Difficulty Level: Easy Cook Time: 30 minutes Serving Size: 2-4 servings Ingredients: 1/2 lb. fusilli corti or other short pasta 2 tbsp. extra virgin olive oil 1/2 shallot, finely chopped 4 garlic cloves, minced 1 28 oz. can Delallo San Marzano crushed tomatoes 1 tsp. salt 1/4 cup vodka 1 cup heavy cream 1/3 cup Parmigiano Reggiano, finely grated 8 oz. burrata Crushed red chili flakes Basil for garnish Pasta water as needed Note: This recipe makes extra vodka sauce that you can freeze for up to 2 months. Directions: Heat the olive oil in a large pan or pot 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. Stir in the crushed tomatoes and salt. Increase the heat and bring to a gentle 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 and Parmigiano. Add more salt to taste. Strain the pasta and add it to a large sauté pan along with half of 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 burrata, chili flakes, basil and more Parmigiano.

Difficulty Level: Easy Total Time: 1 hour Serving Size: 2-4 servings Ingredients: 1/2 lb. creste di gallo 2 pints cherry tomatoes 1/2 cup extra virgin olive oil 1 cup basil leaves, packed 1/4 cup pine nuts, toasted 1/3 cup Parmigiano Reggiano, finely grated 1 garlic clove, grated 1/4 tsp. salt Juice of 1/2 lemon 4 oz. stracciatella Salt to taste Pasta water as needed Directions: 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 30-40 minutes. Remove from the oven and set aside. Add the pine nuts, garlic and salt to a food processor. Blend until a paste-like consistency forms, then add the basil leaves along with 1/4 cup olive oil and lemon juice. Blend again, then add the Parmigiano and blend until smooth. Add more olive oil if needed. 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. Strain the pasta and add to a large pan along with the pesto and 1/4 cup of pasta water. Toss until combined. Add more pasta water as needed, 1/4 cup at a time. Plate and top with stracciatella and the roasted tomatoes.

Difficulty Level: Difficult Total Time: 2.5 hours Serving Size: 2-4 servings Ingredients: Pasta Dough: 1 cup ‘00’ wheat flour 1/2 cup semolina flour 2 eggs, 3 yolks Filling: 1 cup whole milk ricotta 1/3 cup Parmigiano Reggiano, finely grated 1/4 tsp. salt Black Truffle Sauce: 1 cup heavy cream 1 tbsp. black truffle sauce or paste 1/2 cup Parmigiano Reggiano, finely grated 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. For the filling, blend the ricotta until glossy. Add to a bowl and fold in the Parmigiano and salt. After the dough has rested, divide into four even pieces and roll out into long, thin sheets. (7 on the KitchenAid pasta roller attachment or Marcato Atlas pasta machine). Using a round 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. Meanwhile, add the heavy cream to a saucepan and simmer over low heat for 4-5 minutes to reduce. Remove from heat and whisk in the black truffle sauce and grated Parmigiano until smooth. Once the water comes to a boil, add plenty of salt. Cook the cappelletti until they float to the top, about 2-3 minutes. Reserve 1 cup of pasta water. Strain the cappelletti and toss in the black truffle sauce. Add more 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 Garganelli pasta 3/4 cup heavy cream 1/3 cup Gorgonzola Dolce 2 tbsp. Parmigiano Reggiano, finely grated 1 tbsp. black truffle paste or white truffle oil Directions: Bring a large pot of water to a boil. Meanwhile, add the heavy cream to a saucepan and simmer for 4-5 minutes to thicken the sauce. Remove from heat and whisk in the Gorgonzola, Parmigiano and truffle paste (or oil) until smooth. Add more of each to taste. Once the water is boiling, add plenty of salt. Cook the pasta until it is al dente. Strain and add to a sauté pan along with the truffle cream sauce. Toss over low heat until combined. Plate and top with more grated Parmigiano and serve!

