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Difficulty Level: Easy Total Time: 1 hour Serving Size: 2-4 servings Ingredients: 1/2 lb. lumache or other short pasta 2 pints cherry tomatoes 1/4 cup extra virgin olive oil 2 cups whole milk ricotta 1/2 cup Parmigiano Reggiano, finely grated Balsamic glaze Fresh basil for garnish Salt to taste Pasta water as needed Directions: Preheat the oven to 375°F. Add the cherry tomatoes to an oven-safe baking dish. Drizzle with olive oil and add salt to taste. Roast for about 30-40 minutes. Remove from oven and set aside. Bring a large pot of water to a boil. Meanwhile, add the ricotta to a blender along with salt to taste. Blend until smooth and glossy. 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. Add the whipped ricotta to a large pan. Strain the pasta and add to the pan with the whipped ricotta along with 1/4 cup of pasta water and Parmigiano. Toss until combined. Add more pasta water as needed. Plate and top with the roasted tomatoes, balsamic glaze and basil.

Difficulty Level:  Easy Total Time: 1 hour Serving Size:  2-4 servings Ingredients: 1/2 lb. lumache or other short pasta 2 pints sungold tomatoes 1/4 cup extra virgin olive oil 2 cups whole milk ricotta 1/2 cup Parmigiano Reggiano, finely grated 1/4 lb. Prosciutto San Daniele, sliced thin Hot honey to taste Basil for garnish Salt to taste Pasta water as needed Directions: Preheat the oven to 375°F and bring a large pot of water to a boil. Add the sungold tomatoes to an oven-safe dish. Drizzle with olive oil and salt to taste. Roast for 30-40 minutes until the tomatoes burst and soften. Meanwhile, add the ricotta to a blender along with salt to taste. Blend until smooth and glossy. 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. Add the whipped ricotta to a large pan. Strain the pasta and add to the pan with the whipped ricotta along with 1/4 cup of pasta water and Parmigiano. Toss until combined. Add more pasta water as needed. Plate and top with the roasted sungold tomatoes, torn prosciutto, hot honey and basil.

Difficulty Level:  Easy Total Time: 1 hour Serving Size:  4 servings Ingredients: 1/2 lb. farfalle 1 medium green zucchini, cubed 1 medium yellow zucchini, cubed 1/4 cup olive oil 4 garlic cloves, minced Salt & red chili flakes to taste 4 tbsp. butter Juice of 1 lemon 2-4 slices prosciutto, torn 1 cup Provolone Piccante or Parmigiano Reggiano, grated 1-2 cups smoked Scamorza or mozzarella, shredded Torn basil for garnish Italian seasoning to finish Directions: Heat the oven to 375°F and bring a large pot of water to a boil. Meanwhile, add the green and yellow zucchini to a large mixing bowl. Drizzle with olive oil, then add the minced garlic, salt and chili flakes to taste. Mix together and set aside. Once the water comes to a boil, add plenty of salt. Cook the pasta until it’s slightly less than al dente. Add the farfalle to a large pot or pan. Add the butter, lemon juice and provolone. Toss to combine then pour onto a baking sheet. Top the farfalle with the smoked Scamorza, zucchini and torn prosciutto. Bake in the oven for 15-20 minutes until the cheese has fully melted and prosciutto begins to crisp. Remove from oven and top with fresh basil and seasoning of your choice.

Difficulty Level:  Easy Total Time : 1 hour Serving Size:  2-4 servings Ingredients: 1 fresh lasagna sheet 3 oz. Prosciutto di Parma, sliced 3 oz. smoked provolone, sliced 1 cup baby arugula 4 oz. burrata 1/3 cup sundried tomatoes Salt to taste Basil leaves to taste 1-2 cups marinara or tomato basil sauce Ciliegine (fresh mozzarella) to taste Italian parsley for garnish, chopped *Note: adjust the measurements based on the size of the lasagna sheet you're using. This is for a roughly 9 inch oval baking dish. Double the recipe if you're using a larger baking dish and need more pinwheels. Directions: Bring a large pot of water to a boil, add plenty of salt. Drop in the lasagna sheet for about 1-2 minutes until al dente. Remove and blot dry with a paper towel. Preheat the oven to 375 ° F. Meanwhile, layer the prosciutto, provolone, burrata, arugula, sundried tomatoes, basil and salt to taste on top of the lasagna sheet. Slowly roll the lasagna to create a log. Cut into roughly 6 slices to form the pinwheels. Spread the sauce along the bottom of a 9 inch oval baking dish. Place the pinwheels on top of the sauce. Top with the fresh mozzarella. Bake in the oven for 20 minutes. Remove and sprinkle with parsley.

