Fold in cooked pasta, peas (if using), and sliced basil. Spread half of the pasta mixture (about 6 cups) in bottom of a 13- x 9-inch baking dish. Top with half of the eggplant and 1 cup caciocavallo.

Stir in the reserved pasta water and wine and continue cooking to make a thick sauce, another 5 to 8 minutes. Gently stir the roasted eggplant into the sauce. Taste and adjust the seasonings.

This Sicilian pesto pasta with pistachios and ricotta comes together in less than 25 ... For hardly more effort than it takes to open a jar of spaghetti sauce, you can have a rich and satisfying ...

Cook the linguine in abundant boiling salted water until al dente. Heat the sweet tomato sauce, and put it in a little bowl or gravy boat for the table. Drain the pasta and place it in individual ...

Let's break it down: Ragù is a class of Italian pasta sauces made with ground or minced meat, vegetables, and occasionally, tomatoes. Bolognese , for example, falls under the ragù umbrella.

In Italy, Bolognese sauce is traditionally served with a flat, ribbonlike pasta like tagliatelle. I served it on slightly ...