Difficulty Level: Easy Total Time: 30 minutes Serving Size: 2-4 servings Ingredients: 1/2 lb. Cascatelli or other short pasta 1 cup basil leaves, packed 3 oz. fresh baby spinach 1 jalapeño pepper, chopped (seeds removed if you don't want it to be too spicy) 1/4 cup pine nuts, toasted 1 garlic clove 1/4 cup Parmigiano Reggiano, finely grated 1/4 tsp. salt Juice of 1/2 lemon 1/4 - 1/3 cup extra virgin olive oil 4 oz. stracciatella 1/3 cup Pecorino Sardo (or other hard cheese), grated 1/2 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. Spicy Pesto Cascatelli: Bring a large pot of water to a boil. Add the spinach and basil to a food processor along with the pine nuts, garlic, jalapeño, Parmigiano and salt. With the motor running, slowly drizzle in the olive oil until the ingredients are well blended and the pesto is the consistency you would like. Add the juice of 1/2 lemon and blend again. Once the water comes to a boil, add plenty of salt. Cook the pasta until it's al dente. Strain and reserve 3/4 cup pasta water. Add the pasta directly to a large sauté pan along with the pesto sauce and 1/4 cup pasta water. Toss over low heat. Add more pasta water as needed, 1/4 cup at a time. Plate and top with stracciatella, breadcrumbs and grated Pecorino Sardo.

Difficulty Level: Easy Total Time: 1 hour Serving Size: 2-4 servings Caprese, but make it pasta! Whipped ricotta lumache topped with roasted cherry tomatoes, basil and balsamic glaze. A summer favorite! Ingredients: 1/2 lb. lumache or other short pasta 2 pints cherry tomatoes 1/4 cup extra virgin olive oil 2 cups whole milk ricotta 1/2 cup Parmigiano Reggiano, finely grated Balsamic glaze Fresh basil for garnish Salt to taste Pasta water as needed Directions: Preheat the oven to 375°F. Add the cherry tomatoes to an oven-safe baking dish. Drizzle with olive oil and add salt to taste. Roast for about 30-40 minutes. Remove from oven and set aside. Bring a large pot of water to a boil. Meanwhile, add the ricotta to a blender along with salt to taste. Blend until smooth and glossy. 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 pan. Strain the pasta and add to the pan with the whipped ricotta along with 1/4 cup of pasta water and Parmigiano. Toss until combined. Add more pasta water as needed. Plate and top with the roasted tomatoes, balsamic glaze and basil.

Difficulty Level: Easy Total Time: 30 minutes Serving Size: 2-4 servings Ingredients: 1/2 lb. tagliolini or other long pasta 1/2 lb. sottocenere al tartufo 1/2 cup heavy cream 1 black summer truffle 1/4 cup Parmigiano Reggiano, grated Salt to taste Directions: Bring a large pot of water to a boil. Meanwhile, add the heavy cream to a saucepan over medium-low heat along with the sottocenere cheese. Whisk until the cheese has melted and the mixture is smooth. 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 toss in the fonduta along with 1/4 cup pasta water. Add more pasta water as needed, 1/4 cup at a time. Plate and top with shaved summer truffle and Parmigiano.

Difficulty Level: Easy Total Time: 1 hour Serving Size: 2-4 servings Ingredients: 1/2 lb. thin spaghetti 2 eggs 1/2 shallot, finely chopped 4 garlic cloves, minced 1/3 cup rosé wine 24 oz. tomato passata 1/2 tsp. salt 1 cup heavy cream 1/2 cup Parmigiano Reggiano, finely grated 2 tbsp. Italian Parsley 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 4-5 minutes. Add the minced garlic and sauté for a further 1-2 minutes until fragrant. Add the rosé wine and simmer for 1-2 minutes. Stir in the tomato passata and salt. Let simmer on low heat for 15 minutes. Remove from heat and stir in the heavy cream and 1/4 cup Parmigiano. Add more salt to taste. Set aside 1 cup of sauce to use for topping the donuts. Once the water is boiling, add plenty of salt. Cook the pasta until it’s al dente. Strain and let cool for 10 minutes. Preheat the oven to 375°F. In a large mixing bowl, whisk the egg and mix in the spaghetti until fully coated in the egg mixture. Add the rosé sauce and remaining 1/4 cup parmigiano and mix again. Add the spaghetti to a donut pan and bake for 15-20 minutes. Remove from the oven and let cool. Top with the remaining rosé sauce, Parmigiano and parsley.