Difficulty Level:  Easy Total Time: 30 minutes Serving Size:  2-4 servings Ingredients: 1/2 lb. fusilli pasta 1/3 cup extra virgin olive oil 1/4 cup red wine vinegar 1 tsp. oregano Salt & pepper to taste 1/3 cup salami, diced 1/3 cup mortadella, diced 1/3 cup fresh mozzarella, diced 1/3 cup mild provolone, diced 1/4 cup roasted red peppers, diced 1/4 cup sun-dried tomatoes, diced 2 tbsp. Calabrian chili peppers, sliced 1/3 cup Parmigiano Reggiano, grated 1/3 cup basil chiffonade 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. Add the olive oil, red wine vinegar, oregano, salt and pepper to a mason jar. Shake well. Add the pasta to a large mixing bowl along with the remaining ingredients and the red wine vinaigrette. Add more of each ingredient to taste. Plate and top with more grated Parmigiano and basil.

Difficulty Level:  Easy Total Time: 30 minutes Serving Size:  2-4 servings Ingredients: Bruschetta Pasta Salad: 1/2 lb. mafalde corta or lasagnette pasta 1/4 cup extra virgin olive oil 6 garlic cloves, minced 2 pints cherry tomatoes, halved or quartered 1/4 cup white wine vinegar 1/2 tbsp. oregano Salt & pepper to taste 1 cup mozzarella pearls 1/3 cup basil chiffonade 1 cup toasted sourdough croutons 1 cup Parmigiano Reggiano, grated Balsamic glaze Sourdough Croutons: 3-4 slices sourdough bread 1 tbsp. extra virgin olive oil Salt 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 breadcrumbs, tear apart tiny pieces of the bread and toast in a pan over medium-low heat with olive oil and salt to taste. Toast until golden brown in color. Add olive oil to a large pan over low heat and sauté the garlic for 1-2 minutes until fragrant. Remove from heat and add the cherry tomatoes, white vinegar, oregano, salt and pepper to taste. Let marinate for 30 minutes or longer. Add the pasta to the mixing bowl along with the marinated tomatoes (including liquids), mozzarella, basil, half of the croutons and Parmigiano. Toss to combine. Plate and top with balsamic glaze, more croutons and Parmigiano. Tip: If you're making the pasta salad ahead, mix in the croutons before serving so they don't get soggy.

Difficulty Level:  Easy Total Time: 30 minutes Serving Size:  2-4 servings Rosé Shrimp Scampi: 1/2 lb. angel hair pasta 3/4 lb. shrimp 4 tbsp. extra virgin olive oil 6 garlic cloves, thinly sliced 1/4 tsp. crushed red chili flakes 1/3 cup rosé wine Juice of 1 lemon 2 tbsp. butter 1 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: Add the olive oil to a 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 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. Rosé   Shrimp 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 half of the olive oil to a large sauté pan along with the shrimp, juice of 1/2 lemon and salt and pepper to taste. Sauté the shrimp over medium heat until fully cooked. Remove from the pan and set aside. Add the remaining olive oil to the the pan and sauté the sliced garlic over low heat for 1-2 minutes, until soft and translucent. Add the chili flakes and rosé. Let simmer over medium-low heat for 3-4 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 and juice of the remaining 1/2 lemon. Toss on medium heat. Add more pasta water as needed, 1/4 cup at a time. Add the shrimp back to the pan with the pasta along with the parsley. Toss and top with lemon-garlic panko breadcrumbs and more parsley.

Difficulty Level: Easy Total Time: 30 minutes Serving Size: 2-4 servings Ingredients: 1/2 lb. paccheri 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 8 oz. burrata Basil for garnish Basil oil and chili flakes to finish Pasta water as needed Directions: 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 4-5 minutes. Add the minced garlic and sauté for a further 1-2 minutes until fragrant. Add the tomato paste and salt to the pan. Stir and let sit on medium-low heat 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. 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 burrata, basil, chili flakes and basil oil.

