Difficulty Level: Moderate Total Time: 1.5 hours Serving Size: 2-4 servings Ingredients: 1 cup semolina flour 1/2 cup water 8 oz. jar of sun-dried tomatoes, packed in oil 1 garlic clove, finely grated 1/4 cup toasted pine nuts 1/3 cup Parmigiano Reggiano, finely grated 8 oz. fresh burrata Fresh basil for garnish Extra virgin olive oil to finish Salt to taste Pasta water as needed Directions: Place the semolina onto a wooden board or workspace and create a well. Slowly add the water and mix until a dough is formed. Knead for about 10 minutes. Wrap tightly in plastic wrap and let rest for a minimum of 30 minutes. Once the dough has rested, divide into sections and roll out into long, thin ropes. Cut into tiny pieces about 1/2 inch long, depending on the size you would like your orecchiette to be. Using the flat edge of a knife, roll the orecchiette. Bring a large pot of water to a boil. For the pesto, add the sun-dried tomatoes along with the oil, garlic, pine nuts and Parmigiano to a blender. Blend until a smooth, paste-like texture forms. Add salt to taste. Once the water comes to a boil, add plenty of salt. Cook the orecchiette until they float to the top, about 2-3 minutes. Reserve 1 cup of pasta water. Add the pesto to a large sauté pan along with 1/2 cup of pasta water. Stir until a sauce-like consistency forms. Add more pasta water as needed. Add the orecchiette to the pan and toss over medium-low heat. Plate and top with fresh burrata, basil and a drizzle of extra virgin olive oil.

Difficulty Level: Easy Cook Time: 1.5 hours Serving Size: 4-6 servings Ingredients: 1/2 lb. Nodi Marini or other short pasta (other common names for this pasta shape is Girelle or Trottole) 2 bulbs of garlic 3 tbsp. extra virgin olive oil 4 garlic cloves, sliced 1 tbsp. crushed Calabrian chili paste 1 tbsp. tomato paste Salt to taste 4 tbsp. butter 1/4 cup Parmigiano Reggiano, finely grated 1 tbsp. Italian parsley, 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 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. 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. Calabrian Chili & Roasted Garlic Pasta: Bring a large pot of water to a boil. Once the water is boiling, add plenty of salt. Cook the pasta until it’s al dente. Reserve 1 cup of pasta water. Meanwhile, heat the olive oil in a large sauté pan over low heat and sauté the garlic for 1-2 minutes until fragrant. Stir in the crushed Calabrian chili pepper, tomato paste and salt to taste. Strain the pasta and add it to the pan with the Calabrian chili sauce and 1/4 cup of pasta water. Toss over medium heat until combined. In a separate dish, mash the roasted garlic until it forms a paste-like consistency and then stir into the pasta along with another 1/4 cup of pasta water. Stir in the butter, grated Parmigiano and parsley and toss again until combined. Add more pasta water as needed, 1/4 cup at a time. Plate and top with breadcrumbs and more parsley.

Difficulty Level: Easy Total Time: 30 minutes Serving Size: 2-4 servings Ingredients: 1/2 lb. cappelletti or other pasta 2 tbsp. extra virgin olive oil 1 shallot, finely chopped 4 garlic cloves, minced 1 tbsp. crushed Calabrian chili 1/3 cup dry white wine 14 oz. crushed tomatoes (I used Corbari tomatoes, bite-sized cherry tomatoes grown near the Amalfi Coast) Salt to taste 4 tbsp. butter Zest of 1 lemon 1/4 cup Italian parsley, finely chopped 1/4 cup Parmigiano Reggiano, finely grated 8 oz. fresh mozzarella, cubed 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. 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. Calabrian Chili Cappelletti: 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 3-5 minutes. Add the minced garlic and sauté for a further 1-2 minutes until fragrant then stir in the crushed Calabrian chili pepper. Add the wine to deglaze and let simmer for 1-2 minutes. Add the crushed tomatoes and salt to taste. Let simmer over low heat for 10 -15 minutes, then stir in 4 tbsp. of butter. 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 Calabrian chili tomato sauce, lemon zest and parsley. Toss over medium-low heat. Add in the grated Parmigiano and toss again until combined. Plate and top with fresh mozzarella, breadcrumbs and more parsley.

