100 Ways to Cook Italian

Bring the flavors of Italy into your very own kitchen with our 100 delectable Italian recipes.

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Delizioso!

Photo: Romulo Yanes

From pizza and pasta to gelato and tiramisu, we've rounded up a collection of our most exquisite and enchanting Italian recipes. Fresh herbs, produce, and ingredients come together to create these Italian recipes, which offer lighter versions of otherwise diet-busting dishes.

First up is a classic— Pizza Margherita!

Because this classic Neapolitan-style pizza is so simple, it depends on quality ingredients: Use the best fresh mozzarella and basil you can find for this recipe.

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Eggplant Parmesan

Photo: Randy Mayor

View Recipe: Eggplant Parmesan

Use whole-wheat panko in this Italian recipe; the regular type became soggy in a test.

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Seafood Cioppino

Photo: Johnny Autry and Randy Mayor

View Recipe: Seafood Cioppino

Our cioppino is easy to make and it features fresh Italian flavors such as basil, oregano, and tomatoes. If you already have it on hand, feel free to substitute chicken broth in place of vegetable broth.

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Pappardelle with Mushrooms

Photo: Levi Brown

View Recipe: Pappardelle with Mushrooms

When this recipe first appeared in the magazine in October 2009, it was made with hollow bucatini noodles. For this version, we switched to ribbony pappardelle. In truth, any pasta would work well.

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Mussels Fra Diavolo with Linguine

Photo: John Autry

View Recipe: Mussels Fra Ciavolo with Linguine

Fra diavolo means "brother devil" in Italian and refers to a spicy, tomato-based sauce. Here we use store-bought marinara that's jazzed up with fresh fennel, crushed red pepper, and garlic.

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Grilled Caponata Salad with Grilled Flatbreads

Photo: Kenji Toma

View Recipe: Grilled Caponata Salad with Grilled Flatbreads

Look for caper berries near the olives in the supermarket; they should be next to the capers, but they're much bigger and have a stem. In a pinch, substitute about a tablespoon of chopped capers. Japanese eggplants have thinner skins than typical globe eggplants, so you can leave the peel on. The light purple color is pretty, too.

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Strawberry-Buttermilk Gelato

Photo: Randy Mayor

View Recipe: Strawberry-Buttermilk Gelato

Puréed strawberries create the "juice" that flavors this creamy gelato.

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Three-Cheese Lasagna

Photo: Brian Woodcock

View Recipe: Three-Cheese Lasagna

Ricotta, Parmesan, and mozzarella combine to give this lasagna an irresistible gooey factor. Store-bought tomato sauce offers convenience and is perked up with a little fresh basil, garlic, and ground red pepper.

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Sausage, Fennel, and Ricotta Pizza

Photo: Iain Bagwell

View Recipe: Sausage, Fennel, and Ricotta Pizza

Dollops of ricotta cheese top this crispy pizza. Use a preheated pizza stone or baking sheet to ensure an extra-crisp crust.

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Italian Tomato Soup

Photo: Randy Mayor

View Recipe: Italian Tomato Soup

Homemade marinara sauce serves as the base in this tomato soup with ditalini pasta and shaved pecorino Romano cheese.

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Fettuccine with Seared Tomatoes, Spinach, and Burrata

Photo: Brian Woodcock

View Recipe: Fettuccine with Seared Tomatoes, Spinach, and Burrata

Don't skimp on the oil: There's a good bit here, but it creates a gorgeous tomato sauce that coats the noodles nicely. Burrata is rich, delicious fresh mozzarella cheese filled with cream. Although it was originally a hard-to-find imported Italian ingredient, now Bel Gioioso (an American cheese producer) makes and sells it in the gourmet cheese section at many major supermarkets.

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Tiramisu

Photo: Randy Mayor

View Recipe: Tiramisu

We like our coffee strong here—you can also substitute 1 1/2 cups strong brewed coffee mixed with a tablespoon of instant espresso.

