"Leaving the lid off the pot while the pasta is cooking is the way to go," advises de Marchi. "This prevents the water from boiling over and helps control the cooking process. Plus, it allows the ...

We're in the DelmarvaLife kitchen with Chef Joe Bellia for Mamma Mia Monday making a shrimp pasta dish with summer sauce.

There’s something special about warm pasta in the summertime—especially when it’s tossed in buttery garlic-Parmesan sauce and ...

Preserved lemon adds its salty, fermented punch to a seven-ingredient pasta.

Let’s cook something with a little kick. Cajun food knows how to bring the heat and the comfort, all in one bite. From smoky ...

When chef Carla Lalli Music recently made pasta with sausage and broccoli rabe for dinner, it came out too salty.

Add the juice of 1/2 lemon and 1/2 cup of the cooking water from the green bean pot. Raise the heat if needed to simmer, ...

From delicate ribbons to sturdy tubes, each pasta type holds sauce differently. Understanding the perfect pairing transforms your dish from good to unforgettable. Let’s decode this delicious culinary ...

Yep we thought so. Coming to all McDonald's restaurants in the UK and Ireland later this month is the Big Arch a beef burger that features the brand's new Big Arch sauce. The new Big Arch sauce ...

Cook until fragrant, 1 minute. Add the pasta, 6 cups of water, and salt to the pot and bring to a simmer. Reduce the heat to medium-low and continue simmering for 8 to 10 minutes, stirring ...

In a large pot of boiling salted water, cook pasta, stirring occasionally, until al dente according to package directions. Drain, then return to pot. Add Parmesan and fold in until melted and smooth.

The recipe for this quick-to-prepare, spicy pasta is included in Del Conte’s newest book, “Classic Italian Recipes” (Hamlyn). Related Articles Unusual meats to try for summer grilling ...