Difficulty Level: Easy Total Time: 2 hours Serving Size: 2-4 servings Ingredients: Prosciutto Caprese Pasta Salad: 1/2 lb. radiatori pasta 1/3 cup extra virgin olive oil 2 tbsp. aged balsamic vinegar of Modena Salt & pepper to taste 1/4 lb. sliced prosciutto San Daniele, torn 1 cup slow roasted tomatoes (or sundried tomatoes) 1/3 cup Parmigiano Reggiano, grated 1/3 cup baby basil or basil chiffonade 8 oz. burrata 1/2 cup basil pesto 1/3 cup pistachios, chopped Slow Roasted Tomatoes: 2 pints grape tomatoes, halved 1/4 cup extra virgin olive oil 1 tbsp. crushed coriander Sea salt to taste Directions: For the slow roasted tomatoes, heat the oven to 300°F. Add the tomatoes to an oven-safe baking dish. Drizzle with olive oil, crushed coriander and sea salt. Roast in the oven for 90 minutes. Alternatively you can use sundried tomatoes to save time. 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, aged balsamic vinegar, salt and pepper to a mason jar. Shake well. Add the pasta to a large mixing bowl along with the balsamic vinaigrette. Toss and then add the torn prosciutto, slow roasted tomatoes, basil and Parmigiano. Add more of each ingredient to taste. Plate and top with burrata, pesto, pistachios and more Parmigiano.

Difficulty Level: Easy Total Time: 30 minutes Serving Size: 2-4 servings Ingredients: 2 tbsp. extra virgin olive oil 1/2 shallot, chopped 4 garlic cloves, minced 2 tbsp. tomato paste 1/4 cup vodka 1 cup acini di pepe or other pastina 2 cups chicken broth 1/4 cup heavy cream 1/3 cup Parmigiano Reggiano, grated Extra virgin olive oil to finish Fresh basil for garnish Salt to taste Directions: Heat the olive oil in a large pan and sauté the shallot until soft and translucent, about 3-4 minutes. Add the garlic and sauté for a further 1-2 minutes, until fragrant. Add the tomato paste and salt to the pan. Stir and let simmer for 2-3 minutes until the tomato paste deepens in color. Add 1/4 cup of vodka to deglaze. Stir until the vodka has fully evaporated, about 1-2 minutes. Add the acini di pepe and chicken broth. Bring to a simmer and stir continuously until the pastina is fully cooked. Add more chicken broth if needed. Once the pastina is fully cooked, remove from heat and stir in the heavy cream and Parmigiano. Add more salt to taste. Plate and top with a drizzle of extra virgin olive oil, basil and more grated Parmigiano.

Difficulty Level: Easy Cook Time: 1 hour Serving Size: 2-4 servings Ingredients: 1/2 lb. radiatori pasta 2 bulbs of garlic 2 tbsp. extra virgin olive oil 2 tbsp. butter 2 tbsp. sweet brown miso paste 1 cup heavy cream Juice of 1/2 lemon, optional 1/3 cup Parmigiano Reggiano, finely grated 1 tbsp. chives, chopped 1/4 cup crispy shallots Salt to taste Directions: 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 or a small covered dish. Roast in the oven for 40-50 minutes. Remove to let cool. 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, melt the butter in a large sauté pan over medium heat until it begins to bubble and turn caramel brown in color, stirring frequently. Stir in the miso paste and roasted garlic. Add the heavy cream and let simmer over low heat. Strain the pasta and add it to the sauté pan along with 1/4 cup of pasta water. Toss over medium heat until combined. Add the lemon juice (optional if you want to add a subtle lemon flavor) and grated Parmigiano. Add more pasta water as needed, 1/4 cup at a time. Plate and top with chives, crispy shallots and more Parmigiano.

