This recipe appeared in the Star Tribune’s Taste section in 2007 as part of Lynne Rossetto Kasper’s national newspaper column ...

Mario Carbone is the chef behind the iconic Italian restaurant Carbone in NYC. He shared his recipe for a 20-minute penne pasta with Business Insider.

Add the red pepper, garlic, chilli flakes, tomatoes, tomato purée ... Leave to stand for 1 minute before serving with the sauce. Add a piece of fresh fruit to bring this to 300 kcal per serving.

Season with salt and a generous amount of pepper to taste. Tip two-thirds of the sauce back into the pan and add the sardines, reserve the remaining sauce for later. Bring the pan to a simmer for ...

You want the tomatoes to soften so the sauce will thicken. Stir in coconut cream and give the sauce a taste. It will probably need another pinch of salt. Use the back of a spoon to make four ...

Originated in Bari, Italy, in the late sixties, it is done almost like risotto, using a technique called risottatura ...