Pasta Amatriciana is one of Rome's most famous dishes, but its origins are less local than you might expect. Here's the ...

I love a good red sauce, and I’m not picky about it — it can be a simple marinara or a slow-cooked ragù. I’ve cooked tomato ...

and from their European cousins to the west, we have béchamel — one of the five French mother sauces. While there are various methods for selecting the best pasta shape for your sauce ...

Tennessee-based Englewood Cannery has recalled cans of spaghetti sauce that may contain an undeclared allergen, according to the U.S. Food and Drug Administration (FDA). In late October, the company ...

Russo Ristorante-Mercato offers comfortable cuisine, American and European produced wines, and curated Italian and ...

There is no dish that brings Italy to mind like pasta and tomato sauce. While it's a classic ... is native to the Americas and was brought to Europe in the 16th century after the Spanish started ...

The Post took its own look at the nutritional labels of three US food staples — baked beans, tomato sauce and peanut butter ... Amsterdam and other parts of Europe. So is the American ...

Traditional carbonara is made with just a handful of ingredients—cheese, bacon, garlic, eggs and heavy cream—yet this classic Roman pasta sauce can be tricky to prepare (the eggs create the ...

Stir tuna, capers and lemon zest into the sauce. Add drained spaghetti and a generous drizzle of olive oil, and toss well to combine. Add more salt, pepper and/or red pepper flakes as needed.

Tomatoes cook down to a thick sauce in about 5 minutes and add a colorful topping to the broiled salmon. The spaghetti and zucchini are cooked together for the side dish. Prepare all ingredients.