Difficulty Level: Difficult Total Time: 2 hours Serving Size: 2-4 servings These honeynut squash caramelle are filled with a creamy roasted squash and ricotta filling, then tossed in a nutty brown butter sage sauce. A cozy, handmade pasta dish that’s perfect for fall. Ingredients: 1 cup ‘00’ wheat flour 1/2 cup semolina flour 2 whole eggs 3 egg yolks 1 honeynut squash, peeled and cubed 1 bulb garlic 2-3 tbsp. olive oil Salt & pepper to taste 1 cup whole-milk ricotta 1/3 cup Parmigiano Reggiano, finely grated 1/2 tsp. salt 6 tbsp. unsalted butter ~ 10 sage leaves Directions: Heat the oven to 400°F. Slice the top off the garlic bulb and place it on a baking sheet with the honeynut squash cubes. Drizzle with olive oil and season with salt and pepper. Roast for 30–40 minutes, or until the squash is tender and the garlic is soft. 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. Add the roasted garlic cloves and honeynut squash to a blender and blend until Smooth. Add in the ricotta, Parmigiano and salt. Blend again until smooth then transfer to a piping bag and set aside. Divide the rested dough into four pieces. Roll each into thin sheets (setting 7 on a Marcato Atlas or KitchenAid pasta roller). Cut the pasta sheets into 2 1/2 x 3 inch rectangles. Pipe about 1/2 tbsp. of the filling along the bottom edge of each rectangle. Roll the pasta around the filling, then pinch both ends to create the caramelle shape. Bring a large pot of water to a boil. Meanwhile, melt the butter in a large pan until it begins to bubble and turn caramel brown in color. Add the sage leaves until they crisp. Remove the crispy sage from the pan and set aside. Once the water comes to a boil, add plenty of salt. Cook the caramelle until they float to the top, about 2-3 minutes. Strain the caramelle and toss them in the brown butter sauce over low heat. Add pasta water as needed. Plate and top with the crispy sage leaves.

Difficulty Level: Moderate Total Time: 2 hours Serving Size: 2-4 servings Raviolini filled with burrata and tossed in a roasted garlic butter sauce topped with toasted panko breadcrumbs. Affiliate Disclosure: This post contains affiliate links, which means I may earn a commission if you make a purchase through my links, at no additional cost to you. Here is a link to the ravioli mold I used for this recipe! Ingredients: Roasted Garlic Butter Raviolini: 1 1/4 cup ‘00’ wheat flour 1/4 cup semolina flour 2 whole eggs 3 egg yolks 2 bulbs of garlic 1 tbsp. extra virgin olive oil 1 stick of butter, softened 8 oz. burrata 1/3 cup Parmigiano Reggiano, grated 1/2 cup garlic panko breadcrumbs Crushed red chili flakes Italian parsley, chopped Salt to taste 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: Roasted Garlic Butter: 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. Mash the roasted garlic cloves into the softened butter until smooth. Garlic Panko Breadcrumbs: Sauté the minced garlic in olive oil over low heat until fragrant, about 1-2 minutes. Add the panko breadcrumbs and salt; toast until golden brown. Roasted Garlic Butter Raviolini: 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. Blend the burrata, Parmigiano, and salt to taste. Transfer to a piping bag and set aside. Divide the rested dough into six pieces. Roll each into thin sheets (setting 7 on a Marcato Atlas or KitchenAid pasta roller). Pipe 1/2 tsp dollops of filling onto one sheet. Lay a second sheet over top. Stamp and seal raviolini. Bring a large pot of water to a boil, add plenty of salt. Cook the raviolini until they float to the top, about 1-2 minutes. Reserve 1 cup of pasta water. Toss the raviolini in roasted garlic butter along with 1/4 cup of pasta water. Add more pasta water as needed. Plate and top with garlic breadcrumbs, parsley and chili flakes.

Difficulty Level: Easy Total Time: 1 hour Serving Size: 2-4 servings My favorite pasta of summer! Spaghetti alla Nerano - fried zucchini and Provolone Del Monaco tossed with spaghetti and topped with fresh basil. Affiliate Disclosure: This post contains affiliate links, which means I may earn a commission if you make a purchase through my links, at no additional cost to you. Ingredients: ½ lb. spaghetti 6 small zucchini Olive oil for frying 1 garlic clove Sea salt to taste 1/2 cup Provolone del Monaco, grated 1/2 cup Parmigiano Reggiano, grated Zest or juice of 1/2 lemon, optional Fresh basil, torn Pasta water as needed *Note: use the smallest zucchini you can find - they’re sweeter and fry better because they contain less water. Directions Slice the zucchini as thin as a coin using a mandoline. Heat the olive oil in a shallow pan, enough to cover the zucchini, about 1/4 inch. Test the olive oil - it should sizzle when ready. Gently smash the garlic and add it to the oil to perfume it, then remove and discard. Fry the zucchini in batches until golden, about 6-11 minutes. Don't overcrowd the pan so they fry evenly. Remove the zucchini and drain on paper towels. Sprinkle with sea salt to taste. You can do this step the day before and refrigerate overnight. Save the frying oil for the base of the dish. 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. Heat the zucchini oil over medium heat. Gently warm the fried zucchini for 1–2 minutes until they soften. Save a few pieces for topping. Add 1/4 cup pasta water to bring the zucchini and oil together for the base of the sauce. Strain the pasta and add it to the pan. Toss to combine, then add the lemon juice. Remove from heat and add the provolone and Parmigiano. Toss until emulsified, adding more pasta water as needed. Tear the basil leaves and add them in. Toss again. Plate and top with the remaining fried zucchini, more basil and Parmigiano.

