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These authentic Italian recipes are mouthwateringly delicious and true to the classics. Whether it’s a seafood stew, a hearty pasta dish or a sweet dessert, these recipes come from Italian chefs like Fabio Viviani, Domenica Marchetti, Lidia Bastianich and more. Recipes like Macaroni with Sausage & Ricotta and Risi e Bisi (Italian Rice & Peas) are hearty and flavorful.
01of 16Brodetto di Pesce (Adriatic-Style Seafood Stew)View RecipeYou will find versions of this hearty fish stew all along Italy’s Adriatic coast. In Abruzzo, the stew is spiked with hot pepper and served with grilled or toasted bread to sop up the sauce. Be sure to find the freshest fish possible and serve with your favorite Italian wine.
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Brodetto di Pesce (Adriatic-Style Seafood Stew)
View Recipe
You will find versions of this hearty fish stew all along Italy’s Adriatic coast. In Abruzzo, the stew is spiked with hot pepper and served with grilled or toasted bread to sop up the sauce. Be sure to find the freshest fish possible and serve with your favorite Italian wine.
02of 16Macaroni with Sausage & RicottaView RecipeA bit of sausage goes a long way in flavoring the creamy ricotta tomato sauce in this healthy and quick pasta recipe. Serve with a green salad and crusty Italian bread.
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Macaroni with Sausage & Ricotta
A bit of sausage goes a long way in flavoring the creamy ricotta tomato sauce in this healthy and quick pasta recipe. Serve with a green salad and crusty Italian bread.
03of 16Garlic-Sautéed ShrimpView RecipePeeled shrimp may be convenient, but here, the shells—and heads if you are lucky enough to find them still on—are transformed into a quick stock that adds a boost of flavor. Serve the garlic-sautéed shrimp as an appetizer or use them as a topping for pasta or risotto.
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Garlic-Sautéed Shrimp
Peeled shrimp may be convenient, but here, the shells—and heads if you are lucky enough to find them still on—are transformed into a quick stock that adds a boost of flavor. Serve the garlic-sautéed shrimp as an appetizer or use them as a topping for pasta or risotto.
04of 16Ribollita SoupView RecipeRibollita, a traditional hearty Tuscan soup, typically uses day-old bread to add body and thicken the broth. This ribollita recipe uses a bean mash, which keeps the soup gluten-free and adds fiber. Garnish with extra-virgin olive oil or pepper and grated Parmesan.
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Ribollita Soup
Ribollita, a traditional hearty Tuscan soup, typically uses day-old bread to add body and thicken the broth. This ribollita recipe uses a bean mash, which keeps the soup gluten-free and adds fiber. Garnish with extra-virgin olive oil or pepper and grated Parmesan.
05of 16Fresh Pasta with Quick Bolognese SauceView RecipeBolognese is not your average spaghetti sauce—it’s known for its richness that’s developed through a slow-cooking process—but on a weeknight, it’s not practical. This version speeds up the classic Italian recipe for a quick and easy Bolognese sauce with Italian sausage to build flavors fast. The cooking time is about 35 minutes for this mind-blowing pasta sauce. If you don’t have Grana Padano cheese, Parmesan works just as well in a pinch.
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Fresh Pasta with Quick Bolognese Sauce
Bolognese is not your average spaghetti sauce—it’s known for its richness that’s developed through a slow-cooking process—but on a weeknight, it’s not practical. This version speeds up the classic Italian recipe for a quick and easy Bolognese sauce with Italian sausage to build flavors fast. The cooking time is about 35 minutes for this mind-blowing pasta sauce. If you don’t have Grana Padano cheese, Parmesan works just as well in a pinch.
06of 16Risi e Bisi (Italian Rice & Peas)View RecipeThis risotto-like combo of rice and peas is made with a very cool technique that infuses the dish with one of the great tastes of spring.
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Risi e Bisi (Italian Rice & Peas)
This risotto-like combo of rice and peas is made with a very cool technique that infuses the dish with one of the great tastes of spring.
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Rigatoni Amatriciana
08of 16Italian Hazelnut CookiesView RecipeThese crispy cookies are made with Piedmontese staples—hazelnuts and eggs—and called Brutti ma Buoni: literally, “ugly but good.” But they are really more plain-looking than “ugly,” and pack a powerful, sweet, nutty burst of flavor, making them welcome at any table.
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Italian Hazelnut Cookies
These crispy cookies are made with Piedmontese staples—hazelnuts and eggs—and called Brutti ma Buoni: literally, “ugly but good.” But they are really more plain-looking than “ugly,” and pack a powerful, sweet, nutty burst of flavor, making them welcome at any table.
