Difficulty Level: Easy Total Time: 30 minutes Serving Size: 2-4 servings An easy panzanella inspired pasta salad for summer that is bursting with flavor! Heirloom cherry tomatoes, salami, focaccia croutons, red onion, mozzarella and basil. Ingredients: 1/2 lb. radiatori pasta 1/4 cup extra virgin olive oil 1/4 cup red wine vinegar, plus more to taste 1 tsp. oregano Salt & pepper to taste 1 cup salami, diced (I used Principe Trio: Genoa Salami, Hot Soppressata, Italian Dry Salami) 1 cup heirloom cherry tomatoes, quartered 1 cup focaccia croutons 1/4 red onion, sliced thin 1/3 cup mozzarella pearls 1/3 cup basil chiffonade Focaccia Croutons: 1 slice of focaccia Extra virgin olive oil Salt to taste Directions: Preheat the oven to 350°F. Cut the focaccia into cubes and spread onto a baking sheet. Drizzle with olive oil and salt. Bake for about 20 minutes, tossing halfway, until golden and crispy. Marinate the tomatoes in red wine vinegar and a pinch of sea salt while the croutons bake. Bring a large pot of water to a boil. Add plenty of salt. Cook the pasta until it's al dente. Strain the pasta and let cool before making the pasta salad. Add the olive oil, red wine vinegar, oregano, salt and pepper to a mason jar. Shake well. Add the cooled pasta to a large mixing bowl along with the salami, tomatoes, croutons, red onion, mozzarella pearls, and basil. Pour the red wine vinaigrette over the salad and toss gently. Adjust ingredients and seasoning to taste.

Difficulty Level: Easy Cook Time: 1 hour Serving Size: 2-4 servings Farfalle pasta tossed in a delicious burst cherry tomato sauce with crispy chicken cutlet, parmigiano, burrata, basil and balsamic glaze. An easy weeknight summer pasta dish! Ingredients: 1/2 lb. farfalle 1 piece breaded chicken cutlet (cooked or raw) 6 tbsp. extra virgin olive oil 2 pints cherry tomatoes Salt, to taste 4 garlic cloves, thinly sliced 1/2 cup Parmigiano Reggiano, finely grated 4 oz. burrata Balsamic glaze, to finish Extra virgin olive oil, to finish Basil chiffonade, for garnish Pasta water, as needed Directions: Heat 4 tbsp. of olive oil in a large pan over medium heat. Cook the chicken until fully cooked through, about 4–5 minutes per side. If using a precooked cutlet, skip this step. Cut the cooked chicken into bite‑sized cubes and set aside. Bring a large pot of water to a boil. While the water is boiling, add the cherry tomatoes, remaining olive oil and a pinch of salt to a large pan over medium heat. Once the tomatoes begin to soften, add the sliced garlic. Cook until the tomatoes burst and release their juices. 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 transfer to the pan with the tomatoes along with 1/4 cup of pasta water. Toss over medium-high heat until glossy and combined. Remove from heat and stir in the Parmigiano, adding more pasta water as needed, 1/4 cup at a time. Plate and top with torn burrata, fresh basil, balsamic glaze, a drizzle of olive oil and more grated Parmigiano.

Difficulty Level: Easy Total Time: 30 minutes Serving Size: 2-4 servings Capellini pasta tossed in a salty, briny sauce made with crispy, spicy soppressata, Castelvetrano olives, white wine, butter, and Parmigiano. Finished with crunchy lemon-garlic breadcrumbs. Ingredients: Spicy Salami & Olive Capellini: 1/2 lb. capellini 1 cup spicy soppressata, diced (I use Principe salami trio) 2 tbsp. extra virgin olive oil 4 garlic cloves, minced 1/3 cup Castelvetrano olives, quartered Zest of 1 lemon 1/4 cup dry white wine 4 tbsp. unsalted butter 1/3 cup Parmigiano Reggiano, grated 1/2 cup lemon garlic panko breadcrumbs 2 tbsp. Italian 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: 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. Spicy Salami & Olive Capellini: Bring a large pot of water to a boil. Meanwhile, add the soppressata to a large pan over medium heat and cook until lightly crisped. Transfer half to a plate and reserve for serving. Add the olive oil, garlic, olives and lemon zest to the pan. Cook until fragrant and the olives begin to soften, about 2-3 minutes. Pour in the white wine and continue to simmer for 2-3 minutes. Once the water comes to a boil, add a small amount of salt. This pasta is salty from the soppressata and olives, so go light on the salt for this step. 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 butter and 1/4 cup of pasta water. Toss over medium heat until combined. Remove from heat and stir in the Parmigiano. Add more pasta water as needed, 1/4 cup at a time. Top with the breadcrumbs, reserved crispy soppressata, parsley and more Parmigiano.