Difficulty Level: Difficult Total Time: 2.5 hours Serving Size: 2-4 servings Ingredients: Stuffed Mushroom Quadrotti: 1 cup ‘00’ wheat flour 1/2 cup semolina flour 2 eggs, 3 yolks 2 tbsp. extra virgin olive oil 1 cup cremini mushrooms, chopped 2 sprigs fresh thyme 4 garlic cloves, minced 1/4 cup white wine 1 cup whole milk ricotta 1/2 cup Pecorino Romano, finely grated 4 tbsp. unsalted butter 1/2 cup lemon-garlic panko breadcrumbs 1 tbsp. chives, finely chopped 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 pot 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 pot, stirring frequently with a wooden spoon (be careful not to burn!). 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. Stuffed Mushroom Quadrotti: 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, heat the olive oil in a large sauté pan and sauté the chopped mushrooms over medium-low heat until fully cooked. Add the fresh thyme, minced garlic, salt and pepper to taste. Sauté for a further 1-2 minutes until fragrant. Add the wine to deglaze the pan and stir until it has fully evaporated. Add the mushroom mixture to a blender along with the ricotta and Pecorino Romano cheese. Blend for about 10 seconds until smooth. Add more salt to taste. 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). Cut the pasta sheets into 2 x 2 inch squares. Place about 1/2 tbsp. of the stuffed mushroom filling onto the squares and shape the quadrotti. Bring a large pot of water to a boil. Meanwhile, in a sauté pan over medium heat, melt the butter until it begins to bubble and turn caramel brown in color, stirring frequently. Be careful not to burn! Remove the pan from the heat and set aside. Once the water comes to a boil, add plenty of salt. Cook the quadrotti until they float to the top, about 2-3 minutes. Strain the quadrotti and add to the sauté pan along with the brown butter and 1/4 cup pasta water. Toss over medium-low heat. Plate and top with lemon-garlic panko breadcrumbs and chives.

Difficulty Level: Easy Cook Time: 30 minutes Serving Size: 2-4 servings Ingredients: 1/2 lb. Ditalini or other short pasta 2 tbsp. extra virgin olive oil 1/2 shallot, finely chopped 4 garlic cloves, minced 6 oz. tomato paste 1 tbsp. crushed Calabrian chili pepper 1/2 tsp. salt 1/4 cup vodka 1 cup heavy cream 1/4 cup Parmigiano Reggiano, finely grated Parsley for garnish 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, crushed Calabrian chili 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 and grated Parmigiano. Once the water is boiling, add plenty of salt. Cook the pasta until it’s al dente. Reserve 1 cup of pasta water. Add the pasta to a large sauté pan along with the spicy vodka sauce and 1/4 cup of pasta water. Toss on high heat until the pasta is fully coated in the sauce. Add more pasta water as needed, 1/4 cup at a time. Top with more grated Parmigiano and parsley.

Difficulty Level: Moderate Total Time: 1.5 - 2 hours Serving Size: 2-4 servings Ingredients: 1 cup ‘00’ wheat flour 1/2 cup semolina flour 2 eggs 2 tbsp. basil, chopped 2 tbsp. Parmigiano Reggiano, finely grated 1/4 cup whole milk 4 tbsp. butter Juice & zest of 1-2 lemons 1/2 cup Parmigiano Reggiano, grated Fresh basil for garnish Extra virgin olive oil to finish Pasta water as needed Directions: Mix the two types of flour together and create a well. Add in the eggs, basil, Parmigiano and milk. Using a fork, whisk the ingredients, 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. After the dough has rested, divide into 8 even pieces and roll out short sheets, about 5-6 inches long. (3 or 4 on the Marcato Atlas pasta machine or KitchenAid pasta roller attachment). Cut the pasta into short strips using a tagliatelle knife or fettuccine pasta cutter attachment. 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 it directly to a large pan along with the butter, zest and juice of 1 lemon and 1/4 cup pasta water. Toss on medium heat. Add more lemon juice to taste. Remove from heat and stir in the Parmigiano. Add more pasta water as needed, 1/4 cup at a time. Plate and top with fresh basil, more lemon zest and a drizzle of extra virgin olive oil.

