Gardens are overflowing with zucchini this time of year, and this classic Italian pasta is a great way to make use of it. The dish comes together quickly, and the combination of saffron, zucchini, cream, and pecorino provide a deeply satisfying flavor....

Unless you want to declare your status as an American in Italy, don’t ask for a meatball sandwich. But that doesn’t mean the Italian diaspora didn’t result in some gems being born on foreign shores....

Ingredients: Serves 4 2 Tbsp olive oil ½ pound pancetta, diced ½ onion, finely chopped 1 clove garlic, minced 1 cup chicken stock 1½ cups fresh shelled peas (can sub frozen) Salt and pepper, to taste 1 pound fresh bucatini 1 Tbsp fresh lemon juice 1 cup mascarpone Parmigiano Reggiano, grated...

Some recipes beg to be followed with precision. Many baked goods, for instance. Forget to add the baking powder to a pound cake, and once it’s in the oven, there’s no fixing it. You’ll wind up with a dense, grainy doorstop. But soups and pasta sauces, for instance, are more forgiving....

Translated, the name of this classic Roman specialty means “jumps off the plate into your mouth.” Tender veal, aromatic sage, delicate, salty prosciutto and a pan sauce of white wine, beef stock and butter make saltimbocca a mainstay on the menus of many Roman trattorias....

Tortellini in Brodo, or broth, is a simple, classic Italian soup. With just a few high-quality ingredients, and 15 minutes, you can serve a dinner that is both satisfying and hearty. Homemade chicken broth is best, but Aneto Chicken Broth has that genuine homemade flavor....