This recipe makes a lot of sauce. And with pasta, it’s more of a meal than a first course or a side dish, given how stocked the sauce is.
pasta
A Vat of Simple Tomato Sauce, Garlicky or Vegetable
Whether you flavor the tomatoes with garlic or with celery, carrots, and onions, this sauce will become a kitchen staple. There are many nights when I open the fridge wondering what to cook, and I sigh with relief when I spy a quart of this sauce.
Microwave Pasta Carbonara
The mere notion that you can make a creamy carbonara pasta dish in minutes—using dried pasta that cooks right in the sauce—is in and of itself pretty amazing. This recipe has weeknight dinner written all over it.
What’s Mark Cookin’? Spaghetti with Corn Carbonara
Mark Raymond found a new way to incorporate fresh corn into a classic bacon-specked go-to pasta dish: carbonara.
Linda Giuca’s Summer Pastina with Cheese and Corn
How do you summer-ify a comforting mac-and-cheese? Add fresh corn, of course!
Lidia Bastianich’s Rigatoni with Italian American Meat Sauce
This recipe is a traditional Italian American favorite for Sunday lunch. It makes enough sauce for 4 pounds of pasta. If you have a big crowd, you can use the whole batch, but if you only want to cook 1 pound of pasta, don’t worry—the rest of the sauce will freeze well for several months. On a Sunday, this brings everyone in my family to the table.
