Winner of the James Beard/ KitchenAid Cookbook of the Year 2000 and Winner of the Beard Award for the Best Writing on Food 2000.
December 3, 2021
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Spaghetti with Ground Lamb
(Pasta with Lamb)
Spaghetti with ground lamb and oregano in a light tomato and wine sauce
posted: 12/19/2006

Spaghetti with Kohlrabi Leaves Carbonara
(Pasta with Vegetables)
Spaghetti with kohlrabi leaves, butter, egg, and parmigiano cheese
posted: 12/25/2006

Spaghetti with Lobster and Chiles
(Pasta with Shellfish)
Spaghetti with lobster meat, basil, and chile in wine sauce
posted: 12/22/2006

Spaghetti with Pancetta and Pecorino
(Pasta with Vegetables and Meat)
Spaghetti with pancetta and pecorino cheese
posted: 12/26/2006

Spaghetti with Parmesan Ricotta Wine Sauce
(Pasta with Cheese)
Spaghetti with a parmigiano and ricotta white wine sauce and a hint of chile
posted: 12/16/2006

Spaghetti with Sardine, Tomato, and Mint
(Pasta with Fish)
Spaghetti with a raw sauce of sardines, tomatoes, mint, parsley, and capers
posted: 12/17/2006

Spaghetti with Sausage and Artichoke
(Pasta with Sausage)
Spaghetti with Italian sausage and artichokes in a mascarpone cream sauce
posted: 12/21/2006

Spaghetti with Sausage and Ricotta Sauce
(Pasta with Sausage)
Spaghetti with Italian sausage, ricotta cheese, and parsley
posted: 12/21/2006

Spaghetti with Sausage, Tomato, and Rosemary
(Pasta with Sausage)
Spaghetti with Italian sausage in a white wine, tomato, and rosemary sauce
posted: 12/21/2006

Spaghetti with Seven Cheeses
(Pasta with Cheese)
spaghetti with taleggio, bel paese, gorgonzola, fontina, mascarpone, ricotta, parmigiano cheese, and sparkling wine
posted: 12/16/2006






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Clifford Wright is a versatile fellow. He won the James Beard Foundation’s top cookbook award a couple of years ago for his historical opus, “A Mediterranean Feast.” But he also wrote one of my favorite quick cookbooks, “Cucina Rapida.”  In his newest book [Real Stew], Wright calls upon his scholarly credentials and his practical side to produce a collection of classic stews from around the world. The introductory notes for each of the 300 stews reflect Wright’s knowledge of history and world cuisines. But the recipes themselves — from Nantucket Scallop Stew to French Cassoulet to Kenyan Chicken and Coconut Stew — are straightforward and appealing.
- Margaret King, San Diego Union-Tribune

"Grill Italian hooks the cook in the introduction. Who would not want to light the grill after reading the author's description of an alfresco dinner in Sicily ? The recipes are generally on the simple side, relying on the fresh ingredients and herbs for flavor rather than on heavy marinades and bastings. I love the frequent trick of alternating items on skewers with cubes of oil-soaked bread or that of sprinkling on bread crumbs to add texture ? Sausages, onions and oranges skewered together offer a delightful change of pace."
- Florence Fabricant, New York Times

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