A light, lemony sauce perfect for delicate angel hair pasta...and the best part is - there are only 4 ingredients and it doesn't require any cooking.

Orecchiette pasta (pronounced ‘oh-ray-key-ettay’) is a small, disk-shaped pasta that is formed into little bowls, or translated from Italian, ‘little ears&rsqu...

I wanted to come up with something to do with wonderful artichoke hearts other than tossing them in a salad or making a dip. This was a winner: a pureed artichoke sauce spooned ...

As my father used to say, 'Eat your vegetables - you haven't had a good pea in a long time.' I always make this when fresh shelling peas are in season. To me, half the fun of th...

Only three ingredients!  Delicious Italian dumplings fried in butter and topped with your favorite sauce.

A recipe straight from Il Milion, the oldest restaurant in Venice as prepared by master Chef Roberto Bocus.

Pasta with Fontina cheese sauce, tossed with crispy Proscuitto, tomatoes, onions and fresh basil.

 Positano is a vertical village that tumbles down a cliff along the Amalfi Coast, just south of Naples, Italy. Along the coast, we ate lots of pasta that featured beans, wh...

When you're going in twelve directions at once and barely have time to breathe, but still want to hear a few 'oohs' and 'ahhs' over your cooking, try this recipe.

Lots of garlic and crispy backbacon complete the dish.

Melt in your mouth shredded pork in a savory tomato sauce.  Makes enough for a small army.