Christopher Kimball goes off the beaten path in Rome to learn new twists on Italian classics. He starts with Fresh Egg Pasta with Brown Butter and Hazelnuts. Then, Rosemary Gill revamps Roman-Style Chicken Cacciatore, leaving its chunky tomato-heavy braise behind in favor of a more minimalist approach. Rose Hattabaugh prepares Spinach and Ricotta Dumplings in Tomato Sauce, while Wes Martin experiments with ways to tame tomato sauce acidity.