Difficulty Level: Easy Total Time: 30 minutes Serving Size: 2-4 servings Sausage and peppers take on pasta form! A combination of red, orange and yellow peppers and sweet Italian sausage make up this zesty dish! Ingredients: 1/2 lb. orecchiette 2 tbsp. extra virgin olive oil 1/2 shallot, chopped 1/3 cup chopped red peppers 1/3 cup chopped orange peppers 1/3 cup chopped yellow peppers 1/2 lb. sweet Italian sausage (or spicy!) 4 garlic cloves, minced 1/4 cup white wine 1/4 tsp. salt 1/4 tsp. oregano 2 tbsp. tomato paste 1/2 cup heavy cream 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 and peppers until soft, about 3-4 minutes. Add the sausage to the pan and sauté over medium-high heat until fully cooked, crumbling the meat with a wooden spoon. Add the minced garlic and sauté for a further 1-2 minutes. Deglaze the pan with the white wine. Stir in the tomato paste, salt and oregano. Stir in the heavy cream. 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: 30 minutes Serving Size: 2-4 servings Ingredients: 1/2 lb. Gramigna or other short pasta 2 tbsp. butter 2 tbsp. extra virgin olive oil 4 garlic cloves, minced 1/2 tsp. crushed red chili pepper (or more for extra spice!) Zest of 1 lemon 1 cup heavy cream Juice of 1 lemon 1/2 cup Parmigiano Reggiano, grated 2 tbsp. Italian parsley, finely chopped Directions: 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. Meanwhile, add the butter and olive oil to a large sauté pan over low heat. Sauté the garlic for 1-2 minutes until fragrant then add the crushed red chili flakes and lemon zest to the pan. Stir in the heavy cream. Strain the pasta and add it to the sauté pan with the cream sauce and 1/4 cup of pasta water. Toss over medium-high heat. Add the lemon juice and Parmigiano. Toss until combined. Add pasta water as needed, 1/4 cup at a time. Stir in the parsley and more chili pepper to taste. Plate and top with more parsley and crushed red chili pepper.

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 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 and salt 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. 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 vodka sauce and 1/4 cup pasta water. Toss on medium heat until the pasta is fully coated in the sauce. Stir in the smoked mozzarella. Add more pasta water as needed, 1/4 cup at a time. Plate and top with Italian parsley.

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 and sauté the minced garlic for 1-2 minutes, until fragrant. Stir in the sun-dried tomatoes and sauté for a further 2-3 minutes until softened. Add the sundried tomato & garlic mixture to a blender along with the heavy cream and Parmigiano. Blend until smooth. Add salt to taste. 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 sundried tomato cream sauce and 1/4 cup of pasta water. Toss over medium-high heat. Add the basil chiffonade and toss again. Add more pasta water as needed, 1/4 cup at a time. Plate and top with more basil chiffonade and mozzarella.

Difficulty Level: Easy Cook Time: 1 hour Serving Size: 2-4 servings 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! INGREDIENTS: 1/2 lb. rigatoni 4 tbsp. butter 2 tbsp. extra virgin olive oil 2 yellow onions, sliced 4 garlic cloves, minced Salt & pepper to taste 1 tsp. thyme leaves 1/4 cup white wine 1 cup beef stock (plus more as needed) 1 tsp. sherry vinegar or white wine vinegar 1/4 cup heavy cream 1/2 cup Gruyere, grated 1/2 cup Grana Padano or Parmigiano, grated 1/2 cup lemon-garlic panko breadcrumbs 1 tbsp. parsley, finely chopped 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. 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. French Onion Soup Rigatoni: Add the butter and olive oil to a large sauté pan over medium-low heat along with the sliced onions. Sauté until the onions are caramelized. This may take about 30-40 minutes. While the onions are caramelizing, bring a large pot of water to a boil. Add plenty of salt. Cook the pasta until al dente. Once the onions are dark golden brown in color, add the minced garlic, thyme, salt and pepper to taste. Sauté for 1-2 minutes, then add the white wine to deglaze the pan. Add the beef stock and sherry vinegar. Strain the pasta and add to the sauté pan. Toss until the pasta is fully coated in the sauce then stir in the heavy cream. Remove from heat and stir in the Gruyere and Grana Padano cheese until fully melted. Add more beef stock or pasta water as needed, 1/4 cup at a time. Plate and top with parsley, breadcrumbs and more Grana Padano.

