Bucatini is a thick spaghetti-like pasta commonly found in Italian recipes that hail from Rome. What makes it unique is the small hole running through its center. To the untrained eye, bucatini is ...

Butter, cheese, olive oil, garlic — these are our favorite things to mix with pasta. In one of Martha Stewart’s favorite pasta recipes, however, she adds a secret sweet ingredient, and it looks so ...

Anna Hezel, author of "Tin to Table: Fancy, Snacky Recipes for Tin-thusiasts and A-fish-ionados, offers "Sunday Morning" viewers her recipe using tinned seafood. She writes: "This is sort of a ...

Today we’re making Bucatini all ’Amatriciana—a beautiful, traditional Italian pasta dish that’s as simple as it is delicious. Now, I know how passionate our ...

In a large pot of salted boiling water, cook the bucatini 8-10 minutes if dried pasta, 4-5 minutes if fresh. Drain and reserve a couple of cups of the pasta cooking water. In a medium saucepan, render ...

One of the few dishes that everyone can agree on for dinner? Pasta. If you’re a parent, you probably already know this. From ...

Romans have a way with pasta, making so many incredible recipes. But one of my favorites is Bucatini all’Amatriciana. Amatriciana is cooked with the amazing flavors of guanciale, tomato sauce, ...

8 ounces guanciale, thinly sliced, or pancetta, diced (see note) 1/2 cup extra-virgin olive oil (if using pancetta) 1 onion, diced 1 peperoncino (small dried red pepper) or red pepper flakes to taste ...

Even when they are tasty, creamy pasta sauces can be unappealingly heavy. A few bites and you’re done. Luckily, a lighter solution lies in peak season for sweet corn, whose high starch content can ...

Amatriciana is a very classic Roman sauce. It comes from the town of Amatrice, which is right outside of Rome. There are so many iterations of this sauce; some have lots of onions like mine, some have ...