7 New Pasta Classics: No Primavera, No Ziti
These new ingredients and techniques turn old standbys into modern favorites (no disrespect to Grandma's spaghetti and meatballs).
By Lynn Andriani
The Texas-Spiced Arrabiata
The old way: A typical Roman sauce, arrabiata combines garlic, tomatoes, red chili and olive oil. Penne is the usual pasta match.
The new way: At
Trento, a new restaurant in Austin, Texas, chefs Alex Kahn and Andreas Exarhosa add a generous heaping of serrano chili for bright but potent heat. The chefs also make this dish with conchiglie (shell) pasta, which does an excellent job of scooping up the tomato chunks so you get some in every bite.
Get the recipe: Conchiglie all'Arrabiata
Keep reading: 11 healthy Italian dishes
Published 05/08/2012
