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Pasta and noodle dishes

Explore 426 recipes, 1 project, 40 articles, 41 galleries, 234 videos, and more

Orecchiette with Broccoli Rabe and Tomatoes

Time:25 mins
Ingredients
  • 7 tablespoons extra-virgin olive oil, divided, plus more for drizzling
  • 1 1/2 cups fresh breadcrumbs
  • Coarse salt
  • 4 anchovy fillets, rinsed and patted dry
  • 6 garlic cloves, thinly sliced
  • 2 tablespoons salt-packed capers, rinsed and chopped
  • 1 pound cherry tomatoes, halved
  • 1/4 rounded teaspoon red-pepper flakes
  • 1 pound broccoli rabe, trimmed and cut into 2-inch pieces
  • 1 pound fresh orecchiette
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Chicken-Potpie Pasta

Time:30 mins
Ingredients
  • Salt and pepper
  • 3/4 pound penne or other short tubular pasta
  • 1/3 pound green beans, trimmed and cut into 1-inch pieces
  • 3 tablespoons unsalted butter
  • 1 small yellow onion, minced
  • 1 stalk celery, thinly sliced
  • 2 carrots, diced medium
  • 1/4 cup all-purpose flour
  • 2 cups chicken broth
  • 2 cups diced cooked chicken
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Orecchiette with Sausage, Chard, and Parsnips

Time:30 mins
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Eggplant and Radicchio Pasta

Time:45 mins
Ingredients
  • 2 medium eggplants, diced large
  • Salt and pepper
  • 2 tablespoons extra-virgin olive oil
  • 5 cloves garlic, unpeeled
  • 1/2 pound short, spiral pasta such as cavatappi or fusilli
  • 1 head radicchio, roughly chopped
  • 1/4 cup dried currants
  • 1/3 cup Kalamata olives, halved and pitted
  • 1/4 cup finely grated Parmesan (1 ounce)
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Cacio e Pepe with Lemon

Time:25 mins
Ingredients
  • Coarse salt
  • 8 ounces thick spaghetti or bucatini
  • 1/2 stick unsalted butter, cut into 4 pieces, softened
  • 3 ounces Grana Padano cheese, grated (1 cup)
  • 2 teaspoons freshly cracked pepper (use a mortar and pestle or the coarsest setting on a grinder), plus more for garnish
  • 3/4 ounce Pecorino Romano cheese, grated (1/4 cup)
  • 1 small lemon (preferably Meyer)
  • High-quality extra-virgin olive oil, for drizzling
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Rigatoni with Chicken Livers

Time:45 mins
Ingredients
  • 1 pound rigatoni
  • Coarse salt and freshly ground pepper
  • 1 pound chicken livers, any sinew removed, patted dry
  • 3 tablespoons unsalted butter, divided
  • 1 small onion, halved and thinly sliced lengthwise (about 1 cup)
  • 1 tablespoon finely chopped fresh sage leaves
  • 2/3 cup dry red wine
  • 1 1/2 ounces Parmesan, grated (about 1/2 cup), plus more for serving
  • 1/3 cup coarsely chopped fresh flat-leaf parsley leaves
  • Extra-virgin olive oil, for drizzling
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Roasted Tomato and Pancetta Penne

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