We may not be fluent in Italian, but we do know a thing or two about pasta. The Boot's national dish has established a special place in our hearts, and its myriad of combinations — from sauces to garnishes to noodle type — has inspired many of our most memorable experiments in the kitchen. To us, al dente is not a preference — it's an art form.
In observance of National Pasta Day, we've tapped Brooklyn chef Danny Amend from Marco’s to share his latest favorite version of the feel-good carb. Pappardelle and mushroom go together like — as they say in Italy — macaroni and cheese.
Plus, we're sharing six of our favorite past winners, from light dinner to full-on food coma. Click ahead, and get your saucepan and strainer ready.