5 Stanley Tucci Italian Recipes You Need to Try

Few celebrities have celebrated Italian food with as much passion as Stanley Tucci.

Through his cookbooks, his family memories, the beloved movie Big Night, and especially his television series Stanley Tucci: Searching for Italy, Tucci has introduced millions of people to the extraordinary diversity of authentic Italian cuisine.

And while Tucci himself has admitted that choosing one favorite Italian dish is nearly impossible, a few recipes have clearly earned a special place in his culinary journey.

From the zucchini pasta he famously described as life-changing to the spectacular pasta-filled Timpano connected to his own family traditions, here are five Italian recipes every Stanley Tucci fan should try at least once.

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1. Spaghetti alla Nerano

The Pasta That “Changed” Stanley Tucci’s Life

If there is one dish most closely associated with Stanley Tucci today, it may be Spaghetti alla Nerano.

During his visit to the Amalfi Coast for Searching for Italy, Tucci tasted this deceptively simple zucchini pasta at Lo Scoglio and described it as one of the best things he had ever eaten. He later shared his enthusiasm for making the dish at home as well.

Born in the tiny seaside village of Nerano on the Sorrento Peninsula, this pasta proves one of the fundamental rules of Italian cooking: you don’t need many ingredients when the ingredients are good.

Prep Time

20 minutes

Cook Time

30 minutes

Servings

4

Ingredients

• 12 oz spaghetti
• 4 to 5 small zucchini
• Vegetable or sunflower oil, for frying
• 1 cup freshly grated Parmigiano-Reggiano
• 1/2 cup grated Provolone del Monaco, if available
• 1 handful fresh basil leaves
• 2 tablespoons extra-virgin olive oil
• Salt, to taste
• Freshly ground black pepper, optional

How to Make Spaghetti alla Nerano

1. Slice the zucchini very thinly. A mandoline works especially well.
2. Heat about 1 inch of vegetable oil in a large skillet.
3. Fry the zucchini in batches until lightly golden.
4. Transfer them to a paper towel-lined plate and season lightly with salt.
5. Bring a large pot of salted water to a boil and cook the spaghetti until just shy of al dente.
6. Reserve about 2 cups of pasta water before draining.
7. Place most of the fried zucchini in a large skillet with a little olive oil and a splash of pasta water.
8. Add the spaghetti and toss over low heat.
9. Gradually add the Parmigiano-Reggiano and Provolone, along with small amounts of pasta water, tossing continuously until the cheese creates a silky sauce.
10. Add the remaining zucchini and plenty of fresh basil.
11. Serve immediately.

Nonna’s Tip

The magic comes from the emulsion of cheese, pasta water and zucchini. Don’t add heavy cream. A properly prepared Spaghetti alla Nerano becomes wonderfully creamy all on its own.

2. Cacciucco alla Livornese

The Tuscan Seafood Stew Tucci Fell in Love With

While filming in Tuscany, Tucci explored the region’s rustic cucina povera traditions and singled out cacciucco, the famous seafood stew from Livorno, as a particular favorite. He later prepared cacciucco with Ina Garten as well.
Originally created as a fisherman’s dish, cacciucco traditionally uses several varieties of fish and shellfish simmered in a deeply flavored tomato broth.

Prep Time

25 minutes

Cook Time

40 minutes

Servings

6

Ingredients

• 1 lb firm white fish, such as cod, monkfish or sea bass
• 1/2 lb squid, cleaned and sliced
• 1/2 lb shrimp, peeled and deveined
• 1 lb mussels, cleaned
• 1 lb clams, cleaned
• 1/4 cup extra-virgin olive oil
• 3 garlic cloves, minced
• 1 small onion, finely chopped
• 1/2 teaspoon red pepper flakes
• 1 cup dry white wine
• 1 can (28 oz) whole peeled tomatoes, crushed by hand
• 2 cups fish or seafood stock
• 2 tablespoons chopped Italian parsley
• Salt and freshly ground black pepper
• 6 thick slices rustic Italian bread
• 1 garlic clove for rubbing the bread

How to Make Cacciucco

1. Heat the olive oil in a large Dutch oven over medium heat.
2. Add the onion and cook until softened.
3. Add the garlic and red pepper flakes and cook for about 30 seconds.
4. Pour in the white wine and allow it to reduce for 2 to 3 minutes.
5. Add the tomatoes and seafood stock.
6. Simmer for about 15 minutes to allow the flavors to develop.
7. Add the squid and firm fish first and cook for several minutes.
8. Add the mussels and clams, cover and cook until the shells open.
9. Add the shrimp during the final few minutes of cooking.
10. Discard any mussels or clams that remain closed.
11. Season with salt, black pepper and parsley.
12. Toast the bread and rub each slice with a cut garlic clove.
13. Place a piece of bread in each bowl and ladle the hot cacciucco over it.

