This recipe makes a wonderful tomato-and-sausage sauce for pasta. Typical of Basilicata, it is uncomplicated yet yields a complex and delicious flavor. It is important to use the best sausage, preferably a mix freshly made by a real Italian butcher. If there’s one available to you, ask for sweet, all-pork sausage, preferably a medium grind of meat with some texture, rather than a fine grind, which tends to be pasty. To save work, since you want the meat to be loose, ask for the sausage mix before it is put in the casing. As for the pasta, I recommend bucatini, which is what I first had in Basilicata. But I like spaghetti with this, too—a whole-wheat spaghetti would be especially nice.
Turn humble onions into this thrifty yet luxe pasta dinner.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.
The silky French vanilla sauce that goes with everything.
A feel-good dinner designed to cram a ton of veg in each serving.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.