Scott Conant shares his recipe for gnudi 2 ways: topped with rich sausage ragu and glazed with a fresh veggie-butter sauce. Italian cuisine authority Scott Conant shows us how to make his ...

Ingredients are needed to make this penne pasta, which is made with sausage, tomatoes, and potatoes. Penne pasta – is one of ...

Add marinara or tomato sauce, peas, and cooked ground sausage. Stir ingredients. Add 1 tbs of unsalted butter and add cooked and drained pasta to pan. Toss together. Add a pinch of sea salt and a ...

When the pasta is still a bit chewy, about three to four minutes before it finishes cooking, add the peas to the water and let the two boil together until the pasta is al dente and the peas are ...

This weeknight-friendly pasta with sweet peas, fresh chives, dill, and parsley is the perfect harbinger of spring. Anna Theoktisto is a recipe tester and developer. Anna has been working in ...

When the New York Times Cooking email hit my inbox with this week’s featured recipe, Creamy Asparagus Pasta with Mint and Peas, it was a no-brainer. I already happened to have all the ...

Roast until vegetables and sausage are cooked through and well browned, 25–30 minutes. Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente.

In matching spicy sausage with a creamy mustard sauce and fragrant basil, British cookbook author Nigel Slater created a quick pasta supper with warm, mildly spicy flavors. In 2018, Food & Wine ...

The snap pea is an edible peapod that came into existence in the 1970s as a cross between a shelling pea and a snow pea. Snap peas do well in colder climates and for these past two weeks, local ...

The Pioneer Woman star added the pesto to the cream sauce, drained the pasta and the peas, then assembled the dish. She poured the sauce over the pasta, added the peas, and tossed everything together.

I saw a bright green pasta made with sugar snap peas, frozen peas, basil and spinach. I saved the recipe, simplified it a bit and now I’m sharing it with you. I love pesto because it’s so dang ...