Sausage, peppers and onions are a classic combination that are often served as a meal unto themself. Here, the trio gets combined with eggs and cream to create a hearty frittata.

Add the onions and cook over low heat, stirring often, for 5-10 minutes. Add the pinch of sugar and a season with a little salt. Cover and continue cooking until the onions begin to caramelize ...

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Preparation 1. Heat 1 tablespoon olive oil in a 12-inch cast iron or other heavy-bottomed skillet over medium heat until shimmering. Add the gnocchi to the skillet in a single layer.

Pasta alla zozzona is a fusion of two Roman classics, Amatriciana and carbonara, with pork sausage and onions added in to send the pasta over the top. “Zozzona,” a Roman dialect word fo… ...

3/4 cup passata. 8 ounces rigatoni. Table salt for cooking pasta. 1 ounce Pecorino Romano cheese, grated fine (1/2 cup), plus extra for serving. 2 large egg yolks ...