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Difficulty Level:  Easy Total Time: 30 minutes Serving Size:  2-4 servings Ingredients: 1/2 lb. cappelletti pasta 2 tbsp. extra virgin olive oil 4 garlic cloves, minced 1 cup sundried tomatoes, chopped Salt & oregano to taste 3/4 cup heavy cream 1/3 cup Parmigiano Reggiano, finely grated 1/2 cup fresh mozzarella, chopped or cubed 1 tbsp. Italian parsley, finely chopped Directions: Bring a large pot of water to a boil. Meanwhile, heat the olive oil in a large pan over low heat and sauté the minced garlic for 1-2 minutes until fragrant. Add the sundried tomatoes, salt and oregano to the pan. Sauté for 3-5 minutes, until the sundried tomatoes soften. Stir in the heavy cream. Add more salt to taste. Once the water is boiling, add plenty of salt. Cook the pasta until it’s al dente. Reserve 1 cup pf pasta water. Strain the pasta and add it to the pan along with 1/4 cup pasta water. Toss on medium-high heat until the pasta is fully coated in the sauce. Stir in the Parmigiano. Add more pasta water as needed, 1/4 cup at a time. Plate and top with mozzarella and Italian parsley.

Difficulty Level:  Moderate Total Time: 2 hours Serving Size:  2-4 servings Ingredients Leek & Burrata Triangoli: 1 cup ‘00’ wheat flour 1/2 cup semolina flour 2 eggs, 3 yolks 6 tbsp. butter 2-3 leeks, chopped Zest of 1 lemon 8 oz. burrata 1/4 cup Parmigiano Reggiano, finely grated 1/4 tsp. salt Juice of 1 lemon 1 tbsp. chives, chopped 2 tbsp. lemon-garlic panko breadcrumbs Pasta water as needed Lemon-Garlic Panko Breadcrumbs: 1/2 cup plain panko breadcrumbs 2 tbsp. extra virgin olive oil 1 garlic clove, minced Juice of 1/2 lemon 1/4 tsp. salt Directions: Lemon-Garlic Panko Breadcrumbs: Sauté the minced garlic in olive oil over low heat until fragrant, about 1-2 minutes. Add the panko breadcrumbs and salt; toast until golden brown. Stir in the juice of 1/2 lemon. Stir and continue to toast over low heat for about 2-3 more minutes until crispy. Leek & Burrata Triangoli: M ix the flours and form a well. Add the eggs and yolks, whisking with a fork while gradually incorporating the flour. Knead for 10 minutes until smooth, then wrap in plastic and rest 30 minutes. For the filling, heat 2 tbsp. butter in a pan over low heat. Sauté the leeks for 1-2 minutes, until soft and fragrant. Add lemon zest and salt to taste. Let cool slightly. Add the burrata, cooked leeks, Parmigiano and salt to a blender and blend until smooth. Add the mixture to a piping bag and set aside. Divide the rested dough into four pieces. Roll each piece into thin sheets using a pasta machine (setting 7). Cut the pasta sheets into 2.5 x 2.5 inch squares. Pipe about 1 tbsp. filling onto each square and shape the triangoli, Bring a large pot of water to a boil. Once the water comes to a boil, add plenty of salt. Cook the triangoli until they float to the top, about 2-3 minutes. Reserve 1 cup of pasta water. While the triangoli cooks, melt the remaining butter in a sauté pan over medium-low heat. Add the juice of 1/2 lemon. Strain the triangoli and add them to the pan along with 1/4 cup of pasta water. Toss over medium-low heat. Add more lemon juice to taste and pasta water as needed. Plate and top with chives and breadcrumbs.

