Sauces & Shapes: Pasta the Italian Way by Oretta Zanini De Vita and Maureen B. Fant

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    • Categories: Pasta, doughs & sauces; Quick / easy; Main course; Italian
    • Ingredients: parsley; black peppercorns; bottarga; cooked pasta of your choice
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    • Categories: Pasta, doughs & sauces; Quick / easy; Main course; Italian
    • Ingredients: dried chiles; salt-packed anchovies; cooked pasta of your choice; parsley
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    • Categories: Pasta, doughs & sauces; Quick / easy; Main course; Italian
    • Ingredients: white onions; salt-packed anchovies; black peppercorns; whole wheat spaghetti pasta
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    • Categories: Pasta, doughs & sauces; Quick / easy; Main course; Italian
    • Ingredients: salt-packed anchovies; breadcrumbs; spaghetti pasta; parsley; black peppercorns
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    • Categories: Pasta, doughs & sauces; Quick / easy; Main course; Italian
    • Ingredients: white onions; salt-packed anchovies; canned tomatoes; dried chiles; canned tuna in olive oil; parsley; cooked pasta of your choice
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    • Categories: Pasta, doughs & sauces; Quick / easy; Main course; Italian
    • Ingredients: salt-packed capers; brine-cured black olives; canned tuna in olive oil; parsley; black peppercorns; long pasta of your choice
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    • Categories: Pasta, doughs & sauces; Quick / easy; Main course; Cooking ahead; Italian
    • Ingredients: white onions; canned tuna in olive oil; dry white wine; fish bouillon cubes; lemons; salt-packed capers; egg yolks; long pasta of your choice
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    • Categories: Pasta, doughs & sauces; Quick / easy; Main course; Italian
    • Ingredients: black olives; salt-packed capers; salt-packed anchovies; dried chiles; dried oregano; cooked pasta of your choice; breadcrumbs; parsley
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    • Categories: Pasta, doughs & sauces; Quick / easy; Main course; Cooking ahead; Italian
    • Ingredients: guanciale; canned tuna in olive oil; black peppercorns; cooked pasta of your choice; pecorino Romano cheese; dried porcini mushrooms
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    • Categories: Pasta, doughs & sauces; Quick / easy; Main course; Cooking ahead; Italian
    • Ingredients: canned anchovies in oil; dried chiles; salt-packed capers; canned tomatoes; black olives; spaghetti pasta; parsley
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  • Guanciale, tomato, and pecorino Romano (Amatriciana)
    • Categories: Pasta, doughs & sauces; Quick / easy; Main course; Cooking ahead; Italian
    • Ingredients: guanciale; tomatoes; dried chiles; cooked pasta of your choice; pecorino Romano cheese
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    • Categories: Pasta, doughs & sauces; Quick / easy; Main course; Italian
    • Ingredients: guanciale; pecorino Romano cheese; cooked pasta of your choice
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  • Guanciale, egg, and pecorino Romano (Carbonara)
    • Categories: Pasta, doughs & sauces; Quick / easy; Main course; Italian
    • Ingredients: guanciale; eggs; pecorino Romano cheese; black peppercorns; cooked pasta of your choice; Parmigiano Reggiano cheese
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    • Categories: Pasta, doughs & sauces; Quick / easy; Main course; Italian
    • Ingredients: tomato paste; celery; carrots; spring onions; basil; lardo; black peppercorns; cooked pasta of your choice; pecorino Romano cheese; parsley
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    • Categories: Pasta, doughs & sauces; Quick / easy; Main course; Cooking ahead; Italian
    • Ingredients: lardo; white onions; celery; parsley; tomato paste; cooked pasta of your choice; dried chiles; pecorino Romano cheese
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    • Categories: Pasta, doughs & sauces; Quick / easy; Main course; Italian; Vegetarian
    • Ingredients: dried chiles; spaghetti pasta; parsley; garlic; olive oil
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    • Categories: Pasta, doughs & sauces; Quick / easy; Main course; Italian; Vegetarian
    • Ingredients: dried chiles; spaghetti pasta; garlic; olive oil
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    • Categories: Quick / easy; Pasta, doughs & sauces; Main course; Summer; Italian; Vegetarian
    • Ingredients: lemons; heavy cream; Parmigiano Reggiano cheese; white pepper; cooked pasta of your choice
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    • Categories: Pasta, doughs & sauces; Quick / easy; Main course; Cooking ahead; Italian; Vegetarian
    • Ingredients: white onions; carrots; celery; tomato purée; bay leaves; Parmigiano Reggiano cheese; cooked pasta of your choice
    • Accompaniments: Artichokes (Agnolotti con i carciofi)
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    • Categories: Pasta, doughs & sauces; Quick / easy; Main course; Cooking ahead; Italian; Vegetarian
    • Ingredients: garlic; dried chiles; canned tomatoes; cooked pasta of your choice; parsley
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    • Categories: Pasta, doughs & sauces; Quick / easy; Main course; Italian; Vegetarian
    • Ingredients: garlic; canned tomatoes; dried chiles; dried oregano; vermicelli pasta
    • Accompaniments: Sole and ricotta (Ravioli con le sogliole)
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    • Categories: Pasta, doughs & sauces; Main course; Italian; Vegetarian
    • Ingredients: heavy cream; Piemonte cheese; Fontina Val d'Aosta cheese; potatoes; all-purpose flour
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    • Categories: Pasta, baked; Main course; Cooking ahead; Italian; Vegetarian
    • Ingredients: aged caciocavallo cheese; buffalo mozzarella cheese; white pepper; breadcrumbs; fusilli pasta
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  • ISBN 10 0393082431
  • ISBN 13 9780393082432
  • Linked ISBNs
  • Published Nov 12 2013
  • Format Hardcover
  • Page Count 400
  • Language English
  • Countries United States
  • Publisher WW Norton & Co
  • Imprint WW Norton & Co

Publishers Text

The indispensable cookbook for genuine Italian sauces and the traditional pasta shapes that go with them.

Pasta is so universally popular in the United States that it can justifiably be called an American food. This book makes the case for keeping it Italian with recipes for sauces and soups as cooked in Italian homes today. There are authentic versions of such favorites as carbonara, bolognese, marinara, and Alfredo, as well as plenty of unusual but no less traditional sauces, based on roasts, ribs, rabbit, clams, eggplant, arugula, and mushrooms, to name but a few.

Anyone who cooks or eats pasta needs this book. The straightforward recipes are easy enough for the inexperienced, but even professional chefs will grasp the elegance of their simplicity.

Cooking pasta the Italian way means:

  • Keep your eye on the pot, not the clock.
  • Respect tradition, but don’t be a slave to it.
  • Choose a compatible pasta shape for your sauce or soup, but remember they aren’t matched by computer. (And that angel hair goes with broth, not sauce.)
  • Use the best ingredients you can find—and you can find plenty on the Internet.
  • Resist the urge to embellish, add, or substitute. But minor variations usually enhance a dish.
  • How much salt? Don’t ask, taste!

Serving and eating pasta the Italian way means:

  • Use a spoon for soup, not for twirling spaghetti.
  • Learn to twirl; never cut.
  • Never add too much cheese, and often add none at all.
  • Toss the cheese and pasta before adding the sauce.
  • Warm the dishes.Serve pasta alone. The salad comes after.
  • To be perfectly proper, use a plate, not a bowl.

The authors are reluctant to compromise because they know how good well-made pasta can be. But they keep their sense of humor and are sympathetic to all well-intentioned readers.

24 pages of color photographs; black-and-white drawings


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