Difficulty Level:  Easy Total Time: 1 hour Serving Size:  2-4 servings Ingredients: Zucchini Cream: 2 medium zucchini, sliced 2 tbsp. extra virgin olive oil 4 garlic cloves, minced 1/2 tsp. red chili flakes 1/2 cup Parmigiano Reggiano, finely grated 1/4 cup smoked scamorza or pecorino fiore sardo (optional if you want a slight smoky flavor) 2 sprigs of basil Juice of 1/2 lemon Salt to taste Zucchini Cream Rigatoni: 1/2 lb. mezzi rigatoni 1 cup zucchini cream 1/2 cup Parmigiano Reggiano, finely grated 2 pints cherry tomatoes 2 tbsp. extra virgin olive oil 4 oz. burrata Basil for garnish Salt to taste Pasta water as needed Directions: Preheat the oven to 400°F. Add the cherry tomatoes to an oven-safe dish. Drizzle with 2 tbsp. olive oil and salt to taste. In a separate oven-safe dish or baking sheet, add the zucchini and sprinkle the minced garlic, 2 tbsp. olive oil, salt and red chili flakes over top. Roast both the tomatoes and zucchini in the oven for about 20-30 minute until soft. Meanwhile, bring a large pot of water to a boil. When the roasted tomatoes and zucchini are done cooking, remove from the oven. Set the tomatoes aside. Add the roasted zucchini to a blender along with along with the remaining ingredients. Blend until smooth. Add more salt 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 to a large sauté pan along with the zucchini cream and 1/4 cup of pasta water. Toss over medium-low heat. Stir in the Parmigiano and toss again, adding more pasta water as needed. Plate and top with the roasted cherry tomatoes, burrata and basil.

Difficulty Level:  Easy Total Time: 30 minutes Serving Size:  2-4 servings Ingredients: 1/2 lb. anelli pasta 2 tbsp. extra virgin olive oil 4 garlic cloves, minced 1 cup sundried tomatoes, chopped Salt & oregano to taste 3/4 cup heavy cream 1 tbsp. crushed Calabrian chili pepper 1/3 cup Parmigiano Reggiano, finely grated 1/2 cup fresh mozzarella, chopped or cubed 2 tbsp. Italian parsley, finely chopped Directions: Bring a large pot of water to a boil. Meanwhile, heat the olive oil in a large pan over low heat and sauté the minced garlic for 1-2 minutes until fragrant. Add the sundried tomatoes, salt and oregano to the pan. Sauté for 3-5 minutes, until the sundried tomatoes soften. Stir in the heavy cream. 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 pf pasta water. Strain the pasta and add it to the pan along with 1/4 cup pasta water. Toss on medium-high heat until the pasta is fully coated in the sauce. Add more pasta water as needed, 1/4 cup at a time. Stir in the Parmigiano and crushed Calabrian chili pepper. Plate and top with mozzarella and Italian parsley.

Difficulty Level:  Difficult Total Time: 2.5 hours Serving Size:  2-4 servings Ingredients: 1 cup ‘00’ wheat flour 1/2 cup semolina flour 2 eggs, 3 yolks 1 cup ricotta 2-3 sprigs of basil 1/2 cup Parmigiano Reggiano, finely grated 6 tbsp. unsalted butter 2 pints cherry tomatoes 2 tbsp. extra virgin. olive oil Salt to taste Pasta water as needed Basil for garnish 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. Preheat the oven to 400°F. For the filling, add the ricotta to a blender along with the basil, half of the Parmigiano and salt to taste. Blend until smooth. Add the filling to a piping bag and set aside. Add the cherry tomatoes to an oven-safe dish or baking sheet. Drizzle with olive oil and add salt to taste. Roast for about 20-30 minutes while making the ravioli. 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). Using a round fluted cutter, about 3-4 inches in diameter, cut small circles for the cappelletti. Place about 1/2 tbsp. of the filling onto each circle and shape the cappelletti. Bring a large pot of water to a boil, add plenty of salt. Cook the cappelletti until they float to the top, about 2-3 minutes. In a large sauté pan over low heat, melt the butter. When the pasta has finished cooking, strain and add directly to the pan with the melted butter. Add the remaining Parmigiano and toss again. Add pasta water as needed. Plate and top with the roasted tomatoes, basil and more Parmigiano.

Difficulty Level: Easy Total Time: 30 minutes Serving Size: 2-4 servings Ingredients: 1/2 lb. anelli pasta 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 1/2 cup fresh mozzarella, chopped or cubed 2 tbsp. Italian parsley, finely chopped Directions: 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 4-5 minutes. Add the minced garlic and sauté for a further 1-2 minutes until fragrant. Add the tomato paste and salt to the pan. Stir and let sit on medium-low heat 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. 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 pf 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-high heat until the pasta is fully coated in the sauce. Stir in the Parmigiano. Add more pasta water as needed, 1/4 cup at a time. Plate and top with mozzarella and Italian parsley.