Difficulty Level: Easy Total Time: 30 minutes Serving Size: 2-4 servings Ingredients: 1 lb. Radiatori pasta, or any other fun shape! 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 tsp. sugar 1/4 cup vodka 3/4 cup heavy cream 1/4 cup Parmigiano Reggiano, finely grated 1/2 cup whole milk ricotta 2 tbsp. Italian parsley, finely chopped Tip: Calabro is my go to for ricotta, especially when I'm using it to top a pasta with. Smoked ricotta also tastes great with this recipe. 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, salt and sugar 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 and top with ricotta and parsley and serve!

Difficulty Level: Easy Total Time: 1 hour Serving Size: 3-4 servings Ingredients: Vodka Sauce: 2 tbsp. extra virgin olive oil 1/2 yellow onion, finely chopped 4 garlic cloves, minced 1/4 cup vodka 1 28 oz. can crushed San Marzano tomatoes 1/2 tsp. salt 1/4 tsp. sugar 1 sprig basil 1/2 pint heavy cream Baked Ziti: 3/4 lb. rigatoni or ziti pasta 1 cup whole milk ricotta 1/2 cup whole milk mozzarella, shredded 1/3 cup Parmigiano Reggiano, finely grated 1/2 tsp. salt 1/4 tsp. black pepper 4 oz. smoked mozzarella, thinly sliced (roughly 4-5 slices) Directions: In a heavy-bottomed pot over medium-low heat, add the olive oil and sauté the onions for 4-5 minutes until soft and translucent. Stir in the minced garlic and sauté for 1-2 minutes further. To deglaze the pan, add 1/4 cup vodka, stirring until the vodka has fully evaporated. Add the crushed tomatoes, salt, sugar and a sprig of basil. Stir and let simmer over low heat for 20 minutes. While the sauce is simmering, preheat oven to 375°F and bring a large pot of water to a boil, adding plenty of salt. Cook the pasta for half of the suggested cooking time (it will continue to cook in the oven, so you don’t want it to become soggy and overcooked). When the sauce has finished cooking, remove from heat and stir in the heavy cream. In a large mixing bowl, add the partially-cooked pasta along with the vodka sauce, ricotta, shredded mozzarella, Parmigiano, salt and pepper. Mix ingredients together and then pour into a baking dish. Top the mixture with thinly sliced, smoked mozzarella and bake in the oven for 20 minutes, until cheese has fully melted. Remove from oven and serve!

Difficulty Level: Easy Cook Time: 1 hour Serving Size: 2-4 servings Ingredients: 1/2 lb. mezzi rigatoni or lumache 4 tbsp. butter 1/4 medium yellow onion, thinly sliced 4 garlic cloves, minced 6 oz. tomato paste 1 tbsp. crushed Calabrian chili pepper 1/2 tsp. salt 1/4 cup vodka 3/4 cup heavy cream 1/4 cup Parmigiano Reggiano, finely grated Pasta water as needed Directions: Melt the butter in a heavy-bottomed pot. Sweat the onions, covered, over low heat for about 45 minutes until completely cooked and translucent. Check in every 5-10 minutes to stir and make sure the onions aren't turning brown. Meanwhile, bring a large pot of water to a boil, adding plenty of salt. Cook the pasta until it's al dente. Stir in the minced garlic and sauté for 1-2 minutes, until fragrant. Add the tomato paste, crushed Calabrian chili and salt to the pot with the onions. Stir and let simmer on medium-low heat for 2-3 minutes until the tomato paste deepens in color. Add 1/4 cup of vodka to deglaze. Stir until the vodka has fully evaporated. Remove from heat and stir in the heavy cream and grated Parmigiano. Add more salt to taste. Strain the pasta and reserve 1 cup of pasta water. Add the pasta to a large pan along with the spicy vodka sauce and 1/4 cup of pasta water. Toss on medium-high heat until the pasta is fully coated in the sauce. Add more pasta water as needed. Top with more grated Parmigiano.