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Tomato-Basil Soup with Herbed Focaccia Croutons
10of 16Fried Asparagus & Squash BlossomsView RecipeFritto misto, mixed fried foods, is a typical Italian nibble. Be sure to salt the asparagus and blossoms as soon as they’re out of the oil so that the crystals will stick to the food.
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Fried Asparagus & Squash Blossoms
Fritto misto, mixed fried foods, is a typical Italian nibble. Be sure to salt the asparagus and blossoms as soon as they’re out of the oil so that the crystals will stick to the food.
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Gnocchi with Truffle Parmesan Sauce
12of 16Shaved Artichoke Salad with ShrimpView RecipeVenice was built on saltwater marshes in the 6th century, and many local crops like the city’s Sant’Erasmo artichokes, have a delicate taste of the sea. For this healthy salad, artichokes are sliced thin—a great use for a mandoline if you have one—and served raw. When paired with the sweet-salty shrimp, the combo evokes the flavors of the lagoon. For tender and tasty results, buy the smallest, freshest artichokes you can find.
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Shaved Artichoke Salad with Shrimp
Venice was built on saltwater marshes in the 6th century, and many local crops like the city’s Sant’Erasmo artichokes, have a delicate taste of the sea. For this healthy salad, artichokes are sliced thin—a great use for a mandoline if you have one—and served raw. When paired with the sweet-salty shrimp, the combo evokes the flavors of the lagoon. For tender and tasty results, buy the smallest, freshest artichokes you can find.
13of 16Bucatini alla PuttanescaView RecipeThis classic Italian pasta recipe for bucatini (spaghetti with a hole in the center) with a flavorful tomato sauce, seasoned with olives, anchovy, oregano and capers, comes together in just 30 minutes. Puttanesca was named after the “ladies of the night” who, according to legend, cooked it to seduce their clients. Serve atop sautéed chicken cutlets with a simple tossed salad for a restaurant-worthy meal.
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Bucatini alla Puttanesca
This classic Italian pasta recipe for bucatini (spaghetti with a hole in the center) with a flavorful tomato sauce, seasoned with olives, anchovy, oregano and capers, comes together in just 30 minutes. Puttanesca was named after the “ladies of the night” who, according to legend, cooked it to seduce their clients. Serve atop sautéed chicken cutlets with a simple tossed salad for a restaurant-worthy meal.
14of 16Rabbit Saor (Sweet & Sour Rabbit)View RecipeHere rabbit (or chicken) is cooked in the style of sarde in saor, a classic dish where sardines are fried in olive oil, mixed with onions and raisins sautéed in the same flavorful oil and then finished with a jolt of vinegar. Juniper berries add a woodsy essence.
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Rabbit Saor (Sweet & Sour Rabbit)
Here rabbit (or chicken) is cooked in the style of sarde in saor, a classic dish where sardines are fried in olive oil, mixed with onions and raisins sautéed in the same flavorful oil and then finished with a jolt of vinegar. Juniper berries add a woodsy essence.
15of 16Lemony SamphireView RecipeCalled sea beans in the U.S., samphire is crunchy seaweed that adds brininess to dishes and can be eaten raw or cooked. Look for it in gourmet markets or fish markets, or order online at melissas.com.
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Lemony Samphire
Called sea beans in the U.S., samphire is crunchy seaweed that adds brininess to dishes and can be eaten raw or cooked. Look for it in gourmet markets or fish markets, or order online at melissas.com.
16of 16Ragù alla Bolognese (Classic Bolognese Meat Sauce)View RecipeThis is a version of the famous meat sauce of Emilia Romagna, of which Bologna is the capital. Giuliano Hazan’s family is from Emilia Romagna, and he learned to make Bolognese sauce from his mother, Marcella, who learned it from her grandmother, Mary. Its classic pairing is with homemade tagliatelle or pappardelle, but it’s also very good with rigatoni, shells or any substantial pasta shape, preferably one with ridges, that has nooks and cavities to trap the sauce.
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Ragù alla Bolognese (Classic Bolognese Meat Sauce)
This is a version of the famous meat sauce of Emilia Romagna, of which Bologna is the capital. Giuliano Hazan’s family is from Emilia Romagna, and he learned to make Bolognese sauce from his mother, Marcella, who learned it from her grandmother, Mary. Its classic pairing is with homemade tagliatelle or pappardelle, but it’s also very good with rigatoni, shells or any substantial pasta shape, preferably one with ridges, that has nooks and cavities to trap the sauce.
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