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Difficulty Level:  Easy Total Time: 45 minutes Serving Size:  2-4 servings Ingredients: 1/2 lb. shell pasta 2 tbsp. extra virgin olive oil 1/2 shallot, chopped 4 garlic cloves, minced 1 cup pumpkin purée 1/2 cup heavy cream 1/2 cup Parmigiano Reggiano, grated 1/2 cup Fontina, grated 4 oz. smoked mozzraella, cubed Salt to taste Pasta water as needed Parsley & chili flakes for garnish Directions: Preheat the oven to 375°F and 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 of pasta water. Meanwhile, heat the olive oil in an oven-safe pan over medium-low heat and sauté the shallot and garlic until soft and translucent. Stir in the pumpkin purée and salt to taste. Simmer over medium-low heat to let the flavors meld together. Stir in the heavy cream, Parmigiano and Fontina cheese. Add more salt to taste. Strain the pasta and add it to the pan along with the pumpkin sauce and 1/4 cup pasta water. Toss until the pasta is fully coated in the sauce. Top with mozzarella and bake in the oven for 10-15 minutes until the cheese has fully melted. Remove from oven and top with parsley & chili flakes.

Difficulty Level:  Moderate Total Time: 1.5 hours Serving Size:  2-4 servings Ingredients: 1 cup 00 wheat flour 1 cup ricotta 2 eggs 1 tsp. salt 1/4 cup extra virgin olive oil 30 garlic cloves 1/3 tsp. crushed red chili flakes 14 oz. whole peeled tomatoes, crushed Salt to taste 1 Parmigiano Reggiano rind Basil leaves 4 oz. stracciatella 1/3 cup garlic panko breadcrumbs 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 Note : This recipe will make extra sauce which will keep for 1-2 months in the freezer. Directions: 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. Ricotta Cavatelli & 30 Clove Pomodoro: Mix the flour and salt together then add the ricotta and egg to form the dough. Knead for about 10 minutes. Wrap in plastic wrap and let rest for 30 minutes. Heat the olive oil in a large pot over medium-low heat and sauté the garlic until soft and golden. Stir in the chili flakes, tomatoes and salt to taste. Add the Parmigiano rind and a sprig of basil. Cover and let simmer over low heat for 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 inch long. Use a gnocchi board to shape the cavatelli. Bring a large pot of water to a boil. Once the water comes to a boil, add plenty of salt. Cook the cavatelli until al dente. Reserve 1 cup of pasta water. Strain the cavatelli and add to a pan along with the 30 clove pomodoro and 1/4 cup of pasta water. Toss over medium-high heat. Add more pasta water as needed Plate and top with stracciatella, breadcrumbs and basil.

Difficulty Level:  Moderate Total Time: 4 hours Serving Size:  4-6 servings Ingredients: 1 lb. mafalde corti 75 - 1 lb. boneless beef short ribs 2 tbsp. extra virgin olive oil 1/3 yellow onion, chopped 1/3 cup carrots, chopped 1/3 cup celery, chopped 4 garlic cloves, minced 3/4 cup red wine (I used Barolo) 2 tbsp. tomato paste 14. oz whole peeled tomatoes 3 cups beef stock 1 bay leaf 4 sprigs rosemary Salt & pepper to taste Toasted garlic-panko breadcrumbs 4 oz. stracciatella Aged balsamic to finish Garlic Panko Breadcrumbs: 1/2 cup plain panko breadcrumbs 2 tbsp. extra virgin olive oil 1 garlic clove, minced 1/4 tsp. salt Pro Tip: The braised short rib ragu can be made a day ahead and any extra will keep in the freezer for 1-2 months. Directions: 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. Braised Short Rib pasta: In a shallow, oven-safe braising pot, heat the olive oil and sear the short rib over medium heat on all sides. Remove and set aside. In the same pot, add the chopped onion, carrot and celery. Add salt and pepper to taste. Sauté over medium heat for 4-5 minutes, until soft. Add the minced garlic and sauté for a further 1-2 minutes. Stir in the tomato paste and saute for a further 1-2 minutes. Stir in the red wine, tomatoes and beef stock. Add the short rib back to the pot along with the rosemary and bay leaf and cover with a lid. Braise over low heat for about 3 hours until the meat is fully cooked and tender. Check the short rib every so often and add more braising liquid if needed. Once the short rib has finished cooking, pull it apart with a fork. 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. Once the pasta has finished cooking, add it to the pot with the short rib ragu and 1/2 cup pasta water. Add more pasta water as needed, 1/4 cup at a time. Plate and top with stracciatella, balsamic and toasted garlic panko breadcrumbs .