Difficulty Level: Moderate Total Time: 2.5 hours Serving Size: 4-6 servings Ingredients: 1 lb. spaghetti 1/2 lb. ground beef (80/20) 1/2 lb. ground veal 1/2 lb. ground pork 4 slices white bread, cubed (crusts removed) 1/4 cup milk or cream 1 large brown 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 2 tbsp. extra virgin olive oil 4 garlic cloves, minced 28 oz. crushed San Marzano tomatoes 14 oz. tomato passata Salt to taste Directions: In a large, heavy-bottomed pot over low heat, add the olive oil and sauté the garlic for 1-2 minutes, until fragrant. Add crushed tomatoes, passata and salt to taste. Stir and let simmer over low heat while you form the meatballs. In a small bowl combine the bread and milk. Let soak for a few minutes until the bread fully absorbs the milk. In a separate bowl mix the egg, Parmigiano, garlic, onion, parsley and salt. In a large mixing bowl, add the ground beef, pork and veal along with the bread mixture and egg mixture. Using your hands, gently mix all ingredients together until loosely combined. Try not to overwork the mixture. The more you overwork the meat, the less tender the meatballs will be. Scoop about 1 tbsp. of the meat mixture to gently form the meatballs, about 1 inch in diameter. Drop the meatballs directly into the simmering sauce. Cover and simmer over low heat for 1.5-2 hours, until internal temperature has reached 165°F. When the ragu is close to being done, bring a large pot of water to a boil. Add plenty of salt and cook the pasta until it's al dente. Strain the pasta and add back to the pasta pot along with the mini meatball ragu. Stir until combined. Use as much or as little of the ragu as you'd like with the pasta. You may have extra leftover which will keep in the freezer for 1-2 months. Plate and top with parsley and Parmigiano.

Difficulty Level: Easy Total Time: 1 hour Serving Size: 4-6 servings Ingredients: 1 cup smoked Carnaroli rice (or Arborio) 2 tbsp. extra virgin olive oil 1/2 yellow onion, finely chopped 1/4 cup dry white wine 4 cups vegetable stock 4 tbsp. salted butter 1/2 cup Parmigiano Reggiano, finely grated 1/2 cup Pecorino Romano, finely grated 1 cup pumpkin purée Salt to taste Aged balsamic Directions: In a heavy-bottomed pot over medium-low heat, add the olive oil and sauté the onion until translucent, about 4-5 minutes. Stir in the rice and toast in the pot for 3-5 minutes. Deglaze with the white wine, stirring until it's mostly absorbed. Slowly add the vegetable broth,1-2 cups at a time, stirring continuously until the rice is fully cooked - use your judgment on how much you need. There may be some leftover broth at the end. When the rice has fully cooked, remove from heat and stir in the pumpkin purée, melted butter and cheese. Add salt to taste. Plate and top with a drizzle of aged balsamic.

Difficulty Level: Easy Total Time: 30 minutes Serving Size: 2-4 servings Ingredients: 1/2 lb. rigatoni or other short pasta 4 tbsp. butter 6 garlic cloves, minced 1 cup pumpkin purée 1/2 cup heavy cream 1/3 cup Parmigiano Reggiano or Grana Padano, grated Salt to taste Basil for garnish Directions: Bring a large pot of water to a boil. Meanwhile, melt the butter in a large sauté pan until it begins to bubble and turn caramel brown in color, stirring frequently. Once the butter begins to turn golden brown, stir in the minced garlic. Sauté for 1-2 minutes, until fragrant then stir in the pumpkin purée. Remove from heat and stir in the heavy cream and Parmigiano. Add salt to taste. Once the water comes to a boil, add plenty of salt. Cook the pasta until it’s al dente. Reserve 3/4 cup pasta water. Strain the pasta and add it to the pan along with the pumpkin 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, 1/4 cup at a time. Plate and top with torn basil and more Parmigiano.

