Pasta with Chickpeas - This is a very old peasant dish from Romagna, and the recipe that follows is the most orthodox one. This version is presented in many elegant restaurants as an example of modern Italian gastronomy. It is, without a doubt, one of the clearest examples
Recipe type: Italian, European, Legume, Main Dish, Pasta, Side Dish, Vegetarian
http://www.cooking.com/recipes/static/recipe1407.htm

Pasta with Ham, Peas and Wild Herbs - Although there are a number of ready-packed commercial butterfly pastas on the market, many families-especially in Emilia-keep up the custom of making these pasta shapes at home.
Recipe type: Ham, Italian, Pea, Pork, European, Main Dish, Meat, Pasta, Side Dish
http://www.cooking.com/recipes/static/recipe1392.htm

Pasta with Pesto Sauce - This is the prince of Genoese dishes. In Italian cuisine, pesto is considered the most important and the most famous of uncooked sauces. A true pesto, as the name indicates (it means ground or pounded), is made in a stone mortar with a boxwood pestle
Recipe type: Italian, European, Main Dish, Pasta, Pesto, Side Dish, Vegetarian
http://www.cooking.com/recipes/static/recipe1387.htm

Pasta with Red Wine, Shallots and Zucchini Sauce - The Emilia-Romagna region, with Bologna as its capital, is divided into two parts which differ noticeably in inhabitants and in gastronomic traditions. Garganelli are perhaps the most typical example of a first course served in Romagna.
Recipe type: Italian, Zucchini, European, Main Dish, Pasta, Side Dish, Vegetarian
http://www.cooking.com/recipes/static/recipe1396.htm

Penne All' Arrabbiata - This extremely common dish is offered in all Italian restaurants especially where the cooking style is Tuscan or Roman. The name salsa all' arrabbiata (enraged sauced) comes from the hot red pepper:
Recipe type: Chile Pepper, Italian, European, Main Dish, Pasta, Side Dish
http://www.cooking.com/recipes/static/recipe1391.htm

Shell Pasta with Vegetable Sauce - The elements of this vegetable ragu are as Mediterranean as you will find-a wonderful combination of flavors blended and fused with a minimum of olive oil.
Recipe type: Eggplant, Italian, Sweet Pepper, European, Main Dish, Pasta, Side Dish, Vegetables
http://www.cooking.com/recipes/static/recipe1389.htm

Skewered Tricolor Tortellini - Dressing:
Recipe type: Italian, Appetizer, European, Pasta, Side Dish
http://www.cooking.com/recipes/static/recipe1664.htm

Sorento Style Pasta - Because the ingredients in this sauce are not actually cooked, it has a particularly fresh flavor.
Recipe type: Italian, Tomatoes, European, Main Dish, Olive, Pasta, Side Dish
http://www.cooking.com/recipes/static/recipe1383.htm

Spaghetti with Orange and Anchovy Sauce - The use of the orange in cooking is not new. InSicilian popular tradition oranges are often served as a salad with oil and salt, to accompany a main course. This dish from Calabria brings together anchovies and oranges in a most interesting way.
Recipe type: Italian, Orange, European, Main Dish, Pasta, Side Dish
http://www.cooking.com/recipes/static/recipe1385.htm

Tagliatelle with Mushrooms - While it is especially common in Liguria, Piedmont and Emilia, where most of the porcini mushrooms are gathered, this recipe in fact is part of traditional Italian cuisine.
Recipe type: Italian, Mushrooms, European, Main Dish, Pasta, Side Dish
http://www.cooking.com/recipes/static/recipe1398.htm