This dish is a real mouthful—literally! The pancetta-rich sauce and cheesy meatballs are each delicious on their own and make an irresistible combination. For years my aunt Raffy and I have agreed to disagree on the “right” way to make Amatriciana sauce. She starts with whole tomatoes that cook down to a chunkier sauce, and adds a bit of wine as it cooks. I prefer the lighter, smoother texture of a sauce made with crushed tomatoes (which also save a bit of effort) and think it tastes fresher without the wine. Either way, though, this recipe is a keeper that you’ll turn to again and again.
Put that half-full tub to use with recipes that go beyond the Italian American classics.
Like seared scallop piccata and chocolate Guinness cake.
A generous glug of stout gives this snackable loaf a malty depth.
This broiled hot honey salmon recipe results in sweet, spicy, glossy fish coated in a homemade hot honey glaze for an easy weeknight dinner or make-ahead lunch.
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
Turn humble onions into this thrifty yet luxe pasta dinner.
This vegan chili skips the meat but keeps all of the smoky-savory flavors that make it so comforting: cocoa powder, beans, and all of the toppings.
This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.