Difficulty Level: Easy Total Time: 30 minutes Serving Size: 2-4 servings Ingredients: 1/2 lb. girelle pasta 1/2 cup extra virgin olive oil Juice of 2 lemons Salt & pepper to taste 1-2 cups arugula 1 cup Parmigiano Reggiano, grated 8 oz. burrata 1/4 cup pistachios, chopped Basil pesto to taste Directions: Bring a large pot of water to a boil. Add plenty of salt. Cook the pasta until it's al dente. Strain the pasta and let cool before making the pasta salad. For the lemon vinaigrette, add the olive oil, juice of one lemon, salt and pepper to taste to a small mason jar. Shake well. Add the pasta to the mixing bowl along with the arugula, Parmigiano and lemon vinaigrette. Add more lemon and arugula to taste. Plate and top with burrata, pesto, pistachio, a drizzle of olive oil and more Parmigiano.

Difficulty Level: Easy Total Time: 30 minutes Serving Size: 2-4 servings Ingredients: 1/2 lb. farfalle 8 oz. mascarpone 1/2 cup Parmigiano Reggiano, grated 1/2 cup Pecorino Romano, grated 1/2 cup Moliterno Al Tartufo or other truffle cheese, grated Directions: 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 mascarpone to a large sauté pan over medium-low heat and stir until smooth and creamy. Strain the pasta and add it to the sauté pan with the mascarpone sauce and 1/4 cup of pasta water. Toss over low heat until combined. Slowly stir in all three cheeses. Add more pasta water as needed, 1/4 cup at a time. Plate and top with more Parmigiano. If you want to add more truffle flavor, top with a drizzle of truffle oil.

Difficulty Level: Easy Cook Time: 30 minutes Serving Size: 2-4 servings A tiny, cheesy ditalini pasta using four cheeses: Grana Padano, Pecorino Romano, Asiago & Fontina. Ingredients: 1 1/2 cups ditalini pasta 2 tbsp. butter 4 garlic cloves, minced 1 cup heavy cream 1/3 cup Grana Padano, grated 1/3 cup Pecorino Romano, grated 1/3 cup Asiago, grated 1/3 cup Fontina, grated White pepper to taste Salt to taste Pasta water as needed Directions: 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 butter to a large sauté pan over medium-low heat. Sauté the garlic for 1-2 minutes, until fragrant then stir in the heavy cream. Slowly whisk in the Grana Padano, Pecorino, Asiago and Fontina cheese until fully melted. Add salt and white pepper to taste. Strain the pasta and add it to the sauté pan along with 1/4 cup of pasta water. Toss over low heat until combined. Add more cheese and pasta water as needed. Plate and top with more cheese of your choice. If you want to add more flavor, top with a drizzle of Calabrian chili oil.

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 2 tbsp. extra virgin olive oil 6 garlic cloves, crushed 1/2 shallot, chopped 10-12 plum or beefsteak tomatoes, quartered Chili flakes, to taste 1 cup of water 1 tbsp. white wine vinegar Grated Parmigiano for topping Basil oil to finish Basil for garnish Salt to taste Directions: Mix 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. Meanwhile, add the olive oil to a heavy-bottomed pot and sauté the garlic, shallot and tomatoes for about 4-5 minutes until the tomatoes soften. Add the crushed red chili flakes and salt to taste. Add 1 cup of water to the pot. Cover and let simmer over low heat for 15 minutes. Add the tomato mixture to a blender and blend until smooth. Using a fine mesh strainer, strain the blended tomato mixture and add back to the pot. 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 roughly 2 x 2 inch squares and shape the sorpresine. Bring a medium-sized pot of water to a boil. Once the water comes to a boil, add plenty of salt. Cook the pasta until it floats to the top, about 2-3 minutes. Strain the pasta and add it to the pot with the tomato brodo over medium heat. Once the brodo is hot, serve in bowls and top with basil, Parmigiano and a drizzle of basil oil.

Difficulty Level: Moderate Cook Time: 1.5 hours Serving Size: 2-4 servings Ingredients: 1/2 lb. lumache or lumachine 4 tbsp. butter 2-3 yellow onions, sliced Salt & pepper to taste 1 tsp. thyme leaves 1 tsp. sherry vinegar or white wine vinegar 1 cup beef stock 1/2 cup heavy cream 1/2 cup Gruyere, grated 1/2 cup Parmigiano, grated 1/2 cup mozzarella, shredded 1/2 cup toasted garlic panko breadcrumbs 1 tbsp. parsley, finely chopped Garlic Panko Breadcrumbs: 1/2 cup plain panko breadcrumbs 2 tbsp. extra virgin olive oil 1 garlic clove, minced 1/4 tsp. salt Directions: Add the butter to a large sauté pan over medium-low heat along with the sliced onions. Sauté 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 for half of the suggested cooking time. Preheat the oven to 375° F. For the breadcrumbs, heat the olive oil in a large sauté pan over low heat and sauté the garlic until fragrant. Stir in the panko breadcrumbs along with the salt and toast until golden brown. Once the onions are dark golden brown in color, add the thyme, sherry vinegar, salt and pepper to taste. Transfer the caramelized onions to a baking dish along with the partially cooked pasta. Add the beef stock, heavy cream, gruyere and Parmigiano. Mix until combined. Add salt to taste. Top with a layer of mozzarella and toasted breadcrumbs. Bake uncovered in the oven for 25-30 minutes until the cheese has melted and the edges begin to bubble. Top with parsley before serving.