Nonna’s Tip

Cacciucco was traditionally made from whatever the fishermen had available, so don’t worry about using exactly the same combination of seafood every time. Freshness is more important than following a rigid list.

3. Tagliatelle al Ragù Bolognese

The Real Bolognese — And No, It Isn’t Spaghetti Bolognese

Stanley Tucci’s journey through Emilia-Romagna naturally brought him to one of Bologna’s greatest culinary treasures: ragù alla Bolognese served with tagliatelle.

During Searching for Italy, Tucci explored the history of Bolognese cooking and the difference between authentic ragù and the tomato-heavy “spaghetti Bolognese” commonly found outside Italy.

The real sauce is primarily about meat, soffritto and slow cooking. Tomato is present, but it should never dominate the dish.

Prep Time

20 minutes

Cook Time

2 1/2 to 3 hours

Servings

6

Ingredients

• 1 lb fresh tagliatelle
• 4 oz pancetta, finely chopped
• 1 lb ground beef
• 1/2 lb ground pork
• 1 small onion, finely chopped
• 1 carrot, finely chopped
• 1 celery stalk, finely chopped
• 2 tablespoons extra-virgin olive oil
• 2 tablespoons tomato paste
• 1 cup dry white wine
• 1 cup whole milk
• 1 to 2 cups beef stock
• Salt and freshly ground black pepper
• Freshly grated Parmigiano-Reggiano

How to Make Authentic Ragù Bolognese

1. Finely chop the onion, carrot and celery.
2. Heat the olive oil in a heavy-bottomed pot.
3. Add the pancetta and cook gently until it begins to release its fat.
4. Add the vegetables and cook slowly until soft.
5. Add the beef and pork.
6. Increase the heat slightly and cook until the meat is browned, breaking it apart with a wooden spoon.
7. Add the wine and cook until most of the liquid has evaporated.
8. Stir in the tomato paste.
9. Add enough stock to keep the mixture moist without turning it into a tomato soup.
10. Reduce the heat and simmer very gently for at least 2 hours, adding a little stock when necessary.
11. Stir in the milk toward the end of cooking and simmer until incorporated.
12. Season with salt and pepper.
13. Cook the tagliatelle in generously salted water.
14. Toss the pasta directly with the ragù.
15. Finish with Parmigiano-Reggiano.

Nonna’s Tip

Authentic ragù should look brownish-red rather than bright red. The meat is the star; tomato plays a supporting role.

And traditionally, Bolognese ragù belongs with tagliatelle, not spaghetti.

4. Pollo alla Cacciatora — Chicken Cacciatore

A Recipe With a Special Connection to Tucci’s Family

Unlike dishes Tucci discovered while traveling through Italy, Chicken Cacciatore has a much more personal connection.

Tucci has shared a version of Pollo alla Cacciatora associated with his mother’s cooking, built around chicken, peppers, mushrooms, onion, garlic and wine.

It is exactly the kind of rustic family recipe that represents the heart of Italian home cooking.

Prep Time

20 minutes

Cook Time

50 minutes

Servings

4 to 6

Ingredients

• 1 whole chicken, about 3 1/2 lbs, cut into pieces
• 3 tablespoons extra-virgin olive oil
• 1 red bell pepper, sliced
• 1 green bell pepper, sliced
• 8 oz mushrooms, sliced
• 1 medium onion, sliced
• 3 garlic cloves, minced
• 3/4 cup dry white wine
• 1 can (28 oz) whole peeled tomatoes, crushed
• 1 teaspoon dried oregano
• 1 sprig fresh rosemary
• Salt and freshly ground black pepper
• Fresh Italian parsley

How to Make Chicken Cacciatore

1. Pat the chicken pieces dry and season generously with salt and pepper.
2. Heat the olive oil in a large skillet or Dutch oven.
3. Brown the chicken on both sides, working in batches if necessary.
4. Remove the chicken and set it aside.
5. Add the peppers and mushrooms and sauté until lightly browned.
6. Add the onion and cook until softened.
7. Stir in the garlic and cook briefly.
8. Add the white wine, scraping any browned bits from the bottom of the pan.
9. Add the tomatoes, oregano and rosemary.
10. Return the chicken to the pan.
11. Cover partially and simmer for about 35 to 40 minutes, or until the chicken is tender and reaches a safe internal temperature.
12. Taste and adjust the seasoning.
13. Sprinkle with fresh parsley before serving.

