Difficulty Level: Moderate Total Time: 2.5 hours Serving Size: 4-6 servings Mini Meatball Radiatori Bake! Radiatori tossed in a mini meatball ragu layered with Parmigiano cream and fresh mozzarella. The perfect pasta bake for winter! 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: Easy Total Time: 30 minutes Serving Size: 2-4 servings Ingredients: 1/2 lb. capellini or other pasta 2 tbsp. extra virgin olive oil 3 garlic cloves, minced 14 oz. cherry tomatoes (I used Mutti cherry tomatoes for this recipe) 1 tsp. sugar (if using canned cherry tomatoes) 4 tbsp. butter 1/4 cup Parmigiano Reggiano, finely grated 1/3 cup stracciatella 1/2 cup basil chiffonade Salt to taste Basil oil to finish Directions: Bring a large pot of water to a boil. Meanwhile, add the olive oil to a heavy-bottomed pot over low heat and sauté the minced garlic for 1-2 minutes, until fragrant. Stir in the cherry tomatoes and the sugar and salt to taste. Simmer on low heat for 10 minutes. Crush the tomatoes and simmer for another 5 minutes. Use a blender if you want the sauce to be extra smooth. 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 to a sauté pan along with the cherry tomato sauce and toss on medium-low heat. Remove from heat and add the butter and Parmigiano. Toss until combined, then add 3/4 of the basil chiffonade (save the rest to top the pasta with). Toss again. Plate and top with stracciatella, a drizzle of basil oil (or extra virgin olive oil) and more basil chiffonade.

Difficulty Level: Easy Total Time: 30 minutes Serving Size: 2-4 servings Ingredients: 1/2 lb. fusilloni pasta 2 tbsp. extra virgin olive oil 1/2 shallot, finely chopped 4 garlic cloves, minced 2 tbsp. tomato paste 1 tbsp. crushed Calabrian chili pepper 1/2 tsp. salt 1/4 cup vodka 1 cup heavy cream 1/2 cup whipped ricotta 2 tbsp. chives, finely chopped 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 3-5 minutes. Add the minced garlic and sauté for a further 1-2 minutes until fragrant. Add the tomato paste, Calabrian chili pepper 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 1/2 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 whipped ricotta and chives.

Difficulty Level: Easy Total Time: 30 minutes Serving Size: 2-4 servings A fun and creative way to eat pasta! Creamy, spicy lemon spaghetti twirled into tiny pasta nests. Ingredients: 1/2 lb. spaghetti, bronze cut 2 tbsp. butter 4 garlic cloves, minced 1/2 shallot, chopped Zest of one lemon 1 tsp. crushed red chili pepper Juice of 1-2 lemons 1 cup heavy cream 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, melt the butter in a large sauté pan over low heat and sauté the chopped shallot until soft and translucent, about 3-5 minutes. Add the minced garlic and sauté for a further 1-2 minutes until fragrant. Stir in the crushed red chili flakes, zest of 1 lemon and juice of 2 lemons. Let simmer for 1-2 minutes. Remove from heat and add the heavy cream and Parmigiano. Stir and add salt to taste. Strain the pasta and add it to the sauté pan with the spicy lemon cream sauce. Toss over medium heat. Add 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 pepper.

Difficulty Level: Easy Total Time: 30 minutes Serving Size: 2-4 servings Ingredients: 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 Spinach & Artichoke Rigatoni: 1/2 lb. rigatoni or other short pasta 2 tbsp. butter 6 garlic cloves, minced 2 tbsp. extra virgin olive oil 14 oz. artichoke hearts, quartered 1/3 cup white wine Juice of 1/2 lemon 3/4 cup heavy cream 1/2 cup Parmigiano Reggiano, finely grated 1/2 cup mozzarella, shredded 3 oz. fresh baby spinach 1/2 cup lemon-garlic panko breadcrumbs Salt & pepper to taste 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. Spinach & Artichoke Rigatoni: Bring a large pot of water to a boil. Melt the butter in a large sauté pan over low heat. Add the minced garlic and sauté for 1-2 minutes, until fragrant. Add the olive oil, artichoke hearts, salt and pepper to taste. Sauté for about 2 minutes until the artichoke hearts soften. Add the wine to the pan and let simmer for 1-2 minutes and then stir in the lemon juice. Remove from heat and add the heavy cream along with the Parmigiano and half of the shredded mozzarella. Stir until the cheese has fully melted into the mixture and then stir in the spinach until wilted. 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 over low heat along with 1/4 cup pasta water. Stir to combine, adding more pasta water as needed, 1/4 cup at a time. Add the remaining mozzarella and stir again. Plate and top with breadcrumbs and more Parmigiano.