Difficulty Level: Easy Cook Time: 1 hour Serving Size: 2-4 servings Ingredients: 1/2 lb.Creste di Gallo or other short pasta 2 bulbs of garlic 3/4 cup heavy cream 1 cup fontina cheese, grated 1/3 cup lemon-garlic panko breadcrumbs 4 oz. burrata Salt 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 until the lemon juice is fully absorbed. Roasted Garlic & Fontina Creste di Gallo: Preheat oven to 400°F. To roast the garlic, slice the top off of the bulbs so the tops of the cloves are showing. Place in an oven-safe baking dish and drizzle with olive oil (or wrap in tin foil) and roast in the oven for 35-45 minutes until soft. Bring a large pot of water to a boil. Meanwhile, add the heavy cream to a saucepan and bring to a simmer. Mash the roasted garlic and add it to the saucepan. Whisk until smooth. Turn to low heat and stir in the fontina cheese. Add salt to taste. Once the water is boiling, add plenty of salt. Cook the pasta until its al dente. Reserve 1 cup of pasta water. Strain the pasta and toss in the fontina cream sauce over medium-low heat. Add pasta water as needed, 1/4 cup at a time. Plate and top with lemon-garlic panko breadcrumbs and burrata.

Difficulty Level: Moderate Total Time: 1 hour Serving Size: 4 servings Ingredients: Easy Bolognese Sauce: 1/2 lb. ground sirloin beef 4 garlic cloves, minced 1/2 cup red wine 14 oz. crushed tomatoes, preferably San Marzano 1 tbsp. tomato paste 1/4 cup heavy cream 1/4 tsp. ground nutmeg Salt & pepper to taste Mornay Sauce: 2 tbsp. salted butter 2 tbsp. all-purpose flour 1 cup whole milk 1/3 cup Parmigiano Reggiano, finely grated Sheet Pan Lasagna Bolognese: 1/2 lb. farfalle 2 tbsp. butter 2 cups Bolognese sauce 1 cup Mornay sauce 1 1/2 cups whole milk mozzarella, shredded 8 oz. burrata 2 tbsp. Italian parsley, finely chopped 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 until fully cooked, crumbling the meat with a wooden spoon. Stir in the minced garlic and let cook for a further 1-2 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. Sheet Pan Lasagna Bolognese: Bring a large pot of water to a boil and preheat oven to 375°F. Once the water comes to a boil, add plenty of salt. Cook the pasta until it's al dente. Strain the pasta and add to a mixing bowl along with 2 tbsp. butter. Mix until the pasta is fully coated in the butter. Spread the farfalle onto a small baking sheet. Drizzle the bolognese and mornay sauce over the farfalle and then sprinkle with shredded mozzarella. Bake the farfalle for 15-20 minutes. Remove from the oven and top with burrata and chopped parsley.

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 Parmigiano 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: Easy Total Time: 1 hour 15 minutes Serving Size: 2-4 servings A creamy, spicy pumpkin vodka sauce for fall made with crushed Calabrian chili and roasted garlic. Tossed with torcetti pasta and topped with burrata, chili flakes and hot honey. Ingredients: 1/2 lb. torcetti pasta 3 tbsp. extra virgin olive oil 2 bulbs of garlic 1/2 shallot, finely chopped 1 cup pumpkin purée 2 tbsp. tomato paste 1 tsp. crushed Calabrian chili 1/2 tsp. salt 1/4 cup vodka 1/2 cup heavy cream 1/4 cup Parmigiano Reggiano, finely grated 4 oz. burrata, torn Spicy honey, to finish Italian parsley, finely chopped Chili flakes, to finish Pasta water as needed 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. Spicy Pumpkin alla Vodka Torcetti: Bring a large pot of water to a boil. Cook the pasta until al dente. Reserve 1 cup of pasta water. Meanwhile, heat the remaining olive oil and sauté the shallot over medium-low heat until soft and translucent, about 2-3 minutes. Add the roasted garlic and smash the cloves with a fork. Stir in pumpkin purée, tomato paste, Calabrian chili and salt. Let it cook on medium heat for 2–3 minutes, until the mixture deepens in color. Deglaze with the vodka, stirring until fully evaporated, about 1–2 minutes. Remove from heat and stir in heavy cream and Parmigiano. Season with more salt to taste. Strain the pasta and add to the pan along with 1/4 cup of pasta water. Toss on medium-high heat until fully coated, adding more pasta water as needed. Top with torn burrata, parsley, chili flakes and hot honey.