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Slow-Roasted Tomato Marinara

Photo: Randy Mayor

View Recipe: Slow-Roasted Tomato Marinara

Slow roasting concentrates the flavor in the tomatoes, making for a much heartier and somewhat thicker sauce. You can freeze the sauce in pint containers for up to six months. If you don't have a food mill, puree the sauce in a blender or food processor and strain through a sieve.

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Vegetable Lasagna

Photo: José Picayo

View Recipe: Vegetable Lasagna

Our Vegetable Lasagna has half the fat and calories of traditional lasagna—but loaded with satisfying flavor. Lots of colorful, delicious baby veggies are layered between pasta to reduce the typical mounds of cheese.

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Homemade Pizza Dough

Photo: Randy Mayor

View Recipe: Homemade Pizza Dough

Homemade pizza dough is economical, fun, and healthful since you control the ingredients. This recipe yields enough dough to make two pizzas, or one pizza and four large calzones.

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Chicken with Pepperoni-Marinara Sauce

Photo:Johnny Autry

View Recipe: Chicken with Pepperoni-Marinara Sauce

Commercial marinara sauce and quick-cooking chicken cutlets give you a jump start on dinner when preparing this Italian-inspired chicken entree. Pepperoni slices and shredded mozzarella make this meal appealing to kids and adults alike.

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Italian Three-Bean Salad

Photo: Johnny Miller

View Recipe: Italian Three-Bean Salad

Prepare the salad up to 1 day ahead, and store in the refrigerator. If you can't find fresh cranberry beans, substitute rinsed and drained canned cannellini beans, and add them to the snap beans for the last 2 minutes of cooking.

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Spaghetti with Pork Bolognese

Photo: Randy Mayor

View Recipe: Spaghetti with Pork Bolognese

A rich bolognese sauce with plenty of meat feels like the old-world Italian dish, but fits in the new-world nutrition sense. One online reviewer claims, "I like any spaghetti sauce that sneaks in tons of veggies." Note: A little liquid remaining in your bolognese sauce helps coat the pasta.

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Basil Plum Granita

Photo: Anna Williams

View Recipe: Basil Plum Granita

Although complex black plums, with their winey flavor, taste and look spectacular in this refreshing granita, you can use most any variety.

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Chicken Parmesan Burgers

Photo: John Autry

View Recipe: Chicken Parmesan Burgers

Get out of your burger rut with these ground chicken parmesan burgers. Grill then serve on ciabatta rolls and top with marianara sauce and mozzarella.

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Garlicky Meatball Pasta

Photo: José Picayo

View Recipe: Garlicky Meatball Pasta

In about 30 minutes, you can have a bowl of Garlicky Meatball Pasta on your table--homemade meatballs included. Refrigerated fettuccine and commercial marinara sauce helps to quicken this quick and easy pasta dinner.

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Balsamic-Glazed Pork Chops and Polenta

Photo: John Autry

View Recipe: Balsamic-Glazed Pork Chops and Polenta

Reduce the vinegar while the polenta simmers so the entire meal is ready and hot at the same time.

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Campari and Orange Sparkling Cocktail

Photo: Charles Masters

View Recipe: Campari and Orange Sparkling Cocktail

Campari, an Italian aperitif, gives the drink a bitter edge and beautiful rosy color.

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Steamed Clams Fagioli

Photo: Becky Luigart-Stayner

View Recipe: Steamed Clams Fagioli

A peasant dish no more! Our steamed clams version of this traditional dish is ready to go in 30 minutes and is loaded with classic Italian flavors.

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Chicken with Italian Sweet-Sour Fennel

Photo: John Autry

View Recipe: Chicken with Italian Sweet-Sour Fennel

Experiment with fennel—a great source of vitamins and minerals—for a fun new flavor that pairs well with chicken.

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Spaghetti with Clams and Slow-Roasted Cherry Tomatoes

Photo: Francesco Tonelli

View Recipe: Spaghetti with Clams and Slow-Roasted Cherry Tomatoes

This recipe makes an elegant dinner for entertaining. Spaghetti dressed with clams is a Southern Italian classic, and tomatoes contribute a contemporary addition.

