Our very own Josh Laurano, executive chef of Lupa in New York City, highlights these chilies in pasta in his recipe Beet Tonarelli with Cherry Tomatoes, Mint and Calabrian Chilies

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Andouille? Check. vegetables? Check. Whole wheat penne? Check. I took a few extra liberties, adding Creole mustard and cream instead of tomato sauce, and it worked out quite well

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Emilia-Romagna is considered by many Italians to be the culinary apex of Italy. I thought I'd make one of my favorite nods to Emilia-Romagna: fresh tagliatelle. My fresh tagliatelle with garlic, rucola and sundried tomatoes is what's on the table

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You can make this recipe during spring when these vegetables thrive or even freeze it to have at a later date. Either way, Chilled Penne Pasta with Asparagus and Peas is probably much tastier than that other frozen selection you had in mind

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