Spaghetti twirled around in a rich sauce of pistachio butter, olive oil, basil, garlic, and parmesan makes for a super decadent holiday side. More

Domenica Marchetti's Bolognese from The Glorious Pasta of Italy has its own curious ingredient, mortadella, which makes perfect sense since mortadella comes from Bologna. Marchetti's ragù is pretty genius, rich and meaty with melting diced carrots, onions, and celery and surprisingly little tomato paste. It makes for the perfect sauce for a Lasagna Bolognese, layered with bechamel, or atop a mound of fresh tagliatelle. More

Piment d'Espelette is a kind of delayed reaction chili—it gently hits you a beat after you expect it. It goes perfectly with tomatoes, like in this fresh tomato sauce with penne, mint, and basil. More

The richness of the liver thickens this sauce and helps it cling to your strands of pasta. Between bites of pasta, you'll get tender slivers of neckbone meat and slightly chewy bits of gizzard—a really enjoyable contrast of textures with very little effort on your part. More