Difficulty Level: Moderate Total Time: 1.5 hours Serving Size: 2-4 servings Ingredients: Lasagna: 5 fresh pasta sheets, roughly 9 x 12 inches 1 cup marinara sauce 5-8 (depending on size) heirloom tomatoes, sliced 1 cup basil pesto sauce 1 cup Mornay sauce 8 oz. fresh mozzarella, sliced thin 3/4 cup Parmigiano Reggiano, finely grated 2 tbsp. basil chiffonade Salt to taste Easy Marinara Sauce: 1 14 oz. can crushed tomatoes, preferably San Marzano 2 tbsp. extra virgin olive oil 4 garlic cloves, minced 1/4 tsp. salt 1 sprig basil Mornay Sauce: 2 tbsp. salted butter 2 tbsp. all-purpose flour 1 cup whole milk 1/3 cup Parmigiano Reggiano, finely grated Tip: To reduce cooking time, use store bought marinara. Directions: Easy Marinara Sauce: Add olive oil to a saucepan over low heat. Stir in the minced garlic and sauté for 1-2 minutes, until fragrant. Add the crushed tomatoes, salt and a sprig of basil. Stir and let simmer over low heat for 15 minutes. Add more salt to taste. Mornay Sauce: In a small pot over low heat, melt the butter and stir in the flour. Once a thick paste-like texture has developed, slowly whisk in the milk. Once the mixture has thickened, whisk in the grated Parmigiano. Set aside to let cool. Lasagna: Bring a large pot of water to a boil, add plenty of salt. Drop in the lasagna sheets for about 1-2 minutes until al dente. Remove from the pot and place on a wire rack over a baking sheet to cool. Blot with a paper towel to dry. Preheat oven to 375°F. Meanwhile, lay one of the lasagna sheets across the bottom of a 9 x 13 in. rectangular baking dish. Spread 1/4 - 1/2 cup marinara across the sheet. Place the heirloom tomato slices over top and season with salt to taste. Spread 1/2 cup of the basil pesto over the tomatoes. Lay another lasagna sheet over top of the tomatoes. Spread the Mornay sauce across the sheet. Place the mozzarella cheese slices over top and sprinkle with Parmigiano Reggiano. Repeat this process of layering the pasta sheets with the tomatoes and Mornay sauce once more until you’ve used all of your pasta sheets. For the final layer, spread only the Mornay sauce on top along with grated Parmigiano. Bake the lasagna for 20 minutes and then place under the broiler for 1-2 minutes until the Mornay sauce on top begins to brown and bubble. Remove from the oven and let cool. Plate and top with more Parmigiano and basil chiffonade.

Difficulty Level: Moderate Total Time: 1.5 hours Serving Size: 2-4 servings Ingredients: Gnocchetti: 1 cup semolina flour 1/2 cup warm water Cherry Tomato Sauce: 2 pints cherry tomatoes 1/2 shallot, chopped 6 garlic cloves 1/4 cup extra virgin olive oil 1/4 cup vodka 1/2 cup heavy cream 2 tbsp. butter 1/3 cup Parmigiano Reggiano, finely grated 4 oz. ciliegine (mini mozzarella) 1 tbsp. Italian parsley, finely chopped Salt to taste Extra virgin olive oil to taste Directions: Add your flour to a bowl or clean work surface. Create a well and add in the water. Using a fork, slowly bring the flour into the water using a whisking motion. Once the dough has formed, knead for about 10 minutes. Wrap tightly in plastic wrap and let rest for a minimum of 30 minutes. If the dough feels too wet, add more flour. If it feels too dry, add more water. After the dough has rested, divide and roll into long, thing ropes. Using a bench cutter or knife, cut the dough into tiny pillows, about 1/2 inch long. Roll the tiny dough pillows across a board or fork to shape the gnocchetti. Bring a large pot of water to a boil. Meanwhile, add the cherry tomatoes, shallot, garlic, olive oil and salt to taste to a large sauté pan. Simmer over medium-low heat for 10-15 minutes, until the tomatoes begin to burst. Add the vodka to deglaze the pan. Stir until it has fully evaporated, about 1 minute. Add the burst tomato mixture to a blender and blend until smooth. Add the sauce back to the pan and stir in the heavy cream. Once the water comes to a boil, add plenty of salt. Cook the gnocchetti until al dente. Strain and add it to the sauté pan with the cherry tomato sauce and toss on medium-low heat. Remove from heat and add the butter and Parmigiano. Toss until combined. Plate and top with ciliegine, parsley and a drizzle of olive oil.

Difficulty Level: Easy Total Time: 30 minutes Serving Size: 2-4 servings Ingredients: Uni Spaghetti alla Chitarra 1/2 lb. spaghetti alla chitarra or other long pasta 4 garlic cloves, thinly sliced 2 tbsp. extra virgin olive oil 1 tray of wild uni 1/4 cup heavy cream 1 tbsp. crushed Calabrian chili 1/3 cup Parmigiano Reggiano, finely grated Juice of 1 lemon 2 tbsp. chives, 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. Uni Spaghetti alla Chitarra Bring a large pot of water to a boil. Cook the pasta until it's al dente. Reserve 1 cup of pasta water. Meanwhile, add the uni and heavy cream to a blender and blend until smooth. Add the olive oil and garlic to large sauté pan and sauté over low heat for 1-2 minutes, until fragrant. Add the uni cream sauce to the sauté pan along with the crushed Calabrian chili peppers, lemon juice and salt to taste. When the pasta has finished cooking, strain and add to the sauté pan with the uni sauce along with 1/2 cup pasta water. Toss over medium-low heat. Add more pasta water as needed, 1/4 cup at a time. Remove from heat and add the Parmigiano and chives. Toss again until combined. Plate and top with more chives and lemon-garlic panko breadcrumbs.

