Difficulty Level: Easy Total Time: 1.5 hours Serving Size: 2-4 servings Ingredients: 1/2 lb. thin spaghetti 2 pints sungold tomatoes 1 shallot, halved 1 cup of garlic cloves 1/3 cup extra virgin olive oil 1 tbsp. sea salt 1/3 cup Parmigiano Reggiano, grated Basil for garnish Pasta water as needed Directions: Heat the oven to 375°F. Add the cherry tomatoes, garlic and shallot to an oven-safe baking dish. Drizzle with olive oil and sea salt. Roast in the oven for 35-40 minutes. Bring a large pot of water to a boil. Meanwhile, add the roasted tomatoes, garlic and shallot to a blender along with the remaining cooking liquid. Blend until smooth. If you want the sauce to be extra smooth, strain it using a fine mesh strainer. 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. Strain the pasta and add it to the pan along with the sungold tomato sauce and 1/4 cup of pasta water. Toss on high heat until combined. Add more pasta water as needed, 1/4 cup at a time. Remove from heat and add the Parmigiano. Toss again until combined. Using pasta tongs and a ladle, twirl the spaghetti into tiny nests and plate. Top with basil and more Parmigiano.

Difficulty Level: Easy Cook Time: 30 minutes Serving Size: 2-4 servings Ingredients: 1/2 lb. creste di gallo 1 ½ cups whole milk ricotta 1/3 cup Parmigiano Reggiano, finely grated Zest of 1 lemon Juice of 1-2 lemons Salt to taste Basil for garnish Pasta water as needed Directions: Bring a large pot of water to a boil. Meanwhile, add the ricotta to a blender and blend until glossy and smooth. Cut the lemons in half and grill them on a grill pan over high heat. Set aside. You can also cut a few slices of lemon to grill and use as garnish. 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. Add the whipped ricotta to a large sauté pan. Once the pasta has finished cooking, strain and add to the pan with the whipped ricotta and 1/4 cup of pasta water. Toss on medium heat until the pasta is fully coated in the sauce. Add more pasta water as needed, 1/4 cup at a time. Stir in the lemon zest, grilled lemon juice and Parmigiano. Toss again until combined. Add more lemon to taste and pasta water as needed. Plate and top with lemon zest and basil.

Difficulty Level: Easy Total Time: 30 minutes Serving Size: 2-4 servings Rigatoni Pitti! Rigatoni in a creamy vodka sauce with sweet Italian sausage, peas and Parmigiano. Ingredients: 1/2 lb. rigatoni 2 tbsp. extra virgin olive oil 1/2 shallot, chopped 1/2 lb. sweet Italian sausage (or spicy!) 4 garlic cloves, minced 2 tbsp. tomato paste 1/4 cup vodka 1/4 tsp. salt 1/2 cup heavy cream 1/2 cup peas 1/3 cup Parmigiano Reggiano, finely grated 1 tbsp. Italian parsley, finely chopped Pasta water as needed Directions: 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 shallot until soft, about 3-4 minutes. Add the sausage to the pan and sauté over medium heat until fully cooked, crumbling the meat with a wooden spoon. Add the minced garlic and sauté for a further 1-2 minutes, then stir in the tomato paste and salt to taste. Deglaze the pan with the vodka and stir until fully evaporated. Stir in the heavy cream and peas and let simmer over low heat. Once the water is boiling, add plenty of salt. Cook the pasta until it's al dente. Reserve 1 cup of pasta water. Strain the pasta and add it to the pan along with the sauce and 1/4 cup of pasta water. Toss on medium-high heat. Add the Parmigiano and toss again. Add more pasta water as needed, 1/4 cup at a time. Plate and top with Italian parsley and more Parmigiano.

Difficulty Level: Easy Total Time: 1.5 hours Serving Size: 2-4 servings Ingredients: 1/2 lb. taglierini 2 pints cherry tomatoes 1 shallot, halved 1 cup of garlic cloves 1/4 cup Calabrian chili peppers, sliced 1/3 cup extra virgin olive oil 1 tbsp. sea salt 2 tbsp. butter 1/3 cup Parmigiano Reggiano, finely grated 4 oz. stracciatella Basil for garnish Freshly cracked black pepper Pasta water as needed Directions: Heat the oven to 375°F. Add the cherry tomatoes, garlic, shallot and sliced Calabrian chili peppers to an oven-safe baking dish. Drizzle with olive oil and sea salt. Roast in the oven for 35-40 minutes. Bring a large pot of water to a boil. Meanwhile, add the roasted tomatoes, garlic, shallot and Calabrian chili peppers to a blender along with the remaining cooking liquid. Blend until smooth. If you want the sauce to be extra smooth, strain the sauce using a fine mesh strainer. 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. Strain the pasta and add it to the pan along with the cherry tomato sauce and 1/4 cup of pasta water. Toss on high heat until combined. Add more pasta water as needed, 1/4 cup at a time. Remove from heat and add the butter and grated Parmigiano. Toss until combined. Plate and top with the stracciatella, basil, a drizzle of extra virgin olive oil and freshly cracked black pepper.

