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Media: Spaghetti alla puttanesca. Spaghetti alla puttanesca ( Italian: [spaˈɡetti alla puttaˈneska]) is a pasta dish invented in Naples in the mid-20th century and made typically with tomatoes, olives, capers, anchovies, garlic, peperoncino, extra virgin olive oil and salt. [ 1][ 2]
A Campobello di Licata baked pasta dish, made of ziti pasta, a ragù sauce with pork, cauliflower, eggs and pecorino cheese. Nidi di rondine. Emilia-Romagna. A Romagna baked pasta dish, prepared a fresh egg pasta, with a tomato sauce and smoked ham, beef, mushrooms, béchamel sauce and Parmigiano Reggiano cheese.
Fettuccine Alfredo. Fettuccine Alfredo ( Italian: [fettut'tʃiːne alˈfreːdo]) is a pasta dish made with fettuccine, butter, and Parmesan cheese. As the cheese is mixed with freshly cooked, warm fettuccine and ample butter, it melts and emulsifies to form a smooth, rich cheese sauce coating the pasta. [ 1]
We’re OBSESSED with pasta here at Delish, and for good reason. Check out our favorite pasta recipes for ideas—we know what you’ll be having for dinner tonight.
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There are hundreds of different recipes for baked pasta, or Pasta al Forno, from Italy. Baked macaroni is a traditional dish with a meat sauce, or ‘ragu,’ a tube pasta type, such as macaroni ...
Some preparations have more sauce and therefore use tubular pasta, such as penne, which is better suited to holding sauce. [8] [37] Cream is not used in most Italian recipes, [38] [39] with some notable exceptions from the 20th century. [32] [31] [26] [8] However, it is often employed in other countries, [33] [40] as adding cream makes the dish ...
Spaghetti alla chitarra. Spaghetti alla chitarra ( Italian: [spaˈɡetti ˌalla kiˈtarra] ), also known as maccheroni alla chitarra, is a variety of egg pasta typical of the Abruzzo region of Italy, with a square cross section about 2–3 mm thick. Tonnarelli are a similar pasta from Lazio, [ 1] used especially in the Roman cacio e pepe.
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