Difficulty Level: Easy Total Time: 30 minutes Serving Size: 2-4 servings Ingredients: 1/2 lb. campanelle 2 tbsp. extra virgin olive oil 1/2 shallot, finely chopped 4 garlic cloves, minced 1/3 cup rosé wine 14 oz. tomato passata 1/2 tsp. salt 1/2 cup heavy cream 1/4 cup Parmigiano Reggiano, finely grated 1/2 cup ricotta Fresh basil chiffonade Crushed red chili flakes Directions: Bring a large pot of water to a boil. Optional: If you prefer whipped ricotta, add the ricotta to a blender with a pinch of salt and blend until smooth and glossy. 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 rosé wine and simmer for 1-2 minutes. Stir in the tomato passata and salt. Let simmer on low heat for 15 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 rosé sauce and 1/4 cup pasta water. Toss on medium-low heat until the pasta is fully coated in the sauce. Stir in the Parmigiano and toss again. Add more pasta water as needed, 1/4 cup at a time. Plate and top with whipped ricotta, crushed red chili flakes and fresh basil.

Difficulty Level: Easy Total Time: 30 minutes Serving Size: 2-4 servings Ingredients: 1/2 lb. penne or any short pasta 2 tbsp. extra virgin olive oil 1/2 shallot, finely chopped 4 garlic cloves, minced 2 tbsp. tomato paste 2 tbsp. 'nduja spread 1/2 tsp. salt 1/4 cup vodka 3/4 cup heavy cream 1/4 cup Parmigiano Reggiano, finely grated Basil for garnish 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, 'nduja 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 1 cup of pasta water. Strain the pasta and add it to the pan along with the '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. Plate and top with basil and more Parmigiano.

Difficulty Level: Difficult 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 3/4 cup heavy cream 1/4 cup Parmigiano Reggiano, finely grated Balsamic glaze 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 ricotta and salt to a blender and blend until glossy and 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). Using a round cutter, about 3-4 inches in diameter, cut small circles for the casoncelli. Place about 1/2 tbsp. of the filling onto each circle and shape the casoncelli. Bring a large pot of water to a boil. Meanwhile, add the heavy cream to a saucepan and simmer over low heat for 4-5 minutes to reduce and thicken the sauce. Remove from heat and whisk in the grated Parmigiano. Once the water is boiling, add plenty of salt. Cook the casoncelli until they float to the top, about 2-3 minutes. Strain the pasta and toss in the Parmigiano cream sauce. Plate and top with shaved Parmigiano and balsamic glaze.

Difficulty Level: Easy Total Time: 30 minutes Serving Size: 2-4 servings Ingredients: 1/2 lb. mafaldine pasta 1/2 cup Pecorino Romano, finely grated 3/4 cup Parmigiano Reggiano, finely grated 4 tbsp. salted butter Freshly cracked pink peppercorn 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. In a large sauté pan over low heat, melt the butter and add 1/2 cup pasta water and pink peppercorn to taste. Drain the pasta and add it directly to the sauté pan. Toss over low heat. Add both types of cheese and toss until the pasta water, butter and cheese emulsifies and forms a creamy consistency. Add more pasta water as needed, 1/4 cup at a time. Plate and top with freshly cracked pink peppercorn and more Parmigiano. Tip: Feel free to adjust the cheese ratio to your preferences!

