Difficulty Level: Easy Total Time: 30 minutes Serving Size: 1-2 servings Ingredients: 1/3 lb. penne or other short pasta 1 pint cherry tomatoes 2 tbsp. extra virgin olive oil 3 garlic cloves, minced 1 tbsp. tomato paste 2 tbsp. vodka 1/4 cup heavy cream 4 oz. stracciatella Salt to taste 1 tbsp. Italian parsley, finely chopped Crushed red chili flakes Basil for garnish Pasta water as needed 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, add the cherry tomatoes, olive oil and salt to taste to a sauté pan. Simmer over medium heat for 5-10 minutes, until the tomatoes begin to burst. Add the minced garlic and sauté for a further 1-2 minutes. Then stir in the tomato paste and add the vodka to deglaze. Stir in the heavy cream. Strain the pasta and add to the sauté pan with the cherry tomato sauce. Toss on medium heat. Add pasta water as needed. Plate and top with stracciatella, parsley, basil, chili flakes and a drizzle of olive oil.

Difficulty Level: Easy Total Time: 30 minutes Serving Size: 2-4 servings Ingredients: 1/2 lb. anelli pasta 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. 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-high heat until the pasta is fully coated in the sauce. Stir in the Parmigiano. Add more pasta water as needed, 1/4 cup at a time. Plate and top with mozzarella and Italian parsley.

Difficulty Level: Moderate Total Time: 2.5 hours Serving Size: 2-4 servings Ingredients: Bolognese Sauce: 2 tbsp. extra virgin olive oil 1 cup mirepoix (chopped celery, carrot, onion) 1 lb. ground beef, veal & pork mixture 4 garlic cloves, minced 2 tbsp. tomato paste 1/2 cup red wine 28 oz. crushed San Marzano tomatoes 1/4 cup heavy cream Salt to taste Mornay Sauce: 2 tbsp. butter 2 tbsp. flour 2 cups whole milk 1/3 cup Parmigiano Reggiano, finely grated Lasagna: 6 fresh pasta sheets 28 oz. bolognese sauce 2 cups mornay sauce 3 cups mozzarella, shredded 1 cup Parmigiano Reggiano, grated 1 tbsp. Italian parsley, finely chopped Tip: To reduce cooking time, use store bought pasta sheets and Bolognese sauce. Directions: Bolognese Sauce (can be made a day ahead): Add the olive oil to a heavy bottomed pot and sauté the onion, carrot and celery over medium heat until soft. Add the garlic and ground beef to the pot, crumbling the meat with a wooden spoon. Once the meat is fully cooked, add the tomato paste then stir in the wine to deglaze. Add the crushed tomatoes and salt to taste. Let simmer on low heat for 15-20 minutes. Remove from heat and stir in the heavy cream. Mornay Sauce (can be made a day ahead): 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 minute. 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 a thin layer of the Bolognese sauce across the bottom of a 9 x 13 in. rectangular baking dish. Place the first pasta sheet over the Bolognese sauce. Spread the Mornay sauce over the pasta sheet and then sprinkle shredded mozzarella and Parmigiano on top. Place another pasta sheet over top and spread with the Bolognese sauce. Repeat this process until you’ve used all of your pasta sheets. Bake the lasagna for 20 minutes. 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. Sprinkle with parsley and enjoy!

Difficulty Level: Easy Total Time: 1.5 hours Serving Size: 2-4 servings Ingredients: 1/2 lb. Creste di Gallo or other short pasta 2 tbsp. extra virgin olive oil 1 cup sundried tomatoes, chopped 2 bulbs of garlic Juice of 1 lemon 2 oz. goat cheese 1/3 cup Grana Padano or Parmigiano, finely grated 2 tbsp. basil chiffonade Pasta water as needed Directions: Roasted Garlic: Preheat oven to 400°F. To roast the garlic, slice the top off of the bulbs so the tops of the cloves are showing. Drizzle with olive oil and sprinkle with salt and pepper. Wrap in tin foil and roast in the oven for 45 minutes. Sundried Tomato & Goat Cheese Creste di Gallo: 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. Add the olive oil and sundried tomatoes to a large sauté pan and sauté for 3-5 minutes until softened. Add the roasted garlic, juice of 1 lemon, goat cheese and 1/4 cup of pasta water. Stir until combined. Add more pasta water as needed. Strain the pasta and add to the pan with the creamy sundried tomato sauce. Toss over medium heat. Remove from heat and add the grated Grana Padano. Add more pasta water as needed. Plate and top with basil chiffonade.

