The end result is almost like a pan-fried pasta that's al dente in the middle but has a crisp edge. There is another method involving olive oil that TV show and podcast host and cookbook author ...

"One of my all time favorite dishes and one that reminds me of my childhood is fried pasta." He has a firm favorite shape, too. "Penne or rigatoni work great for frying in the pan. Every year for ...

In a large pan, gently heat the olive oil with the garlic and parsley. Add the tomatoes and fry, stirring, until they start to catch and pop. Using a potato masher, crush the tomatoes to make a rough ...

Finish the pasta: Stir in heavy cream, lemon zest, and juice for that creamy but bright, citrusy kick. Top the pasta with ...

Add the Brie, cream and sage leaves, reduce the heat and cook for 5 minutes. Drain the cooked pasta and toss with the chorizo sauce and pan-fried pear. Season to taste. Cook’s note: For a vegetarian ...