Bolognese is the best known Italian ragù, slow-cooked meat sauces that are especially popular in northern Italy. A rich egg pasta, like Barilla pappardelle or tagliatelle is best in this dish.
Macaroni and cheese is great comfort food that can easily be doubled or tripled to feed a crowd. I make it with Barilla penne lisce, you can use any hollow pasta though.
Orzo with Green Onion
Orzo, the Italian word for barley, is the name Greeks use for the grain-shaped pasta Italians call risoni (meaning rice). Chef Janni Kyritsis taught me to make this deliciously simple Greek side dish.