Everyday Pasta


Calamari and Shrimp Salad, Neapolitan, 77–78
Capellini, 17
Piedmontese, 138
with Tomato and Peas, 185
Carrot and Zucchini a Scapece, 34
Champagne Risotto, 206

Cheese. See also Goat Cheese; Gorgonzola;
Mozzarella; Parmesan; Ricotta
and Anchovy Butter, Crostini with, 30
best, for grating, 69
Cheesy Baked Tortellini, 171
Linguine with Butter, Pecorino, Arugula, and
Black Pepper, 124
“Mac and,” Venetian, 91

Baked Pastina Casserole, 118
with Fettuccine, Roman-Style, 97
in Lemon Cream with Penne, 156
Parmesan, Mini Penne with, 180

Salad, Italian, in Lettuce Cups, 82
Chili Oil, 226
Cinnamon Pancetta Carbonara, 172
Citrus Olive Oil, 226
Citrus Pesto, 144

Mussels, and Broccoli, Conghilie with, 147
Pappardelle with Seafood Cream Sauce, 205
Spaghetti alla Pirata, 140–41
Spaghetti with Pinot Grigio and Seafood, 200

Conchiglie, matching with sauce, 17
Conghilie with Clams, Mussels, and Broccoli, 147
Corn Agnolotti with Tarragon Butter, 211–12
Cornbread Panzanella, 45

Mediterranean Salad, 79

Pappardelle with Seafood Cream Sauce, 205
and Ricotta Manicotti, 92
Salad Napoleons with Fresh Pasta, 195
Cranberry and Turkey Ravioli, 214–15
Cranberry Walnut Sauce, Butternut Squash
Tortelloni with, 203–4

Crostini. (See also Toasts)
with Anchovy Butter and Cheese, 30