Difficulty Level: Easy Total Time: 30 minutes Serving Size: 2-4 servings Ingredients: Mafaldine Scampi: 1/2 lb. Mafaldine pasta 1/2 lb. rock shrimp 2 tbsp. extra virgin olive oil Juice of 1 lemon 6 garlic cloves, thinly sliced 1 tbsp. crushed Calabrian chili pepper 1/3 cup dry white wine 2 tbsp. butter 2 tbsp. Italian parsley, finely chopped 1/3 cup lemon-garlic panko breadcrumbs Salt & 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 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. Mafaldine Scampi: 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. While the pasta is cooking, add the olive oil to a large pan. Add the shrimp, sliced garlic, lemon juice, salt and pepper to taste. Sauté over medium heat for 1-2 minutes, until the shrimp begins to cook and turn pink. Stir in the crushed Calabrian chili pepper, then add the wine. Let simmer over medium-low heat for 1-2 minutes then stir in the butter. Strain the pasta and add it directly to the pan with the scampi sauce along with 1/4 cup pasta water. Toss on medium heat. Add more pasta water as needed, 1/4 cup at a time. Add 1 tbsp. of the chopped parsley and toss again. Plate and top with the remaining parsley and breadcrumbs.

Difficulty Level: Easy Cook Time: 1.5 hours Serving Size: 2 servings Ingredients: 1/2 lb. Bionaturae Sourdough Fusilli 1 piece of focaccia bread 2 bulbs of garlic 4 tbsp. extra virgin olive oil 3 garlic cloves minced 1 tbsp. crushed Calabrian chili paste 1 tbsp. tomato paste Salt to taste 2 tbsp. butter 1/3 cup Parmigiano Reggiano, finely grated 1 tbsp. Italian parsley, finely chopped Pasta water as needed 4 oz. burrata Basil for garnish Crushed red chili flakes Calabrian chili oil to finish Directions: Preheat the oven to 400°F. Slice the top off of the bulbs of garlic so the tops of the cloves are showing. Drizzle with olive oil. Place in a small oven-safe dish or wrap in tin foil and roast in the oven for 40-50 minutes until soft. Let the focaccia bread sit out for 2-3 hours or bake in the oven 15-20 minutes until firm. Tear into pieces and pulse in a blender until breadcrumbs form. Add 1 tbsp. olive oil and breadcrumbs to a frying pan and toast until golden brown. Add salt to taste. Bring a large pot of water to a boil. Once the water is boiling, add plenty of salt. Cook the pasta until it’s al dente. Reserve 1 cup of pasta water. Meanwhile, heat the remaining olive oil in a large sauté pan over low heat and sauté the minced garlic for 1-2 minutes until fragrant. Stir in the crushed Calabrian chili pepper, tomato paste and salt to taste. Strain the pasta and add it to the pan along with 1/4 cup of pasta water. Toss over medium heat until combined. In a separate dish, mash the roasted garlic until it forms a paste-like consistency and then stir into the pasta along with another 1/4 cup of pasta water. Stir in the butter and grated Parmigiano and toss again until combined. Add more pasta water as needed, 1/4 cup at a time. Plate and top with burrata, focaccia breadcrumbs, parsley, chili flakes and a drizzle of Calabrian chili oil.

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 2 bulbs of garlic 6 garlic cloves, minced 1 cup heavy cream 3/4 cup sundried tomatoes, chopped 1/3 cup Parmigiano Reggiano, finely grated 1/4 cup fresh Robiola cheese Salt to taste Pasta water as needed Directions: Preheat the oven to 400°F. Slice the top off of the garlic bulbs so the tops of the cloves are showing. Drizzle with olive oil, cover and roast in the oven for 40-50 minutes until soft. 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 While the pasta is cooking, add the olive oil to a large sauté pan over low heat and sauté the minced garlic until fragrant, about 1-2 minutes. Add the sun-dried tomatoes and sauté until soft. Stir in the heavy cream and roasted garlic. Add salt to taste. Let simmer over low heat for 3-4 minutes. Add the sun-dried tomato mixture to a blender and blend until smooth. Add some pasta water to thin the mixture if needed. Strain the pasta and add it to a large sauté pan along with the sun-dried tomato cream sauce and 1/4 cup of pasta water. Toss over medium heat. Stir in the grated Parmigiano, adding more pasta water as needed, 1/4 cup at a time. Plate and top with fresh robiola cheese.