Difficulty Level: Easy Total Time: 30 minutes Serving Size: 2-4 servings A silky smooth and creamy cherry tomato alla vodka sauce tossed with fusilli corti and topped with creamy burrata. Ingredients: 1/2 lb. fusilli corti 1/4 cup extra virgin olive oil 1/2 shallot, chopped 4 garlic cloves, minced 2 pints cherry tomatoes 1/4 cup vodka 1/3 cup heavy cream 1/3 cup Parmigiano Reggiano, finely grated 4 oz. burrata Italian parsley, for garnish Salt to taste Pasta water as needed Directions: Bring a large pot of water to a boil. Meanwhile, add the olive oil, shallot, cherry tomatoes, garlic and salt to taste to a large sauté pan. Simmer over medium-low heat for 10-15 minutes, until the tomatoes begin to burst. Add the vodka to deglaze the pan. Stir until it has fully evaporated, about 1 minute. Add the burst tomato mixture to a blender and blend until smooth. Add the sauce back to the pan 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 and add the pasta to the sauté pan with the cherry tomato sauce and toss on medium-low heat. Remove from heat and add the Parmigiano. Toss until combined. Plate and top with burrata, parsley and a drizzle of 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 5 oz. cooked lobster meat 1/2 cup whole milk ricotta 1/3 cup Parmigiano Reggiano, finely grated 1/4 tsp. salt 2 tbsp. butter 2 garlic cloves, thinly sliced 2 tbsp. tomato paste 1/2 tsp. Calabrian chili oil 1/3 cup Madeira wine Juice of 1/2 lemon 1/2 cup heavy cream 1 tbsp. Italian parsley, finely chopped Salt 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 a minimum of 30 minutes. The dough can also be made ahead of time and rest overnight. For the filling, add the lobster meat, ricotta, Parmigiano and salt to a blender. 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 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. In a large sauté pan, melt the butter over medium-low heat and sauté the garlic for 1-2 minutes, until fragrant. Add the tomato paste, Calabrian chili oil and salt to taste. Stir and add the juice of 1/2 lemon and the Madeira. Stir again and let simmer over medium-low heat for 1-2 minutes. Add the heavy cream and stir again until combined. Bring a large pot of water to a boil, add plenty of salt. Cook the pasta for 2-3 minutes until it floats to the top. Reserve 1 cup of pasta water. Once the pasta has finished cooking, strain and add to the sauté pan with the Madeira sauce and 1/4 cup pasta water. Toss over medium-low heat. Add more pasta water as needed, 1/4 cup at a time. Plate and top with Italian parsley.

Difficulty Level: Easy Cook Time: 1 hour Serving Size: 2-4 servings INGREDIENTS: 1/2 lb. casarecce pasta 2 bulbs of garlic 1/4 cup (roughly) extra virgin olive oil Salt to taste 6 tbsp. unsalted butter 28 oz. tomato passata 1 Parmesan rind 8 oz. burrata Basil for garnish Directions: Preheat oven to 325°F. Add the garlic cloves to a small oven safe baking dish along with enough olive oil to fully cover the garlic. Add salt to taste. Roast in the oven, uncovered, for 45 minutes. Remove the garlic confit from the oven and mash the garlic cloves using a fork. Save the olive oil to add to the sauce later on for flavor. Bring a large pot of water to a boil. Meanwhile, add 2 tbsp. butter to a heavy-bottomed pot over medium heat until it begins to bubble and turn caramel brown in color. Add the tomato passata, garlic confit and Parmigiano rind to the pot. Add the remaining olive oil from the garlic confit and salt to taste. Stir and let simmer over low heat for 15 minutes. 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. Remove the sauce from heat and remove the Parmigiano rind from the sauce. When the pasta has finished cooking, strain and add to a large sauté pan along with the sauce, remaining butter and 1/4 cup pasta water. Toss on medium heat until combined. Add more pasta water as needed, 1/4 cup at a time. Plate and top with burrata, basil and a drizzle of 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 cup whole milk ricotta 1/4 tsp. salt 1/2 cup Pecorino Romano, finely grated 4 tbsp. unsalted butter Juice of 1 lemon 1 tbsp. sumac 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 ricotta and salt to a blender and blend until glossy and smooth. Add the Pecorino Romano and blend again. 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 and 1/4 cup pasta water. Toss over low heat. Add more pasta water as needed. Plate and top with sumac.