Maltagliati means “badly cut” and is usually applied to fresh homemade pasta. Here I give you a shortcut way to enjoy the shape by breaking up dry lasagna sheets. If you want to make fresh maltagliati, follow the recipe for pasutice on page 20—the regional names vary, but the shape is the same. When using fresh pasta, remember you need more cooking water and you must stir maltagliati frequently, as the flat pieces have a tendency to stick. And if you don’t have lasagna, a long dry pasta such as fusilli lunghi or spaghetti will also be delicious with this sauce.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Turn humble onions into this thrifty yet luxe pasta dinner.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
The silky French vanilla sauce that goes with everything.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
This pasta has some really big energy about it. It’s so extra, it’s the type of thing you should be eating in your bikini while drinking a magnum of rosé, not in Hebden Bridge (or wherever you live), but on a beach on Mykonos.
Crispy tots topped with savory-sweet sauce, mayonnaise, furikake, scallion, and katsuobushi.