Difficulty Level: Easy Total Time: 1 hour Serving Size: 2-4 servings Ingredients: 1/2 lb. fusilli corti 1 cup basil leaves, packed 3 oz. fresh baby spinach 1/4 cup pine nuts, toasted 1/4 cup Parmigiano Reggiano, finely grated 1 bulb roasted garlic 1/4 tsp. salt Juice of 1/2 lemon 1/4 - 1/2 cup extra virgin olive oil 1/4 cup whole milk ricotta Directions: Roasted Garlic: Preheat oven to 400°F. To roast the garlic, slice the top off of the bulb so the tops of the cloves are showing. Drizzle with olive oil and wrap in tin foil. Roast in the oven for 45-60 minutes. Roasted Garlic Pesto Fusilli: Bring a large pot of water to a boil. Blanch the spinach for about 30 seconds. Remove using a spider strainer and place directly into a bowl of ice water to cool. Squeeze out any excess liquids and add to a food processor along with the basil, pine nuts, roasted garlic, 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 to brighten the pesto and help keep it from turning dark in color. Bring another large pot of water to a boil, add plenty of salt. Cook the fusilli until 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 medium heat. Add more pasta water as needed, 1/4 cup at a time. Plate and top with ricotta and serve!

Difficulty Level: Easy Prep Time: 2.5 hours Cook Time: 30 minutes Serving Size: 2-4 servings Ingredients: 2 russet potatoes 3/4 cup ‘00’ flour 2 egg yolks 1/4 tsp. salt 4 tbsp. extra virgin olive oil 1 cup heavy cream 1/2 cup Parmigiano Reggiano, finely grated 1 tbsp. white truffle oil Directions: Preheat the oven to 400°F. Pierce the potatoes and place them on a baking sheet. Bake for 40-60 minutes until fully cooked. Remove from the oven and let cool. Peel the potatoes and then run each potato through a potato ricer two times. Refrigerate the riced potatoes for a minimum of 1 hour to further cool. This will prevent the potatoes from absorbing too much flour, which will make the gnocchi more dense Once the potatoes have cooled, add them to a work surface along with the egg yolks and salt. Slowly mix in the flour and knead until a smooth dough has formed. Divide the dough into 4-5 sections and roll out each section into long pieces (about 3/4 in. wide). Cut into tiny pillows with a bench scraper to form the gnocchi. Bring a large pot of water to a boil, add plenty of salt. Cook the gnocchi until they float to the top, about 2-3 minutes. Add the heavy cream to a saucepan and simmer over low heat for 4-5 minutes to reduce. Remove from heat and whisk in the white truffle oil and Parmigiano until smooth. Add more of each ingredient to taste. Strain the gnocchi and add directly to a nonstick pan along with the olive oil. Toast until the gnocchi is golden brown in color on all sides. Toss the toasted gnocchi with the white truffle sauce. Plate and top with more grated Parmigiano.

Difficulty Level: Easy Total Time: 1 hour Serving Size: 2-4 servings Ingredients: 1/2 lb. busiate 2 bulbs of garlic 1 tbsp. extra virgin olive oil 1 cup heavy cream 1 cup Asiago, grated Freshly cracked black pepper Salt to taste Pasta water as needed Directions: Preheat oven to 375°F. To roast the garlic, slice the tops off of each bulb 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. Bring a large pot of water to a boil. Once the water is boiling, add plenty of salt. Cook the pasta until it is al dente. Meanwhile, add the heavy cream to a large sauté pan over medium-low heat. Stir in the black pepper, roasted garlic, Asiago cheese and salt to taste. Strain the pasta and add it to the sauté pan with the Asiago cream sauce and 1/4 cup of pasta water. Toss over medium heat until combined. Add more Asiago and pasta water as needed, 1/4 cup at a time. Plate and top with more Asiago.

