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 8 oz. burrata 1/4 lb. Prosciutto di Parma 8 tbsp. salted butter, softened 2 sprigs of basil (or more to taste) Directions: 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 30 minutes. Add the prosciutto and burrata to a blender and blend until smooth. Add the filling 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 small dollops of the filling along the long edge of the pasta sheet and folder over. Using a flower-shaped ravioli stamp, shape the mezzaluna. Bring a large pot of water to a boil. Meanwhile, add the butter and basil leaves to a blender and blend for about 10 seconds until the basil looks to be coarsely chopped. Once the water comes to a boil, add plenty of salt. Cook the pasta for 2-3 minutes until it floats to the top. Reserve 1/2 cup pasta water. Strain the pasta and add it to a large sauté pan along with the basil butter and 1/4 cup of pasta water. Toss over medium-low heat. Plate the mezzaluna and top with the Parmigiano.

Difficulty Level: Easy Cook Time: 1.5 hours Serving Size: 2-4 servings INGREDIENTS: Garlic Parm Pasta: 1/2 lb. fusilli 2 bulbs of garlic 4 garlic cloves, minced 4 garlic cloves, sliced 3 tbsp. extra virgin olive oil 3/4 cup heavy cream 1/2 cup Parmigiano Reggiano, finely grated 1 tbsp. Italian parsley, finely chopped 1/2 cup lemon-garlic panko breadcrumbs Salt to taste Garlic Panko Breadcrumbs: 1/2 cup plain panko breadcrumbs 2 tbsp. extra virgin olive oil 1 garlic clove, minced 1/4 tsp. salt Directions: Roasted Garlic: Preheat oven to 400°F. Slice the top off of the garlic bulbs so the cloves are showing. Drizzle with 1 tbsp. olive oil and sprinkle with salt. Wrap in tin foil and roast in the oven for 45-50 minutes until the cloves are soft and golden brown in color. Allow to cool and then squeeze out the roasted garlic into a small bowl. Mash the garlic into a paste and set aside. 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 until golden brown. Garlic Parm Pasta: 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 olive oil to a large sauté pan over medium-low heat and sauté the minced and sliced garlic for 1-2 minutes, until fragrant. Stir in the roasted garlic and heavy cream. Add the pasta to the pan along with 1/4 cup of pasta water, Parmigiano and salt to taste. Toss over medium-high heat until combined. Add more pasta water as needed, 1/4 cup at a time. Plate and top with lemon-garlic panko breadcrumbs, parsley and more Parmigiano.

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 8 oz. goat cheese 1 cup sun-dried cherry tomatoes 2 tbsp. chives, chopped Zest of 1 lemon 4 tbsp. unsalted butter Juice of 1 lemon Directions: Add the flour to a bowl and create a well. Add the eggs and yolks to the well. 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 goat cheese, 1/2 cup sun-dried tomatoes, 1 tbsp. chives and lemon zest to a blender and blend until smooth. Add the filling 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 small dollops of the filling along the long edge of the pasta sheet. Fold the pasta dough over and seal on all sides, then shape the raviolini. Bring a large pot of water to a boil. Once the water comes to a boil, add plenty of salt. Cook the raviolini until they float to the top, about 2-3 minutes. Reserve 1/2 cup pasta water. Strain the raviolini and add to a sauté pan along with the butter, lemon juice, remaining sun-dried tomatoes and 1/4 cup pasta water. Toss over low heat. Add more pasta water as needed. Plate and top with more chives.

Difficulty Level: Easy Total Time: 30 minutes Serving Size: 2-4 servings Ingredients: 1/2 lb. rigatoni or other short pasta 1/4 cup extra virgin olive oil 6 garlic cloves, thinly sliced 2 pints cherry tomatoes Salt to taste 5-10 basil leaves, torn 1/2 cup whipped ricotta Parmigiano Reggiano Smoky Sriracha honey (optional) Directions Bring a large pot of water to a boil. Meanwhile, add 2 tbsp. olive oil to a large sauté pan and sauté the sliced garlic over medium-low heat for 1-2 minutes. Add the cherry tomatoes to the sauté pan along with the remaining olive oil and sea salt to taste. Let simmer over medium low heat until the tomatoes begin to burst, about 10-15 minutes. Once the water comes to a boil, add plenty of salt. Cook the pasta until it is al dente. Reserve 1 cup of pasta water. Once the tomatoes burst, add the torn basil leaves to the pan along with 1/4 cup of pasta water. Strain the pasta and add it directly to the pan with the cherry tomato sauce. Toss on medium heat, adding more pasta water as needed, 1/4 cup at a time. Spread the whipped ricotta onto a dish and plate the rigatoni on top. Top with more torn basil, Parmigiano and smoky sriracha honey (optional).

