Pasta con le Sarde al Forno (Baked Sicilian Pasta with Sardines) Pasta con le sarde al forno is the version of the most famous pasta in Palermo that almost never leaves the island. The sauce is the one Sicily has built for centuries, fresh sardines broken down with wild fennel, saffron, raisins and pine nuts, but instead of going from pan to plate it is folded through bucatini, pressed into a baking dish, covered with toasted breadcrumbs and baked until the surface sets into

Bucatini all'Amatriciana is a Lazio classic of guanciale, tomato, Pecorino Romano, and peperoncino. Slow rendering, concentrated tomato, and careful off-heat finishing produce a glossy sauce without onion, garlic, or cream.