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 of 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: 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 minutes 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 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. farfalle 1/3 cup extra virgin olive oil Juice of 2 lemons Salt & pepper to taste 1 tbsp. fresh oregano, chopped 1 tbsp. fresh marjoram, chopped 1/4 cup fresh basil, chopped 1 cup Parmigiano Reggiano, grated 4 oz. stracciatella or burrata 1/4 cup pine nuts Basil for garnish Directions: Bring a large pot of water to a boil. For the lemon vinaigrette, add the olive oil, lemon juice, salt and pepper to taste to a small mason jar. Shake well. Once the water comes to a boil, add plenty of salt. Cook the pasta until it's al dente. If serving as a pasta salad, allow the pasta to cool before mixing the ingredients. Add the pasta to a large bowl along with the oregano, marjoram, basil, Parmigiano and lemon vinaigrette. Add more of each ingredient to taste. Plate and top with stracciatella, pine nuts, more Parmigiano and basil.

Difficulty Level: Easy Total Time: 1 Hour Serving Size: 2-4 servings Ingredients: Slow Roasted Cherry Tomato Trenette: 1/2 lb. trenette pasta 2 pints cherry tomatoes 1/4 cup extra virgin olive oil Sea salt to taste 6 tbsp. Italian butter, sliced (I used Delitia butter of Parma) 1/2 cup Parmigiano Reggiano, finely grated 4 oz. stracciatella or burrata Torn basil leaves to finish 1/3 cup lemon-garlic panko breadcrumbs Pasta water as needed 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. Slow Roasted Cherry Tomato Trenette: Preheat the oven to 375°F. Add the cherry tomatoes to an oven-safe dish. Drizzle with olive oil and add salt to taste. Roast for about 30 minutes. Meanwhile, 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 stracciatella, roasted cherry tomatoes, breadcrumbs and basil.

Difficulty Level: Easy Total Time: 1 hour Serving Size: 2-4 servings Ingredients: 1 cup ‘00’ wheat flour 1/2 cup semolina flour 2 eggs, 3 yolks 14 oz. mascarpone Juice & zest of 1 lemon 1 cup Parmigiano Reggiano, grated Basil leaves, torn Salt to taste 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. After the dough has rested, divide into 6 even pieces and roll out into long sheets (3 or 4 on the Marcato Atlas pasta machine or KitchenAid pasta roller attachment). Place the sheets on top of a chitarra cutter. Sprinkle with a dusting of semolina flour. Roll the pasta and press through the wires to form the spaghetti alla chitarra. 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 mascarpone in a pan over medium-low heat. Add 1/4 cup of pasta water. Stir and add the lemon zest and juice. Strain the pasta and add it directly to the pan with the lemon mascarpone sauce along with 1/4 cup of pasta water. Toss on medium-high heat. Add more pasta water as needed, 1/4 cup at a time. Stir in the grated Parmigiano and toss again. Plate and top with more torn basil and Parmgiano.

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 with a drizzle of aged balsamic and the crispy sage leaves.

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 tops off of the bulbs of 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 A quick and easy pastina recipe bursting with flavor. Creamy cherry tomato stelline with Parmigiano, mascarpone and fresh basil. Ingredients: 2 tbsp. extra virgin olive oil 3 garlic cloves, minced 1 pint cherry tomatoes 1 cup stelline or other tiny pasta 2 cups chicken broth 1/2 cup Parmigiano Reggiano, grated 2 tbsp. mascarpone Extra virgin olive oil to finish Fresh basil for garnish Salt to taste Directions: Heat the olive oil in a pot and sauté the garlic for 1-2 minutes until fragrant. Add the cherry tomatoes and simmer over medium-low heat until the tomatoes begin to soften and burst. Add salt to taste. Add the stelline and chicken broth. Bring to a simmer and 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 Parmigiano and mascarpone. Add more salt to taste. Plate and top with a drizzle of extra virgin olive oil, basil and more grated Parmigiano.

