Spaghetti

Eric Ripert's original version of this dish at Le Bernardin in NYC is prepared with half as much pasta—usually super-delicate angel hair—and is painstakingly and exquisitely plated. I’ve doubled the pasta here to make it more of a family-style dish; there is still enough sauce to coat each strand of spaghetti. A few judicious pinches of bonito flakes make an economical and visually appealing substitute for the pricy caviar, and the dish can also stand with no garnish at all.

Make a big pot of this classic slow-cooked sauce—it freezes beautifully.

Instead of butter and cream, cashews provide richness and creaminess to the sauce for this vegan pasta dish.

You probably already have everything you need to make this pasta in your pantry.

It only takes 22 minutes to make this classic savory noodle dish at home.

Sweet, roasted cherry tomatoes get blitzed into the sauce as well as tossed with spaghetti for this deeply flavored pasta dinner.

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

This classic pasta has only a few ingredients, but they transform into a surprisingly velvety, flavorful dish.

It's hard not to love this classic Italian pasta—it's just the right mix of spicy and sweet.

Brown butter and sage create a rich, complex sauce in just a few short steps for this simple pasta.

That parsley in your fridge is lonely! Let it hang with chiles and walnuts for your next weeknight pasta.

Check your authenticity meter at the door: This is the speediest, least traditional—and most fun—ramen ever invented.

That parsley in your fridge is lonely! Let it hang with chiles and walnuts for your next weeknight pasta. 

Spelt spaghetti has an incredible nutty taste and is a great alternative to regular spaghetti, as it's high in wheat bran fiber, or beta-glucans, which help keep our cholesterol levels in check.

You’re going to want to make this simple seasonal pasta all summer long.

Our version of classic Italian agile e olio (garlic and oil) pasta is given extra flavor and crunch with toasted breadcrumbs.

A raw creamed corn sauce takes the place of the traditional eggs in this silky, summer-fresh "carbonara."

This raw tomato sauce gets texture from zucchini and body from toasted nuts that are blended into the base. You can sub almonds for hazelnuts.