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Blue Cheese Polenta with Vegetables

Photo: Randy Mayor

View Recipe: Blue Cheese Polenta with Vegetables

It only takes 15 minutes to pull off this beautiful dish. You can also try roasting the veggies for a bit of a different spin.

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Egg White and Sun-Dried Tomato Frittata

Photo: John Autry

View Recipe: Egg White and Sun-Dried Tomato Frittata

This ethereally fluffy frittata tastes rich, thanks to the cheese wedges. Pair with a green or fruit salad to make this dish into a nice brunch.

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Mushroom Lasagna

Photo: John Autry

View Recipe: Mushroom Lasagna

Rich porcini broth and nutty Parmigiano-Reggiano add deep umami taste to this vegetarian lasagna. Plain white button mushrooms will work in place of cremini. Serve with a simple green salad for a satisfying meal.

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Candy-Wrapped Tortelli

Photo: Francesco Tonelli

View Recipe: Candy-Wrapped Tortelli

In Candy-Wrapped Tortelli, fresh dough gets twisted around the chicken-spinach filling, like a candy wrapper. Cutting and shaping tortelli by hand means each piece is unique--and therein lies the charm of this pasta dish.

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Viennese Almond Crescents

Photo: Becky Luigart-Stayner

View Recipe: Viennese Almond Crescents

Look for almond meal—also known as almond flour—in health-food and specialty stores. Bake the cookies ahead, and freeze up to six months in an airtight container, with wax paper between layers. Thaw and dust the cookies with powdered sugar just before serving.

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Watermelon Bellinis

Photo: Becky Luigart-Stayner

View Recipe: Watermelon Bellinis

This drink is a twist on the classic Bellini, a post–World War II cocktail of white peach puree and Champagne, first mixed at Harry's Bar in Venice. Freezing the watermelon before pureeing lends the drink a slightly slushy consistency. If you prefer a smoother texture, simply chill the watermelon. Serve in Champagne flutes.

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Spring Risotto

Photo: John Autry

View Recipe: Spring Risotto

Fresh asparagus is most economical in the spring when it's in season.

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Gnocchi with Browned Butter

Photo: Con Poulos

View Recipe: Gnocchi with Browned Butter

Pair fresh sage with buttery gnocchi for an authentic and delicious Italian delight.

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Meyer Lemon Chicken Piccata

Photo: Randy Mayor

View Recipe: Meyer Lemon Chicken Piccata

Freshen up a classic chicken dish by using Meyer lemons for the sauce. These lemons have a great tangy aroma and are sweeter and less acidic that regular lemons.

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"Farrotto" with Butternut, Gruyère, and Hazelnuts

Photo: Randy Mayor

View Recipe: "Farrotto" with Butternut, Gruyère, and Hazelnuts

Cubes of butternut squash hold their shape and bite and stand out wonderfully against the farro background. Grated Gruyéré cheese and chopped hazelnuts add the perfect touch of fat and salt at the end of this vegetarian main dish.

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Grilled Pepper, Onion, and Sausage Calzoness

Photo: Randy Mayor

View Recipe: Grilled Pepper, Onion, and Sausage Calzones

Use sweet turkey Italian sausage in these calzones for sensitive palates. Serve with a spinach salad.

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Shrimp Fettuccine Alfredo

Photo: John Autry and Randy Mayor

View Recipe: Shrimp Fettuccine Alfredo

Refrigerated pasta is a time-pressed cook's secret weapon, cooking up in a flash. Reserved pasta water will give your alfredo sauce the right consistency.

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Chicken Puttanesca

Photo: John Autry

View Recipe: Chicken Puttanesca

Chicken puttanesca is a simple Italian pasta sauce featuring fresh ingredients like chopped onion, garlic, chopped tomato, capers, sliced green olives, fresh herbs, and chopped anchovy. Serve with angel hair pasta.

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Tuscan-Style Potato Soup

Photo: Randy Mayor

View Recipe: Tuscan-Style Potato Soup

Take your normal potato soup on a tour of the Italian countryside with the addition of pine nuts, sage, pancetta, and Italian sausage.