Difficulty Level:  Easy Total Time: 30 minutes Serving Size:  2-4 servings Ingredients: Spinach & Artichoke Farfalle: 1/2 lb. farfalle 2 tbsp. extra virgin olive oil 6 garlic cloves, minced 14 oz. can artichoke hearts, quartered 1/4 cup white wine Juice of 1/2 lemon 3/4 cup heavy cream 1/2 cup Parmigiano Reggiano, finely grated 3 oz. fresh baby spinach 1/2 cup lemon-garlic panko breadcrumbs Salt & pepper to taste Pasta water as needed Lemon-Garlic Panko Breadcrumbs: 1/2 cup plain panko breadcrumbs 2 tbsp. extra virgin olive oil 1 garlic clove, minced Juice of 1/2 lemon 1/4 tsp. salt Directions: Lemon-Garlic Panko Breadcrumbs: Sauté the minced garlic in olive oil over low heat until fragrant, about 1-2 minutes. Add the panko breadcrumbs and salt; toast until golden brown. Stir in the juice of 1/2 lemon. Stir and continue to toast over low heat for about 2-3 more minutes until crispy. Spinach & Artichoke Farfalle: Bring a large pot of water to a boil. Once the water comes to a boil, add plenty of salt. Cook the pasta until it's al dente. Reserve 1 cup of pasta water. Heat the olive oil in a large pan and sauté the minced garlic over low heat for 1–2 minutes, until fragrant. Add the artichoke hearts, season with salt and pepper, and cook for about 2 minutes until softened. Pour in the white wine and simmer for 1–2 minutes. Stir in the lemon juice, then add the heavy cream and Parmigiano. Strain the pasta and add to the pan along with 1/4 cup of pasta water. Toss over medium-high heat until combined. Add more pasta water as needed. Add the spinach and cook for 1–2 minutes, just until wilted. Serve topped with lemon-garlic panko breadcrumbs and more Parmigiano.

Difficulty Level:  Easy Total Time: 30 minutes Serving Size:  2-4 servings Ingredients: 1/2 lb. lumache or other short pasta 1 cup quartered artichokes 1/4 cup Parmigiano Reggiano, grated 1/4 tsp. salt 1/2 tsp. crushed red chili flakes 1 garlic clove, grated Juice of 1/2 lemon 1/2 cup fresh basil, loosely packed 1/2 cup baby arugula, loosely packed 3 tbsp. extra virgin olive oil Pasta water, as needed Directions: Bring a large pot of water to a boil, add plenty of salt. Cook the pasta until it's al dente. Reserve 1 cup of pasta water. Add the artichokes, Parmigiano, salt, chili flakes, garlic, lemon juice, basil, arugula and olive oil to a food processor. Pulse until coarsely chopped. Add more of each ingredient to taste. Strain the pasta and add it directly to a large pan with the arugula pesto and 1/4 cup of pasta water. Toss over low heat. Add more pasta water as needed, 1/4 cup at a time. Plate and top with more grated Parmigiano.

Difficulty Level:  Moderate Total Time: 2 hours Serving Size:  2-4 serving Ingredients 1 cup ‘00’ wheat flour 1/2 cup semolina flour 2 eggs, 3 yolks 2 tbsp. extra virgin olive oil 4 garlic cloves, minced 1 cup quartered artichokes Salt & pepper to taste 4 oz. burrata ~10 slices Prosciutto di San Daniele, torn 1/4 cup Parmigiano Reggiano, finely grated 4 tbsp. butter Juice of 1/2 lemon Pasta water as needed Directions: M ix the flours and form a well. Add the eggs and yolks, whisking with a fork while gradually incorporating the flour. Knead for 10 minutes until smooth, then wrap in plastic and rest 30 minutes. For the filling, heat the olive oil in a medium-sized pan over low heat. Add the minced garlic and sauté for 1-2 minutes, until fragrant. Add the artichokes, salt and pepper. Sauté until the artichokes soften and begin to fall apart. Add the burrata, artichoke mixture, half of the prosciutto and Parmigiano to a blender and blend until smooth. Add salt to taste. Add the mixture to a piping bag and set aside. Divide the rested dough into four pieces. Roll each piece into thin sheets using a pasta machine (setting 7). Place about 1 tbsp. dollops of the filling onto one of the pasta sheets. Take a second pasta sheet and place over top. Using a ravioli stamp, press and seal to shape the ravioli. Bring a large pot of water to a boil. Once the water comes to a boil, add plenty of salt. Cook the ravioli until they float to the top, about 2-3 minutes. Reserve 1 cup pasta water. While the ravioli is cooking, melt the butter in sauté pan over medium-low heat. Add the juice of 1/2 lemon. Strain the ravioli and add them to the sauté pan with the lemon butter and 1/4 cup pasta water. Toss over medium-low heat. Add more lemon juice to taste and pasta water as needed. Plate and top with more prosciutto and Parmigiano.

