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Difficulty Level:  Easy Total Time: 2 hours Serving Size:  2-4 servings Ingredients: 1/2 lb. fusilli 2 pints cherry or grape tomatoes, halved 1/4 cup extra virgin olive oil 1 tbsp. sea salt 1 tbsp. crushed coriander 1/2 tbsp. oregano 1/2 cup mascarpone 2-3 sprigs of basil 1/2 cup Parmigiano Reggiano, finely grated 4 oz. burrata Parsley, chili flakes & basil for garnish Extra virgin olive oil to finish Pasta water as needed Directions: Heat the oven to 300°F. Add the tomatoes to an oven-safe baking dish. Drizzle with olive oil, crushed coriander, oregano and sea salt. Roast in the oven for 90 minutes. 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, add the roasted tomatoes to a blender along with the mascarpone, basil, Parmigiano and 1/3 of cup pasta water. Blend until smooth. Strain the pasta and add it to the pan along with the roasted tomato sauce. Toss on medium-high heat until combined. Add more pasta water as needed, 1/4 cup at a time. Plate and top with the burrata, parsley chili flakes, basil and a drizzle of extra virgin olive oil.

Difficulty Level:  Easy Total Time: 30 minutes Serving Size:  2-4 servings Ingredients: 1/2 lb. orecchiette 2 tbsp. extra virgin olive oil 1/2 lb. sweet Italian sausage 4 garlic cloves, minced 1/4 tsp crushed red chili flakes (or more if you want extra spice!) 1/2 bunch broccoli rabe, cleaned and roughly chopped 1/3 cup chicken broth Salt to taste 1 cup Parmigiano Reggiano, finely grated Pasta water as needed Directions: Bring two pots of water to a boil. One to blanch the broccoli rabe and one to cook the orecchiette. Once the pasta water is boiling, add plenty of salt. Cook the pasta until it's al dente. Reserve 1 cup of pasta water. Meanwhile, heat the olive oil in a large pan and sauté the sausage over medium-high heat until fully cooked, crumbling the meat with a wooden spoon. Add the minced garlic, salt and red chili flakes. Sauté for a further 1-2 minutes. Add the broccoli rabe to the other pot of boiling water for about 1 minute to soften. Remove using a spider strainer and add directly to the pan with the sausage. Add the chicken broth and let simmer until the broth is mostly absorbed Strain the pasta and add it to the pan. Toss on medium-high heat. Add the Parmigiano and toss again. Add pasta water more chicken broth as needed, 1/4 cup at a time. Plate and top with more Parmigiano.

Difficulty Level:  Moderate Total Time: 1 hour Serving Size:  4-6 servings Ingredients: 3 cups of Parmesan cheese, shredded 1/2 lb. gnocchi 2 cups of vodka sauce, or sauce of your choosing 4 oz. fresh mozzarella, chopped Basil for garnish Extra virgin olive oil to finish Equipment: 9x13 in. baking sheet Parchment paper Non-stick cooking oil spray Directions: For the Parmesan cheese bowls, preheat the oven to 375°F. Lay the parchment paper on a 9x13 in. baking sheet. Spray the parchment paper with a non-stick cooking oil spray. Place a handful of Parmesan cheese onto the parchment paper and spread into a flat circle, about 5 inches in diameter. Bake for 5-8 minutes until the cheese begins to bubble and the edges are crisp. You should be able to fit two at a time on the baking sheet. Remove the baking sheet from the oven and gently remove the Parmesan from the parchment paper with a spatula. Place the melted cheese over an upside down bowl to mold the Parmesan bowl. Let cool until the Parmesan bowl holds its shape and repeat for the remaining bowls. Bring a large pot of water to a boil. Once the water is boiling, add plenty of salt. Cook the gnocchi and reserve 1 cup of pasta water. Strain the gnocchi and add them to a large pot or pan along with the vodka sauce. Toss on high heat until the gnocchi is fully coated in the sauce. Add pasta water as needed, 1/4 cup at a time. Plate the gnocchi in the Parmesan bowls. Top with mozzarella, torn basil and a drizzle of extra virgin olive oil.

Difficulty Level:  Easy Cook Time : 30 minutes Serving Size:  2-4 servings Ingredients: 1/2 lb. fusilli 2 tbsp. extra virgin olive oil 1/2 shallot, chopped 4 garlic cloves, minced 14 oz. tomato passata Salt to taste 1/2 cup heavy cream 1/2 cup Parmigiano Reggiano, finely grated 1/2 cup basil pesto 4 oz. burrata 1/3 cup toasted pine nuts, optional Basil for garnish Pasta water as needed 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 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 passata, salt to taste and a sprig of basil (optional). Let simmer on low heat for 15 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 sauce. Toss on medium heat until the pasta is fully coated in the sauce. Add the Parmigiano and toss again until combined. Add pasta water as needed, 1/4 cup at a time. Plate and top with burrata, pesto, pine nuts, basil and more grated Parmigiano.

