Difficulty Level:  Easy Cook Time : 30 minutes Serving Size:  2-4 servings Ingredients: 1/2 lb. fusilli 2 tbsp. extra virgin olive oil 1/2 shallot, chopped 4 garlic cloves, minced 14 oz. tomato passata Salt to taste 1/2 cup heavy cream 1/2 cup Parmigiano Reggiano, finely grated 1/2 cup basil pesto 4 oz. burrata 1/3 cup toasted pine nuts, optional 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 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 tomato passata, salt to taste and a sprig of basil (optional). 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 sauce. Toss on medium heat until the pasta is fully coated in the sauce. Add the Parmigiano and toss again until combined. Add pasta water as needed, 1/4 cup at a time. Plate and top with burrata, pesto, pine nuts, basil and more grated Parmigiano.

Difficulty Level:  Difficult Total Time: 2.5 hours Serving Size:  2-4 servings Ingredients: Easy Ramp Butter: 1 bunch of ramps, cleaned and chopped 2 sticks of butter, softened 1 tsp. sea salt Zest of 1 lemon Whipped Ricotta Cappellacci: 1 cup ‘00’ wheat flour 1/2 cup semolina flour 2 eggs, 3 yolks 1 cup whole milk ricotta 3/4 cup Parmigiano Reggiano, grated 1 tsp. salt Pasta water as needed 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 to a blender and blend until smooth and glossy. Add to a bowl and fold in 1/2 cup Parmigiano, salt and lemon zest. 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). Cut the pasta sheets into 2.5 x 2.5 inch squares. Place about 1/2 tbsp. of the filling onto each square and shape the cappellacci. For the ramp butter, add the softened butter, sea salt, ramps and lemon zest to a blender. Blend until smooth and whipped. Bring a large pot of water to a boil, add plenty of salt. Cook the cappellacci until they float to the top, about 2-3 minutes. In a large sauté pan over low heat, melt the ramp butter. When the pasta has finished cooking, strain and add directly to the pan with the ramp butter and toss over low heat. Add the remaining 1/4 cup Parmigiano and toss again. Add pasta water as needed. Plate and top with more grated Parmigiano.

Difficulty Level:  Easy Total Time: 30 minutes Serving Size:  2-4 servings Ingredients: 1/2 lb. fresh fettuccine or tagliatelle (dried works too, but fresh pasta is better for this recipe) 6 tbsp. Italian butter, sliced (I used Delitia  butter of Parma) 3/4 cup Parmigiano Reggiano, finely grated 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. Add the sliced butter to a large serving dish. You won't use heat, so a pot, pan or anything large enough to toss the pasta in will work. Strain the pasta and add it directly to the dish with the butter along with 1/4 cup of pasta water and the grated Parmigiano. Toss until the butter has fully melted and formed a sauce-like consistency with the cheese and pasta water. Add more pasta water as needed, 1/4 cup at a time. Plate and top with more Parmigiano.

Difficulty Level: Easy Total Time: 30 minutes Serving Size: 2-4 servings Ingredients: 1/2 lb. capellini 2 tbsp. butter 1/2 shallot, finely chopped 4 garlic cloves, minced 1 cup sun-dried tomatoes, chopped 2 tbsp. sun-dried tomato paste (or regular tomato paste) 1/4 cup white wine 1/2 cup heavy cream 1/3 cup Parmigiano Reggiano, finely grated 1 tbsp. Italian parley, 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 medium-low heat and sauté the chopped shallot until soft and translucent, about 4-5 minutes. Add the garlic and sauté for a further 1-2 minutes until fragrant. Add the sun-dried tomatoes along with the sun-dried tomato paste and sauté for a further 2-3 minutes until soft. Add salt to taste. Add the white wine and let simmer for 1-2 minutes. Then stir in the heavy cream. 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 with the creamy sun-dried tomato sauce over medium-low heat along with 1/4 cup pasta water. Toss until combined. Add the grated Parmigiano, parsley and toss again. Add more pasta water as needed, 1/4 cup at a time. Plate and top with more parsley and Parmigiano.

