Search Results

Difficulty Level: Easy Total Time: 30 minutes Serving Size: 4-6 servings Ingredients: 1 lb. spaghetti, bronze cut 1 28 oz. can crushed San Marzano tomatoes 6 garlic cloves, minced 2 tbsp. extra virgin olive oil 1/2 tsp. salt 1/4 tsp. sugar 3/4 cup heavy cream 1/3 cup Parmigiano Reggiano, finely grated 1/3 cup basil chiffonade Directions: Add the olive oil to a heavy-bottomed pot over low heat and sauté garlic for 1-2 minutes, until fragrant. Add the crushed tomatoes, salt and sugar. Stir and let simmer over low heat for 20 minutes. Remove from heat and stir in the heavy cream. While the sauce is simmering, bring a large pot of water to a boil and add plenty of salt. Cook spaghetti until it is al dente. Reserve 1/2 cup pasta water. In a large sauté pan, add 2-3 cups of the sauce along with the spaghetti and 1/4 cup pasta water. Toss on high heat to combine. Add more sauce and pasta water as needed. Remove from heat and and add the basil and Parmigiano. Continue to toss until all ingredients are combined. Using pasta tongs and a ladle, twirl the spaghetti into tiny nests and plate. Top with more basil chiffonade and Parmigiano and serve! Tip: It's easier to toss the pasta in batches, two servings at a time.

Difficulty Level: Easy Total Time: 30 minutes Serving Size: 2-4 servings Ingredients: 1/2 lb. spaghetti, bronze cut Juice of 2 lemons 6 tbsp. salted butter 3/4 cup Parmigiano Reggiano, grated 1/2 tsp. lemon zest 1 tbsp. Italian parsley, finely chopped Directions: Bring a large pot of water to a boil, add plenty of salt. Cook spaghetti until it’s al dente. Reserve 3/4 cup 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 with a wooden spoon until the butter has fully melted. Once the butter has melted, add 1/2 cup of grated Parmigiano and stir vigorously until the pasta water, butter and cheese emulsifies and forms 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 parsley.

Difficulty Level: Easy Total Time: 30 minutes Serving Size: 2-4 servings Ingredients: 1/2 lb Garganelli pasta 3/4 cup heavy cream 1/3 cup Gorgonzola Dolce 2 tbsp. Parmigiano Reggiano, finely grated 1 tbsp. black truffle paste or white truffle oil Directions: Bring a large pot of water to a boil. Meanwhile, add the heavy cream to a saucepan and simmer for 4-5 minutes to thicken the sauce. Remove from heat and whisk in the Gorgonzola, Parmigiano and truffle paste (or oil) until smooth. Add more of each to taste. One the water is boiling, add plenty of salt. Cook the pasta until it is al dente. Strain and add to a sauté pan along with the truffle cream sauce. Toss over low heat until combined. Plate and top with more grated Parmigiano 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: Moderate Prep Time: 2.5 hours Cook Time: 15 minutes Serving Size: 2-4 servings Ingredients: Ricotta Gnocchi: 16 oz. whole milk ricotta, strained 3/4 cup ‘00’ flour 3/4 cup Parmigiano Reggiano, finely grated 2 egg yolks 1/4 tsp. salt Black Truffle Cream Sauce: 3/4 cup heavy cream 2 tbsp. black truffle sauce 1/4 cup Parmigiano Reggiano, finely grated Directions: Ricotta Gnocchi: To strain the ricotta, wrap the cheese with a cheese cloth and place over a mesh strainer set on top of a bowl to catch the excess liquids. Strain for a minimum of 2 hours (the longer the better) and squeeze out all excess liquids. In a mixing bowl, add the strained ricotta, egg yolks, flour, Parmigiano and salt. Use hands to mix well. Divide the dough into 4-5 sections and roll out each section into long ropes (about 3/4 in. wide). If the dough is sticky, sprinkle some more flour on top as you roll it out. Cut the ropes into tiny pillows with a bench scraper to form the gnocchi. Ricotta Gnocchi in a Black Truffle Cream Sauce: Bring a large pot of water to a boil. Meanwhile, add the heavy cream to a saucepan and simmer over low heat for 4-5 minutes to reduce and thicken the sauce. Remove from heat and whisk in the black truffle sauce and grated Parmigiano. Whisk until smooth. Once the water is boiling, add plenty of salt. Cook the gnocchi until it floats to the top, about 2-3 minutes. Strain the gnocchi and toss in the black truffle sauce. Plate and top with more grated Parmigiano and serve!

