When I go to New York, I often eat at Serafina Restaurant, which makes an amazing lemon spaghetti dish that is so good that I was again inspired to get the recipe. The chef kindly obliged. This version is a little simpler and creamier than the original. As with most other pasta dishes, you want the sauce to be ready before the fettuccine is so that the hot noodles absorb the creamy, lemony sauce (the longer it sits, the less saucy it will be). Note that the broth and cream will need to simmer for a good long time so that they are well reduced. Be sure to grate the lemons before you juice them. This is wonderful served with grilled chicken brushed with Steak Grill Sauce (page 164).
A quick-fix dinner thanks to store-bought tortellini and chicken broth.
This comforting cheeseburger-inspired pasta from Kiano Moju is bolstered by berbere spice.
Native American people made these with cornmeal dumplings, simmering them with wild grapes, which were harvested at their peak sweetness.
Spaghetti is a common variation in modern Thai cooking. It’s so easy to work with and absorbs the garlicky, spicy notes of pad kee mao well.
This marinara sauce is great tossed with any pasta for a quick and easy weeknight dinner that will leave you thinking, “Why didn’t anyone try this sooner?”
This traditional dish of beef, sour cream, and mustard may have originated in Russia, but it’s about time for a version with ramen noodles, don’t you think?
Cool off with this easy zaru soba recipe: a Japanese dish of chewy buckwheat noodles served with chilled mentsuyu dipping sauce, daikon, nori, and scallions.
Traditionally, this Mexican staple is simmered for hours in an olla, or clay pot. You can achieve a similar result by using canned beans and instant ramen.