When Sporkful podcast host Dan Pashman launched cascatelli, a new pasta shape he invented that he designed to hold tons of sauce, stay on the fork, and be incredibly satisfying to bite into, it went viral and was named one of TIME Magazine’s Best Inventions of the Year. VICE called him "a modern pasta legend." But as Dan was flooded with pictures of what people were making with his pasta, he was disappointed to see how limited the dishes were: tomato sauce, meat sauce, mac and cheese, over and over. A few party animals made pesto. So Dan set out to revolutionize people’s conceptions of pasta sauces, just as he did with pasta shapes. He traveled across Italy and worked with an all-star team of recipe developers in the US to create a new kind of pasta sauce cookbook for people bored with the old standbys. That’s why there’s no 3-hour marinara recipe or fresh pasta made from scratch in this book. No photos of nonnas caked in flour or the hills of Tuscany. Instead, it’s time to show the world—Anything’s Pastable. Here you’ll enjoy dishes inspired by a range of ingredients and cuisines (think Kimchi Carbonara, Smoked Cheddar and Chicken Manicotti Enchiladas, and Linguine with Miso Clam Sauce), lesser-known Italian pasta dishes with a twist (Pasta Frittata, Spaghetti all’Assassina, and Cicieri e Tria), and fun and delicious concoctions that may—or may not—be how they do it in Italy. DetailsHardcover / 288 pagesPublished 19 March 2024