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Prosciutto and Cheese Tartine

Photo: Johnny Autry

View Recipe: Prosciutto and Cheese Tartine

Although the name tartine often refers to a French open-faced sandwich, this version is closer to Italian focaccia topped with piquant salad. Because it's inexpensive to make your own flatbread, you can splurge on real Italian Parmigiano-Reggiano, which makes a huge difference in a simple recipe like this one. You'll also have room in the budget for 2 ounces thinly sliced prosciutto for a salty, savory note.

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Deep Dark Chocolate Biscotti

Photo: Becky Luigart-Stayner

View Recipe: Deep Dark Chocolate Biscotti

This decadent-seeming chocolate biscotti recipe is actually pretty healthy and features good-for-you ingredients like whole-wheat flour, flaxseed, and unsalted almonds.

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Chicken and Basil Calzones

Photo: Beau Gustafson

View Recipe: Chicken and Basil Calzones

Ground chicken breast is a lean alternative to beef. Substitute ground sirloin, if you prefer.

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Limoncello

Photo: Becky Luigart-Stayner

View Recipe: Limoncello

Limoncello is good ice-cold on its own, but it's also delicious in a lemon drop martini, mixed with sparkling wine, or splashed over a bowl of fresh fruit. Since it takes two weeks to infuse the bracing citrusy flavor into the vodka, start this gift early and decant it into pretty sterilized glass bottles.

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Baked Feta with Romesco and Olive Tapenade

Photo: John Autry

View Recipe: Baked Feta with Romesco and Olive Tapenade

Make the romesco sauce and tapenade up to three days ahead, and keep them chilled separately.

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Speedy Cioppino

Photo: Randy Mayor

View Recipe: Speedy Cioppino

This speedy seafood stew is loaded with shrimp, mussels, and fish.

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Pasta Giardiniera

Photo: Brian Woodcock

View Recipe: Pasta Giardiniera

Fresh lasagna noodles offer silky texture without the work of making your own pasta. Here we cut the sheets into thick noodles. Sub pappardelle or fettuccine, if necessary.

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Farfalle with Fava Beans, Morel Mushrooms, and Mascarpone

Photo: Francesco Tonelli

View Recipe: Farfalle with Fava Beans, Morel Mushrooms, and Mascarpone

You can also use shiitake mushrooms and edamame, good year-round alternatives to morels and fava beans.

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Kid-tastic Pizzadillas

Photo: John Autry

View Recipe: Kid-tastic Pizzadillas

Complete the meal with steamed broccoli or carrot sticks with light ranch dressing.

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Ravioli with Herbed Ricotta Filling

Photo: Becky Luigart-Stayner

View Recipe: Ravioli with Herbed Ricotta Filling

You can shape the pasta and freeze it up to a month before cooking.

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Honey-Almond Focaccia with Rosemary

Photo: Andrea Dorsey

View Recipe: Honey-Almond Focaccia with Rosemary

This classic Italian bread gets a just-sweet-enough upgrade in this recipe, perfect for your next get-together.

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Mozzarella, Ham, and Basil Panini

Photo: John Autry

View Recipe: Mozzarella, Ham, and Basil Panini

A few special ingredients--like freshly baked ciabatta bread or imported Dijon mustard--make a quick, simple sandwich seem like a treat.

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Sautéed Sausage and Grapes with Broccoli Rabe

Photo: Johnny Autry

View Recipe: Sautéed Sausage and Grapes with Broccoli Rabe

This is a classic Italian combo—grapes and sausage—paired with pleasantly bitter broccoli rabe to balance the sweetness.

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Tuscan Pork Kebabs

Photo: Becky Luigart-Stayner

View Recipe: Tuscan Pork Kebabs

Coming in at under 200 calories per serving, these colorful grilled pork kebabs are perfect for a light picnic on the patio. Sautéed chard makes a simple side.

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Grissini

Photo: Becky Luigart-Stayner

View Recipe: Grissini

These breadsticks turn any soup or salad into a great lunch. Brush the dough with oil, coat with the cheesy seasoning blend, cut into thin strips, and bake until browned and crisp. For best results, bake only one sheet at a time.