Difficulty Level: Easy Total Time: 1 hour Serving Size: 2-4 servings Ingredients: Roasted Cherry Tomatoes: 2 pints cherry tomatoes 1/4 cup extra virgin olive oil Sea salt to taste Roasted Tomato Caprese Risotto: 2 tbsp. extra virgin olive oil 1/2 yellow onion, chopped 1 cup Arborio rice 1 cup cherry tomatoes, quartered 1/4 cup white wine 4 cups vegetable broth 4 tbsp. butter 1 cup Parmigiano Reggiano, grated 1 cup Pecorino Romano, grated 4 oz. mini mozzarella (ciliegine) 1/4 cup basil chiffonade Balsamic glaze Salt & pepper to taste Directions: Preheat the oven to 400°F. Add the cherry tomatoes to an oven‑safe dish. Drizzle with olive oil and salt. Roast for 30–40 minutes, then set aside. Heat the vegetable broth in a medium pot and keep it at a low simmer. In a heavy-bottomed pot over medium-low heat, add the olive oil and sauté the onion until translucent, about 4-5 minutes. Stir in the Arborio rice and toast for about 3 minutes until the rice begins to turn golden. Add the quartered tomatoes and stir. Toast until the tomatoes soften, about 5 minutes. Deglaze with the wine and stir until it's mostly absorbed. Slowly add the vegetable broth, 1–2 cups at a time, stirring continuously. Continue adding broth as needed until the rice is fully cooked. Remove from heat and stir in the butter, Pecorino, and Parmigiano. Add salt to taste. Plate and top with the roasted tomatoes, balsamic glaze, mozzarella and basil chiffonade.

Difficulty Level: Moderate Total Time: 2 hours Serving Size: 4-6 servings Ingredients: 1 1/2 cups semolina flour 5 cups whole milk 1/2 tsp. salt 6 tbsp. butter 3 egg yolks 1/2 cup Parmigiano Reggiano, finely grated 2 cups mini meatball ragu 8 oz. whole milk ricotta. 1 tbsp. Italian parsley, finely chopped Tip: If you don't have time to make the mini meatball ragu, you can use store bought meatballs and marinara sauce. Directions: In a large pot over medium heat, add milk and salt. When the milk has heated and begins to bubble, slowly whisk in the semolina. When the mixture becomes dense, remove from heat and stir in egg yolks, 2 tbsp. butter and Parmigiano. Spread the semolina mixture evenly across a 9 x 13 inch baking sheet. The semolina should be about 1/2 - 3/4 inch thick. Cover with plastic wrap and let cool for about 30-60 minutes. Preheat the oven to 400°F. Using a round cookie cutter about 3-4 inches in diameter, create the semolina rounds and place them in a shallow baking dish. Melt the remaining 4 tbsp. butter and drizzle over top the semolina rounds. Bake for about 30 minutes or until the semolina begins to turn golden brown in color. While the gnocchi is cooking, heat the mini meatball ragu. Add the ricotta to a blender along with a pinch of salt. Blend until smooth and glossy. Add to a piping bag and set aside. Remove from the oven and top with the mini meatball ragu, whipped ricotta dollops, more grated Parmigiano and parsley.

Difficulty Level: Easy Total Time: 45-60 minutes Serving Size: 2-4 servings Ingredients: 1/2 lb. cappelletti or other short pasta 2 pints cherry tomatoes 1/4 cup extra virgin olive oil Sea salt to taste 3/4 cup basil pesto Juice of 1 lemon Zest of 1 lemon 1/2 cup Parmigiano Reggiano, finely grated 8 oz. fresh mozzarella, diced Directions: Preheat the oven to 400°F. Add the cherry tomatoes to an oven-safe dish. Drizzle with olive oil and salt to taste. Roast for about 20-30 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. Strain the pasta and add to a large sauté pan along with the pesto sauce and 1/4 cup of pasta water. Toss over low heat. Add the lemon zest, lemon juice, Parmigiano and more pasta water as needed, 1/4 cup at a time. Stir in the roasted cherry tomatoes and mozzarella. Add more salt to taste. Plate and top with more grated Parmigiano. Pro Tip: This dish is also a great pasta salad option when served cold!