Difficulty Level: Easy Total Time: 30 minutes Serving Size: 2-4 servings Ingredients: 1/2 lb. tagliatelle 2 tbsp. butter 1/2 shallot, finely chopped 2 garlic cloves, minced 1/3 cup Prosecco 1 cup heavy cream Juice of 1 lemon 1/4 cup Parmigiano Reggiano, finely grated Lemon zest for garnish Pasta water as needed Directions: Bring a large pot of water to a boil. Meanwhile, heat the butter in a large sauté pan over medium-low heat and sauté the shallot until soft and translucent, about 3-4 minutes. Add the minced garlic and sauté for a further 1-2 minutes until fragrant. Add the Prosecco and let simmer for 3-5 minutes until reduced. Stir in the heavy cream, lemon juice and Parmigiano. Once the water is boiling, add plenty of salt. Cook the pasta until it’s al dente. Reserve 1 cup of pasta water. Strain the pasta and add it to the pan along with the Prosecco sauce and 1/4 cup of pasta water. Toss on medium heat until the pasta is fully coated in the sauce. Add more pasta water as needed, 1/4 cup at a time. Plate and top with lemon zest.

Difficulty Level: Easy Total Time: 30 minutes Serving Size: 2-4 servings Ingredients: 1/2 lb. capellini 4 slices of smoked bacon or pancetta, coarsely chopped 2 garlic cloves, minced 2 tbsp. tomato paste 1/4 cup vodka 1 cup heavy cream 1/4 cup Parmigiano Reggiano, finely grated 1 tbsp. Italian pasley, chopped Salt to taste Pasta water as needed Directions: Bring a large pot of water to a boil. Cook the chopped bacon in a large sauté pan over medium heat until fully cooked. Add the minced garlic and sauté for a further 1-2 minutes, until fragrant. Stir in the tomato paste and salt to taste. Add vodka to deglaze. Stir in the heavy cream. 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. Strain the pasta and add to the pan with the sauce and 1/4 cup of pasta water. Toss over medium heat. Add the Parmigiano and toss again. Add more pasta water as needed, 1/4 cup at a time. Plate and top with parsley and more grated Parmigiano.

Difficulty Level: Easy Total Time: 30 minutes Serving Size: 2-4 servings Ingredients: 1 cup stelline or other tiny pasta 2 cups chicken broth 1 tbsp. butter 1/2 cup Parmigiano Reggiano, grated Juice of 1/2 lemon Freshly cracked black pepper to taste Extra virgin olive oil to finish Directions: Add the stelline and chicken broth to a medium-sized pot or sauce pan over medium-high heat. Stir continuously until the stelline is fully cooked. Add more chicken broth if needed. Once the stelline is fully cooked, remove from heat and stir in the butter, lemon juice, pepper and Parmigiano. Plate and top with more freshly cracked black pepper, extra virgin olive oil and more grated Parmigiano.

Difficulty Level: Easy Total Time: 30 minutes Serving Size: 2-4 servings Ingredients: Lemon Fontina Capellini: 1/2 lb. fresh capellini 4 tbsp. salted butter Juice of 1-2 lemons 1/2 cup Parmigiano Reggiano, grated 1/2 cup Fontina, grated 1/3 cup stracciatella 1/2 cup 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: In a large sauté pan over low heat, add the olive oil and sauté the minced garlic for 1-2 minutes, until fragrant. Stir in the panko breadcrumbs along with the salt and toast in the pan, stirring frequently with a wooden spoon (be careful not to burn!). Once the breadcrumbs are light brown in color, add the juice of 1/2 lemon. Stir and continue to toast over low heat for about 2-3 more minutes until the lemon juice is fully absorbed. Lemon Fontina Capellini: 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. While the pasta is cooking, melt the butter in a large sauté pan over low heat. Strain the pasta and add it to the sauté pan along with the lemon juice and 1/4 cup of pasta water. Toss over low heat until combined. Remove from heat and slowly add in the Parmigiano and Fontina cheese until melted. Add more pasta water as needed, 1/4 cup at a time. Plate and top with stracciatella and lemon-garlic panko breadcrumbs.

Difficulty Level: Easy Total Time: 30 minutes Serving Size: 2-4 servings Ingredients: 1/2 lb. capellini 2 tbsp. extra virgin olive oil 1/2 shallot, finely chopped 4 garlic cloves, minced 1 cup baby bella mushrooms 2 tbsp. tomato paste 1/2 tsp. salt 1/4 cup Marsala wine 1/2 cup heavy cream 1/4 cup Parmigiano Reggiano, finely grated 2 tbsp. Italian parsley, finely chopped Pasta water as needed Directions: 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 for 1-2 minutes. Add the minced garlic and sauté for a further 1-2 minutes until fragrant. Add the mushrooms and salt to taste. Sauté until the mushrooms are fully cooked. Add the tomato paste to the pan. Stir and sauté for a further 2-3 minutes. Add the Marsala wine to the pan. Stir and let simmer for 1-2 minutes. Remove from heat and 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 of pasta water. Strain the pasta and add it to the pan along with the Marsala sauce and 1/4 cup of pasta water. Toss on medium heat. Add the grated Parmigiano and parsley and toss again. Add more pasta water as needed, 1/4 cup at a time. Plate and top with more parsley and Parmigiano.

