Part pesto, part alfredo, all delicious: this Giadzy original creation is Giada’s newest weeknight go-to, and once you try it, you’ll understand why. What makes this sauce completely unique is using an entire meyer lemon - yes, skin, seeds and all! - in the recipe. It adds the perfect elements of sweet, sour, and just the perfect touch of bitterness to offset the remaining rich ingredients. It all comes together to make a sauce that’s so deliciously creamy, but with the heft of pesto from the toasted almonds and ricotta cheese. It’s truly delicious. Serve this pasta alongside any of your favorite proteins, like Giada’s weeknight chicken thigh parmesan or beef.
A mash-up of three famous pasta dishes, amatriciana, cacio e pepe and carbonara, this pasta alla zozzona is an eruption of flavor.
Pasta alla Norma is a delicious Sicilian pasta dish with eggplant, marinara and basil. This amazing recipe features roasted eggplant, not fried! Recipe yields 4 entrée servings.
This scrumptious pasta Napoletana is ready in less than 30 minutes and it's made with a handful of basic ingredients. Easy peasy, but so juicy, full of flavor and totally delicious.
This Chickpea Paprikash is a twist on the traditional Chicken Paprikash, a flavorful and heart-warming Hungarian dish. Made with hearty chickpeas and pasta, this recipe is bound to become a favorite for your family too!
Paccheri is one of our all-time favorite pasta shapes around, and this Paccheri Al Forno (aka, baked paccheri!) is a classic way to cook it in southern Italy. Filling each tube of pasta with a flavorful sausage and ricotta mixture is reminiscent of stuffed cannelloni or lasagna rolls, and it’s extra delicious with the perfect al dente chew of Giadzy pasta.
A quick and easy pasta in a creamy sauce with Italian sausage and pecorino cheese!
Giada's simple bolognese is a longtime favorite among readers, and it's no question why.
I fell in love with pasta bolognese during my time working in a fine dining Italian restaurant in the heart of downtown Milwaukee. After much begging, the restaurant's chef taught me how to make it myself at home. The only problem? I didn't always have time for the hours-long simmer required to properly cook a classic bolognese sauce. My solution? Create an equally delicious sauce using a leaner protein – ground turkey. This particular turkey bolognese, which I've lovingly dubbed "fauxlognese," is a recipe I've been making in the past 10+ years since – in fact, it was one of the first recipes we ever shared here on PWWB back in 2016! It's essentially a halfway point between PWWB’s Best-Ever Bolognese (the real-deal restaurant version I fell in love with, made with decadent ingredients like pancetta & slowly simmered for next-level richness) & my Weeknight Bolognese (a quicker cooking recipe with a few shortcut ingredients). It pairs ground turkey with fragrant aromatics & streamlined cooking to create restaurant-worthy richness despite the simmer & leaner protein. It comes together relatively quickly & packs a huge punch of cozy flavor! Once it’s beautifully simmered, all that’s left to do is marry the bolognese sauce with pasta. While tagliatelle or spaghetti might be most traditional, I highly recommend trying bucatini, a tubular spaghetti with the best hearty texture. Finish with some grated parm & a generous sprinkling of finely chopped fresh herbs, & it’s the ultimate comfort food meal. ♡ Happy cooking!
This pasta is not “quick and easy” but it is “worth it and easy”. Jammy caramelized onions and rich roasted garlic are truly a match made in flavor heaven.
With just 2 ingredients, flour and eggs, use this pasta dough recipe to make make any fresh pasta shape you like; pappardelle, fettuccini, ravioli and more. It's an all purpose dough. For timing, the process is broken up into 3 parts: making the dough, rolling the dough into pasta sheets, and cutting the pasta into noodles. Tips shared below for using a Kitchen Aid Stand Mixer, food processor and doing it by hand.
Our Pasta Fazool Recipe is packed with hearty Italian sausage, creamy white beans, loads of veggies, and a parmesan-infused broth you'll fall in love with. We stir in a handful of hearty kale and garnish this easy soup with as much parmesan cheese as your heart desires.
Inspired by a famous pasta in Capri, Italy, Giada's easy lemon spaghetti has become a fan favorite in both her restaurants and online!
Genovese Sauce or La Genovese Napoletana is an incredibly delicious sauce made with a ton of slow cooked onions, beef and white wine. Although it takes time to simmer slowly into the most rich and luscious pasta sauce you'll ever taste it doesn't require much attention and is super simple to make!
By: Francesca Montillo, ISDA Food + Travel Writer In 2019, right before tourism shut down, I led a food and wine tour of Sicily. Of course, being just that, a food and wine tour, we had our share of delicious Sicilian cuisine. One dish that kept popping up in many restaurants was the dish simply known … Continued
Giada's pasta primavera is unique - preparing the vegetables by roasting instead of sauteeing gives them more caramelized flavor.
It's not surprising that chocolate and anything "comfort food" is among the most-pinned recipes of 2015! See what else made it on the list.
This Pasta Amatriciana recipe is my rendition on classic Italian amatriciana sauce. Prepared with crispy pancetta, dried red pepper flakes, canned Italian tomatoes, and pecorino cheese, this flavorful pasta sauce packs some heat and comes together in less than 30 minutes! While bucatini or spaghetti is the traditional pasta choice for amatriciana, rigatoni is a great alternative that has quickly become my personal favorite. The deep ridges and large surface area allow the textured sauce to cling really well.
Simple and quick to make Creamy lemony pasta done in 20 minutes
Un primo piatto sano, leggero e gustoso... Provalo subito!
Oven roasted red peppers and garlic are blended with a creamy parmesan alfredo sauce to make a delicious sauce for your favorite pasta.
Fresh tomato, basil, olive oil, garlic, red pepper flakes, and breadcrumbs are all you need to whip up this rapid, wonderfully fresh Sicilian pasta sauce.