Difficulty Level: Easy Total Time: 1 hour Serving Size: 4-6 servings Ingredients: 1 cup Arborio rice 1/2 yellow onion, finely chopped 2 tbsp. extra virgin olive oil 1/4 cup dry white wine 4 cups chicken stock 2 cups water 6 tbsp. salted butter 1 cup Parmigiano Reggiano, finely grated 1/2 cup Pecorino Romano, finely grated Juice of 3 meyer lemons Directions: In a medium-sized pot, heat the chicken broth and water. Let simmer while you cook the risotto. 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 Arborio rice and toast in the pot for 3-5 minutes. Deglaze the pot with the wine. Stir until it's mostly absorbed. Slowly add the chicken broth to the pot, 1-2 cups at a time, stirring continuously until the rice is fully cooked - use your judgement 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 melted butter, cheese and meyer lemon juice until smooth. Plate and top with a drizzle of olive oil and shaved Parmigiano.

Difficulty Level: Easy Total Time: 30 minutes Serving Size: 2-4 servings A quick and easy weeknight vodka sauce tossed with capellini pasta and topped with Italian parsley and fresh mozzarella. Ingredients: 1/2 lb. capellini 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. fresh mozzarella, chopped or cubed 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 and sauté the chopped shallot until soft and translucent, about 3-4 minutes. Add the garlic and sauté for a further 1-2 minutes, until fragrant. Add the tomato paste and salt to the pan. Stir and let simmer 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 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 fresh mozzarella and Italian parsley.

Difficulty Level: Easy Cook Time: 1 hour Serving Size: 2-4 servings Mezzi rigatoni tossed in a creamy whipped ricotta and Parmigiano sauce topped with a drizzle of Calabrian chili oil for a spicy kick. A rich and decadent pasta dish! Ingredients: 1/2 lb. mezzi rigatoni or other short cut pasta 4 tbsp. butter 1/3 yellow onion, thinly sliced 2 garlic cloves, minced 1 ½ cups whole milk ricotta 1/3 cup Parmigiano Reggiano, finely grated Salt, to taste 2 tbsp. Calabrian chili oil Pasta water as needed Directions: Melt the butter in a heavy-bottomed pot over low heat. Sweat the onions, covered, over low heat for about 45 minutes or until completely cooked and translucent. Check in every 5–10 minutes to ensure they soften without browning 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 ricotta to a blender and blend until smooth and glossy. When the onions have finished cooking, add the minced garlic and sauté for 1-2 minutes, until fragrant. Stir in the whipped ricotta along with 1/2 cup of pasta water. Add the Parmigiano and salt to taste, adjusting with more pasta water as needed to create a silky sauce. Strain the pasta and toss with the ricotta sauce. Add pasta water as needed, 1/4 cup at a time. Plate and top with a drizzle of Calabrian chili oil.

Difficulty Level: Moderate Prep Time: 2.5 hours Cook Time: 15 minutes Serving Size: 2-4 servings Ingredients: Ricotta Gnocchi: 16 oz. whole milk ricotta, strained 3/4 cup ‘00’ flour 3/4 cup Parmigiano Reggiano, finely grated 2 egg yolks 1/4 tsp. salt Black Truffle & Chive Cream Sauce: 3/4 cup heavy cream 2 tbsp. black truffle sauce 1/4 cup Parmigiano Reggiano, finely grated 1 tbsp. chives, finely chopped Directions: Ricotta Gnocchi: To strain the ricotta, wrap the cheese with a cheese cloth and place over a mesh strainer set on top of a bowl to catch the excess liquids. Strain for a minimum of 2 hours (the longer the better) and squeeze out all excess liquids. In a mixing bowl, add the strained ricotta, egg yolks, flour, Parmigiano and salt. Use hands to mix well. Divide the dough into 4-5 sections and roll out each section into long ropes (about 3/4 in. wide). If the dough is sticky, sprinkle some more flour on top as you roll it out. Cut the ropes into tiny pillows with a bench scraper to form the gnocchi. Ricotta Gnocchi in a Black Truffle & Chive Cream Sauce: Bring a large pot of water to a boil. Meanwhile, add the heavy cream to a saucepan and simmer over low heat for 4-5 minutes to reduce and thicken the sauce. Remove from heat and whisk in the black truffle sauce and grated Parmigiano. Once the water is boiling, add plenty of salt. Cook the gnocchi until it floats to the top, about 2-3 minutes. Strain the gnocchi and toss in the black truffle sauce. Add the chives and toss again. Plate and top with more grated Parmigiano and serve!