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Mushroom-Brown Rice Risotto

Photo: Randy Mayor

View Recipe: Mushroom-Brown Rice Risotto

Short-grain brown rice gets a whole pound of fresh mushrooms and a shower of chopped green beans in this vegetarian risotto. If the rice isn't tender enough after you've stirred in all the porcini liquid, add water and continue cooking and stirring until it's done.

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Sautéed Halibut with Romesco Sauce

Photo: John Autry

View Recipe: Sautéed Halibut with Romesco Sauce

Highlight the sweet and subtle flavor of halibut with a smoky homemade romesco sauce.

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Summer Vegetable Frittata

Photo: Becky Luigart-Stayner

View Recipe: Summer Vegetable Frittata

Garden-fresh summer vegetables will make this frittata a special breakfast or brunch treat.

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Fire-Seared Antipasto Platter

Photo: Randy Mayor

View Recipe: Fire-Seared Antipasto Platter

More of a game plan than a set recipe, this dish lends itself to an assortment of ingredients you may have on hand. For example, if you can't find capocollo—cured sausage similar to salami—substitute salami or pepperoni. Serve the platter while vegetables are warm or at room temperature.

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Pasta with Asparagus, Pancetta, and Pine Nuts

Photo: Randy Mayor

View Recipe: Pasta with Asparagus, Pancetta, and Pine Nuts

Pasta is the perfect weeknight meal. Your family will love the comforting flavors, and you'll love that it's surprisingly low in calories.

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Potato and Greens Torta

Photo: Becky Luigart-Stayner

View Recipe: Potato and Greens Torta

A potato ricer gives the torta the most desirable texture; they're inexpensive (as little as $10) and produce the creamiest mashed potatoes.

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Farfalle with Lamb Ragu, Ricotta, and Mint

Photo: Randy Mayor

View Recipe: Farfalle with Lamb Ragu, Ricotta, and Mint

A classic flavor combination, lamb and mint meet bow-tie pasta for a hearty weeknight meal.

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Cherry-Merlot Granita

Photo: Oxmoor House

View Recipe: Cherry-Merlot Granita

Orange rind, orange juice, sweet cherries, and merlot are sweetened with a simple syrup and then frozen to make this Cherry-Merlot Granita.

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Sausage, Tomato, and Arugula Fettuccine

Photo: John Autry

View Recipe: Sausage, Tomato, and Arugula Fettucine

Mix up your normal pasta routine with this flavor-packed dish that's perfect for summertime.

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Zucchini, Cherry Tomato, and Fresh Ricotta Pasta

Photo: Becky Luigart-Stayner

View Recipe: Zucchini, Cherry Tomato, and Fresh Ricotta Pasta

Our quick ricotta method is inexpensive and easy, and truly makes this weeknight pasta dish shine.

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Garden Alfredo with Chicken

Photo: Johnny Autry

View Recipe: Garden Alfredo with Chicken

Fresh vegetables shine in this super creamy pasta recipe for Garden Alfredo with Chicken.

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Chocolate-Amaretti Peaches

Photo: John Autry

View Recipe: Chocolate-Amaretti Peaches

Our version of this quick dessert uses shaved bittersweet chocolate for added richness. Look for amaretti cookies at specialty or gourmet markets; they have a distinct almond-amaretto flavor and crunchy texture that make this dish memorable. In a pinch, you can substitute crumbled almond biscotti.

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Borlotti Minestrone

Photo: Randy Mayor

View Recipe: Borlotti Minestrone

Borlotti beans, bacon, and fennel add delicious flavor to this classic Italian soup.

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Tuscan-Style New York Strip with Arugula-Artichoke Salad

Photo: John Autry

View Recipe: Tuscan-Style New York Strip with Arugula-Artichoke Salad

Based on the classic bistecca Fiorentina—grilled porterhouse—this dish uses sirloin strip steaks, which are leaner (and, because they're boneless, a little easier to grill) than porterhouse. Lemon juice is a traditional accent in the dish, meant to cut the richness of the meat. Use a mandoline to slice the artichokes thinly and evenly.

