Discover authentic Italian pasta recipes from Chef Matthew Cutolo, inspired by family traditions and classic Italian cooking. From comforting baked pasta dishes to simple weeknight favorites, these recipes celebrate the heart of Italian cuisine.
Cacio e Pepe: The Classic Roman Pasta Cacio e Pepe is one of the most iconic dishes in Roman cooking. Made with just Pecorino Romano, black pepper, and pasta water, this pasta proves that the best Italian recipes often rely on the simplest ingredients and proper technique. The key to perfect Cacio e Pepe is…
Linguine alle Vongole: A Christmas Eve TraditionFor me, Linguine alle Vongole will always taste like Christmas Eve. Every year growing up, this pasta found its way onto our holiday table. Simple ingredients — clams, garlic, white wine, parsley, and olive oil — but together they create a dish that instantly brings me back to those…
Pasta Fagioli: A Classic Italian Comfort Soup Pasta Fagioli — or “pasta e fagioli” — is one of the most comforting dishes in Italian cooking. This humble soup combines pasta, beans, and tomatoes into a rich, hearty bowl that has been a staple of Italian kitchens for generations. Like many traditional recipes, it comes from…
Stuffed Shells: A Classic Italian-American Comfort Dish Are stuffed shells one of the most underrated Italian-American classics? It’s the kind of dish that feels like something you’d find on a Sunday dinner table, but it’s easy enough to make on a weeknight at home. Jumbo pasta shells are filled with a creamy ricotta and spinach…
Pasta e Patate is one of the most comforting dishes in Italian cooking — a humble Neapolitan classic built from pasta, potatoes, and a few pantry ingredients, cooked until rich, creamy, and deeply satisfying. This is cucina povera at its finest: simple ingredients, slow cooking, and real technique that transforms necessity into tradition. How to…
What is Pasta e Piselli? Pasta e Piselli is a classic Italian comfort dish rooted in cucina povera cooking. Made with pasta, peas, olive oil, pancetta and onions, it’s meant to be creamy and cohesive. The pasta is directly boiled in the pot with the peas and the starch from the pasta is what creates…