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Difficulty Level: Easy Total Time: 30 minutes Serving Size: 2-4 servings Ingredients: 1/2 lb. capellini 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 4 oz. fresh mozzarella, chopped or cubed 2 tbsp. Italian parsley, finely chopped Pasta water as needed Directions: Bring a large pot of water to a boil. Meanwhile, heat the olive oil in a large sauté pan and sauté the chopped shallot until soft and translucent, about 3-4 minutes. Add the garlic and sauté for a further 1-2 minutes, until fragrant. Add the tomato paste and salt to the pan. Stir and let simmer 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 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 fresh mozzarella and Italian parsley.

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: 1 hour Serving Size:  2-4 servings Ingredients: Garlic Pomodoro: 2 tbsp. extra virgin olive oil 10 garlic cloves 1/4 tsp. crushed red chili flakes 14 oz. can crushed tomatoes Salt to taste Spinach & Artichoke Stuffed Shells: 1/2 lb. La Fabbrica Della Pasta La Gnocca or other large shell pasta 2 tbsp. extra virgin olive oil 6 garlic cloves, minced 14 oz. can artichoke hearts, quartered Zest of 1 lemon 1 cup fresh baby spinach, chopped 16 oz. whole milk ricotta 1/2 cup Parmigiano Reggiano, finely grated 1 cup shredded mozzarella 1 tbsp. Italian parsley for garnish Salt & pepper to taste Directions: Bring a large pot of water to a boil. Add plenty of salt. Cook the pasta shells until al dente. Cool and set aside. For the pomodoro, heat the olive oil in a large pot over medium-low heat and sauté the garlic cloves until soft and golden. Stir in the chili flakes, crushed tomatoes and salt to taste.  Simmer over low heat, covered, for about 15 minutes. Preheat the oven to 400°F.  For the filling, heat the olive oil in a large pan over medium-low heat and sauté the garlic until fragrant, 1-2 minutes. Stir in the artichokes and sauté until they soften and begin to break apart. Stir in lemon zest, salt and pepper to taste and spinach. Sauté until the spinach is fully cooked. Blend the ricotta until smooth and glossy. Add to a mixing bowl and fold in the Parmigiano, spinach and artichoke mixture and salt to taste. Spread the pomodoro sauce across the bottom of a baking dish. Fill the cooked pasta shells with the spinach artichoke filling and place over top of the pomodoro sauce. Sprinkle with shredded mozzarella and bake in the oven for about 20 minutes until fully melted. Place under the broiler on high for 1-2 minutes if desired. Remove from oven and top with chopped parsley.

Difficulty Level:  Easy Total Time: 30 minutes Serving Size:  2-4 servings Ingredients: 1/2 lb. farfalle 2 tbsp. extra virgin olive oil 1/2 lb. sweet Italian chicken sausage 1/2 shallot, chopped 4 garlic cloves, minced 1/3 cup sundried tomatoes, chopped 1/4 tsp. salt 14 oz. can crushed tomatoes 1/2 cup heavy cream 1/3 cup Parmigiano Reggiano, finely grated 1 cup baby spinach, chopped 1 tbsp. chopped Italian parsley for garnish Pasta water as needed Directions: Bring a large pot of water to a boil. Meanwhile, heat the olive oil in a large sauté pan and cook the sausage over medium-high heat until fully cooked, crumbling the meat with a wooden spoon. Add the shallot, garlic, sundried tomatoes and and salt. Sauté for 3-5 minutes until the sundried tomatoes soften. Stir in the crushed tomatoes and simmer for about 15 minutes. Stir in the heavy cream, Parmigiano and spinach. Simmer until the spinach is fully cooked. 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 with the sauce and 1/4 cup of pasta water. Toss on medium-high heat. Add more pasta water as needed. Plate and top with more Parmigiano and parsley.

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: Difficult Total Time: 2 hours Serving Size:  4-6 servings Ingredients: Pasta Dough: 1 cup ‘00’ wheat flour 1/2 cup semolina flour 2 eggs, 3 yolks Filling: 2 tbsp. extra virgin olive oil 1/4 lb. pork loin 3-4 slices of mortadella 3-4 slices of Prosciutto di Parma 1/2 cup Parmigiano Reggiano, finely grated 2 egg yolks Pinch of nutmeg Salt & pepper to taste Brodo: Brodo Hearth bone broth Tip : If you have leftover tortellini, it can be frozen for 1-2 months in the freezer. You can also freeze the brodo. Directions: M ix 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. Saute the pork loin in olive oil over medium heat until fully cooked. Add salt and pepper to taste. Chop the pork loin and add it to a blender. Grind and then add the prosciutto and mortadella. Grind again and then add the Parmigiano, egg yolks and nutmeg and blend until a paste like texture is formed. Divide the rested dough into four pieces. Roll each piece into thin sheets using a pasta machine (setting 8). Cut the pasta sheets into 1.5 inch squares. Place about 1 tsp. of the filling onto the squares and shape the tortellini. Bring the brodo to a boil and cook the tortellini for 2-3 minutes until soft. Serve and top with grated Parmigiano if desired.

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 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 bulb 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:  Easy Total Time: 30 minutes Serving Size:  2-4 servings Ingredients: 2 tbsp. extra virgin olive oil 3 garlic cloves, minced 1 pint cherry tomatoes 1 cup stelline or other tiny pasta 2 cups chicken broth 1/2 cup Parmigiano Reggiano, grated 2 tbsp. mascarpone Extra virgin olive oil to finish Fresh basil for garnish Salt to taste Directions: Heat the olive oil in a pot and sauté the garlic for 1-2 minute until fragrant. Add the cherry tomatoes and simmer over medium-low heat until the tomatoes begin to soften and burst. Add salt to taste. Add the stelline and chicken broth. Bring to a simmer and stir continuously until the stelline is fully cooked. Add more chicken broth if needed. Once the stelline is fully cooked, remove from heat and stir in the Parmigiano and mascarpone. Add more salt to taste. Plate and top with a drizzle of extra virgin olive oil, basil and more grated Parmigiano.

