'e fidanzati capresi' pasta tossed in a creamy lemon prosecco sauce with rock shrimp and crushed Calabrian chili for a spicy kick.

Elevate your pasta night with this decadent and creamy Brown Butter Sage Pasta with Parmigiano, crispy sage leaves, and a drizzle of aged balsamic.

Radiatori pasta tossed in a creamy brown butter miso sauce with roasted garlic and Parmigiano, topped with chives and crispy shallot. A cozy fall or winter pasta dish!

Anelli pasta tossed in a creamy sundried tomato sauce topped with fresh mozzarella. A quick and easy pasta dish!

An easy and satisfying recipe with just a few ingredients! Brown butter provides a depth of flavor to this creamy lemon shell pasta.

Tiny tortellini pasta filled with prosciutto, mortadella, ricotta and Parmigiano and tossed in a Parmigiano cream sauce.

Roasted garlic paste elevates the flavor of this creamy lemon fontina spaghettini.

A pasta twist on broccoli cheddar soup! These small shells make the best addition to this classic pairing.

A creamy, cheesy asiago busiate with roasted garlic adding a depth of flavor!

Fresh tagliatelle pasta in a creamy lemon prosecco sauce.

Capellini tossed in a smoky, creamy fiesolana sauce with smoked bacon.

Enjoy the flavors of summer in this creamy tomato lobster fettuccine!

This spicy crab linguettine will have your taste buds tingling! Jumbo lump crab meat tossed in heavy cream, lemon, crushed red chili flakes

Sausage and peppers take on pasta form! A combination of red, orange and yellow peppers and sweet Italian sausage make up this zesty dish!

Difficulty Level: Easy Total Time: 30 minutes Serving Size: 2-4 servings Ingredients: 1/2 lb. penne or other short pasta 2 tbsp. butter 2 tbsp. extra virgin olive oil 1/2 shallot, finely chopped 4 garlic cloves, minced 6 oz. tomato paste 1/2 tsp. salt 1/4 cup vodka 3/4 cup heavy cream 1/2 cup smoked mozzarella, shredded 2 tbsp. Italian parsley, finely chopped Pasta water as needed Directions: Bring a large pot of water to a boil. Meanwhile, heat the butter and olive oil in a

Difficulty Level: Easy Total Time: 30 minutes Serving Size: 2-4 servings Ingredients: 1/2 lb. capellini 2 tbsp. butter 2 tbsp. extra virgin olive oil 6 garlic cloves, minced 3/4 - 1 cup sun-dried tomatoes (use semi-dried if you can find them) 1 cup heavy cream 1/3 cup Parmigiano Reggiano, finely grated 1/3 cup basil chiffonade 4 oz. fresh mozzarella, cubed Salt to taste Directions: Bring a large pot of water to a boil. Meanwhile, heat the butter and olive oil in a large pan a

A fun twist on a classic! This French Onion Soup Rigatoni is an easy combination of caramelized onions, rich beef broth, fresh thyme, melty gruyere and crispy panko breadcrumbs!

Difficulty Level: Difficult Total Time: 2.5 hours Serving Size: 2-4 servings Ingredients: 1 cup ‘00’ wheat flour 1/2 cup semolina flour 2 eggs, 3 yolks 1/4 lb. mortadella with pistachios 1 cup whole milk ricotta 1/4 cup Parmigiano Reggiano, finely grated 1/4 tsp. salt 8 oz. fresh robiola cheese 1/4 cup heavy cream 1 tbsp. chives, chopped Tip: If you have leftover tortellini, it can be frozen for 1-2 months in the freezer. Directions: Mix the flours and form a well. Add the eg

Difficulty Level: Easy Total Time: 30 minutes Serving Size: 2-4 servings Ingredients: 1/2 lb. farfalle 8 oz. mascarpone 1/2 cup Parmigiano Reggiano, grated 1/2 cup Pecorino Romano, grated 1/2 cup Moliterno Al Tartufo or other truffle cheese, grated Directions: Bring a large pot of water to a boil. Once the water is boiling, add plenty of salt. Cook the pasta until it is al dente. Meanwhile, add the mascarpone to a large sauté pan over medium-low heat and stir until smooth and

Difficulty Level: Easy Total Time: 30 minutes Serving Size: 2-4 servings Ingredients: 1/2 lb. radiatori 14 oz. crushed San Marzano tomatoes 6 garlic cloves, minced 2 tbsp. extra virgin olive oil 1/2 tsp. salt 1 cup of heavy cream 1/3 cup Parmigiano Reggiano, finely grated 1/2 cup whipped ricotta Marjoram & crushed red chili flakes for garnish Directions: Add the olive oil to a heavy-bottomed pot over low heat and sauté the garlic for 1-2 minutes, until fragrant. Add the crush