Difficulty Level:  Easy Cook Time : 1 hour Serving Size:  2-4 servings INGREDIENTS: 1/2 lb. tagliatelle 4 tbsp. butter 14 oz. red pearl onions peeled and sliced (or 2-3 medium-sized onions) 4 garlic cloves, minced 1 tsp. thyme leaves 1/4 tsp. crushed red chili flakes Salt to taste 1/4 cup white wine 1-2 tbsp. aged balsamic 1/2 cup Parmigiano Reggiano, grated Pasta water as needed Garlic Panko Breadcrumbs: 1/2 cup plain panko breadcrumbs 2 tbsp. extra virgin olive oil 1 garlic clove, minced 1/4 tsp. salt Directions: 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. Balsamic Onion Tagliatelle: Add the butter to a large sauté pan over medium-low heat along with the sliced onions. Sauté over medium-low heat until the onions are caramelized. This may take about 30-40 minutes. While the onions are caramelizing, bring a large pot of water to a boil. Add plenty of salt. Cook the pasta until al dente. Reserve 1 cup of pasta water. Once the onions are dark golden brown in color, add the minced garlic, thyme and salt to taste. Sauté for 1-2 minutes then add the white wine to deglaze. Simmer for 1-2 minutes until the wine is absorbed and then add the aged balsamic. Strain the pasta and add to the sauté pan along with 1/2 cup of pasta water. Toss until the pasta is fully coated in the sauce. Remove from heat and stir in the Parmigiano. Add pasta water as needed, 1/4 cup at a time. Plate and top with the garlic breadcrumbs, more Parmigiano and a drizzle of aged balsamic.

Difficulty Level:  Easy Total Time: 30 minutes Serving Size:  2-4 servings Ingredients: Brown Butter Pumpkin Parm Mafaldine: 1/2 lb. mafaldine 6 tbsp. butter 6 garlic cloves, minced 1 cup pumpkin purée 1/2 cup heavy cream 1/2 cup Parmigiano Reggiano, grated 1/2 cup Pangrattato Salt to taste Pasta water as needed Pangrattato: 1/2 cup plain panko breadcrumbs 2 tbsp. extra virgin olive oil 1 garlic clove, minced 1/4 cup Parmigiano Reggiano, grated 2 tbsp. fresh herbs, finely chopped (I used parsley, oregano & sage) Salt to taste Directions: Pangrattato: 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 fresh herbs and Parmigiano. Stir and continue to toast over low heat for about 2-3 more minutes. Brown Butter Pumpkin Parm Mafaldine: Bring a large pot of water to a boil. Meanwhile, melt the butter in a large sauté pan until it begins to bubble and turn caramel brown in color, stirring frequently. Once the butter begins to turn golden brown, stir in the minced garlic. Sauté for 1-2 minutes, until fragrant then stir in the pumpkin purée. Remove from heat and stir in the heavy cream and Parmigiano. Add 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 pumpkin 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 breadcrumbs and more Parmigiano.

Difficulty Level:  Moderate Total Time: 2.5 hours Serving Size:  4-6 servings Ingredients: 3/4 lb. Bona Furtuna Fusilli or other short cut pasta 1 jar of Bona Furtuna Basil Marinara Pasta Sauce (680 ml) 1 large eggplant 1 cup all purpose flour 3 eggs 1-2 cups seasoned panko breadcrumbs 1/2 cup olive oil (plus more as needed) 2 cups whole milk mozzarella, shredded 8 oz. smoked Scamorza or provolone, cubed 1 tbsp. parsley, finely chopped Directions: Preheat oven to 375°F and bring a large pot of water to a boil. Meanwhile, slice the eggplant and coat in flour, egg then breadcrumbs. Add enough olive oil to cover the bottom of a large saute pan and fry the breaded eggplant over medium-high heat until golden and crispy. Set aside to cool. Once the water comes to a boil, add plenty of salt. Cook the pasta until al dente. Strain the pasta and add it to a mixing bowl along with the tomato basil marinara. Layer the pasta with the crispy eggplant, mozzarella and smoked Scamorza. Bake in the oven for 15-20 minutes. Top with parsley and serve!

Difficulty Level:  Difficult Total Time: 2 hours Serving Size:  4 servings Ingredients: 1 cup ‘00’ wheat flour 1/2 cup semolina flour 2 eggs, 3 yolks 16 oz. whole milk ricotta 1/3 cup Parmigiano Reggiano, finely grated 1/4 tsp. salt Zest of 1 lemon 4 tbsp. butter 1 pint cherry tomatoes 2 garlic cloves, thinly sliced Salt to taste Basil for garnish Pasta water as needed 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. Add the ricotta, Parmigiano, lemon zest and salt to a blender and blend until smooth. Transfer the filling to a piping bag and set aside. Bring a large pot of water to a boil. Meanwhile, divide the pasta dough in half and roll out into long, thin sheets about 20-24 inches in length. (6 on the Marcato Atlas Pasta Machine or KitchenAid pasta roller attachment). Squeeze the filling from the piping bag along the long edge of the pasta sheet. Fold the pasta sheet over on the long edge and press to seal on all sides. Remove the extra dough with a pasta cutter and shape the stuffed pasta into a pinwheel shape. Once the water comes to a boil, add plenty of salt. Turn the heat to medium and gently cook the pasta spirals for 1-2 minutes, until it floats to the top. Gently remove the pasta from the water using a spider strainer and plate. Melt the butter in a sauté pan over low heat and sauté the cherry tomatoes. Once they begin to burst, add the sliced garlic. Add pasta water as needed to loosen up the sauce. Gently pour the cherry tomato sauce over each spiral. Top with basil and more Parmigiano.