Difficulty Level: Easy Total Time: 30 minutes Serving Size: 2-4 servings Ingredients: Adult Mac & Cheese: 1/2 lb. lumache pasta or any other short pasta 1/2 cup heavy cream 1/2 cup Mascarpone 1/2 cup Parmigano Reggiano, finely grated Calabrian chili oil, to taste Calabrian chili breadcrumbs Salt to taste Pasta water as needed Calabrian Chili Breadcrumbs: 1/2 cup panko breadcrumbs 1 tbsp. extra virgin olive oil 1 garlic clove, minced 1/4 tsp. salt 1/2 tbsp. Calabrian chili oil Directions: Calabrian Chili Breadcrumbs: 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 panko breadcrumbs along with the salt and toast until golden brown. Finish with the Calabrian chili oil and stir until the breadcrumbs are fully coated. Adult Mac & Cheese: Bring a large pot of water to a boil. Meanwhile, heat the heavy cream in a large pan over low heat. Stir in the Mascarpone and then whisk in the Parmigiano until smooth. Add a splash of chili oil for a little extra kick. 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 1/4 cup of pasta water. Toss on medium heat until combined. Add more pasta water as needed. Plate and top with the Calabrian chili breadcrumbs.

Difficulty Level:  Moderate Cook Time : 2 hours Serving Size:  16 servings Ingredients: 2 tbsp. extra virgin olive oil 1/4 yellow onion, chopped 1.5 cups Arborio rice 1/4 cup dry white wine 4 cups chicken stock 1 cup water 1 stick of butter 1 cup Parmigiano Reggiano, finely grated 1/2 cup Pecorino Romano, finely grated 1 cup all purpose flour 3 eggs 2 cups panko breadcrumbs 8 oz. ciliegine mozzarella 1 garlic clove 1 tbsp. parsley Vegetable oil for frying Directions: In a heavy-bottomed pot over medium-low heat, add the olive oil and sauté the onion until soft and translucent, about 4-5 minutes. Stir in the Arborio rice and toast for 3-5 minutes. Deglaze with wine and stir until it's mostly absorbed. Combine the chicken broth and water and slowly add it to the pot, 1-2 cups at a time, stirring continuously until the rice is fully cooked. Once the rice has fully cooked, remove from heat and stir in 4 tbsp. butter, Pecorino and Parmigiano. Add more cheese as needed. Spread onto a baking sheet and let cool in the refrigerator for about 1 hour. For the garlic butter, melt the remaining butter in a small bowl. Stir in grated garlic and 1/2 tbsp. chopped parsley. Add the flour, eggs and breadcrumbs to three separate shallow bowls. Take a scoop of the cooled risotto, place a piece of mozzarella in the center and shape the arancini. Dip the arancini into the flour, egg and breadcrumb mixture. Heat the vegetable oil and fry the arancini until golden brown. Let cool on a wire rack and brush garlic butter. Top with more parsley and grated Parmigiano.

Difficulty Level:  Easy Total Time: 30 minutes Serving Size:  2-4 servings Ingredients: 9 oz. pearl couscous 3 tbsp. basil pesto Juice of 1 lemon 1 tbsp. white vinegar Salt & pepper to taste 1 cup baby arugula 1 cup cherry tomatoes, halved 1/3 cup mozzarella pearls 1/3 cup shaved Parmigiano Reggiano 1/3 cup basil chiffonade Directions: Add the pearl couscous to a large pot and cover with cold water. Bring to a boil and cook for 5 minutes, or until just tender. Drain and set aside to cool. In a small bowl, whisk together the basil pesto, lemon juice, white vinegar, and salt and pepper to taste until well combined. In a large mixing bowl, toss the cooled couscous with half of the vinaigrette. Add the arugula, cherry tomatoes, fresh basil, mozzarella, and Parmigiano. Drizzle with the remaining vinaigrette and toss gently to combine.

Difficulty Level: Easy Total Time: 30 minutes Serving Size: 2-4 servings Ingredients: 1/2 lb. fresh pappardelle ~3 slices of smoked bacon or pancetta, coarsely chopped 2 tbsp. extra virgin olive oil 1/2 shallot, chopped 4 garlic cloves, minced 14 oz. whole San Marzano tomatoes 1/2 cup heavy cream Parmigiano Reggiano, finely grated Italian parsley, finely chopped Salt to taste Pasta water as needed Directions: Bring a large pot of water to a boil. Heat 1 tbsp. olive oil in a large pan and sauté the bacon until fully cooked. Remove from the pan and set aside. In the same pan, add the remaining olive oil and sauté the shallot until soft and translucent, about 3-5 minutes. Add the minced garlic and sauté for a further 1-2 minutes, until fragrant. Add the tomatoes along with their juices and and salt to taste. Crush the tomatoes and let simmer over medium-low heat for about 20-30 minutes to let the flavors meld together. Once the water comes to a boil, add plenty of salt. Cook pasta until al dente. Reserve 1 cup of pasta water. Stir in the heavy cream and add back the cooked bacon. Let simmer over low heat while the pasta finishes cooking. Add more salt to taste. Strain the pasta and add to the pan along with 1/4 cup of pasta water. Toss over medium-high heat. Add more pasta water as needed. Plate and top with parsley and grated Parmigiano.