Orecchiette

A quick sausage ragù with sweet-spicy gochujang and lots of butter. Excellent with handmade or store-bought noodles.

Revitalize day-old Thanksgiving turkey (and any leftover green beans and brussels sprouts while you’re at it) by turning it into this creamy mushroom-laden pasta dish.

If plopping an entire stick of butter into a pot of noodles is your idea of a good time (it’s definitely ours), this saucy shrimp and salami pasta is for you.

Pasta cooks directly in its sauce in this genius vegetarian dish that stars lentils and deeply browned mushrooms.

You’ll find all the flavors of Middle Eastern shish barak (tiny lamb and pine nut) dumplings here, but made simpler and brighter with help from dried pasta and plenty of fresh dill.

In search of an alternative to the mac and cheese her kids insist on, Deb Perelman found inspiration in an iconic Italian dish.

Mushrooms take the place of the traditional cured pork in this super-satisfying vegetarian carbonara recipe.

The healthyish comfort food recipe you won't be able to get enough of.

We’re throwing this pantry pasta all-star a “Welcome to Summer” party with peas and mint.

Broccoli and sausage pair up for an indulgent veg-heavy pasta dinner.

The almond oil in this recipe is so easy to make and also perfect for salad dressings.

Quinoa burgers, orecchiette with veal meatballs, and celery caesar salad are the restaurant recipes our readers want to cook at home this month.

If you prefer all-pork (or all-veal) meatballs, go ahead and make that change.

This pesto pasta recipe gets heft (and a side of veggies) from the addition of broccoli to the purée. They won’t know it’s there unless you tell them...wink wink.

There are two hits of chile in this dish. It’s used early on to infuse the oil, where it mellows. The sprinkle added at the end is more “precocious,” says chef Philip Krajeck, Rolf and Daughters, Nashville. “It’s not in every bite, but when it hits you, it makes a big impact.”

Chef Philip Krajeck, Rolf and Daughters, Nashville, says the key to this dish is getting a good char on the brussels sprouts, which helps balance the richness of the porky, eggy sauce. Salt draws moisture out of the leaves, which might make them soggy, so he doesn’t season them.

As co-chefs at Hog & Hominy in Memphis, Michael Hudman and Andy Ticer see each other daily, but the old friends still cook together on days off. “Andy does the steak,” says Hudman, “and I do the pasta.”

Orecchiette ("little ears" in Italian) are the perfect shape for cupping the kale and breadcrumbs.

Italians do it best: This orecchiette recipe with mozzarella is proof.

Eggs become a silky, creamy sauce when they're tossed with hot pasta. Here, leeks add a nice spring touch to the traditional Roman dish.