Name: Penne with Broccoli Rabe, Tomatoes, and Parmesan
Yield: Makes 4 servings
Ingredients: 12 ounces penne pasta; 1/3 cup extra-virgin olive oil; 4 garlic cloves, chopped; 2 bunches broccoli rabe, chopped; 8 anchovies, chopped; 3/4 teaspoon dried crushed red pepper; 1 pound tomatoes, diced; 1 cup chopped fresh basil, divided; 2 tablespoons fresh lemon juice; 1 1/4 cups grated Parmesan cheese, divided

"On my days off from the restaurant, I cook for my wife at home. We tend to eat light, and I cook with foods that are in season since I've never been one for complicated dishes. It's just not my style. I'd rather have sliced tomatoes with a good olive oil or pasta with vegetables than something fussy."

Broccoli rabe is also called rapini.

Recipe notes

Classic Potato Latkes

Crispy. Golden. Fluffy. Bubbe would approve.

Our Favorite French Onion Soup

Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.

Butternut Squash–Kale Salad With Roasted Garlic Vinaigrette

Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.

Mascarpone Cheesecake

An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.

Béchamel Sauce

This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.

Dulce de Leche

Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.

White Bean Turkey Chili

A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.

Classic French Bouillabaisse With Rouille

This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.