How Italians Serve It

Forget a huge pile of pasta underneath. In Italy, pollo alla cacciatora is normally enjoyed as a secondo, or main course.

Serve it with rustic bread, roasted potatoes, polenta or simply some sautéed vegetables — anything that can help you enjoy every last spoonful of that wonderful sauce.

5. Timpano

The Spectacular Italian Dish Forever Linked to Stanley Tucci

For fans of Stanley Tucci, Timpano needs almost no introduction.

The enormous dome-shaped baked pasta became one of the unforgettable culinary moments of the 1996 film Big Night, which Tucci co-wrote, co-directed and starred in.

But the connection goes deeper than Hollywood. Timpano is also part of Tucci’s own family food tradition, and he has spoken about eating it during holidays such as Christmas.
This is not an everyday weeknight dinner.

This is an Italian celebration inside a crust.

Prep Time

1 hour

Cook Time

1 1/2 hours

Resting Time

30 minutes

Servings

10 to 12

For the Dough

• 4 cups all-purpose flour
• 4 large eggs
• 3 tablespoons extra-virgin olive oil
• 1 teaspoon salt
• About 1/2 cup water, as needed

For the Filling

• 1 1/2 lbs ziti
• 4 cups prepared meat ragù
• 12 small cooked meatballs
• 8 oz Genoa salami, diced
• 12 oz sharp provolone, diced
• 4 hard-boiled eggs, quartered
• 1 cup grated Pecorino Romano
• Extra-virgin olive oil
• Butter for greasing the pan

How to Make Timpano

1. Combine the flour and salt on a work surface.
2. Make a well in the center and add the eggs and olive oil.
3. Gradually incorporate the flour, adding enough water to form a smooth dough.
4. Knead until elastic, wrap and allow to rest for about 30 minutes.
5. Cook the ziti only until very al dente. It will continue cooking in the oven.
6. Toss the pasta with enough ragù to coat it.
7. Butter and lightly oil a large oven-safe bowl or deep round baking dish.
8. Roll the dough into a very large, thin circle.
9. Carefully place it inside the baking dish, allowing plenty of dough to hang over the edges.
10. Begin layering the pasta, meatballs, salami, provolone, eggs and Pecorino.
11. Repeat until the dish is completely filled.
12. Press the filling gently to eliminate large air pockets.
13. Fold the excess dough over the top and seal it completely.
14. Bake at 350°F until the crust is deeply golden, approximately 60 to 75 minutes.
15. Remove from the oven and allow it to rest for at least 30 minutes.
16. Carefully invert the timpano onto a large serving platter.
17. Bring it to the table whole before slicing.

Because the dramatic reveal is half the fun.

Nonna’s Tip

Don’t rush the resting time. Cutting a timpano immediately after baking can cause those beautiful layers to collapse.

Patience is part of the recipe.

Why Stanley Tucci Made America Fall in Love With Real Italian Food

Stanley Tucci’s greatest contribution to Italian food culture may not be any single recipe.

It is the idea that there is no single “Italian cuisine.”

The food of Naples is different from the food of Bologna. Roman pasta has little in common with Tuscan seafood stew. Recipes change from region to region, town to town and sometimes even from one grandmother’s kitchen to the next.

That diversity is exactly what makes Italian food extraordinary.

Tucci’s travels have showcased everything from Spaghetti alla Nerano and Tagliatelle al Ragù to Roman pasta, Sicilian specialties, Tuscan cooking and the food traditions of northern Italy.

And perhaps that explains why asking Stanley Tucci to choose only one favorite Italian recipe is an impossible question.

We wouldn’t want to choose just one either.

Which Stanley Tucci Italian Recipe Would You Try First?

Would you choose the silky Spaghetti alla Nerano, a comforting bowl of Tagliatelle al Ragù, the seafood-packed Cacciucco, rustic Chicken Cacciatore, or go all-in and make the spectacular Timpano?

Whatever you choose, pour a glass of wine, gather everyone around the table and enjoy it the Italian way:

slowly, together, and with plenty of conversation.