Difficulty Level:  Easy Total Time: 30 minutes Serving Size:  2-4 servings Ingredients: 1/2 lb. mezzi rigatoni 2 tbsp. extra virgin olive oil 1/2 shallot, chopped 1/2 lb. sweet Italian sausage 4 garlic cloves, minced 1/4 tsp. salt 1/4 tsp. red chili flakes 1/4 cup white wine 2 tbsp. tomato paste 1/2 cup heavy cream 1/3 cup Parmigiano Reggiano, finely grated 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 shallot until soft, about 2-3 minutes. Add the sausage to the pan and sauté over medium-high heat until fully cooked, crumbling the meat with a wooden spoon. Add the minced garlic, salt and chili flakes. Sauté for a further 1-2 minutes. Deglaze the pan with the white wine, then stir in the tomato paste. Sauté for a further 1-2 minutes then stir in the heavy cream. 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 sauce and 1/4 cup of pasta water. Toss on medium-high heat. Add the Parmigiano and toss again. Add more pasta water as needed, 1/4 cup at a time. Plate and top with more Parmigiano.

Difficulty Level:  Difficult Total Time: 2.5 hours Serving Size:  2-4 servings Ingredients: Cappelletti: 1 cup ‘00’ wheat flour 1/2 cup semolina flour 2 eggs, 3 yolks 1 1/2 cups whole milk ricotta 1/3 cup Parmigiano Reggiano, finely grated Zest of 1 lemon 1/2 tsp. salt 4 tbsp. Calabrian chili butter Pasta water as needed Basil for garnish Calabrian Chili Butter: 2 sticks of butter, softened 1 tbsp. crushed Calabrian chili pepper 1/4 tsp. salt 1 garlic clove, finely grated 1/4 cup Parmigiano Reggiano, finely grated *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 Parmigiano. Blend until the butter is whipped and a smooth consistency. Add more of each ingredient to taste. 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 to a blender along with the Parmigiano, lemon zest and salt. 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 fluted cutter, cut the pasta sheets into squares about 3 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. In a large sauté pan over low heat, melt the Calabrian chili butter. When the pasta has finished cooking, strain and add directly to the pan with the butter and 1/4 cup pasta water. Toss over medium heat. Plate and top with more Parmigiano.

Difficulty Level:  Easy Total Time: 30 minutes Serving Size:  2-4 servings Ingredients: 1/2 lb. spaghetti alla chitarra 1 tbsp. extra virgin olive oil 1/4 lb. guanciale or smoked bacon, coarsely chopped 4 egg yolks 1/3 cup Parmigiano Reggiano, finely grated 1 tbsp. crushed Calabrian chili 1 tbsp. tomato paste 1 tbsp. Italian parsley, chopped 1 tbsp. chives, chopped Directions: Bring a large pot of water to a boil. Meanwhile, heat the olive oil in a large sauté pan over medium heat and sauté the guanciale until it's fully cooked. While the guanciale is cooking, add 4 egg yolks to a small mixing bowl and mix in the Parmigiano, crushed Calabrian chili and tomato paste. Add in some of the rendered fat from the bacon and whisk until smooth. 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 directly to the pan along with the guanciale and 1/4 cup of pasta water. Add the egg yolk mixture to the pan and toss over low heat. Add more pasta water as needed, 1/4 cup at a time. Add the chopped parsley and toss again. Plate and top with chives and more Parmigiano.

Difficulty Level:  Easy Total Time: 30 minutes Serving Size:  2-4 servings Ingredients: Green Olive Capellini 1/2 lb. capellini 2 tbsp. extra virgin olive oil 4 garlic cloves, minced 1/3 cup green olives, halved and chopped (preferably Cerignola or Castelvetrano) 1/4 cup white wine 1/4 tsp. crushed red chili flakes Juice of 1 lemon 4 tbsp. butter 1/3 cup Parmigiano Reggiano, 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: Add the olive oil to a large sauté pan over low heat 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 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. Green Olive Capellini: Bring a large pot of water to a boil. Meanwhile, add the olive oil to a large sauté pan and sauté the garlic over medium-low heat for 1-2 minutes, until fragrant. Add the chopped green olives, white wine and a pinch of crushed red chili flakes. Simmer over low heat for 2-3 minutes. 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 sauté pan along with the lemon juice, butter and 1/4 cup of pasta water. Toss over medium heat until combined. Remove from heat and stir in the Parmigiano. Toss again until combined. Add more pasta water as needed, 1/4 cup at a time. Plate and top with breadcrumbs and more Parmigiano.