Pasta

Great pasta comes down to the sauce clinging to every noodle. Salt your water well, cook to al dente (tender with a slight bite), and save a splash of its starchy water to help the sauce come together.

Fill shells with squash for my Pumpkin Manicotti in Béchamel Sauce, toss Cajun-spiced Pastalaya, or make dinner in 20 minutes with Penne in Pesto Sauce with Grilled Sausage. My Chicken Tuscano Pasta is weeknight comfort.

Want it as a side or salad instead? Visit my Pasta Sides.