Difficulty Level: Easy Total Time: 2 hours Serving Size: 2 servings Homemade garganelli pasta tossed in a creamy white truffle sauce topped with Parmigiano Reggiano. A rich and comforting pasta dish! Ingredients: 1 cup '00' flour 1/3 cup semolina flour 2 whole eggs 3 egg yolks 1 cup heavy cream 1/2 cup Parmigiano Reggiano, finely grated 1 tbsp. white truffle oil 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. Divide the rested dough into four pieces. Roll each into thin sheets (setting 6 on a Marcato Atlas or KitchenAid pasta roller). Cut the pasta sheets into 1.25 inch squares. Roll the squares over a garganelli comb or gnocchi board using a rod to shape the garganelli. Bring a large pot of water to a boil. Meanwhile, add the heavy cream to a large pan and simmer for 4-5 minutes to slightly reduce and thicken the sauce. Remove from heat and stir in the Parmigiano and white truffle oil. Add more of each to taste. Once the water is boiling, add plenty of salt. Cook the pasta until it is al dente. Reserve 1 cup of pasta water. Strain and add to the pan with the truffle cream sauce. Toss over medium. Add pasta water as needed. Plate and top with more Parmigiano.

Difficulty Level: Easy Total Time: 30 minutes Serving Size: 2-4 servings Ingredients: 1/2 lb. flower shaped pasta 6 tbsp. butter Juice of 1-2 lemons 3/4 cup Parmigiano Reggiano, grated Pink peppercorn to taste 2 tbsp. Italian parsley, finely chopped 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 pan. Strain the pasta and add it directly to the pan along with 1/4 cup of pasta water. Add the juice of 1 lemon. Remove from heat and stir in the Parmigiano, pink peppercorn and parsley. Add pasta water as needed, 1/4 cup at a time. Add more Parmigiano and pink peppercorn to taste. Plate and top with more Parmigiano.

Difficulty Level: Easy Total Time: 30 minutes Serving Size: 2-4 servings This fried ravioli alla vodka is a fun starter or snack! Ravioli coated in seasoned panko breadcrumbs and dipped in vodka sauce. Ingredients: 1 pack of ravioli, filling of your choice 1/2 cup all purpose flour 3 eggs 2 cups seasoned panko breadcrumbs Vegetable or olive oil for frying 1 cup vodka sauce Basil & Parmigiano Reggiano to finish Directions: Add the flour, eggs and breadcrumbs to three separate shallow bowls. Beat the eggs thoroughly. Dip the ravioli into the flour, egg and then breadcrumb mixture. To fry the ravioli, heat the vegetable oil in a frying pan or heavy bottomed pot. Throw a pinch of flour into the oil - if it begins to sizzle, the oil is ready for frying. Working in batches, fry the ravioli for 1-2 minutes per side until golden brown. Once golden brown, remove with a spider strainer or slotted spoon and place over a wire rack to let cool and drain excess oil. Plate and serve with a side of vodka sauce for dipping. Top with basil and Parmigiano.

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 whole milk ricotta 1/2 cup Parmigiano Reggiano, grated 1 tsp. salt Zest of 1 lemon 6 tbsp. garlic butter 2 tbsp. chives, finely chopped 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. For the filling, add the ricotta to a blender and blend until smooth and glossy. Add to a bowl and fold in the 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. 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 garlic butter. When the pasta has finished cooking, strain and add directly to the pan with the garlic butter and toss over low heat. Plate and top with chives.

Difficulty Level: Easy Total Time: 30 minutes Serving Size: 2-4 servings Ingredients: 1/2 lb. penne 2 tbsp. extra virgin olive oil 1/2 shallot, finely chopped 4 garlic cloves, minced 1/2 cup sun-dried tomatoes, chopped 4 oz. tomato paste 1/2 tsp. salt 1/4 cup vodka 3/4 cup heavy cream 1/3 cup Parmigiano Reggiano, grated Fresh basil, torn 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 medium-low heat and sauté the chopped shallot until soft and translucent, about 4-5 minutes. Add the minced garlic and sun-dried tomatoes and sauté for a further 1-2 minutes until the sun-dried tomatoes soften. 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. 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 of pasta water. Toss on medium heat until the pasta is fully coated in the sauce. Add the Parmigiano and toss again. Add more pasta water as needed, 1/4 cup at a time. Plate and top with basil and Parmigiano.