Difficulty Level: Easy Total Time: 1 hour Serving Size: 2-4 servings Ingredients: 1/2 lb. zucca pasta or any short cut pasta 2 tbsp. butter 1/2 shallot, finely chopped 4 garlic cloves, minced 2 cups pumpkin purée 2 tbsp. tomato paste 1 tsp. salt 1/4 cup vodka 3/4 cup heavy cream 1/2 cup whole milk ricotta 1/3 cup Parmigiano Reggiano, finely grated 4 oz. smoked mozzarella, cubed 4 oz. ciliegine (mini mozzarella), torn 4 sprigs of basil for garnish Directions: Preheat oven to 375°F and bring a large pot of water to a boil. Melt the butter in a large 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. Add the pumpkin purée, tomato paste and 1/2 tsp. salt to the pan. Stir and let sit on medium-low heat for 2-3 minutes until the pumpkin-tomato mixture 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. Add more salt to taste. Once the water comes to a boil, add plenty of salt. Cook the pasta for half of the recommended cooking time. Reserve 1/4 cup pasta water. Strain the pasta and add it to a large mixing bowl along with the pumpkin sauce and 1/4 cup pasta water. Mix in the ricotta, Parmigiano, smoked mozzarella and remaining 1/2 tsp. salt. Top with the mini mozzarella and transfer the mixture to an oven safe baking dish. Bake in the oven for 15 minutes. Remove and top with basil.

Difficulty Level: Moderate Total Time: 1 hour Serving Size: 4 servings Ingredients: 1/2 lb. lasagnette pasta 1 butternut squash, cubed 1/4 cup olive oil Salt & pepper to taste 1/2 shallot, finely chopped 4 garlic cloves, minced 1/4 lb. pancetta, thinly sliced 1/3 cup Parmigiano Reggiano grated 1/2 cup whole milk mozzarella, shredded 4 oz. stracchino or other creamy cheese 1/3 cup toasted herby breadcrumbs Toasted Herby Breadcrumbs: 1/3 cup plain panko breadcrumbs 2 tbsp. extra virgin olive oil 1 garlic clove, minced 1/4 tsp. salt Fresh herbs of choice (I used oregano, sage and thyme) Directions: Toasted Herby 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 fresh herbs and Parmigiano. Stir and continue to toast over low heat for about 2-3 more minutes. Roasted Butternut Squash Sheet Pan Lasagna: Heat the oven to 375°F. Place the butternut squash cubes on a baking sheet and drizzle with olive oil, salt and pepper. Roast in the oven for 20-30 minutes until soft. Sauté the pancetta over medium heat until it begins to crisp. Set aside. 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 butternut squash is done roasting add 3/4 of it to a blender and blend until smooth. You'll want to save some to top the lasagna with later on. Add the olive oil to a large pan over medium-low heat and sauté the shallot until soft and translucent, about 3-5 minutes. Add the garlic and sauté for a further 1-2 minutes, until fragrant. Add the butternut squash pureé along with 1/2 cup of pasta water. Strain the pasta and add it to the pan with the butternut squash sauce. Add the Parmigiano and toss again. Pour the butternut squash pasta onto a sheet pan. Top with the remaining butternut squash cubes, crumbled crispy pancetta, mozzarella and stracchino. Bake in the oven for 10-15 minutes until the cheese has fully melted. Remove from oven and top with the herby breadcrumbs.

Difficulty Level: Moderate Total Time: 1.5 - 2 hours Serving Size: 2-4 servings Handmade farfalle tossed in a simple creamy lemon mascarpone sauce with Parmigiano and a drizzle of olive oil. Ingredients: 1 cup ‘00’ flour 1/3 cup semolina flour 2 whole eggs 3 yolks 14 oz. mascarpone Juice of 1/2 lemon 1/2 cup Parmigiano Reggiano, finely grated Extra virgin olive oil, to finish Pasta water as needed Directions: Mix 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. Divide the rested dough into four pieces. Roll each into thin sheets (setting 5 or 6 on a Marcato Atlas or KitchenAid pasta roller). Cut the pasta sheets into rectangles that are 2 x 1.5 inches. Use a smooth cutter of the long end and a fluted cutter for the shorter end. Shape the farfalle. Bring a large pot of water to a boil. Meanwhile, melt the mascarpone in a pan over medium-low heat. Stir and add the juice of 1/2 lemon. Stir in the grated Parmigiano. Add more lemon 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 with the sauce along with 1/4 cup pasta water. Toss on medium heat. Add more pasta water as needed, 1/4 cup at a time. Plate and top with a drizzle of extra virgin olive oil and more Parmigiano