Difficulty Level: Easy Total Time: 1 hour Serving Size: 2-4 servings Spaghetti alla chitarra tossed in an easy roasted sungold tomato sauce topped with fresh basil and Parmigiano. Ingredients: 1/2 lb. spaghetti alla chitarra 2 pints sungold tomatoes 1 shallot, halved 1/2 cup of garlic cloves, peeled 1/4 cup extra virgin olive oil 2 tbsp. butter 1/2 cup Parmigiano Reggiano Basil for garnish Salt to taste Pasta water as needed Directions Heat the oven to 375°F. Add the sungold tomatoes to an oven-safe baking dish or baking sheet along with the shallot and garlic cloves. Drizzle with olive oil and sea salt to taste. Roast in the oven for 30-40 minutes. Remove and let cool. Bring a large pot of water to a boil. Transfer the roasted tomatoes, garlic and shallot to a blender and blend until smooth. Strain the sauce using a fine mesh strainer to remove the little bits of tomato skin that may be leftover after blending. 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. Add the sauce back to the sauté pan and stir in the butter. Strain the pasta and add it directly to the sauté pan with the sungold tomato sauce. Toss on medium heat. Add the Parmigiano and toss again. Add more pasta water as needed, 1/4 cup at a time. Plate and top with more torn basil and Parmigiano.

Difficulty Level: Easy Total Time: 30 minutes Serving Size: 2-4 servings Ingredients: 1/2 lb. linguettine pasta 1/2 lb. royal red shrimp 2 tbsp. extra virgin olive oil Salt & pepper to taste 1/4 tsp. crushed red chili flakes 3 garlic cloves, minced Juice of 1 lemon 3/4 cup heavy cream 1 cup arugula 1 cup sundried cherry tomatoes 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 until golden brown. Once the breadcrumbs are golden brown, 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. Shrimp Linguettine: Bring a large pot of water to a boil. Meanwhile, add the olive oil to a large sauté pan along with the shrimp, salt and pepper to taste, crushed red chili flakes, garlic and lemon juice. Sauté the shrimp on medium-low heat until fully cooked. Remove from the pan and set aside. 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. Stir in the heavy cream to the sauté pan. Strain the pasta and add it directly to the sauté pan along with 1/4 cup pasta water. Toss on medium heat. Stir in the sundried cherry tomatoes, arugula and shrimp. Add more pasta water as needed, 1/4 cup at a time. Plate and top with lemon-garlic panko breadcrumbs.

Difficulty Level: Easy Total Time: 30 minutes Serving Size: 2-4 servings Elevate summer dinners with this spicy lobster capellini—featuring fresh tomato-brandy cream sauce, Calabrian chili, and sweet lobster tail. An easy and flavorful lobster pasta for summer! Ingredients: 1/2 lb. capellini 2 tbsp. butter 1/2 shallot, finely chopped 4 garlic cloves, minced 6 oz. tomato paste 1 tbsp. crushed Calabrian chili pepper 1/2 tsp. salt 1/4 cup brandy 3/4 cup heavy cream 1/4 - 1/2 lb. lobster meat, chopped 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 in a large pan over low heat and sauté the chopped shallot until soft and translucent, about 3-4 minutes. Add the minced garlic and sauté for a further 1-2 minutes until fragrant. Add the tomato paste and Calabrian chili pepper to the pan. Stir and let cook on medium-low heat for 2-3 minutes until the tomato paste deepens in color. Add 1/4 cup of brandy to deglaze the pan. Stir until the brandy has fully evaporated, about 1-2 minutes. Remove from heat and stir in the heavy cream. Add more salt to taste. Add the lobster and let simmer for 3-4 minutes on low heat. 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 spicy lobster sauce and 1/4 cup pasta water. Toss on high heat until the pasta is fully coated in the sauce. Add the Parmigiano and parsley. Toss again. Add more pasta water as needed, 1/4 cup at a time. Plate and top with more parsley.

Difficulty Level: Moderate Total Time: 1.5 Hours Serving Size: 2-4 servings Ingredients: Spinach & Ricotta Gnudi: 2 cups whole milk ricotta 5 oz. chopped frozen spinach, thawed 1/2 cup Parmigiano Reggiano, finely grated 1/3 cup ‘00’ flour 2 egg yolks 1/4 tsp. salt Ricotta salata or Parmigiano, for topping Roasted Cherry Tomato Sauce: 2 pints cherry tomatoes 1/2 cup garlic cloves, peeled 1/4 cup extra virgin olive oil Salt to taste 1 sprig basil Pasta water, as needed Directions: Strain the ricotta using a cheese cloth or paper towels, squeezing out as much liquid as possible. Preheat the oven to 375°F. Add the cherry tomatoes and garlic to an oven-safe dish. Drizzle with olive oil, season with salt and roast for 30-40 minutes until the tomatoes collapse and garlic softens. Let the tomatoes and garlic cool slightly, then transfer to a blender and purée until smooth. Set aside. Bring a large pot of water to a boil. Add plenty of salt. Defrost the spinach and squeeze out any excess moisture. Add the spinach to a mixing bowl along with the strained ricotta, Parmigiano, flour, salt and egg yolks. Mix until evenly combined. Warm the tomato sauce in a saucepan over low heat while shaping the gnudi. Scoop the mixture and roll into small dumplings. Place them into the boiling water and cook until they float to the surface, about 2–3 minutes Spoon the cherry tomato sauce onto a plate and arrange the gnudi on top. Finish with grated ricotta salata or Parmigiano and fresh basil.