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Simple Lobster Risotto

Photo: John Autry

View Recipe: Simple Lobster Risotto

Simmering the shells infuses the broth with lobster flavor and adds elegance to this simple risotto dish.

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Italian Meatball Sliders

Photo: Johnny Autry and Randy Mayor

View Recipe: Italian Meatball Sliders

Skip the pasta and try Italian meatball sliders instead. Best of all, you can make the meatballs ahead and freeze them for a quick meal on busy nights.

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Flatbread with Pancetta, Mozzarella, and Asparagus

Photo: Randy Mayor

View Recipe: Flatbread with Pancetta, Mozzarella, and Asparagus

Salty Italian bacon and fresh asparagus make this crisp-chewy flatbread unforgettable. Use a mandoline to slice the asparagus, or just cut it into 2-inch pieces.

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Pear and Gruyère Strata

Photo: Nina Choi

View Recipe: Pear and Gruyère Strata

Think of this as stuffed French toast in a casserole. Here, sweet cinnamon bread meets juicy pears and the savory bite of Gruyère cheese. You want a pear variety that will hold its shape and won't exude too much moisture as the strata bakes—we liked Anjou and Concorde.

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Orecchiette with Kale, Bacon, and Sun-Dried Tomatoes

Photo: John Autry

View Recipe: Orecchiette with Kale, Bacon, and Sun-Dried Tomatoes

Orecchiette (little ears pasta) is a classic shape that's ideal for this chunky sauce. You can also substitute short pasta shapes like penne or rigatoni. If you can find mild-tasting cavolo nero (black kale), try it here.

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Chocolate Chip Cannoli

Photo: Randy Mayor

View Recipe: Chocolate Chip Cannoli

We prefer the fresh taste of this Chocolate Chip Cannoli recipe's homemade ricotta, which can be made up to 4 days ahead. If you don't have time to make ricotta from scratch, substitute 4 cups part-skim ricotta, and proceed to step 3.

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Chicken Cacciatore

Photo: Johnny Autry

View Recipe: Chicken Cacciatore

Serve on a bed of spaghetti or with a short pasta like penne or cavatappi for a complete meal.

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Apricot-Ginger Bellinis

Photo: Becky Luigart-Stayner

View Recipe: Apricot-Ginger Bellinis

For a pretty touch, dip the edges of the Champagne flutes in a mixture of sugar and grated lime rind.

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100 Ways to Cook Italian

1 of 101

Delizioso!

2 of 101

Eggplant Parmesan

3 of 101

Seafood Cioppino

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Pappardelle with Mushrooms

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Mussels Fra Diavolo with Linguine

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Grilled Caponata Salad with Grilled Flatbreads

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Strawberry-Buttermilk Gelato

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Three-Cheese Lasagna

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Sausage, Fennel, and Ricotta Pizza

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Italian Tomato Soup

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Fettuccine with Seared Tomatoes, Spinach, and Burrata

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Tiramisu

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Slow-Roasted Tomato Marinara

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Vegetable Lasagna

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Homemade Pizza Dough

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Chicken with Pepperoni-Marinara Sauce

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Italian Three-Bean Salad

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Spaghetti with Pork Bolognese

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Basil Plum Granita

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Chicken Parmesan Burgers

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Garlicky Meatball Pasta

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Balsamic-Glazed Pork Chops and Polenta

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Campari and Orange Sparkling Cocktail

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Steamed Clams Fagioli

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Chicken with Italian Sweet-Sour Fennel

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Spaghetti with Clams and Slow-Roasted Cherry Tomatoes

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Blue Cheese Polenta with Vegetables

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Egg White and Sun-Dried Tomato Frittata

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Mushroom Lasagna

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Candy-Wrapped Tortelli

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Viennese Almond Crescents

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Watermelon Bellinis

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Spring Risotto

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Gnocchi with Browned Butter

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Meyer Lemon Chicken Piccata

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"Farrotto" with Butternut, Gruyère, and Hazelnuts

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Grilled Pepper, Onion, and Sausage Calzoness

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Shrimp Fettuccine Alfredo

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Chicken Puttanesca