Difficulty Level: Easy Total Time: 30 minutes Serving Size: 2-4 servings Ingredients: 1/2 lb. spaghetti, bronze cut 2 tbsp. salted butter 2 tbsp. extra virgin olive oil 6 garlic cloves, thinly sliced Juice of 2 lemons 1/2 tsp. crushed red chili flakes 1/3 cup Parmigiano Reggiano, finely grated 1/4 cup Italian parsley, finely chopped 2 tbsp. bottarga, finely grated Directions: Bring a large pot of water to a boil, add plenty of salt. Cook pasta until it is al dente. Reserve 3/4 cup pasta water. Meanwhile, in a large sauté pan over low heat, add the olive oil and sauté the garlic for 1-2 minutes, until fragrant. Add the juice of 1 ½ lemons along with the crushed red chili flakes. Stir in the butter and let simmer over low heat until the pasta has finished cooking. Strain the pasta and add it to the pan with the lemon butter sauce along with 1/4 cup pasta water. Toss on high heat. Add more pasta water as needed, 1/4 cup at a time. Remove from heat and add the grated Parmigiano, chopped parsley and more lemon juice to taste. Toss again. Plate and top with bottarga and more parsley.

Difficulty Level: Moderate Total Time: 2 hours Serving Size: 2-4 servings Ingredients: Pasta Dough: 1 cup ‘00’ wheat flour 1/2 cup semolina flour 2 eggs, 3 yolks Filling: 5 oz. cooked lobster meat 1/2 cup whole milk ricotta 1/3 cup Parmigiano Reggiano, finely grated 1/4 tsp. salt Scampi Sauce: 2 tbsp. extra virgin olive oil 6 garlic cloves, thinly sliced 1/2 tsp. crushed red chili flakes 1/3 cup dry white wine Juice of 1 lemon 2 tbsp. butter 1 tbsp. tomato paste 1 tbsp. Italian parsley, finely chopped 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 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 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. Bring a large pot of water to a boil, add plenty of salt. Cook the ravioli until it floats to the top, about 2-3 minutes. Reserve 3/4 cup pasta water. In a sauté pan over medium-low heat, add the olive oil and sauté the garlic for 1-2 minutes, until fragrant. Add the white wine, lemon juice, tomato paste and crushed red chili flakes to the pan. Stir and let simmer over low heat until the pasta has finished cooking. Right before adding the pasta, stir in the butter. Add salt to taste. Strain the ravioli and add it directly to the pan with the scampi sauce along with 1/4 cup pasta water. Toss on high heat. Add more pasta water as needed, 1/4 cup at a time. Plate and top with chopped parsley and serve!

Difficulty Level: Easy Total Time: 30 minutes Serving Size: 2-4 servings Ingredients: 1/2 lb. fresh tagliatelle 1 cup heavy cream Juice of 2 lemons 4 tbsp. unsalted butter 1/2 cup Parmigiano Reggiano, finely grated 2 tsp. lemon zest Directions: Bring a large pot of water to a boil. Meanwhile, add the heavy creamy to a large sauté pan and simmer over low heat for about 4-5 minutes to reduce. Stir in the butter and juice of two lemons. Let sit over low heat while pasta cooks. Once the water comes to a boil, add plenty of salt. Cook the pasta for about 2-3 minutes. Reserve 1 cup pasta water. Strain the pasta and add it to the pan along with the creamy lemon sauce and 1/4 cup pasta water. Toss over medium heat until combined. Add more pasta water as needed. Remove from heat and add the grated Parmigiano and toss again. Plate and top with lemon zest and serve!

Difficulty Level: Easy Total Time: 45 minutes Serving Size: 2-4 servings Ingredients: 1/2 lb. penne pasta 1/4 cup extra virgin olive oil 1/2 shallot, finely chopped 4 garlic cloves, minced 1 pint cherry tomatoes 1 tsp. sea salt 2 tbsp. tomato paste 1/4 cup vodka 1/2 cup heavy cream 1/4 cup Parmigiano Reggiano, finely grated 1/2 cup (roughly) Ciliegine mozzarella, torn 2 tbsp. basil chiffonade 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 cherry tomatoes, sea salt and remaining olive oil. Sauté over medium heat until the tomatoes begin to soften and burst. Remove a few spoonfuls and set aside (you'll use these to top the pasta with). Add the tomato paste to the pan with the burst cherry tomatoes. Deglaze with 1/4 cup of vodka. 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 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 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 the burst tomatoes, mozzarella and basil chiffonade.

