple thing, as does cream. But they can be combined in an extraordinary number of ways to produce exciting results.
Fish Sauces
Fish can be made into all sorts of pasta sauces, from delicate clam to zesty tuna. And don't forget romantic salmon. Meat Sauces
You may think of meatballs, and will find them here, but there are lots of other meat-based sauces too, some hearty and others extraordinarily refined. Green Vegetable Sauces
Pasta with tomatoes may be a standby, but there are also many green sauces, either based on basil, for example pesto, or with leafy greens, for example broccoli rabe. Or even peas: Much variety to taste and explore! Red Vegetable Sauces
Marinara sauce is probably the most common red pasta sauce, but by no means the only one: tomatoes are an extraordinary foil for other vegetables, especially eggplants and bell peppers, and also go very well with cured meats and spices. Lemon, onion, and other sauces
In addition to the standard red and green vegetable sauces, there is a broad group of sauces that don't fit into a handy category, many of which contain lemons, and are quite refreshing in the summer months. Mushroom-Based Vegetable Sauces
Mushrooms go very well with pasta, their rich earthy flavors nicely complementing the other ingredients in the sauce, especially tomatoes and cream. Baked Pasta
Baked pastas are incredibly varied, from light lasagna al pesto to towering masterpieces such as Neapolitan Carnival Lasagna, with ricotta and meatballs, to cheesy comfort food. Something for every occasion! Stuffed Pasta
Stuffed pasta goes way back, and is incredibly varied, from simple triangles stuffed with ricotta to towering masterpieces such as lobster-filled ravioli with a radicchio sauce.
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