Difficulty Level: Easy Total Time: 1.5 hours Serving Size: 2-4 servings Caprese salad, but make it pasta! This mafaldine is tossed in a blend of roasted cherry tomatoes, garlic, balsamic, basil and burrata! Ingredients: 1/2 lb. mafaldine 2 pints cherry tomatoes 4-6 garlic cloves 1/4 cup extra virgin olive oil 1 tbsp. sea salt 4 oz burrata 1-2 sprigs of basil Balsamic glaze to taste 1/3 cup Parmigiano Reggiano, finely grated Pasta water as needed More basil for garnish Directions: Heat the oven to 375°F. Add the cherry tomatoes and garlic to an oven-safe baking dish. Drizzle with olive oil and sea salt. Roast in the oven for 40 minutes. Bring a large pot of water to a boil. Meanwhile, add the roasted tomatoes and garlic to a blender along with the remaining cooking liquid for added flavor. Add half of the burrata, basil and balsamic glaze to taste. Blend until smooth. If you want the sauce to be extra smooth, strain the sauce using a fine mesh strainer. Once the water comes to a boil, add plenty of salt. Cook the pasta until it's al dente. Reserve 3/4 cup of pasta water. Strain the pasta and add it to the pan along with the roasted caprese sauce and 1/4 cup of pasta water. Toss on high heat until combined. Add more pasta water as needed, 1/4 cup at a time. Remove from heat and add the grated Parmigiano. Toss until combined. Plate and top with the remaining burrata, basil and a drizzle of extra virgin olive oil.

Difficulty Level: Difficult Total Time: 2.5 hours Serving Size: 2-4 servings The fun shape of farfalle, but stuffed! Tossed in a lemon butter sauce and topped with creamy stracchino and Calabrian chili oil. Ingredients: Stuffed Farfalle: 1 cup ‘00’ wheat flour 1/2 cup semolina flour 2 whole eggs 3 yolks 1 cup whole milk ricotta 1/3 cup Parmigiano Reggiano, grated Zest of 1 lemon 1/4 tsp. salt 4 tbsp. butter Juice of 1/2 lemon 4 oz. stracchino 1/4 cup lemon garlic panko breadcrumbs Calabrian chili oil 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. Stuffed Farfalle: Mix 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. Blend the ricotta, Parmigiano, lemon zest, and salt until smooth. Transfer to a piping bag and set aside. Divide the rested dough into four even pieces. Roll each into long, thin sheets (setting 7 on a Marcato Atlas or KitchenAid pasta roller) Pipe 1.5‑inch dollops of filling onto one sheet, spaced evenly. Lay a second sheet on top and press firmly around each mound to seal. Cut into rectangles about 3 × 1 inches, then pinch each one in the center to form farfalle Bring a large pot of water to a boil, add plenty of salt. Cook the farfalle gently until they float to the top, about 2-3 minutes. Reserve 1/2 cup of pasta water. Melt the butter in a large pan over low heat and add the juice of 1/2 lemon. Once the farfalle have finished cooking, strain and add to the pan along with 1/4 cup of pasta water. Toss on medium-low heat. Plate and top with stracchino, breadcrumbs and a drizzle of Calabrian chili oil.

Difficulty Level: Easy Total Time: 30 minutes Serving Size: 2-4 servings This spicy crab linguettine will have your taste buds tingling! Jumbo lump crab meat tossed in heavy cream, lemon, crushed red chili flakes. Ingredients: Spicy Crab Linguettine: 1/2 lb. linguettine or other long pasta 4 garlic cloves, sliced 2 tbsp. butter 2 tbsp. extra virgin olive oil 1/2 tsp. crushed red chili pepper Zest of 1 lemon 1 cup heavy cream 3/4 cup lump crab meat Juice of 1 lemon Salt & pepper to taste 1/3 cup Parmigiano Reggiano, finely grated 1 tbsp. parsley, finely chopped 1 tbsp. chives, finely chopped 1/3 cup 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: In a large pot over low heat, add the olive oil and sauté the minced garlic for 1-2 minutes, until fragrant. Stir in the panko breadcrumbs along with the salt and toast in the pot, stirring frequently with a wooden spoon (be careful not to burn!). Once the breadcrumbs are light brown in color, add the juice of 1/2 lemon. Stir and continue to toast over low heat for about 2-3 more minutes until the lemon juice is fully absorbed. Spicy Crab Linguettine: 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. Meanwhile, add the butter, olive oil and garlic to large sauté pan and sauté over low heat for 1-2 minutes, until fragrant. Add the crushed red chili peppers and lemon zest. Add the heavy cream, crab meat, lemon juice and salt and pepper to taste to the pan and let simmer on low heat for about 1-2 minutes. When the pasta has finished cooking, strain and add directly to the pan with the crab sauce and 1/4 cup pasta water. Toss on medium-high heat until combined. Remove from heat and add the Parmigiano and parsley. Toss again until combined. Add more pasta water as needed, 1/4 cup at a time. Plate and top with lemon-garlic panko breadcrumbs and chives.