Difficulty Level:  Easy Cook Time : 1 hour Serving Size:  4-6 servings Ingredients: 1 lb. penne pasta, bronze cut 2 tbsp. butter 1/4 yellow onion 4-6 garlic cloves 1 28 oz. can whole peeled San Marzano tomatoes 24 oz. tomato passata 1 tsp. salt 1/4 cup vodka 1 cup heavy cream 1/3 cup Parmigiano Reggiano, finely grated 1/4 cup basil, finely chopped Pasta water as needed Note: This recipe makes extra vodka sauce that you can freeze for up to 2 months. Directions: Add the onion and garlic to a food processor and blend until finely chopped. Melt the butter in a heavy-bottomed pot over low heat and sauté the onion and garlic mixture until soft, about 4-5 minutes. Crush the tomatoes by hand and add to the pot along with the tomato passata and salt. Turn the heat up and bring to a simmer. Add the vodka and simmer over low heat, partially covered for 20 minutes. Bring a large pot of water to a boil, add plenty of salt. Cook the pasta until it’s al dente. Reserve 1cup of pasta water. Remove the sauce from heat and stir in the heavy cream, Parmigiano and basil. Add more salt to taste. Strain the pasta and add it to a large sauté pan along with the vodka sauce and 1/4 cup pasta water. Toss on high heat until the pasta is fully coated in the sauce. Add more pasta water as needed. Plate and top with more basil and Parmigiano.

Difficulty Level:  Easy Total Time: 1 hour Serving Size:  4 servings Ingredients: 2 cups Mafalde Corte, or broken lasagna 2 tbsp. extra virgin olive oil 1/3 onion, chopped 4 garlic cloves, minced 1/2 lb. meatball mix (ground beef, veal, pork) Salt & pepper to taste 1 tbsp. tomato paste 14 oz. crushed tomatoes 3 cups chicken or vegetable stock 1 cup shredded mozzarella 1/4 cup Parmigiano Reggiano, grated 4 oz. stracchino, ricotta or other creamy cheese Parsley for garnish Directions: Heat the olive oil in a heavy-bottomed pot over medium-low heat and sauté the onion until soft and translucent, about 4-5 minutes. Add the garlic and sauté for a further 1-2 minutes, until fragrant. Add the meatball mix and crumble with a wooden spoon. Sauté until fully cooked. Add salt to taste. Stir in the tomato paste and crushed tomatoes. Cook for another 1-2 minutes. Pour in the chicken or vegetable stock and bring to a gentle simmer. Add the pasta, cover, and continue simmering until the pasta is fully cooked, stirring occasionally. Remove from heat and stir in the mozzarella and Parmigiano. Add more salt to taste Top with dollops of stracchino or ricotta and parsley.

