Winner of the James Beard/ KitchenAid Cookbook of the Year 2000 and Winner of the Beard Award for the Best Writing on Food 2000.
May 21, 2022
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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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There are so many interesting flavors and combinations here [in Mediterranean Vegetables].  Having had the honor of eating some of these dishes cooked by Cliff’s own hand, I know how good they really are.  I can’t wait to cook them myself.
- Deborah Madison, author of Vegetarian Cooking for Everyone and The Greens Cookbook

Wright’s enthusiastic investigation of Mediterranean cuisines is a fine feast for readers interested in culture, history, and most of all, food.
- John Alden, Smithsonian Magazine

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