Difficulty Level: Easy Total Time: 30 minutes Serving Size: 2-4 servings Ingredients: Spicy Crab Shells: 1/2 lb. shell-shaped pasta 2 tbsp. salted butter 6 garlic cloves, thinly sliced 8 oz. lump crab meat Juice of 1 lemon 6 oz. tomato paste 3/4 cup heavy cream 2 tbsp. Calabrian chili oil 3.5 oz. fresh robiola (or any other creamy cheese) 2 tbsp. chives, finely chopped 1/3 cup lemon-garlic panko breadcrumbs Salt and pepper to taste 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 Shells: Bring a large pot of water to a boil, add plenty of salt. Cook pasta until it’s al dente. Reserve 3/4 cup pasta water. Heat the butter in a sauté pan over medium-low heat. Add sliced garlic and sauté for 1-2 minutes, until fragrant. Add the crab meat, juice of one lemon, salt and pepper to taste. Stir in the tomato paste and let simmer for 2-3 minutes. Remove from heat and stir in the heavy cream and chili oil. At the end, right before adding the pasta, stir in the robiola cheese until melted. Add more chili oil, salt and pepper to taste. Strain the pasta and add directly to the pan with the crab sauce along with 1/4 cup pasta water. Toss on medium heat. Add more pasta water as needed, 1/4 cup at a time. Plate and top with chives and lemon-garlic panko breadcrumbs.

Difficulty Level: Easy Total Time: 30 minutes Serving Size: 2-4 servings Ingredients: Crab & Uni Bucatini 1/2 lb. bucatini or other long pasta 6 garlic cloves, minced 2 tbsp. extra virgin olive oil 2/3 cup lump crab meat 8 pieces uni 1 cup heavy cream 2 tbsp. Calabrian chili peppers, sliced 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 Tip: If you don't have Calabrian chili peppers, you can use crushed red chili flakes as an alternative. 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. Crab & Uni Bucatini: Bring a large pot of water to a boil, add plenty of salt. Cook the pasta until it's al dente. Reserve 1/2 cup pasta water. Meanwhile, add the olive oil and garlic to large sauté pan and sauté over low heat for 1-2 minutes, until fragrant. Add the heavy cream and crab meat to the pan and let simmer on low heat for about 5 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 high heat until combined. Remove from heat and add the Parmigiano, lemon juice, chives and Calabrian chili peppers. Toss again until combined. Add more pasta water as needed. Plate and top with uni, lemon-garlic panko breadcrumbs and more chives.

Difficulty Level: Moderate Total Time: 1.5 hours Serving Size: 2-4 servings Ingredients: Prosciutto Ravioli: 1 cup ‘00’ wheat flour 1/2 cup semolina flour 2 eggs, 3 yolks 1/2 cup whole milk ricotta 1/2 cup Mascarpone 1/4 cup Parmigiano Reggiano, finely grated 1/4 lb. Prosciutto di Parma Black Truffle Parmesan Cream Sauce: 3/4 cup heavy cream 2 tbsp. black truffle sauce or paste 2 tbsp. Parmigiano Reggiano, finely grated Shaved black summer truffle (optional) 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, Mascarpone, Parmigiano and prosciutto to a blender and blend until smooth. 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. 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 1/4 cup pasta water. Add the heavy cream to a saucepan and simmer over low heat for about 5 minutes to reduce. Remove from heat and whisk in the Parmigiano and black truffle paste until smooth. Add more of each ingredient to taste. In a sauté pan over low heat, toss the ravioli in the black truffle sauce. Add pasta water to loosen up the sauce if needed. Plate and top with more grated Parmigiano or shaved black truffle and serve!