Difficulty Level: Easy Total Time: 30 minutes Serving Size: 2-4 servings Roasted garlic paste elevates the flavor of this creamy lemon fontina spaghettini. Ingredients: 1/2 lb. spaghettini 2 tbsp. extra virgin olive oil 4 garlic cloves, minced 1 tbsp. roasted garlic paste 1 cup heavy cream Juice of 1 lemon 1 cup Fontina cheese, grated 1/4 cup Parmigiano Reggiano, grated Salt, to taste Pasta water as needed 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 1/2 cup pasta water. Meanwhile, add the olive oil to a large pan over low heat and sauté the minced garlic for 1-2 minutes, until fragrant. Stir in the roasted garlic paste, heavy cream, juice of 1 lemon and salt to taste. Let simmer for 1-2 minutes. Turn to low heat and stir in the Fontina cheese. Strain the pasta and add it directly to the pan with the sauce. Toss over medium heat. Add the Parmigiano and pasta water as needed, 1/4 cup at a time. Add more lemon to taste. Plate and top with more Parmigiano.

Difficulty Level: Easy Cook Time: 1.5 hours Serving Size: 4-6 servings Cheesy Roasted Garlic Bread Pasta! All the makings of a cheesy roasted garlic bread but in pasta form! INGREDIENTS: Cheesy Roasted Garlic Bread Pasta: 1/2 lb. fusilli corti 2 bulbs of garlic 1 tbsp. extra virgin olive oil 1 cup Parmigiano Reggiano, finely grated 1/2 cup Fontina, grated 1/3 cup Italian parsley, finely chopped 1/2 cup lemon-garlic panko breadcrumbs Salt 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: Roasted Garlic: Preheat oven to 400°F. Slice the top off of the garlic bulbs so the tops of the cloves are showing. Drizzle with olive oil and wrap in tin foil. Roast in the oven for 40-50 minutes. 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. Cheesy Roasted Garlic Bread 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 Parmigiano to a sauté pan along with 1/2 cup of pasta water and stir. Add the fontina and stir until it reaches a creamy and smooth consistency. Add more pasta water as needed. Stir in the roasted garlic. Turn the heat to low and add the pasta to the pan along with the parsley and toss again. Plate and top with lemon-garlic panko breadcrumbs.

Difficulty Level: Easy Total Time: 30 minutes Serving Size: 2-4 servings Ingredients: 1/2 lb. Girelle or other short cut pasta 2 tbsp. butter 4 garlic cloves, minced 1 cup sundried tomato 1/2 tbsp. crushed Calabrian chili pepper 1/2 tbsp. oregano 3/4 cup heavy cream 1/3 cup Parmigiano Reggiano, finely grated 4 oz. smoked mozzarella, shredded 1 tbsp. Italian parsley, finely chopped Pasta water as needed Directions: 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 sundried tomatoes and Calabrian chili pepper and sauté for a further 2-3 minutes until soft. Remove from heat and add the heavy cream along with the Parmigiano and smoked mozzarella. Stir until the cheese has fully melted into the mixture. When 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 with the creamy sundried tomato sauce over low heat along with 1/4 cup pasta water. Stir and add more pasta water as needed, 1/4 cup at a time. Plate and top with chopped parsley.

Difficulty Level: Easy Total Time: 30 minutes Serving Size: 2-4 servings Ingredients: 1/2 lb. mezze rigatoni or other short cut pasta 2 tbsp. extra virgin olive oil 1/2 shallot, finely chopped 4 garlic cloves, minced 1 cup sun-dried tomatoes 3/4 cup heavy cream 1/3 cup Parmigiano Reggiano, finely grated 4 oz. smoked mozzarella, shredded 1 cup spinach, chopped 1 tbsp. Italian parsley, finely chopped Salt to taste Directions: Bring a large pot of water to a boil. Heat the olive oil in a large sauté pan over low heat and sauté the 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 sun-dried tomatoes and salt to taste. Sauté for a further 2-3 minutes until soft. Remove from heat and stir in the heavy cream. When 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 creamy sun-dried tomato sauce and 1/4 cup of pasta water. Toss over medium-low heat. Add the Parmigiano and smoked mozzarella. Toss again until the cheese has fully melted and then stir in the spinach. Toss again, adding more pasta water as needed, 1/4 cup at a time. Plate and top with chopped parsley and more Parmigiano.