Difficulty Level: Easy Total Time: 30 minutes Serving Size: 2-4 servings Ingredients: 1/2 lb. Casarecce pasta 2 tbsp. extra virgin olive oil 1/2 lb. rock shrimp 4 garlic cloves, minced Juice of 1 lemon Salt and pepper to taste 2 tbsp. crushed Calabrian chili pepper 2 tbsp. tomato paste 1/2 cup heavy cream 1/3 cup lemon-garlic panko breadcrumbs 2 tbsp. parsley, finely chopped 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. 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. Spicy Rock Shrimp Pasta: Bring a large pot of water to a boil. Meanwhile, add the olive oil to a large sauté pan over medium-low heat along with the shrimp, garlic, lemon juice and salt and pepper to taste. Sauté over medium heat for 1-2 minutes until the shrimp is fully cooked. Remove the shrimp from the pan and set aside. In the same pan, add the crushed Calabrian chili pepper and tomato paste. Stir until combined. Turn the heat to low and stir in the heavy cream. Once the water comes to a boil, add plenty of salt. Cook the pasta until it's al dente. Strain the pasta and add it directly to the pan with the sauce along with 1/4 cup of pasta water. Toss on medium heat until combined. Add the shrimp back to the pan and toss again. Add more pasta water as needed, 1/4 cup at a time. Plate and top with the parsley and breadcrumbs.

Difficulty Level: Easy Total Time: 30 minutes Serving Size: 2-4 servings Ingredients: 1/2 lb. linguettine or other long pasta 1/2 cup mascarpone 1/2 cup heavy cream Juice of 1-2 lemons 5 oz. 'nduja spread 1/4 cup Parmigiano Reggiano, finely grated 2 tbsp. parsley, finely chopped Salt to taste Directions: Bring a large pot of water to a boil. Add the mascarpone and heavy cream to a large sauté pan. Stir until combined, then add lemon juice to taste. Remove from heat and stir in the 'nduja and Parmigiano. Add 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 creamy 'nduja sauce and 1/4 cup pasta water. Toss on medium-high heat until the pasta is fully coated in the sauce. Add more pasta water as needed, 1/4 cup at a time. Add parsley and toss again until combined. Plate and top with more parsley and Parmigiano.

Difficulty Level: Easy Total Time: 30 minutes Serving Size: 2-4 servings Ingredients: 1/2 lb. Creste di Gallo 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. stracchino or other soft cheese (whipped ricotta, stracciatella, burrata) Fresh basil leaves for garnish 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 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 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. Add more pasta water as needed, 1/4 cup at a time. Plate and top with stracchino and basil.

Difficulty Level: Easy Total Time: 1.5 hours Serving Size: 2-4 servings Ingredients: 1/2 lb. Creste di Gallo 1 tbsp. extra virgin olive oil 1 bulb roasted garlic 3/4 cup sun-dried tomatoes, chopped Juice of 1 lemon 1 cup heavy cream 1/3 cup Parmigiano Reggiano, finely grated 1/4 cup chopped basil 4 oz. stracciatella or burrata Salt to taste Directions: Preheat oven to 400°F. To roast the garlic, slice the top off of the bulb so the tops of the cloves are showing. Drizzle with olive oil and wrap in tin foil. Roast in the oven for 45 minutes. Bring a large pot of water to a boil. Sauté the sun-dried tomatoes over medium-low heat for 2-3 minutes. Add the juice of 1 lemon and roasted garlic. Remove from heat and stir in the heavy cream and grated Parmigiano. Add salt and more Parmigiano 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 sauté pan along with the sundried tomato cream sauce and 1/4 cup pasta water. Toss over medium heat. Add more pasta water as needed, 1/4 cup at a time. Add the chopped basil and toss again. Plate and top with stracciatella and more basil.