Difficulty Level: Moderate Total Time: 2.5 hours Serving Size: 2-4 servings Ingredients: Easy Bolognese Sauce: 1 lb. ground sirloin beef 4 garlic cloves, minced 1/2 cup red wine 1 28 oz. can crushed tomatoes, preferably San Marzano 2 tbsp. tomato paste 1/4 cup heavy cream 1/4 tsp. ground nutmeg Salt & pepper for seasoning Mornay Sauce: 2 tbsp. salted butter 2 tbsp. all-purpose flour 1 cup whole milk 1/3 cup Parmigiano Reggiano, finely grated Easy Marinara Sauce: 1 14 oz. can crushed tomatoes, preferably San Marzano 2 tbsp. extra virgin olive oil 4 garlic cloves, minced 1/4 tsp. salt 1 sprig basil Lasagna: 10 fresh pasta sheets, roughly 9 x 12 inches 3 cups Bolognese sauce 1 cup Mornay sauce 3 cups whole milk mozzarella, shredded 3/4 cup Parmigiano Reggiano, grated 2 cups marinara sauce 2 tbsp. Italian parsley, finely chopped Tip: To reduce cooking time, use store bought marinara and Bolognese sauce. The marinara can be jarred, but make sure the Bolognese sauce is fresh - you want a somewhat thick, meaty consistency for the lasagna. Directions: Easy Bolognese Sauce (can be made a day ahead): Add the ground sirloin to a large heavy-bottomed pot and cook over medium-high heat for 5-8 minutes until fully cooked, crumbling the meat with a wooden spoon. Stir in the minced garlic and let cook for a further 2-3 minutes. Add the red wine, crushed tomatoes, tomato paste, salt and pepper. Stir and let simmer over low heat for 15 minutes. Remove sauce from heat and stir in the nutmeg and heavy cream. Season with more salt and pepper to taste. Set aside to let cool. Mornay Sauce (can be made a day ahead): In a small pot over low heat, melt butter and stir in 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. Easy Marinara Sauce (can be made a day ahead): Add olive oil to a saucepan over low heat. Stir in minced garlic and sauté for 1-2 minutes, until fragrant. Add the crushed tomatoes, salt and a sprig of basil. Stir and then let simmer over low heat for 15 minutes. Add more salt to taste. Lasagna: Bring a large pot of water to a boil, add plenty of salt. Drop in the lasagna sheets for about 1-2 minutes until al dente. 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 1 cup of the marinara sauce across the bottom of a 9 x 13 in. rectangular baking dish. Add more if needed to fully cover the bottom of the dish. Place the first pasta sheet over the marinara sauce. Spread the Bolognese sauce on top of the pasta sheet. Place another pasta sheet on top and spread the Mornay sauce over the pasta sheet and then sprinkle shredded mozzarella and Parmigiano on top. Repeat this process five more times until you’ve used all of your pasta sheets. For the final layer, spread only the Mornay sauce on top along with grated Parmigiano. Bake the lasagna for 20 minutes and then place under the broiler for 1-2 minutes until the Mornay sauce on top begins to brown and bubble. 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. Top with any leftover Bolognese or marinara sauce, Parmigiano and parsley.

Difficulty Level: Easy Total Time: 30 minutes Serving Size: 2-4 servings Ingredients: Easy Marinara: 1 14 oz. can crushed tomatoes, preferably San Marzano 2 tbsp. extra virgin olive oil 4 garlic cloves, minced 1/4 tsp. salt 1 sprig basil Basil Pesto: 1 cup basil leaves, packed 1/4 cup pine nuts, toasted 1/4 cup Parmigiano Reggiano, finely grated 1 garlic clove, minced 1/4 tsp. salt Juice of 1/2 lemon 1/4 - 1/2 cup extra virgin olive oil Basil Pesto Spaghetti with Marinara & Ricotta: 1/2 lb. spaghetti, bronze cut 1/2 cup basil pesto 1/2 cup whole milk ricotta 1 tsp. crushed red chili flakes 2 tbsp. Parmigiano Reggiano, grated 1 tbsp. extra virgin olive oil Directions: Add the olive oil to a heavy-bottomed pot over low heat. Stir in minced garlic and sauté for 1-2 minutes, until fragrant. Add the crushed tomatoes, salt and a sprig of basil. Stir and then let simmer over low heat for 15 minutes. Add more salt to taste. While the sauce is simmering, bring a large pot of water to a boil and add plenty of salt. Cook spaghetti until it is al dente. Reserve 1/2 cup pasta water. In a food processor, combine basil, pine nuts, Parmigiano, minced garlic 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. When the pasta has finished cooking, add it to a large sauté pan along with the basil pesto and 1/4 cup pasta water. Toss on medium-high heat until the pasta is fully coated in the pesto sauce. Add more pasta water as needed. To plate, spread about 1/2 cup of the marinara onto the bottom of each dish. Using pasta tongs, place the pesto spaghetti on top of the marinara. Top with a large dollop of ricotta. Sprinkle with crushed red chili flakes, grated Parmigiano and finish with a drizzle of olive oil.