Fettuccine with Bell Pepper Sauce - This Neapolitan recipe is really the simple but inspired combination of a classic peperonata, a dish usually served to accompany a main course, with pasta. It is a demonstration, if one is needed, of how easily pasta can adapt to any kind of sauce.
Recipe type: Italian, Sweet Pepper, European, Main Dish, Pasta, Side Dish, Vegetarian
http://www.cooking.com/recipes/static/recipe1390.htm

Fettuccine with Tomatoes, Capers and Olives - This recipe depends on juicy, flavorful tomatoes. Big, fruity, green Cerignola olives are less briny than other green olives and make a delicious difference.
Recipe type: Italian, European, Main Dish, Pasta
http://www.cooking.com/recipes/static/recipe1042.htm

Fried Ravioli - The ingredients for this pasta filling are similar to those used in some savory baked tarts made in Liguria.
Recipe type: Italian, European, Main Dish, Pasta, Side Dish, Vegetarian
http://www.cooking.com/recipes/static/recipe1401.htm

Gnocchi with Cheese and Cream Sauce - This rich, traditional Piedmontese family dish calls for the use of a cheese that melts easily. The original recipe specifies Fontina, a cheese typical of the Valle d'Aosta with its own characteristic flavor, but other cheeses are also used. Potato g
Recipe type: Italian, Cheese, European, Main Dish, Pasta, Side Dish, Vegetarian
http://www.cooking.com/recipes/static/recipe1395.htm

Italian Sausage Soup with Tortellini - This soup embodies all the wonders of Italian cooking: Italian sausage, garlic, tomatoes and red wines. Serve with hot bread and salad for a delicious meal. Garnish with Parmesan cheese.
Recipe type: Soup, Pork, Pasta, Italian
http://soup.allrecipes.com/AZ/ItalianSausageSoupwithTort.asp

Lasagna Alfredo Roll Ups - A delicious lasagna recipe with a twist. Alfredo sauce is named after Roman restaurateur Alfredo di Lello who is credited with creating this dish in the 1920s.
Recipe type: Main Dish, Pasta, Cheese, Italian
http://pasta.allrecipes.com/AZ/LasagnaAlfredoRollUps.asp

Linguine with Mussels and Saffron - The term trenette, used only in Liguria (in the rest of Italy this type of pasta is known as bavette or linguine), comes from the Arab word itrja. It provides confirmation of the theory that pasta-making came to Liguria from Sicily by sea, during coa
Recipe type: European, Italian, Main Dish, Mussels, Pasta, Seafood, Seafood, Shellfish, Mussels, Shellfish, Side Dish
http://www.cooking.com/recipes/static/recipe1384.htm

Make Ahead Manicotti - I have used this basic principle and adapted it to make stuffed shells and lasagna. If making lasagna, I buy a second, smaller jar of spaghetti sauce. I always feel like I need a bit more. Merry Manicotti!
Recipe type: Main Dish, Pasta, Cheese, Italian
http://pasta.allrecipes.com/AZ/MakeAheadManicotti.asp

Orecchiette with Cauliflower and Bacon - Here is a truly great dish from Apulia. Just as the Piedmontese make gnocchi from the potatoes they grow in abundance, the south of Italy prepares a similar dish using the raw material that is easiest to come by - durum wheat flour: Unlike potato gno
Recipe type: Cauliflower, Italian, European, Main Dish, Pasta, Side Dish
http://www.cooking.com/recipes/static/recipe1393.htm

Pasta with Bean Soup - Of all the many Italian soups, this is certainly the most famous, and it is common to a number of regions. There are paste e fagioli in Fruili, Veneto, Lombardy and Tuscany, almost all made by the same method - the beans are cooked first, some of the
Recipe type: Beans, Italian, Soup, European, Legume, Pasta, Soups, Stews and Casseroles, Vegetarian
http://www.cooking.com/recipes/static/recipe1409.htm