Difficulty Level: Easy Cook Time: 30 minutes Serving Size: 2-4 servings INGREDIENTS: 3/4 lb. thin spaghetti, bronze cut 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 1/2 cup fresh mozzarella, chopped or cubed 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 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. Using pasta tongs and a ladle, twirl the spaghetti into tiny nests and plate. Top with mozzarella and Italian parsley.

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

Difficulty Level: Easy Total Time: 30 minutes Serving Size: 2 servings Ingredients: 1 cup ditalini 2 sticks of butter, softened 1 tbsp. crushed Calabrian chili pepper 1/4 tsp. salt 1 garlic clove, finely grated 1 cup Parmigiano Reggiano, finely grated Pasta water as needed *Note: this recipe will make extra Calabrian chili butter that's perfect to save and spread on some focaccia! Directions: Add the butter to a blender along with the crushed Calabrian chili pepper, salt, garlic and 1/4 cup Parmigiano. Blend until the butter is whipped and a smooth consistency. Add more of each ingredient to taste. Bring a large pot of water to a boil, add plenty of salt. Cook the pasta until al dente. Once the pasta has finished cooking, strain and add to a large pan along with half of the Calabrian chili butter and 1/4 cup pasta water. Stir in the remaining Parmigiano. Add more pasta water as needed. Plate and top with more Parmigiano.

Difficulty Level: Easy Total Time: 30 minutes Serving Size: 2-4 servings Ingredients: 1/2 lb. fettuccine 1/4 lb. cooked lobster meat, chopped 2 tbsp. butter 2 tbsp. extra virgin olive oil 1/2 shallot, finely chopped 4 garlic cloves, minced 2 tbsp. tomato paste Salt to taste 1/4 cup brandy 3/4 cup heavy cream 1/4 cup Parmigiano Reggiano, finely grated 1/4 cup 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 pan over low heat and sauté the chopped shallot until soft and translucent, about 2-3 minutes. Add the minced garlic and sauté for a further 1-2 minutes, until fragrant. Add the tomato paste and cook on medium-low for 2–3 minutes, stirring until it deepens in color. Season with salt to taste. Add the brandy to deglaze the pan and stir until fully evaporated, about 1–2 minutes. Remove from heat and stir in the heavy cream and Parmigiano. Add more salt to taste. Add the lobster and let the sauce simmer gently on low heat for 3–4 minutes 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 lobster sauce and 1/4 cup of 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. Add the parsley and toss again. Plate and top with more parsley.

Difficulty Level: Easy Total Time: 30 minutes Serving Size: 2-4 servings Ingredients 1/2 lb. fusilli 2 pints cherry tomatoes 1/4 cup extra virgin olive oil Sea salt to taste 4 garlic cloves, minced 2 medium zucchini Juice of 1 lemon 1/3 cup smoked Scamorza, grated (or any cheese you have on hand) 4 oz. burrata or stracciatella 1/2 cup basil pesto 1/3 cup lemon garlic panko breadcrumbs, optional Fresh basil, torn 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: 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. Add the juice of 1/2 lemon. Stir and continue to toast over low heat for about 2-3 more minutes until crispy. Farmers Market Fusilli: Bring a large pot of water to a boil. Heat the olive oil in a large pan over low heat and sauté the minced garlic for 1-2 minutes until fragrant. Add the cherry tomatoes and salt to the pan and simmer over medium‑low heat. Grate the zucchini using a box grater while the tomatoes cook. When the tomatoes begin to split, add the zucchini to the pan and sauté until it's fully cooked. 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 with the cherry tomatoes and zucchini. Add the lemon juice and 1/4 cup of pasta water and toss on medium heat. Add the scamorza (or cheese of your choosing) and more pasta water as needed, 1/4 cup at a time. Plate and top with stracciatella, pesto, breadcrumbs and basil.