Difficulty Level:  Easy Total Time: 45 minutes Serving Size:  2-4 servings Ingredients: 1/2 lb. orecchiette 4 tbsp. extra virgin olive oil 2 cup butter squash, cubed 1/2 lb. sweet Italian sausage 4 garlic cloves, minced 1/4 tsp. crushed red chili 1/2 bunch broccoli rabe, cleaned and roughly chopped 1/3 cup chicken broth 1 cup Parmigiano Reggiano, finely grated Salt to taste Pasta water as needed Directions: Bring two pots of water to a boil - one for the pasta, one for blanching the broccoli rabe. Once the pasta water is boiling, add plenty of salt. Cook the pasta until it's al dente. Reserve 1 cup of pasta water. In a large skillet, heat 2 tbsp. olive oil over medium heat. Add the butternut squash and sauté until tender. Set aside. Heat the remaining 2 tbsp. olive oil in a separate pan and cook the sausage over medium-high heat, crumbling the meat with a wooden spoon. Add the minced garlic, red chili flakes and salt to taste. Sauté for a further 1-2 minutes. Blanch the broccoli rabe in the second pot of boiling water. Remove using a spider strainer and add directly to the pan with the sausage. Add the cooked butternut squash and pour in the chicken broth. Let simmer until the broth is mostly absorbed and the flavors meld. Strain the pasta and add it to the pan. Toss on medium-high heat. Add the Parmigiano and toss again. Add pasta water or more chicken broth 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: 6 oz. pearl couscous 2 tbsp. extra virgin olive oil 4-6 garlic cloves, minced 1/2 lb. shrimp, peeled and deveined 1/4 tsp. crushed red chili flakes 1/3 cup dry white wine Zest & juice of 1 lemon 2 tbsp. butter 2 tbsp. Italian parsley, finely chopped Salt to taste Directions: Add the pearl couscous to a large pot and cover with cold water. Bring to a boil and cook for 8 minutes, or until just tender. Drain and set aside. While the couscous is cooking, heat the olive oil in a large pan over medium heat. Add the garlic and cook for 1–2 minutes, until fragrant. Stir in shrimp, chili flakes, lemon zest, and a pinch of salt. Cook for 1–2 minutes until shrimp begin to turn pink. Pour in white wine and let simmer gently while the couscous finishes cooking. Just before adding the couscous, stir in lemon juice and butter until melted. Add the couscous to the pan and toss ingredients together. Stir in the parsley and more salt to taste.

Difficulty Level:  Easy Total Time: 30 minutes Serving Size:  2-4 servings Ingredients: 1 lb. potato gnocchi 5 tbsp. extra virgin olive oil 4-6 garlic cloves, minced 2 pints cherry tomatoes, halved or quartered 1/4 cup white wine vinegar Salt & pepper to taste 1/3 cup basil chiffonade 8 oz. burrata 1/2 cup basil pesto Juice of 1/2 lemon Parmigiano Reggiano to finish Directions: Whisk the basil pesto and lemon juice together for the basil pesto vinaigrette. Heat 3 tbsp. olive oil in a large pan and toast the gnocchi over medium-high heat until golden and brown. Remove and place on a paper towel to drain the excess oil. Add 2 tbsp. olive oil to a large pan over low heat and sauté the garlic for 1-2 minutes until fragrant. Stir in the cherry tomatoes and let simmer until soft. Add salt and pepper to taste. Remove from heat and stir in the basil chiffonade and white vinegar. Toss the tomatoes with the toasted gnocchi and top with burrata, basil pesto vinaigrette and grated Parmigiano.

Difficulty Level:  Easy Total Time: 30 minutes Serving Size:  2-4 servings Ingredients: 1 cup stelline or other tiny pasta 2 cups chicken broth 1 tbsp. butter 1/2 cup Parmigiano Reggiano, grated Juice of 1/2 lemon Freshly cracked black pepper to taste Extra virgin olive oil to finish Directions: Add the stelline and chicken broth to a medium-sized pot or sauce pan over medium-high heat. 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 butter, lemon juice, pepper and Parmigiano. Plate and top with more freshly cracked black pepper, extra virgin olive oil and more grated Parmigiano.

Difficulty Level:  Easy Cook Time : 1.5 hours Serving Size:  2-4 servings Ingredients: Roasted Garlic Butter Farfalle: 1/2 lb. farfalle 2 bulbs of garlic 1 tbsp. extra virgin olive oil 4 tbsp. butter, softened 2 tbsp. Italian parsley, finely chopped 1/4 tsp. crushed red chili flakes 1/2 cup Parmigiano Reggiano, grated 1/2 cup Fontina, grated 1/2 cup garlic panko breadcrumbs Salt to taste 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: Roasted Garlic: Preheat oven to 400°F. Slice the top off of the garlic bulbs and drizzle with olive oil. Roast for 40-50 minutes until soft and golden brown. 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. Roasted Garlic Butter Farfalle: 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 butter, roasted garlic, 1 tbsp. parsley, Parmigiano and chili flakes to a heavy bottomed pot or pan. Mash until it forms a smooth, paste-like consistency. Once the pasta has finished cooking, add it to the pot with the roasted garlic butter and 1/4 cup pasta water. Toss until combined. Stir in the Fontina and more Parmigiano to taste. Top with toasted garlic panko breadcrumbs and remaining parsley.

