It’s a common misconception that tomatoes are the Italian standard for saucing pasta. Sure, they lend an acidic, savory sweetness, but they are hardly the only option. In these recipes, rigatoni comes ...

This dish is kind of a poster child for culinary flexibility. I’ve made it with broccoli, broccoli rabe and even Chinese broccoli. It’s great with kale. You can use Italian sausage or salt pork, ...

You can almost feel sorry for pasta sauces that are not made with tomatoes. They are ignored, forgotten, belittled. Though endless in variety, they are like Rudolph the Red-Nosed Pasta: They don’t get ...