Pasta

The hardest part of making this recipe is trimming the artichokes, which isn’t as hard as it seems.

Fregola, a small, toasted Sardinian pasta, is classic with clams, and cockles make a great sub for Italy’s tiny vongole veraci.

Is it necessary to blanch, then shock, the ramp greens? If you want a super-green (not khaki) pesto, it is.

The noodles and chard are silky, which begs for the salty crunch of the breadcrumbs.

Muenster and Fontina are pretty soft cheeses and can be difficult to grate, so just stick both in the freezer 10 minutes to let them firm up before starting.

The almond oil in this recipe is so easy to make and also perfect for salad dressings.

You will think this pasta recipe calls for an absurd amount of kale, but it will shrink a ton when cooked.

Delicata works in this pasta recipe because it cooks quickly in the pan, but you could sub slices of acorn squash or any roasted vegetables you want.

Clams vary in brininess and the amount of liquid they’ll release during cooking, so you’ll need to adjust the salt and add pasta water accordingly. To prevent the sauce from getting too salty, we recommend a measured amount of salt for the pasta water. If possible, look for an artisanal dried pasta for this recipe—the rougher surface texture will catch the slippery sauce better.

For a hearty vegetarian version of this pasta recipe, use squash, mushrooms, or eggplants in place of shrimp.

These are extra saucy and a little sweet like the original SpaghettiOs, but with grown-up flavors all around.

Not the biggest fan of lamb? This hearty, soul-warming ravioli recipe will be equally successful if you use beef short ribs instead. Here are step-by-step instructions on how to shape and fill ravioli.

These are jumbo-sized ravioli, and each one envelops an egg yolk, which will run when you cut the pasta open and mingle with the pan sauce. Duh-lish!

Agnolotti is one of our favorite pasta shapes because the little pockets catch the sauce; try a variation with a simple ricotta filling and marinara sauce instead. Here are step-by-step instructions on how to make agnolotti.

This pasta dough is easy, texturally resilient, and versatile enough to form into any shape.

Getting the consistency of the creamy mushroom sauce right is key for this pasta recipe. You want to reduce it just until it clings to the pasta to create a light coating.

The genius of this pasta recipe is in the contrast of the textures and flavors. If spicy isn’t your thing, sub in any fresh sausage you like.

The pungent garlic notes in ramps make them the perfect accompaniment for any pasta dish.

Hearty, satisfying, and easy: Bulk it up with more mushrooms. Cut the entire recipe in half. Whatever suits you.

For the best results, use San Marzano plum and mixed heirloom cherry tomatoes if you can find 'em.