Difficulty Level: Moderate Total Time: 2 hours Serving Size: 2-4 servings Ingredients: 1 cup ‘00’ wheat flour 1/2 cup semolina flour 2 eggs, 3 yolks 1 cup whole milk ricotta 2 tbsp. Aged Balsamic Vinegar of Modena 1/3 cup Parmigiano Reggiano, finely grated 1/4 tsp. salt 6 tbsp. butter 10 sage leaves 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, whip the ricotta and add it to a mixing bowl. Fold in the Aged Balsamic Vinegar of Modena, Parmigiano 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). Place small dollops of the filling along the long edge of the pasta sheet. Fold the pasta dough over and seal on all sides, then shape the raviolini. Bring a large pot of water to a boil. Meanwhile, melt the butter in a large pan until it begins to bubble and turn caramel brown in color. Add the sage leaves to the butter until they crisp. Remove the crispy sage from the pan and set aside. Once the water comes to a boil, add plenty of salt. Cook the raviolini until they float to the top, about 2-3 minutes. Reserve 1/2 cup pasta water. Strain the raviolini and toss the in the brown butter sauce over low heat. Add pasta water as needed. Plate and top with the crispy sage leaves.

Difficulty Level:  Easy Total Time: 2 hours Serving Size:  2-4 servings Ingredients: 1/2 lb. farfalle 2 pints cherry tomatoes, halved 1/4 cup extra virgin olive oil 1/2 tbsp. sea salt 1 tbsp. crushed coriander 1/2 tbsp. marjoram 1/2 shallot, chopped 4 garlic cloves, minced 2 tbsp. tomato paste 8 oz. mascarpone 1/3 cup Parmigiano Reggiano, finely grated 1/4 cup basil chiffonade Salt to taste Pasta water as needed Directions: Heat the oven to 300°F. Place the tomatoes on a baking sheet and drizzle with olive oil, crushed coriander, marjoram and sea salt. Roast for about 90 minutes until soft and semi dry. 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, sauté the shallot in olive oil until soft and translucent, about 2-3 minutes. Add the garlic and sauté for a further 1-2 minutes, until fragrant. Stir in the tomato paste and salt to taste. Simmer on medium-low heat for 2-3 minutes until the tomato paste deepens in color. Stir in the mascarpone along with 1/4 cup of pasta water. Strain the pasta and add it to the pan. Toss on medium-high heat. Add more pasta water as needed, 1/4 cup at a time. Stir in the Parmigiano, slow roasted tomatoes and basil. Plate and top with more Parmigiano and basil.

Difficulty Level:  Easy Cook Time : 1 hour Serving Size:  2-4 servings Ingredients: 2 cups ditalini 2 bulbs of garlic 2 tbsp. extra virgin olive oil 2 tbsp. butter 3 large shallots, sliced 2-3 cups of beef stock 1/2 cup Parmigiano Reggiano, grated 1-2 tbsp. aged balsamic 1 tbsp. Italian parsley, chopped 1/4 tsp. crushed red chili flakes Salt to taste Directions: Preheat the oven to 375°F. Slice the top off of the bulbs off of the garlic, drizzle with olive oil and place in a small covered baking dish or wrap in tin foil. Roast in the oven for 40-50 minutes until golden brown and soft. Add the butter to a large sauté pan over medium-low heat along with the sliced shallot. Sauté over medium-low heat until the shallot is caramelized. Once the shallots are dark golden brown in color, add the ditalini and beef stock. Bring to a simmer until the ditalini is fully cooked. Add more beef stock as needed. Remove from heat and stir in the roasted garlic, Parmigiano, balsamic, parsley and chili flakes.

Difficulty Level:  Easy Total Time: 30 minutes Serving Size:  2-4 servings Ingredients 1/2 lb. lumache pasta 6 tbsp. salted butter 6-8 sage leaves 3/4 cup heavy cream 1 cup Parmigiano Reggiano, grated Aged balsamic or balsamic glaze 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, melt the butter in a large sauté pan until it begins to bubble and turn caramel brown in color. Add the sage leaves to the butter until they crisp. Remove the crispy sage from the pan and set aside. Let the butter continue to brown, then whisk in the heavy cream and Parmigiano. Strain the pasta and add it directly to the pan with the sauce along with 1/4 cup of pasta water. Toss on medium-high heat. Plate and top a drizzle of aged balsamic and the crispy sage leaves.