Photo: Dan Liberti • Food Styling: Jillian Knox. Photo: Dan Liberti • Food Styling: Jillian Knox Hailing from Bari, Italy, spaghetti all’assassina is a relatively new entry into the pasta canon. It’s made by simmering spaghetti in spicy tomato sauce until the pasta is al dente and the sauce is mostly absorbed or evaporated and about as thick as tomato paste. It’s then fried until the pasta turns golden brown and crispy in some parts and charred and crunchy in others. This recipe from “The Sporkful” podcast creator and host Dan Pashman is inspired by the superlative spaghetti all’assassina a ..read more

PHOTOGRAPHY BY MURRAY HALL; FOOD STYLING BY JESSIE YUCHEN This pasticho recipe comes to us via New York Mets rookie Francisco Álvarez, a head-turning catcher from Venezuela who grew up eating the comforting casserole. Reflecting the waves of Italian immigration and their impact on Venezuelan cuisine, pasticho (not to be confused with Greek pastitsio) is a riff on lasagna that local cooks amp up with cumin and sliced ham.  Featured in “The Unexpected Dish That Brings the Mets Rookies Together,” by Josh Cohen. Yield: 6–8 Time: 3 hours 6 Tbsp. unsalted butter ¼ cup all-purpose flour 4 ..read more

CHRISTOPHER TESTANI Ravioli nudi are an unexpected surprise: stripped-down ravioli, hence “naked” by name. The only tricky part to this simple recipe is using the least amount of flour needed to keep the dumplings intact as they cook. Avoid using pre-grated parmesan cheese which often contains added starches and preservatives. Featured in: Our Best Recipes of All Time Yield: 4 Time: 50 minutes Kosher salt 1 lb. fresh baby spinach ½ lb. whole-milk ricotta, drained 4 large egg yolks 1 cup finely grated Parmigiano-Reggiano, plus more, for sprinkling ½ tsp. finely grated lemon zest Cayenne p ..read more

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