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Home » Recipes

Pasta and Risotto

We love pasta and risotto. Both are weeknight staples in our house. There are so many wonderful simple gourmet pasta recipes out there that you can whip up with very little effort. I am an avid curator of simple Italian pasta and risotto recipes. I also love a good slow-braised ragu and sauces that take a little more time.

  • Pasta alla Puttanesca
  • risotto with ragu on plates
    Risotto with Ragu
  • bowl of pasta topped with meaty bolognese
    Bolognese-Style Meat Sauce
  • pasta with roasted eggplant in dish
    Sicilian Pasta alla Norma with Roasted Eggplant
  • Simple Pasta alla Trapanese (aka Sicilian Pesto)
  • risotto in serving bowl topped with squid and herbs next to bottle of champagne
    Simple Lemon Champagne Risotto with Sauteed Squid and Fresh Herbs
  • Simple Summer Garden Risotto with Fresh Tomato and Basil
  • chicken ragu on wide noodles on white plate next to wine bottle
    Chicken Paprika Ragu with Tagliatelle
  • Summer in a Bowl Pasta
  • pork ragu on pasta in bowl
    Braised Pork Shoulder Ragu with Paccheri
  • Easy Artichoke and Spicy Sausage Spaghetti
  • crab mac & cheese in pot
    Stove-Top Mac & Cheese with Crab and Fennel
  • Bucatini with Spicy Crab
  • lamb ragu with gnudi in bowl
    Gourmet Lamb Shoulder Ragu
  • Bowl of creamy shrimp risotto on alfresco dining table next to bottle of win and white plates
    Creamy Risotto with Shrimp
  • linguine and clams on bistro table
    Linguine and Clams
  • bucatini amatriciana in le crueset pot
    Bucatini all’ Amatriciana
  • Spicy Vodka Sauce
  • red le crueset pan with skillet lasagna and lasagna on plate
    Easy Skillet Lasagna
  • Duck ragu in a red le crueset dutch oven on table
    Pappardelle with Duck Ragu
  • pasta carbonara on white plate next to salad
    Spaghetti Carbonara
  • risotto with roasted cherry tomatoes and basil on plate
    Risotto with Herbs and Roasted Cherry Tomatoes
  • peanutbutter sesame noodles in bowl
    Simple Peanut Butter Sesame Noodles

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Hi, I'm Sarah! I’m a long-time foodie and amateur chef. I spend my free time reading cookbooks, researching classic dishes, and experimenting in the kitchen.

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