Difficulty Level: Difficult Total Time: 2.5 hours Serving Size: 2-4 servings Ingredients: 1 cup ‘00’ wheat flour 1/2 cup semolina flour 2 whole eggs 3 egg yolks 8 oz. burrata 1/4 cup Parmigiano Reggiano, finely grated Zest of 1 lemon 1/4 tsp. salt 6 tbsp. unsalted butter Juice of 1/2 lemon Pasta water as needed Basil for garnish Directions: Mix the flours and form a well. Add the eggs and yolks, whisking with a fork while gradually incorporating the flour. Knead for 10 minutes until smooth, then wrap in plastic and rest 30 minutes. Add the burrata, Parmigiano, lemon zest and salt to a blender and blend until smooth. Add the filling to a piping bag and set aside. Divide the rested dough into four even pieces. Roll each into long, thin sheets (setting 7 on a Marcato Atlas or KitchenAid pasta roller). Use a round fluted cutter to cut circles for the cappelletti, about 3-4 inches in diameter. Place about 1/2 tbsp. of the filling onto each circle and shape the cappelletti. Bring a large pot of water to a boil, add plenty of salt. Cook the cappelletti until they float to the top, about 2-3 minutes. Melt the butter in a large pan over low heat and add the juice of 1/2 lemon. Strain the pasta and add it to the pan with the lemon butter sauce. Toss over low heat. Plate and top with basil and more Parmigiano.

Difficulty Level: Easy Total Time: 30 minutes Serving Size: 2-4 servings Ingredients: 1/2 lb. spaghetti Juice of 2 lemons 6 tbsp. salted butter 1 cup Parmigiano Reggiano, grated Zest of 1 lemon Chopped basil, to finish Directions: Bring a large pot of water to a boil, add plenty of salt. Cook the spaghetti until it’s al dente. Reserve 1 cup of pasta water. Drain the spaghetti and add it back to the pasta pot along with the lemon juice, butter and 1/4 cup pasta water. Stir until the butter has fully melted. Add the Parmigiano and stir vigorously until the pasta water, butter and cheese emulsify to form a creamy consistency. 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 more grated Parmigiano, lemon zest and basil.

Difficulty Level: Easy Total Time: 30 minutes Serving Size: 2-4 servings Ingredients: Burst Cherry Tomato Capellini: 1/2 lb. capellini or other long pasta 1/4 cup extra virgin olive oil 2 pints cherry tomatoes 6 garlic cloves, sliced 1/3 cup Parmigiano Reggiano, finely grated 1/2 cup stracciatella 1/3 cup lemon-garlic panko breadcrumbs Torn basil to finish Salt & pepper to taste 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: 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. Burst Cherry Tomato Capellini: Bring a large pot of water to a boil. While the water is boiling, add the cherry tomatoes, olive oil and salt to a sauté pan over medium heat. When the tomatoes begin to soften, add the sliced garlic and continue to cook until the tomatoes burst. 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 directly to the pan with the cherry tomatoes along with 1/4 cup of pasta water. Toss on medium-high heat until combined. Remove from heat and stir in the Parmigiano. Add more pasta water as needed, 1/4 cup at a time. Plate and top with stracciatella, lemon-garlic panko breadcrumbs, torn basil and freshly cracked black pepper.

Difficulty Level: Easy Cook Time: 1 hour Serving Size: 2-4 servings Ingredients: 1 cup orzo 2 tbsp. extra virgin olive oil 1/2 shallot, finely chopped 4 garlic cloves, minced 4 oz. tomato paste 1/2 tsp. salt 1/4 cup vodka 4 cups chicken stock 3/4 cup heavy cream 1/4 cup Parmigiano Reggiano, finely grated 4 oz. mozzarella Basil for garnish Directions: Heat the olive oil in a heavy-bottomed pot over medium-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 pot. Stir and deglaze with the vodka. Stir in the orzo, then begin adding the chicken broth 1–2 cups at a time over high heat, stirring frequently. Continue adding broth as needed until the orzo is fully cooked. Remove the pot from the heat and stir in the heavy cream, Parmigiano, and more salt to taste. Plate and top with mozzarella, basil and a drizzle of extra virgin olive oil.