Difficulty Level: Easy Total Time: 30 minutes Serving Size: 2-4 servings Ingredients: 1/2 lb. linguettine pasta 4 tbsp. salted butter 4 garlic cloves, minced 1 cup Parmigiano Reggiano, grated Zest of 1 lemon 1/4 tsp. crushed red chili flakes 1 tbsp. parsley, finely chopped 1/3 cup lemon-garlic panko breadcrumbs 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. Brown Butter Garlic Parmigiano Linguettine 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. Meanwhile, melt the butter in a large sauté pan over medium heat until it begins to bubble and turn caramel brown in color, stirring frequently. Be careful not to burn! When the butter begins to turn golden brown, add the minced garlic and sauté for about 1 minute. Strain the pasta and add it directly to the sauté pan along with 1/4 cup pasta water. Toss on medium heat. Remove from heat and add the Parmigiano and toss again to combine. Add more pasta water as needed, 1/4 cup at a time. Add the lemon zest, crushed red chili flakes and parsley. Toss again. Plate and top with more parsley, Parmigiano and breadcrumbs.

Difficulty Level: Moderate Total Time: 1 hour Serving Size: 4-6 servings Ingredients: 3 cups Parmesan cheese, shredded 1/2 lb. penne or other short pasta 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 1/4 cup Parmigiano Reggiano, finely grated 4 oz. burrata basil for garnish Equipment: Parchment paper Non-stick cooking oil spray Directions: For the Parmesan cheese bowls, preheat the oven to 375°F. Lay the parchment paper on a 9 x 13 in. baking sheet. Spray the parchment paper with a non-stick cooking oil spray. Place a handful of Parmesan cheese onto the parchment paper and spread into a flat circle, about 5 inches in diameter. Bake for 5-7 minutes until the cheese begins to bubble. Remove the baking sheet from the oven and gently remove the Parmesan from the parchment paper with a spatula. Place the melted cheese over an upside down bowl to mold the Parmesan bowl. Let cool until the Parmesan bowl holds its shape and repeat for the remaining bowls. 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 and salt 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. Once the water is boiling, add plenty of salt. Cook the pasta until it’s al dente. Reserve 3/4 cup pasta water. Strain the pasta and add it to the 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, 1/4 cup at a time. Plate the pasta in the Parmesan bowls. Top with burrata, basil and a drizzle of extra virgin olive oil.

Difficulty Level: Moderate Total Time: 2 hours Serving Size: 2-4 servings Ingredients: 1 cup ‘00’ wheat flour 1/2 cup semolina flour 2 eggs, 3 yolks 1/2 cup mascarpone 1/2 cup smoked gouda, shredded 1 cup cherry tomatoes 2 tbsp. extra virgin olive oil 8 tbsp. salted butter Basil for garnish Parmigiano to taste Directions: Roasted Tomato Butter: Preheat the oven to 425°F. Add the cherry tomatoes to an oven-safe dish or baking sheet. Drizzle with olive oil and bake for about 15-20 minutes until they begin to split open. Remove from oven and add to a blender along with 1 stick of butter. Blend until smooth. Smoked Gouda Ravioli: In a bowl, mix together the two types of flour and create a well. Add in the eggs and yolks. Using a fork, whisk the eggs, slowly bringing in the flour to form the dough. Once the dough has formed, knead for about 10 minutes. Wrap tightly in plastic wrap and let rest for a minimum of 30 minutes. The dough can also be made ahead of time and rest overnight. For the filling, add the mascarpone and smoked gouda to a blender and blend until smooth. Add to a piping bag and set aside. After the dough has rested, divide into four even pieces and roll out into long, thin sheets. (7 on the Marcato Atlas pasta machine or KitchenAid pasta roller attachment). Place about 1/2 tsp. dollops of the filling onto one of the pasta sheets. Take a second pasta sheet and place over top. Using a stamp, press and seal to shape the ravioli. Bring a large pot of water to a boil, add plenty of salt. Cook the ravioli until they float to the top, about 2-3 minutes. Reserve 3/4 cup pasta water. Melt the roasted tomato butter in a large sauté pan over low heat. Strain the ravioli and add them to the pan along with 1/4 cup pasta water. Toss on medium heat. Plate and top with basil and grated Parmigiano.

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 crushed tomatoes and salt. Stir and let simmer over low heat for 15 minutes. In a separate pot, heat the heavy cream and whisk in the Parmigiano. Add more Parmigiano to taste. Bring a large pot of water to a boil and add plenty of salt. Cook the radiatori until it is al dente. Reserve 1/2 cup of pasta water. Add both sauces to a large sauté pan and stir until combined. Strain the radiatori and add it to the pan with the blush sauce. Toss over medium-high heat. Add pasta water as needed, 1/4 cup at a time. Plate and top with whipped ricotta, crushed red chili flakes, marjoram and a drizzle of olive oil to finish.