Author: Sasha Marx

64 pasta sauces. 1 champion. You decide. The Big Al Dente is back.

Cauliflower cooked down into a savory-sweet sauce with Sicilian staples: anchovies, pine nuts, raisins, saffron, and toasted breadcrumbs.

A shortcut homemade pork sausage is the key to this creamy, hearty Umbrian pasta.

Onions are the star of the show in this slow-cooked beef ragù from Naples.

A rich, meaty variation on the classic Apulian pasta. Pork sausage, bitter greens, olive oil, garlic, chiles, and al dente orecchiette.

An aglio e olio variation that puts the spotlight on Sardinia’s famed salted mullet roe bottarga.

Butter, anchovies, and starchy cooking water come together to make a super-savory, creamy pasta sauce.

Rigatoni alla zozzona is the decadent pasta mash-up of Roman amatriciana and carbonara, with a sausage twist.

Easy, fast, pantry-friendly. Pasta al tonno checks a lot of boxes on our weeknight dinner bingo card.

Make crispy fried garlic and fried-garlic oil in a flash—on the stovetop or in the microwave.