01of 15Ashley Eddie’s Rigatoni with Tomato & EggplantJennifer CauseyThe executive chef of Santina restaurant in New York City created this dish using Japanese eggplants. They’re thinner, more tender and less bitter than regular American globe eggplants (the kind you’ll most likely find in the supermarket), but either can be used in this recipe.Get the recipeHERE.
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Ashley Eddie’s Rigatoni with Tomato & Eggplant
Jennifer Causey
The executive chef of Santina restaurant in New York City created this dish using Japanese eggplants. They’re thinner, more tender and less bitter than regular American globe eggplants (the kind you’ll most likely find in the supermarket), but either can be used in this recipe.
Get the recipeHERE.
02of 15Lidia Bastianich’s Fusilli PrimaveraVictor ProtasioThe chef and author ofFelidia:Recipes from My Flagship Restaurantshares a pasta dish that has been a staple on her restaurant’s menu for years.Get the recipeHERE.
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Lidia Bastianich’s Fusilli Primavera
Victor Protasio
The chef and author ofFelidia:Recipes from My Flagship Restaurantshares a pasta dish that has been a staple on her restaurant’s menu for years.
03of 15Alison Roman’s 3-Cheese Lasagna"Each slice feels satisfying," says theNothing Fancycookbook author of her fan-favorite lasagna.Get the recipeHERE.
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Alison Roman’s 3-Cheese Lasagna
“Each slice feels satisfying,” says theNothing Fancycookbook author of her fan-favorite lasagna.
04of 15Joe Campanale & Erin Shambura’s Tomato Basil FusilliKelsey HansenThe owners of Fausto restaurant in Brooklyn share their recipe for a beautiful pasta packed with tomatoes, peppers, and blistered basil.Get the recipeHERE.
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Joe Campanale & Erin Shambura’s Tomato Basil Fusilli
Kelsey Hansen
The owners of Fausto restaurant in Brooklyn share their recipe for a beautiful pasta packed with tomatoes, peppers, and blistered basil.
05of 15Lidia Bastianichs’s Ziti with Broccoli Rabe and SausageHector SanchezThis veggie and meat-filled pasta from the best-selling cookbook author and restaurateur is so easy to make you can whip it up in 30 minutes or less.Get the recipeHERE.
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Lidia Bastianichs’s Ziti with Broccoli Rabe and Sausage
Hector Sanchez
This veggie and meat-filled pasta from the best-selling cookbook author and restaurateur is so easy to make you can whip it up in 30 minutes or less.
06of 15Missy Robbins' Rigatoni with Spicy Tomato SauceHector SanchezThe chef and owner of Lilia in Brooklyn shares her recipe for a comforting pasta with notes of garlic and fennel. “I want to eat this every day,” Robbins says.Get the recipe HERE.
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Missy Robbins' Rigatoni with Spicy Tomato Sauce
The chef and owner of Lilia in Brooklyn shares her recipe for a comforting pasta with notes of garlic and fennel. “I want to eat this every day,” Robbins says.
Get the recipe HERE.
07of 15Richard Blais' Spaghetti with Broccoli PestoGreg DuPreeTheTop Chefjudge and author of theSo Good Cookbookmakes a pasta that’s perfect for summer and will have you in and out of the kitchen in under 20 minutes.Get the recipe HERE.
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Richard Blais' Spaghetti with Broccoli Pesto
Greg DuPree
TheTop Chefjudge and author of theSo Good Cookbookmakes a pasta that’s perfect for summer and will have you in and out of the kitchen in under 20 minutes.
08of 15Butternut Squash Fettucine AlfredoSwap the cream for butternut squash and garlic in this amplified, healthier take on the classic Italian staple.Get the recipe HERE.
08of 15
Butternut Squash Fettucine Alfredo
Swap the cream for butternut squash and garlic in this amplified, healthier take on the classic Italian staple.
09of 15Michael Symon’s Linguine with ClamsVictor ProtasioThe Chewcohost shares a classic Italian dish from Angeline, his Atlantic City restaurant in the Borgata Hotel. The seafood-filled pasta is just as instagrammable as it is delicious, and it will be ready in 30 minutes or less.Get the recipe HERE.
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Michael Symon’s Linguine with Clams
The Chewcohost shares a classic Italian dish from Angeline, his Atlantic City restaurant in the Borgata Hotel. The seafood-filled pasta is just as instagrammable as it is delicious, and it will be ready in 30 minutes or less.
10of 15Justin Smillie’s Cacio e PepeVictor ProtasioThe head chef at Upland in New York City creates an upscale version of this classic simple dish with just five ingredients.Get the recipeHERE.
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Justin Smillie’s Cacio e Pepe
The head chef at Upland in New York City creates an upscale version of this classic simple dish with just five ingredients.
11of 15Giada de Laurentiis' Rigatoni with Vegetable BologneseJoseph De LeoThere’s no meat necessary in this vegetarian-friendly pasta tossed in a protein-packed red sauce.Get the recipe HERE.
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Giada de Laurentiis' Rigatoni with Vegetable Bolognese
Joseph De Leo
There’s no meat necessary in this vegetarian-friendly pasta tossed in a protein-packed red sauce.
12of 15Chris Zabita’s Peas and Carrots CarbonaraGreg DupreeThis silky, creamy, easy-to-make pasta is a “great representation of spring,” says the executive chef of Society Cafe in N.Y.C.Get the recipeHERE.
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Chris Zabita’s Peas and Carrots Carbonara
Greg Dupree
This silky, creamy, easy-to-make pasta is a “great representation of spring,” says the executive chef of Society Cafe in N.Y.C.
13of 15Farfalle with Butternut Squash RecipeRandy MayorThis veggie-and-walnut filled bowtie pasta dish is perfect for lunch or a light dinner.Get the recipeHERE.
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Farfalle with Butternut Squash Recipe
Randy Mayor
This veggie-and-walnut filled bowtie pasta dish is perfect for lunch or a light dinner.
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John Whaite’s Taleggio Mac ‘n’ Cheese with Sausage Recipe
Linda Pugliese
15of 15Ruth Rogers' Spaghetti with Lemon and BasilVictor ProtasioThe chef and author ofRiver Cafe Londonserves up a deliciously quick dinner, made with fresh lemon zest, from her new cookbook.Get the recipeHERE.
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Ruth Rogers' Spaghetti with Lemon and Basil
The chef and author ofRiver Cafe Londonserves up a deliciously quick dinner, made with fresh lemon zest, from her new cookbook.
source: people.com
