Pasta: Williams-Sonoma Collection

by Erica De Mane

From spiral pasta tossed with fresh pesto to a delicious lasagne layered with duck and cream sauce, the variety of pasta dishes is an endless source of inspiration in the kitchen and a pleasure at the table.

Williams-Sonoma Collection Pasta offers more than 40 easy-to-follow recipes, including both classic favorites and fresh new ideas. In these pages, you'll find inspiring pasta dishes designed to suit any occasion—from a light summer supper to a festive dinner party. This expertly photographed, full-color recipe collection, appealing to both novice and experienced cooks, will become an essential addition to your kitchen bookshelf.

"I hope you'll use a recipe from this book to make pasta for dinner tonight!"

Genres: Cookbooks, Cooking, Nonfiction

120 pages, Hardcover

First published November 1, 2001

Reviews

[Kiki · Rating 3 out of 5]

Their carbonara is my favorite version!

[Kimberly Ann · Rating 4 out of 5]

This is an very updated version of their previously published book by the same name.....

So what's different? Everything! All new recipes by a new chef/author, same format; lovely photographs, easy to follow directions, ingredients in bold font on the side of the directions.....

Contents include: Introduction, 6 sections of recipes, Pasta basics, Glossary, & Index all in 119 pages.

The Classics: Pasta w/ home style tomato sauce; Fettuccine Alfredo; Spaghetti alla carbonara; Pasta caprese; & Linguine w/ clam sauce

Quick Suppers: Penne arrabbiata; Green farfalle w/ Gorgonzola; Linguine w/ tuna & vodka sauce; Rigatoni w/ salami, mozzarella & arugula; & Penne w/ prosciutto & butter

Elegant Entertaining: Crab ravioli w/ creme fraiche & basil; Crespelle w/ asparagus & porcini; Angel hair w/ scallops & arugula; Lasagne w/ duck & Chianti wine sauce (my favorite); & Lobster w/ Moscato wine & pappardelle

Spring & Summer: Lasagnette w/ asparagus & morels; Pasta salad w/ baby artichokes & grilled tuna; Tagliatelle w/ fava beans, mascarpone, & prosciutto; & Bucatini w/ shrimp skewers & Sicilian pesto

Autumn & Winter: Fusilli w/ braised fennel, sweet sausage, & pecorino; Penne w/ butternut squash, sage & bresaola; Cannelloni w/ goat cheese, roasted tomatoes; & Penne w/ lamb ragu & mint

Hearty Vegetarian: Cavatappi w/ cauliflower, saffron, pine nuts, & currants; Whole wheat penne w/ braised garlic & radicchio; Orzo salad w/ feta & avocado; Wild green filled ravioli w/ walnut sauce; & Roasted eggplant lasagne

Wonderful updated cookbook, now I own both versions!

[Katie Kenig · Rating 3 out of 5]

Okay, pasta is something I usually throw together from what is in the pantry. Oh! I have tomato sauce, diced tomatoes, olives and parmesan, sure that makes a sauce. Hah! While my concoctions usually turn out pretty good, these sauces aren't much different from my thrown together recipes. As such, I don't give it a great rating, but the recipes are tasty and I think it'd be handier if you were less likely to throw together sauces on your own.

[Catherine Woodman · Rating 3 out of 5]

This series is an excellent introduction to cooking because the recipes are easy, easy to follow directions, excellent pictures, and a little bit daring without being out on a limb--should be given to new cooks, young cooks, or those who have failed at other cookbooks

[Michelle Marie · Rating 4 out of 5]

this reminded me how quick, easy and wholesome pasta on a summer's night can be....

[Marcela Ramos · Rating 3 out of 5]

Este libro le alegra los domingos a mi Hijo, gracias a los platos que le preparo :).

[Carol Ballantyne · Rating 5 out of 5]

Through the years I've made most of these pasta recipes.