Difficulty Level: Easy Total Time: 1 hour Serving Size: 2-4 servings Ingredients: 1/2 lb. penne 2 pints cherry tomatoes 4 garlic cloves, thinly sliced 1/4 cup extra virgin olive oil 1/3 cup Parmigiano Reggiano, finely grated 8 oz. fresh mozzarella Fresh basil for garnish, chopped Salt to taste Pasta water as needed Directions: Preheat the oven to 375°F. Bring a large pot of water to a boil. Add the cherry tomatoes and garlic to an oven-safe dish. Drizzle with olive oil and add salt to taste. Roast for 20-30 minutes. Remove from oven and set aside 1/4 of the cherry tomatoes to use at the end. Once the water comes to a boil, add plenty of salt. Cook the pasta just before it becomes al dente. Reserve 1 cup of pasta water. Strain the pasta and add to the pan with the roasted tomatoes and 1/4 cup of pasta water. Stir in the Parmigiano. Add more pasta water as needed. Top with torn mozzarella and bake again for about 10 minutes until the mozzarella is melted. Remove from oven and top with the roasted tomatoes and basil.

Difficulty Level: Easy Prep Time: 2 hours Cook Time: 30 minutes Serving Size: 2-4 servings Ingredients: 1/2 lb. radiatori 1 cup raw cashews 3/4 cup water 2 tbsp. white miso 2 bulbs of garlic 2 tbsp. extra virgin olive oil 1/4 tsp. salt Juice of 1/2 lemon 2 tbsp. chives, 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: Roasted Garlic: Preheat oven to 400°F. Slice the top off of the bulbs of garlic so the tops of the cloves are showing. Drizzle with olive oil and wrap in tin foil or a small covered baking dish. Roast for about 40 minutes until soft. 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. Miso-Cashew Radiatori: Soak the cashews for a minimum of 2 hours in a bowl of water. Bring a large pot of water to a boil. Meanwhile, add the soaked cashews to a blender along with 3/4 cup water and blend until smooth and creamy, adding in extra water as needed. Next, add the roasted garlic, white miso, lemon juice and salt. Blend until smooth, adding more of each ingredient to taste. Once the water is boiling, add plenty of salt. Cook the pasta until it is al dente. Once the pasta has finished cooking, strain and reserve 1 cup of pasta water. Add the pasta to a large pan along with the miso-cashew cream sauce and 1/4 cup pasta water. Toss over medium-low heat until combined. Add more pasta water as needed. Plate and top with chives and lemon-garlic panko breadcrumbs.

Difficulty Level: Moderate Total Time: 2 hours Serving Size: 2-4 servings Ingredients: 1 cup semolina flour 1/2 cup water 2 pints cherry tomatoes 1/2 cup garlic cloves, peeled 1/4 cup extra virgin olive oil Sea salt to taste 1/2 cup Parmigiano Reggiano, grated Italian parsley, chopped Crushed red chili flakes Pasta water as needed Directions: Preheat the oven to 375°F. Add the cherry tomatoes and garlic to an oven-safe dish. Drizzle with olive oil and salt to taste. Roast for 30-40 minutes. Place the semolina onto a wooden board or workspace and create a well. Slowly add the water and mix until a dough is formed. Knead for about 10 minutes. Wrap tightly in plastic wrap and let rest for a minimum of 30 minutes. Once the dough has rested, divide into sections and roll out into long ropes, about 1/2 inch thick. Cut into tiny pieces about 1/2 inch long. Use a gnocchi board to shape the gnocchetti. Bring a large pot of water to a boil. Once the cherry tomatoes and garlic have finished roasting, let cool and add to a blender. Blend until smooth and set aside. Once the water comes to a boil, add plenty of salt. Cook the gnocchetti until al dente. Reserve 1 cup of pasta water. Strain the gnocchetti and add to a pan along with the roasted cherry tomato sauce and 1/4 cup of pasta water. Toss over medium-high heat. Add the Parmigiano and toss again. Add more pasta water as needed. Plate and top with parsley and chili flakes.