Difficulty Level: Easy Total Time: 1 hour Serving Size: 2-4 servings Ingredients: 1/2 lb. penne or other short pasta 2 pints cherry tomatoes, halved 1/3 cup extra virgin olive oil 1 tbsp. sea salt 1 tsp. oregano 10 sprigs of thyme 1/2 yellow onion, chopped 4 garlic cloves, minced 2 tbsp. tomato paste 1 cup chicken or vegetable broth 1/4 cup heavy cream 4 oz. mozzarella di bufala Salt to taste Parmigiano Reggiano to finish, optional Basil for garnish Pasta water as needed Directions: Heat the oven to 375°F. Add the cherry tomatoes to an oven-safe baking dish or baking sheet. Drizzle with olive oil, sea salt, oregano and thyme. Roast in the oven for 30-40 minutes. Bring a large pot of water to a boil. Meanwhile, add the olive oil to a large sauté pan and sauté the onion until soft and translucent. Add the garlic and sauté for a further 1-2 minutes, until fragrant. Stir in the tomato paste and salt to taste. Let sit on medium-low heat until the tomato paste deepens in color. Add the roasted cherry tomatoes to the sauté pan along with the chicken broth. Simmer over medium-low heat until reduced. Stir in the heavy cream. Add 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. Strain the pasta and add it to the pan along with the roasted cherry tomato sauce. Toss on medium-high heat until combined. Add pasta water as needed, 1/4 cup at a time. Plate and top with mozzarella di bufala, basil and Parmigiano.

Difficulty Level: Easy Total Time: 30 minutes Serving Size: 2-4 servings Ingredients 1/2 lb. small shells or other short pasta 2 tbsp. extra virgin olive oil 1/4 yellow onion, diced 4 garlic cloves, minced 1 cup broccoli florets 1 cup chicken or vegetable broth 1/2 cup heavy cream 1/2 cup sharp cheddar, grated 1/2 cup mozzarella, grated Salt to taste Pasta water as needed Directions Bring a large pot of water to a boil. Meanwhile, add the olive oil to a large sauté pan and sauté the onion until soft and translucent. Add the garlic and broccoli to the pan and sauté until the broccoli begins to soften. Add salt to taste. Add the chicken broth and simmer over medium-low heat for 5-10 minutes until reduced. Once the water comes to a boil, add plenty of salt. Cook the pasta until it is al dente. Reserve 1 cup of pasta water. Strain the pasta and add it directly to the pan with the broccoli. Stir in the heavy cream, cheddar and mozzarella cheese. Add pasta water as needed, 1/4 cup at a time. Plate and top with more mozzarella cheese. *Pro Tip: If you want this dish to be more of soup-like consistency, add more broth and less heavy cream.

Difficulty Level: Easy Total Time: 1.5 hours Serving Size: 2-4 servings Wondering what to do with your heirloom tomatoes? Roast them up along with some garlic and shallot for a velvety heirloom tomato sauce! Ingredients: 1/2 lb. penne or other short pasta 2 lbs. smalll-medium heirloom tomatoes, halved or quartered 1 shallot, halved 1/2 cup of garlic cloves 1/3 cup extra virgin olive oil 1 tbsp. sea salt 1 tsp. oregano 10 sprigs of thyme 1/3 cup Parmigiano Reggiano, finely grated 4 oz. mozzarella di bufala Basil for garnish Pasta water as needed Directions: Heat the oven to 375°F. Add the heirloom tomatoes, garlic and shallot to an oven-safe baking dish or baking sheet. Drizzle with olive oil, sea salt, oregano and thyme. Roast in the oven for 30-40 minutes. Bring a large pot of water to a boil. Meanwhile, add the roasted tomatoes, garlic and shallot (discard the thyme) to a blender along with the remaining cooking liquid. 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. Strain the pasta and add it to the pan along with the heirloom tomato sauce and 1/4 cup of pasta water. Toss on medium-high heat until combined. Add more pasta water as needed, 1/4 cup at a time. Remove from heat and add the grated Parmigiano. Toss until combined. Plate and top with the mozzarella di bufala and basil.