Difficulty Level: Moderate Total Time: 1.5 Hours Serving Size: 2-4 servings Ingredients: Spinach & Ricotta Gnudi: 2 cups whole milk ricotta 5 oz. chopped frozen spinach, thawed 1/2 cup Parmigiano Reggiano, finely grated 1/3 cup ‘00’ flour 2 egg yolks 1/4 tsp. salt Ricotta salata or Parmigiano, for topping Roasted Cherry Tomato Sauce: 2 pints cherry tomatoes 1/2 cup garlic cloves, peeled 1/4 cup extra virgin olive oil Salt to taste 1 sprig basil Pasta water, as needed Directions: Strain the ricotta using a cheese cloth or paper towels, squeezing out as much liquid as possible. Preheat the oven to 375°F. Add the cherry tomatoes and garlic to an oven-safe dish. Drizzle with olive oil, season with salt and roast for 30-40 minutes until the tomatoes collapse and garlic softens. Let the tomatoes cool slightly, then transfer to a blender and purée until smooth. Set aside. Bring a large pot of water to a boil. Add plenty of salt. Defrost the spinach and squeeze out any excess moisture. Add the spinach to a mixing bowl along with the strained ricotta, Parmigiano, flour, salt and egg yolks. Mix until evenly combined. Warm the tomato sauce in a saucepan over low heat while shaping the gnudi. Scoop the mixture and roll into small dumplings. Place them into the boiling water and cook until they float to the surface, about 2–3 minutes Spoon the cherry tomato sauce onto a plate and arrange the gnudi on top. Finish with grated ricotta salata or Parmigiano and fresh basil.

Difficulty Level: Easy Total Time: 1 hour Serving Size: 3-4 servings Ingredients: Vodka Sauce: 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 tsp. sugar 1/4 cup vodka 3/4 cup heavy cream 1/4 cup Parmigiano Reggiano, finely grated Baked Fusilli: 3/4 lb. fusilli 2 cups whole milk mozzarella, shredded 1/3 cup Parmigiano Reggiano, finely grated 1/2 tsp. salt 1/2 cup stracciatella 1/4 cup panko breadcrumbs, toasted Basil for garnish Directions: Preheat oven to 375°F and bring a large pot of water to a boil. Meanwhile, heat the olive oil in a large sauté pan over low heat and sauté the chopped shallot until soft and translucent, about 4-5 minutes. Add the minced garlic and sauté for a further 1-2 minutes until fragrant. Add the tomato paste, salt and sugar to the pan. Stir and let sit on medium-low heat for 2-3 minutes until the tomato paste deepens in color. Add 1/4 cup of vodka to deglaze the pan. Stir until the vodka has fully evaporated, about 1-2 minutes. Remove from heat and stir in the heavy cream and Parmigiano. Add more salt to taste. Cook the pasta for half of the suggested cooking time (it will continue to cook in the oven, so you don’t want it to become soggy and overcooked). Reserve 1/4 cup pasta water In a large mixing bowl, add the partially-cooked pasta along with the vodka sauce and pasta water. Mix until combined. Add the shredded mozzarella, Parmigiano and salt to taste. Mix again and then pour into a baking dish. Bake in the oven for 15 minutes. Remove and top with the toasted breadcrumbs, stracciatella and basil.

Difficulty Level: Moderate Total Time: 2.5 hours Serving Size: 4-6 servings Ingredients: Mini Meatballs: 1 lb. meatball mix (ground beef, pork & veal) 2 slices white bread, crusts removed and cubed 1/4 cup milk (2% or whole) 1 large egg 1/4 cup Parmigiano Reggiano, finely grated 1 garlic clove, minced 1/4 yellow onion, finely chopped 1/4 cup Italian parsley, finely chopped 1/4 tsp. salt Mini Meatball Ragu: 2 tbsp. extra virgin olive oil 4 garlic cloves, minced 28 oz. crushed San Marzano tomatoes 14 oz. tomato passata or tomato sauce Salt to taste Radiatori Bake: 3/4 lb. radiatori or other short cut pasta 2-3 cups meatball ragu 8 oz. fresh mozzarella, cubed 1/2 cup heavy cream 1/2 cup Parmigiano Reggiano, finely grated 1 tbsp. parsley, finely chopped Directions: Mini Meatball Ragu In a large, heavy-bottomed pot over low heat, add the olive oil and sauté the garlic for 1-2 minutes, until fragrant. Add the crushed tomatoes, passata and salt to taste. Stir and let simmer while you prepare the meatballs. In a small bowl, combine the bread and milk. Let the bread soak until fully softened. In a separate bowl, whisk together the egg, Parmigiano, garlic, onion, parsley, and salt. Add the meatball mix to a large bowl along with the soaked bread and the egg mixture. Using your hands, gently mix until just combined. Avoid overworking to keep the meatballs tender. Scoop about 1 tbsp. of the meat mixture to gently form the meatballs. Drop them directly into the simmering sauce. Cover and simmer on low for 1 1/2 -2 hours, until the meatballs are cooked through (internal temperature has reached 165°F). Tip: This recipe makes more ragù than you’ll need. Freeze the extra for an easy future dinner. Radiatori Bake: Preheat oven to 375°F and bring a large pot of water to a boil. In a small saucepan, warm the heavy cream over low heat for 3–4 minutes. Remove from heat and whisk in 1/4 cup of the Parmigiano. Once the water comes to a boil, add plenty of salt. Cook the pasta until slightly less than al dente. The pasta will continue to cook in the oven. Strain the pasta and transfer to a mixing bowl along with 2 cups of the mini meatball ragu. Toss to coat the pasta, adding more ragu if needed. Spread half of the pasta mixture into a 9×12-inch baking dish. Drizzle with half of the Parmigiano cream sauce and scatter half of the mozzarella over top. Repeat with the remaining pasta, sauce, and mozzarella. Finish with the remaining grated Parmigiano. Bake for 20 minutes, or until the cheese is fully melted and bubbling. Remove from the oven and top with chopped parsley.