Difficulty Level:  Difficult Total Time: 2.5 hours Serving Size:  2-4 servings Ingredients: Easy Ramp Butter: 1 bunch of ramps, cleaned and chopped 2 sticks of butter, softened 1 tsp. sea salt Zest of 1 lemon Whipped Ricotta Cappellacci: 1 cup ‘00’ wheat flour 1/2 cup semolina flour 2 eggs, 3 yolks 1 cup whole milk ricotta 3/4 cup Parmigiano Reggiano, grated 1 tsp. salt Pasta water as needed 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, add the ricotta to a blender and blend until smooth and glossy. Add to a bowl and fold in 1/2 cup Parmigiano, salt and lemon zest. 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). Cut the pasta sheets into 2.5 x 2.5 inch squares. Place about 1/2 tbsp. of the filling onto each square and shape the cappellacci. For the ramp butter, add the softened butter, sea salt, ramps and lemon zest to a blender. Blend until smooth and whipped. Bring a large pot of water to a boil, add plenty of salt. Cook the cappellacci until they float to the top, about 2-3 minutes. In a large sauté pan over low heat, melt the ramp butter. When the pasta has finished cooking, strain and add directly to the pan with the ramp butter and toss over low heat. Add the remaining 1/4 cup Parmigiano and toss again. Add pasta water as needed. Plate and top with more grated Parmigiano.

Difficulty Level:  Easy Total Time: 30 minutes Serving Size:  2-4 servings Ingredients: 1/2 lb. gnocchetti or other short pasta 2 bunches fresh ramps, cleaned and coarsely chopped 1/4 cup pine nuts 1/3 cup Parmigiano Reggiano, grated 1/3 cup Fiore Sardo, grated (regular Pecorino works as well) 1 tsp. sea salt Juice of 1/2 lemon 1/4 - 1/3 cup extra virgin olive oil Pasta water as needed Directions: Bring a large pot of water to a boil. Add the pine nuts and salt to a food processor along with 2 tbsp. olive oil. Blend until a paste-like consistency is formed. Add the ramp leaves and 2 tbsp. olive oil to the blender. Blend again until the ramps are finely chopped. Add the parmigiano, fiore sardo, juice of 1/2 lemon and 2 tbsp. olive oil. Blend again until smooth. Add more olive oil as needed. Once the water comes to a boil, add plenty of salt. Cook the pasta until it's al dente. Strain and reserve 1 cup of pasta water. Add the pasta directly to a large pan along with the ramp pesto and 1/4 cup of pasta water. Toss over low heat. Add more pasta water as needed, 1/4 cup at a time. Plate and top with more Fiore Sardo or Parmigiano.

Difficulty Level:  Easy Total Time: 30 minutes Serving Size:  2-4 servings Ingredients: 1/2 lb. fresh fettuccine or tagliatelle (dried works too, but fresh pasta is better for this recipe) 6 tbsp. Italian butter, sliced (I used Delitia  butter of Parma) 3/4 cup Parmigiano Reggiano, finely grated 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. Add the sliced butter to a large serving dish. You won't use heat, so a pot, pan or anything large enough to toss the pasta in will work. Strain the pasta and add it directly to the dish with the butter along with 1/4 cup of pasta water and the grated Parmigiano. Toss until the butter has fully melted and formed a sauce-like consistency with the cheese and pasta water. Add more pasta water 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: Mafaldine Scampi: 1/2 lb. Mafaldine pasta 1/2 lb. rock shrimp 2 tbsp. extra virgin olive oil Juice of 1 lemon 6 garlic cloves, thinly sliced 1 tbsp. crushed Calabrian chili pepper 1/3 cup dry white wine 2 tbsp. butter 2 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: 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. Mafaldine 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 the olive oil to a large pan. Add the shrimp, sliced garlic, lemon juice, salt and pepper to taste. Sauté over medium heat for 1-2 minutes, until the shrimp begins to cook and turn pink. Stir in the crushed Calabrian chili pepper, then add the wine. Let simmer over medium-low heat for 1-2 minutes the 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. Toss on medium heat. Add more pasta water as needed, 1/4 cup at a time. Add 1 tbsp. of the chopped parsley and toss again. Plate and top with the remaining parsley and breadcrumbs.

