Includes index.

"The innovative James Beard Award–winning podcaster who changed the way you think about pasta shapes with his invention of the viral sensation cascatelli now does the same for pasta sauces....Dan set out to revolutionize people’s conceptions of pasta sauces, just as he did with pasta shapes. He traveled across Italy and worked with an all-star team of recipe developers in the US to create a new kind of pasta sauce cookbook for people bored with the old standbys. That’s why there’s no 3-hour marinara recipe or fresh pasta made from scratch in this book. No photos of nonnas caked in flour or the hills of Tuscany. Instead it’s time to show the world—Anything’s Pastable. Here you’ll enjoy dishes inspired by a range of ingredients and cuisines: Kimchi Carbonara; Cacio e Pepe e Chili Crisp; Keema Bolognese; Mapo Tofu Cascatelli; Shakshuka and Shells; Smoked Cheddar and Chicken Manicotti 'Enchiladas'; Linguine with Miso Clam Sauce; Shrimp and Andouille Mac and Cheese. Lesser-known Italian pasta dishes with a twist: Spaghetti all’Assassina (spicy pasta pan fried until charred and crispy crunchy); Ciceri e Tria (chewy fresh pasta with crispy fried pasta in a light chickpea broth); Cavatelli with Roasted Artichokes and Preserved Lemon; Creste di Gallo with Fava Beans and Dandelion Greens Pasta Frittata. Fun and delicious concoctions that may—or may not—be how they do it in Italy: Spinach Artichoke Dip Lasagna Pinwheels; Pasta Pizza (the 'crust' is fettucine fused together); Roman Cafeteria Hot Dog Pasta Salad with Canned Veggies." --publisher's website