The Italian-American chef explained on her food blog Giadzy that her Paccheri Pasta with Marsala Mushrooms recipe is a vegetarian tribute to chicken Marsala. “One of my favorite things about Chicken ...

Bring a large pot of salted water to boil. (Don’t skimp: It should taste like ocean water.) Add pasta and cook according to package instructions, 9 to 12 minutes. When the pasta is still a bit chewy, ...

The sauce is the key as well as the quality of the Paccheri, that’s why at Gioia Ristorante & Pastificio we use Mancini Pasta. Peel the shallot and the garlic, chop them and saute in a sauce pot with ...

‘This dish tastes great and is very easy to make, with simple ingredients. The recipe is also flexible: you can use a different variety of pasta, such as penne or rigatoni. If you want to impress your ...

It took almost 20 minutes for the paccheri to reach an al dente that was firmer than I would have liked, so I disobeyed the Italian food critic and cooked the pasta for an additional 15 seconds. After ...

Missy Robbins, chef at Brooklyn's Lilia, uses her preserving skills to marinate tomatoes in a mix of garlic, spices, citrus, and olive oil. Missy Robbins is known for Italian cuisine and handmade ...

Note: Recipe by Isaac Becker, Bar La Grassa, Minneapolis, in the September issue of Bon Appetit magazine. Paccheri (giant rigatoni) is available at markethallfoods.com. Sprinkle chicken with salt and ...

Championing the contrast of soft, subtle ricotta with acidic-sweet ripe tomatoes Diana Henry The Telegraph's award-winning cookery writer Diana Henry is the Telegraph’s much-loved cookery writer. She ...