Difficulty Level: Easy Total Time: 30 minutes Serving Size: 2-4 servings Farfalle pasta tossed in a creamy vodka sauce with sweet Italian chicken sausage, sundried tomatoes, Parmigiano and fresh baby spinach. Ingredients: 1/2 lb. farfalle 2 tbsp. extra virgin olive oil 1/2 lb. sweet Italian chicken sausage 1/2 shallot, chopped 4 garlic cloves, minced 1/3 cup sundried tomatoes, chopped 1/4 tsp. salt 14 oz. can crushed tomatoes 1/4 cup vodka 1/2 cup heavy cream 1/3 cup Parmigiano Reggiano, finely grated 1 cup baby spinach, chopped 1 tbsp. chopped Italian parsley for garnish Pasta water as needed Directions: Bring a large pot of water to a boil. Meanwhile, heat the olive oil in a large sauté pan and cook the sausage over medium-high heat until fully cooked, crumbling the meat with a wooden spoon. Add the shallot, garlic, sundried tomatoes and salt. Sauté for 3-5 minutes until the sundried tomatoes soften. Stir in the crushed tomatoes and simmer for about 15 minutes, then add the vodka to deglaze. Stir in the heavy cream, Parmigiano and spinach. Simmer until the spinach is fully cooked. 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 with the sauce and 1/4 cup of pasta water. Toss on medium-high heat. Add more pasta water as needed. Plate and top with more Parmigiano and parsley.

Difficulty Level: Easy Total Time: 1 hour Serving Size: 4 servings Ingredients: 2 cups Mafalde Corte, or broken lasagna 2 tbsp. extra virgin olive oil 1/3 onion, chopped 4 garlic cloves, minced 1/2 lb. meatball mix (ground beef, veal, pork) Salt & pepper to taste 1 tbsp. tomato paste 14 oz. crushed tomatoes 3 cups chicken or vegetable stock 1 cup shredded mozzarella 1/4 cup Parmigiano Reggiano, grated 4 oz. stracchino, ricotta or other creamy cheese Parsley for garnish Directions: Heat the olive oil in a heavy-bottomed pot over medium-low heat and sauté the onion until soft and translucent, about 4-5 minutes. Add the garlic and sauté for a further 1-2 minutes, until fragrant. Add the meatball mix and crumble with a wooden spoon. Sauté until fully cooked. Add salt to taste. Stir in the tomato paste and crushed tomatoes. Cook for another 1-2 minutes. Pour in the chicken or vegetable stock and bring to a gentle simmer. Add the pasta, cover, and continue simmering until the pasta is fully cooked, stirring occasionally. Remove from heat and stir in the mozzarella and Parmigiano. Add more salt to taste. Top with dollops of stracchino or ricotta and parsley.

Difficulty Level: Easy Cook Time: 1 hour Serving Size: 4-6 servings Ingredients: 1 lb. penne pasta, bronze cut 2 tbsp. butter 1/4 yellow onion 4-6 garlic cloves 1 28 oz. can whole peeled San Marzano tomatoes 24 oz. tomato passata 1 tsp. salt 1/4 cup vodka 1 cup heavy cream 1/3 cup Parmigiano Reggiano, finely grated 1/4 cup basil, finely chopped Pasta water as needed Note: This recipe makes extra vodka sauce that you can freeze for up to 2 months. Directions: Add the onion and garlic to a food processor and blend until finely chopped. Melt the butter in a heavy-bottomed pot over low heat and sauté the onion and garlic mixture until soft, about 4-5 minutes. Crush the tomatoes by hand and add to the pot along with the tomato passata and salt. Turn the heat up and bring to a simmer. Add the vodka and simmer over low heat, partially covered for 20 minutes. 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. Remove the sauce from heat and stir in the heavy cream, Parmigiano and basil. Add more salt to taste. Strain the pasta and add it to a large sauté pan along with the vodka sauce and 1/4 cup pasta water. Toss on high heat until the pasta is fully coated in the sauce. Add more pasta water as needed. Plate and top with more basil and Parmigiano.

Difficulty Level: Easy Total Time: 30 minutes Serving Size: 2-4 servings Ingredients: 1/2 lb. cappelletti 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 1/3 cup Parmigiano Reggiano, finely grated 1/2 cup fresh mozzarella, chopped or cubed 1 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 of 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. Stir in the Parmigiano. Add more pasta water as needed, 1/4 cup at a time. Plate and top with mozzarella and Italian parsley.