#pasta

#pasta

The best weeknight meals are ones that come together with minimal prep and a fairly short cooking time. Some can be largely prepared ahead or in batches - say in a slow cooker - and simply reheated. Choosing recipes that don't have you running all around town for an unusual ingredient also helps, as does picking one-pan dishes that guarantee easy cleanup.

To me, pasta is the most versatile of food types and lends itself perfectly to such seasonal cooking: a walk through damp woodland, say, often makes me crave wild mushrooms, sauteed with garlic and herbs, then tossed with fettuccine, while, as the days shorten and the air cools, a slow-cooked game ragu with penne always hits the spot, as does a warming blast of 'nduja in a creamy sauce.

A guide to the best restaurants in the Mission is a daunting task. The historically Hispanic/Latinx neighborhood is filled with more great restaurants per capita than anywhere else in the city thanks to its diverse population and sheer size. But we've trimmed down the options for you to include 31 of the neighborhood's most unmissable restaurants, from iconic taquerias and Japanese cafes to excellent spots for pasta. Now go forth and explore them all.

In the classic vodka version, the ethanol in the alcohol is used as an emulsifier in the sauce but doesn't really add any flavor. Since more flavor is more better, I decided to try swapping out my favorite adult beverage, and the result was a smoky take on the Italian American classic.

According to Karen Frazier, a Tasting Table recipe developer and mixologist, there are lots of ways to incorporate bourbon into pasta dishes - from replacing the vodka in a vodka sauce to making a buttery bourbon and sage sauce or a mushroom bourbon pan sauce. Bourbon can also replace the wine that's used in a number of pasta dishes, including Bolognese - in the case of Bolognese, you can use bourbon instead of wine in a 1:1 ratio to deglaze the pan.

In 1827, in the small Tuscan town of Sansepolcro, Italy, Giulia Buitoni-a mother and home cook-became so well known for her starchy noodles that she decided to launch a pasta business. She didn't have much money, so she traded her most valuable necklace for a pasta machine. The trade was well worth it. Buitoni pasta was an instant success in Italy, and within the century, the company was selling its pasta around the world.

This chicken zucchini skillet bake is a hearty summer dinner that will easily serve a large family. Orecchiette pasta and chunks of chicken breasts are tossed with onion, celery, garlic, tomatoes, and red bell pepper. It's topped with pieces of zucchini that are tossed in grated Parmesan cheese. Combined, there are layers and layers of flavors in this dish. Then, after it's

The Gluten-Free Enchilada Pasta Bake combines creamy, cheesy chicken filling with tangy red enchilada sauce, creating a flavor explosion that is hard to resist.

The 1954 film An American in Rome features Alberto Sordi’s character being unable to resist a plate of pasta, humorously illustrating Italian identity and its culinary roots.

Breakfast Carbonara at Morning Glory includes bucatini, crispy pork belly, a creamy cheese sauce, a soft-poached egg, and Calabrian chili oil, priced at $15.

Pasta offers a perfect texture that pairs beautifully with sauces, meats, and additions; it is a staple food that demands attention in the kitchen.

This Alfredo sauce has a nice blend of Parmesan and Romano cheese flavors, making it enjoyable even for picky eaters, delivering a family-friendly dinner.

This Orlando McDonald's is a unique destination, offering an unusual twist on traditional fast food, including the legendary McSpaghetti from the 1980s, which provides nostalgia for older customers.

The ditalini pasta is a delicious addition to this simple soup, complemented by peas, pancetta, and fresh herbs to elevate its flavor.

This one-pan Creamy Chicken Sausage Orzo is a flavor-forward recipe packed with chicken sausage, veggies, and a creamy pesto sauce, perfect for weeknight dinners.

All dried pasta is made from a paste (dough) of hard durum wheat and water, which is extruded through dies to form various shapes.