Difficulty Level: Difficult Total Time: 2 hours Serving Size:  6-8 servings Ingredients: Pasta Dough: 1 1/2 cup ‘00’ wheat flour 2 eggs, 3 yolks 1/2 tsp. sugar Filling: 8 oz. mascarpone 1/4 cup white chocolate chips, melted 1/4 cup powdered sugar 1/2 tsp. vanilla extract Cooking/Serving: Vegetable oil, for frying 1/2 cup powdered sugar Nutella, for dipping Directions: Form a well in the flour. Add the eggs, yolks and sugar, whisking with a fork while gradually incorporating the flour. Knead for 10 minutes until smooth, then wrap in plastic and rest 30 minutes. Melt the white chocolate chips and mix with the mascarpone, powdered sugar and vanilla extract. Add to a piping bag and refrigerate for 30 minutes so it firms up. Divide the rested dough into four pieces. Roll each piece into thin sheets using a pasta machine, setting 6. Cut the pasta sheets into 2.5 inch squares, or larger if you'd like a more pastry like tortellini. Place about 1 tsp. of the filling onto the squares and shape the tortellini. Heat the vegetable oil to 365 °  F. Fry the tortellini for 1-2 minutes until light golden in color. Remove with a spider strainer and place over a wire rack or paper towel to cool. Once cool, toss in powdered sugar and top with a drizzle of Nutella.

Difficulty Level:  Easy Total Time: 2.5 hours Serving Size:  2-4 servings Ingredients: 1 lb. fresh tagliatelle 2 tbsp. extra virgin olive oil 1/4 lb. pancetta, diced 1 cup soffritto (finely chopped onion, carrot, celery) 1 lb. ground beef, veal & pork mixture (I used a meatball mix) 2 tbsp. tomato paste 1/4 cup white wine 1 1/2 cups chicken broth 1 cup whole milk Ground nutmeg, to taste Salt, to taste Parmigiano Reggiano, for serving Directions: Heat the olive oil in a heavy‑bottomed pot over medium heat. Add the pancetta and sauté until fully cooked and lightly crisp. Add the soffritto and cook until softened and fragrant. Add the meat mixture, breaking it up with a wooden spoon. Cook until browned. Stir in the tomato paste, then pour in the white wine to deglaze the pot, scraping up any browned bits. Pour in the chicken broth and milk. Bring to a gentle simmer and cook uncovered for about 2 hours, stirring occasionally, until the sauce has reduced and thickened. Remove from heat and season with salt and nutmeg to taste. Bring a large pot of water to a boil, add plenty of salt. Cook the tagliatelle for 2-3 minutes. Reserve 1 cup of pasta water. Strain the pasta and toss it with the bolognese sauce. Add pasta water as needed. Plate and serve with grated Parmigiano Reggiano.