As a child living in Tuscany, Ixta Belfrage fell for a pasta rich with dried porcini mushrooms, served at the lone restaurant in the tiny mountain village of Acone In her cookbook, “Mezcla” (Ten Speed Press, 2022), she pays homage to the power of porcini mushrooms, which are typically gathered from the wild and taste of it, luscious and nutty They offer a shortcut to glory in this ragù that almost defies the name, because it doesn’t demand hours on the stove and attains a velvety intensity in practically no time at all

This recipe for a vivid, vegetarian pasta sauce, made from blanched kale leaves and loaded with good olive oil and grated cheese, comes from Joshua McFadden, the chef at Ava Gene’s in Portland, Ore., and was inspired by Rose Gray and Ruth Rogers of The River Café in London The technique is absurdly simple and quick from start to finish, but the result is luxurious and near-creamy Feel free to play with the pasta shape, but no matter what you choose, be sure to let the blender run for a while at a powerful setting: You want the kale to completely break down into a smooth, bright, airy green puree.

Especially when it’s tossed with spinach, feta and tons of herbs.

These garlicky, buttery noodles are perfect for when you need a stellar pantry meal lickety-split A packet of fresh or even instant ramen speeds up the meal prep and is ideal when cooking for one (see Tip) Honey and sherry vinegar round out gochujang’s deep heat into a mellowness that’s at once sweet, savory and tangy

The main ingredients of Caesar salad—anchovies, garlic, olive oil, black pepper, toasted croutons, and Parmesan cheese—are naturals when reimagined as two different pasta sauces.

Want to cook pasta faster? Lan shows you how to achieve perfectly cooked pasta in a flash with an easy technique. Learn more: https://cooks.io/4bslX3L Get our Pasta Cacio e Uova (Pasta with Cheese and Eggs) recipe: https://cooks.io/3SxGDPh Get our Pasta alla Gricia (Rigatoni with Pancetta and Pecorino Romano) recipe: https://cooks.io/4bGxiNQ Buy our winning colander: https://cooks.io/3Ox0Z90 Buy our winning Dutch oven: https://cooks.io/3DzBbCw Buy our winning measuring cup: https://cooks.io/486gTQn Buy our winning large saucepan: https://cooks.io/2QQbsgK Buy our winning chefs knife: https://cooks.io/3WZ7Kof Buy our winning non-stick skillet: https://bit.ly/3HCO97u Browse more Techniquely content: https://cooks.io/3faeGNe Follow Lan on Instagram: https://www.instagram.com/lan_cooks/ ABOUT US: The mission of America’s Test Kitchen (ATK) is to empower and inspire confidence, community, and creativity in the kitchen. Founded in 1992, the company is the leading multimedia cooking resource serving millions of fans with TV shows (America’s Test Kitchen, Cook's Country, and America’s Test Kitchen: The Next Generation), magazines (Cook’s Illustrated and Cook’s Country), cookbooks, a podcast (Proof), FAST channels, short-form video series, and the ATK All-Access subscription for digital content. Based in a state-of-the-art 15,000-square-foot test kitchen in Boston’s Seaport District, ATK has earned the trust of home cooks and culinary experts alike thanks to its one-of-a-kind processes and best-in-class techniques. Fifty full-time (admittedly very meticulous) test cooks, editors, and product testers spend their days tweaking every variable to find the very best recipes, equipment, ingredients, and techniques. Learn more at https://www.americastestkitchen.com/. If you like us, follow us: http://americastestkitchen.com http://facebook.com/americastestkitchen http://twitter.com/testkitchen http://instagram.com/testkitchen http://pinterest.com/testkitchen

Originally filled with ham and cheese, sorrentinos—a round stuffed pasta two to three times the size of a typical ravioli—can be found in restaurants and pasta shops all over Argentina.

Debate rages over the correct way to make a classic Roman amatriciana sauce of cured pork and tomatoes. We tested all the variables to come up with this ideal version, which packs a delicate heat, gentle black-pepper spice, sharp Pecorino Romano cheese, and the intriguing interplay of sweet-tart tomato sauce and rich, fatty cured pork.