Difficulty Level: Difficult Total Time: 2.5 hours Serving Size: 4-6 servings Ingredients: Vodka Sauce: 1 28 oz. can crushed tomatoes, preferably San Marzano 1/2 yellow onion, finely chopped 4 garlic cloves, minced 1/3 cup Italian parsley, chopped 1/3 cup basil, chopped 2 tbsp. salted butter 1/2 tsp. salt 1/4 cup vodka 1 cup heavy cream 1/3 cup Parmigiano Reggiano, finely grated 2 tbsp. extra virgin olive oil 1 cup fresh baby spinach 1/2 cup prosciutto or pancetta cubes Mornay Sauce: 2 tbsp. salted butter 2 tbsp. all-purpose flour 1 cup whole milk 1/3 cup Parmigiano Reggiano, finely grated Lasagna Pinwheels: 4 fresh pasta sheets, roughly 6 x 15 inches 1 ½ cups plain vodka sauce 2 cups vodka sauce with spinach & prosciutto 1 cup Mornay sauce 3 cups whole milk mozzarella, shredded 3/4 cup Parmigiano Reggiano, grated 8 oz. Stracchino cheese (ricotta, stracciatella or any soft, creamy cheese will work too) 1 tbsp. Italian parsley, finely chopped Directions: Mornay Sauce (can be made a day ahead): In a small pot over low heat, melt butter and stir in flour. Once a thick paste-like texture has developed, slowly whisk in the milk. Once the mixture has thickened, whisk in the grated Parmigiano Reggiano. Set aside to let cool. Vodka Sauce (can be made a day ahead): In a large heavy-bottomed pot, melt the butter and sauté the chopped onion, parsley and basil over medium-low heat for about 5 minutes until the onions are soft and translucent. Add minced garlic and sauté for another 1-2 minutes. Add 1/4 cup vodka to deglaze the pot and stir until evaporated. Add the crushed tomatoes and salt to the pot. Stir and let simmer over low heat for 20 minutes. Remove from heat and stir in the heavy cream and grated Parmigiano. Reserve 1 ½ cups of vodka sauce and set aside. This will be used for the base of the lasagna. In a pan over low heat, add olive oil and sauté the spinach until the leaves begin to wilt. Add the sautéed spinach along with the prosciutto or pancetta cubes to the pot with the remaining vodka sauce. This will be used for the lasagna pinwheels. Lasagna Pinwheels: 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. Spread a thin layer of the Mornay sauce over one of the lasagna sheets. Sprinkle the mozzarella and Parmigiano Reggiano over the Mornay sauce. Place a second lasagna sheet on top of the cheese. Spread the vodka sauce with spinach & prosciutto over the second lasagna sheet. Try not to get it too close to the edges or it will ooze out when you roll the pasta. Slowly roll the pasta stack. Repeat this process with the other two pasta sheets to create two pasta rolls. Refrigerate both rolls for 45-60 minutes. This will make it easier to slice the rolls to form the pinwheels. Preheat the oven to 375°F. Place the pasta rolls on a cutting board and cut each into 4 pieces to form the pinwheels. Spread the reserved vodka sauce (without the spinach & prosciutto) along the bottom of the baking dish. Place the pinwheels on top of the vodka sauce. Use any extra vodka sauce or Mornay sauce to fill the pinwheels to the top if necessary. Place a few dollops of Stracchino cheese on top of the pinwheels. Bake in the oven on 375°F for 20 minutes. Remove and sprinkle with chopped parsley and serve!

Difficulty Level: Moderate Total Time: 2.5 hours Serving Size: 2-4 servings Ingredients: Easy Bolognese Sauce: 1 lb. ground sirloin beef 4 garlic cloves, minced 1/2 cup red wine 1 28 oz. can crushed tomatoes, preferably San Marzano 2 tbsp. tomato paste 1/4 cup heavy cream 1/4 tsp. ground nutmeg Salt & pepper for seasoning Mornay Sauce: 2 tbsp. salted butter 2 tbsp. all-purpose flour 1 cup whole milk 1/3 cup Parmigiano Reggiano, finely grated 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 Lasagna: 10 fresh pasta sheets, roughly 9 x 12 inches 3 cups Bolognese sauce 1 cup Mornay sauce 3 cups whole milk mozzarella, shredded 3/4 cup Parmigiano Reggiano, grated 2 cups marinara sauce 2 tbsp. Italian parsley, finely chopped Tip: To reduce cooking time, use store bought marinara and Bolognese sauce. The marinara can be jarred, but make sure the Bolognese sauce is fresh - you want a somewhat thick, meaty consistency for the lasagna. Directions: Easy Bolognese Sauce (can be made a day ahead): Add the ground sirloin to a large heavy-bottomed pot and cook over medium-high heat for 5-8 minutes until fully cooked, crumbling the meat with a wooden spoon. Stir in the minced garlic and let cook for a further 2-3 minutes. Add the red wine, crushed tomatoes, tomato paste, salt and pepper. Stir and let simmer over low heat for 15 minutes. Remove sauce from heat and stir in the nutmeg and heavy cream. Season with more salt and pepper to taste. Set aside to let cool. Mornay Sauce (can be made a day ahead): In a small pot over low heat, melt butter and stir in 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. Easy Marinara Sauce (can be made a day ahead): Add olive oil to a saucepan over low heat. Stir in minced garlic and sauté for 1-2 minutes, until fragrant. Add the crushed tomatoes, salt and a sprig of basil. Stir and then let simmer over low heat for 15 minutes. Add more salt to taste. 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, spread 1 cup of the marinara sauce across the bottom of a 9 x 13 in. rectangular baking dish. Add more if needed to fully cover the bottom of the dish. Place the first pasta sheet over the marinara sauce. Spread the Bolognese sauce on top of the pasta sheet. Place another pasta sheet on top and spread the Mornay sauce over the pasta sheet and then sprinkle shredded mozzarella and Parmigiano on top. Repeat this process five more times 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 cut into 6 pieces. Place two slices of lasagna, one on top of the other, onto a plate to create a giant 20 layer piece of lasagna. Top with any leftover Bolognese or marinara sauce, Parmigiano and parsley.