Italian Recipes

The beauty of this sauce is in its simplicity. Find the best quality ingredients you can find and this marinara will be the star of any dish.

A simple garlicky tomato sauce and 3 Italian cheeses make this super-quick version of lasagna especially delicious.

This great marinara sauce recipe is from "Rao's Cookbook," by Frank Pellegrino. It's delicious atop penne, angel hair, and even eggplant parmesan.

If you've only ordered shrimp scampi in restaurants, prepare to be shell-shocked—it's actually quite easy to make at home. This recipe, which includes a quick stock to intensify the sauce, guarantees jumbo flavor in no time at all. Master the main one, then get creative with the two variations below. Whichever one you choose, it'll be perfect for serving over polenta, linguine, or toasted Italian bread.

Use this recipe to frost your favorite layer cake.

Traditional lasagna goes vegetarian when you substitute the meat for vegetables like spinach and zucchini. Layer this spinach lasagna with 3 types of cheese and bechamel sauce. You won't even miss the meat.

Aromatic herbs and a pinch of spicy red-pepper flakes enliven the subtle, creamy flavor of fresh mozzarella.

Strips of zucchini stand in for lasagna noodles and ground turkey is swapped in place of ground beef, adding texture and flavor in this healthy, vegetable-filled take on the Italian classic.

Two types of ground meat (beef and pork) are enriched with pancetta and cream in this old-school Italian sauce, while porcini mushrooms and Marsala add wonderful depth of flavor. Make pasta night extra special by serving atop fresh pappardelle.

This rich Italian spaghetti carbonara favorite is flavored with a sauce of pancetta, cream, eggs, and Parmesan.

Butter is a must for Chicago-style deep-dish pizza dough. Use it as the base for Vegetable Lovers' Deep-Dish Pizza, and the skillet variation for Skillet Pizza Diavola.

This firm, short-grain rice gets its name from the Italian town of Arborio and goes well with Chicken Livornese.

Shellfish is the star in the traditional Italian pasta dish linguine ai frutti di mare. Our recipe calls for five varieties: clams, mussels, scallops, shrimp, and squid.

In this easy six-ingredient dish, the spinach cooks right in the pot with the pasta. Spoon ricotta onto each serving, and let your guests mix it up themselves.

Many Italian-American families have their own riff on this homey chicken-and-sausage dish: Some add sweet peppers, others white wine. Flour dusted on the chicken thighs helps them brown; it forms a nice crust and also thickens the sauce at the end. Braised in a broth that is infused with rosemary, shallots, and pickled peppers (plus a splash of pickling brine for zip), the meats get super-tender—and the aroma is sublime.

This simple yet rich Alfredo sauce lets the flavors of the toppings shine on our Roman Thin-Crust Pizzas. You can also try it tossed with cooked pasta, or as a sandwich spread in place of mayonnaise.

Artichokes are bathed in olive oil, white wine, red-pepper-flakes, garlic, and fresh herbs and braised until tender in this classic Roman dish.

A spaghetti carbonara sauce is typically made with bacon, eggs, and cheese. We've added a little half-and-half for a silky texture to this delicious pasta dish.

Martha's traditional Bolognese sauce recipe is not as heavily based on tomatoes as typical Italian-American meat sauces. In fact, the meat is cooked with white wine, milk, and chicken stock in addition to tomatoes.

Prosciutto -- air-dried Italian ham -- combined with peas and Parmesan cheese is a classic pasta topping.

Layers of rich red sauce, meaty fried eggplant, and melted cheese... Are you hungry yet? Our method for eggplant parmigiana is sure to satisfy.

These zesty melt-in-your-mouth ravioli combine a classic ricotta filling with lump crabmeat. The fresh acidity of lemon adds to the delicacy of this dish.

The mushrooms in this dish can also be served alone or with creamy polenta.From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).

This quick pasta features fava beans; they're like a cross between asparagus and split peas, with a buttery texture and nutty taste that defines seasonal spring vegetables. They star alongside shrimp and pancetta is a dish that's a cinch to make.