Difficulty Level: Easy Total Time: 30 minutes Serving Size: 2-4 servings Ingredients: Smoky Creamy Pesto Rigatoni: 1/2 lb. mezzi rigatoni, bronze cut 3/4 cup basil pesto 1 cup heavy cream 1/4 cup Parmigiano Reggiano, finely grated 3/4 cup smoked mozzarella, shredded Fresh Basil Pesto: 1 cup Genovese basil leaves, packed 1 garlic clove, minced 1/3 cup Parmigiano Reggiano, finely grated 1/4 cup pine nuts, toasted 1/4 tsp. salt Juice of 1/2 lemon 1/4 cup extra virgin olive oil Directions: For the pesto, add the garlic, pine nuts, salt and Parmigiano to a food processor. Pulse until it forms a paste-like consistency. Add the basil leaves and pulse again. With the motor running slowly drizzle in the olive oil and blend until smooth; add more as needed. Finish with a touch of lemon juice for brightness. Bring a large pot of water to a boil. Add plenty of salt. Cook the pasta until al dente. Reserve 1 cup of pasta water. While the pasta is cooking, add the pesto to a sauté pan over low heat along with the heavy cream. Bring to a simmer then remove from heat and stir in the Parmigiano and smoked mozzarella until the cheese has fully melted. Strain the pasta and add it directly to the pan along with 1/4 cup pasta water. Toss over medium-high heat. Add more pasta water as needed. Plate and top with more grated Parmigiano.

Difficulty Level: Easy Total Time: 1 hour Serving Size: 2-4 servings Ingredients: 1/2 lb. thin spaghetti 2 red bell peppers, sliced 1 shallot, halved 1 bulb of garlic 2 tbsp. extra virgin olive oil Salt and oregano to taste 1/2 cup heavy cream 1/3 cup Parmigiano Reggiano, finely grated Crushed red chili flakes Chopped Italian parsley to garnish Pasta water as needed Directions: Preheat oven to 400°F. Slice the top off of the bulb of garlic so the tops of the cloves are showing. Place the red pepper, shallot and garlic on a 9 x 13 in. baking sheet and drizzle with olive oil, salt and oregano. Roast in the oven for 30-40 minutes, until the peppers and garlic are soft. Bring a large pot of water to a boil. Meanwhile, add the roasted red peppers, shallot and garlic to a blender and blend until smooth. 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 roasted red pepper sauce to a large pan over medium heat. Stir in the heavy cream. Add salt to taste. Strain the pasta and add it to the pan with the roasted red pepper sauce and 1/4 cup pasta water. Toss on medium-low heat until combined. Add the Parmigiano and toss again. Add more pasta water as needed, 1/4 cup at a time. Using pasta tongs and a ladle, twirl the spaghetti into tiny nests and plate. Top with chopped parsley, Parmigiano and crushed red chili flakes.

Difficulty Level: Easy Total Time: 30 minutes Serving Size: 2-4 servings Garlic butter baked brie pasta topped with toasted panko breadcrumbs - a cozy winter pasta dish! Ingredients: 1/2 lb. lumache or other short pasta 4 tbsp. butter 4 garlic cloves, minced 1 tbsp. Italian parsley, chopped 1 tsp. crushed red chili pepper 8 oz. Brie or Camembert cheese. 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. 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. Garlic Butter Baked Brie Pasta: Preheat the oven to 375°F and bring a large pot of water to a boil. Melt the butter in a small bowl and whisk in the minced garlic, parsley and crushed red chili flakes. Place the brie in an oven-safe baking dish that is big enough to also fit the pasta. Cut the top of the brie in a criss-cross pattern. Drizzle the garlic butter mixture over the brie and bake in the oven for 15-20 minutes until it is melted on the inside. 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. Remove the brie from the oven. Strain the pasta and add it directly to the baking dish along with 1/4 cup of pasta water. Add more pasta water as needed, 1/4 cup at a time. Plate and top with more parsley, crushed red chili pepper and lemon-garlic panko breadcrumbs.

Difficulty Level: Easy Total Time: 30 minutes Serving Size: 2-4 servings Ingredients: 1/2 lb. paccheri 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 8 oz. burrata Basil for garnish Basil oil and chili flakes to finish 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 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. Add more pasta water as needed, 1/4 cup at a time. Plate and top with burrata, basil, chili flakes and basil oil.