Difficulty Level: Easy Total Time: 30 minutes Serving Size: 2-4 servings Ingredients: 1/2 lb. capellini 2 tbsp. butter 1/2 shallot, finely chopped 4 garlic cloves, minced 1 cup sun-dried tomatoes, chopped 2 tbsp. sun-dried tomato paste (or regular tomato paste) 1/4 cup white wine 1/2 cup heavy cream 1/3 cup Parmigiano Reggiano, finely grated 1 tbsp. Italian parley, finely chopped Pasta water as needed Directions: Bring a large pot of water to a boil. Melt the butter in a large sauté pan over medium-low heat and sauté the chopped shallot until soft and translucent, about 4-5 minutes. Add the garlic and sauté for a further 1-2 minutes until fragrant. Add the sun-dried tomatoes along with the sun-dried tomato paste and sauté for a further 2-3 minutes until soft. Add salt to taste. Add the white wine and let simmer for 1-2 minutes. Then stir in the heavy cream. 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 the pan with the creamy sun-dried tomato sauce over medium-low heat along with 1/4 cup pasta water. Toss until combined. Add the grated Parmigiano, parsley and toss again. Add more pasta water as needed, 1/4 cup at a time. Plate and top with more parsley and Parmigiano.

Difficulty Level: Easy Total Time: 1 hour Serving Size: 2-4 servings Ingredients: 1/2 lb. thin spaghetti 2 red bell peppers, sliced 1 shallot, halved 1 bulb of garlic 2 tbsp. extra virgin olive oil Salt and oregano to taste 1/2 cup heavy cream 1/3 cup Parmigiano Reggiano, finely grated Crushed red chili flakes Chopped Italian parsley to garnish Pasta water as needed Directions: Preheat oven to 400°F. Slice the top off of the bulb of garlic so the tops of the cloves are showing. Place the red pepper, shallot and garlic on a 9 x 13 in. baking sheet and drizzle with olive oil, salt and oregano. Roast in the oven for 30-40 minutes, until the peppers and garlic are soft. Bring a large pot of water to a boil. Meanwhile, add the roasted red peppers, shallot and garlic to a blender and blend until smooth. 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 roasted red pepper sauce to a large pan over medium heat. Stir in the heavy cream. Add salt to taste. Strain the pasta and add it to the pan with the roasted red pepper sauce and 1/4 cup pasta water. Toss on medium-low heat until combined. Add the Parmigiano and toss again. 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 chopped parsley, Parmigiano and crushed red chili flakes.

Difficulty Level:  Easy Total Time: 1 hour Serving Size:  2-4 servings Ingredients: 1/2 lb. busiate 2 bulbs of garlic 1 tbsp. extra virgin olive oil 1 cup heavy cream 1 cup Asiago, grated Freshly cracked black pepper Salt to taste Pasta water as needed Directions: Roasted Garlic: Preheat oven to 375°F. To roast the garlic, slice the top off of the bulb so the tops of the cloves are showing. Drizzle with olive oil and wrap in tin foil. Roast in the oven for 40-50 minutes. Roasted Garlic Asiago Busiate: 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 heavy cream to a large sauté pan over medium-low heat. Stir in the black pepper, roasted garlic, Asiago cheese and salt to taste. Strain the pasta and add it to the sauté pan with the Asiago cream sauce and 1/4 cup of pasta water. Toss over medium heat until combined. Add more Asiago and pasta water as needed, 1/4 cup at a time. Plate and top with more Asiago.

Difficulty Level:  Easy Cook Time : 1 hour Serving Size:  2-4 servings INGREDIENTS: 1/2 lb. tagliatelle 4 tbsp. butter 14 oz. red pearl onions peeled and sliced (or 2-3 medium-sized onions) 4 garlic cloves, minced 1 tsp. thyme leaves 1/4 tsp. crushed red chili flakes Salt to taste 1/4 cup white wine 1-2 tbsp. aged balsamic 1/2 cup Parmigiano Reggiano, grated 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: 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. Balsamic Onion Tagliatelle: Add the butter to a large sauté pan over medium-low heat along with the sliced onions. Sauté over medium-low heat 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 until al dente. Reserve 1 cup of pasta water. Once the onions are dark golden brown in color, add the minced garlic, thyme and salt to taste. Sauté for 1-2 minutes then add the white wine to deglaze. Simmer for 1-2 minutes until the wine is absorbed and then add the aged balsamic. Strain the pasta and add to the sauté pan along with 1/2 cup of pasta water. Toss until the pasta is fully coated in the sauce. Remove from heat and stir in the Parmigiano. Add pasta water as needed, 1/4 cup at a time. Plate and top with the garlic breadcrumbs, more Parmigiano and a drizzle of aged balsamic.