Recipes

Tender, briny shrimp cooked with aromatic garlic and fresh tomatoes are served on top of fresh, pesto-tossed spaghetti. Scattered arugula leaves, Parmesan cheese, and freshly-ground black pepper round out the flavors. All you need is basic kitchen equipment (pots/pans, a knife, salt, pepper, oil), and around 15 minute to create this delicious dinner for two.

The pesto in this dish is made with blanched lacinato kale (the blanching removes that bitter edge kale can have), pecorino cheese, pine nuts, garlic, extra-virgin olive oil, and lemon juice. We toss it with cavatappi pasta, a ridged corkscrew shape that picks up and holds a lot of sauce (and thus flavor). We throw in a few currants for a sweet touch.

This traditional pasta dish from Rome has different origin stories. Some say it was a favorite of coal miners (called "carbonari" in Italian). Others say it was born during WWII, when American GI's would trade bacon and egg rations for meals prepared by the locals. Whether it was coal miners or American troops, the idea of bacon and egg pasta is pure genius. For our version, we've added peas for freshness and went with thick bucatini pasta to hold the flavorful sauce.

Mac & cheese gets a kick thanks to this grown-up version that has a blend of smoked gouda, sharp cheddar, and fresh jalapeño. Quality ingredients give this mac 'n' cheese depth in flavor and just enough heat to tingle the taste buds. If you have the time, we recommend that you heat this up in the oven to make sure it comes out warm and cheesy and forms a bit of a crunchy golden-brown crust.

Al dente pappardelle pasta is served with a rich, slowly-simmered sauce of tomatoes, Black Angus beef, pork, and a trinity of carrots, celery, and onions. It's served with a side of steamed broccolini. On the side: creamy ricotta mixed with a touch of lemon zest for brightness.

Sauté a blend of mushrooms (shiitake, button, and oyster) and simmer in a brandied cream sauce. Served over wide ribbons of pappardelle pasta topped with toasted pine nuts and fresh shaved parmesan.

Slowly braise short ribs in red wine. Shred them into a bright tomato sauce over a bed of al dente pappardelle. Add shaved Parmigiano-Reggiano and creamy, ricotta cheeses as you like.

Inspired by the rich, hearty recipes from Bologna, Italy, this long-cooked meat sauce gets its distinct flavor from extra virgin olive oil, pork sausage, beef and chopped tomato. Tossed with penne and topped with shaved parmesan cheese and basil pesto.

First, slow-cook short ribs until they're meltingly tender. Then shred the meat and stir into creamy mac and cheese made with béchamel (that's French for fancy cheese sauce) and a touch of chicken stock. Add nutty gruyère cheese and a bit of parmesan for a touch of saltiness. Top it off with herbed bread crumbs, and all we can say is Oh my, my, my!

This dish is a pasta lover's paradise, with linguine topped with premium, ultra-creamy burrata cheese. Serve with a chunky, rustic sauce made from sweet roasted tomatoes, raw heirloom cherry tomatoes, and olive oil, then garnish with fresh basil and toasted pine nuts to taste.

This is some old-school comfort food: pair simple cheese ravioli with rich home-cooked tomato basil sauce. Shaved Parmigiano-Reggiano adds a salty punch.

This creamy mac & cheese features sweet cream, béchamel sauce, aged white cheddar, and a touch of parmesan. Its decadence is topped with more cheddar and crisped, herbed breadcrumbs. On the side: mixed green salad with cherry tomatoes and sherry vinaigrette.

When it comes to pasta Bolognese, sauce is king. We’ve gone to new lengths to make sure this meaty, tomato-based delight is as exceptional as possible. Enriched by savory pancetta and the traditional inclusions of beef and pork, the sauce derives its deep flavors from slow-cooked tomato paste, white wine, onion, carrot, celery, and garlic. Use wider tagliatelle for more surface area to catch every last drop of the magnificent Bolognese sauce. Time to twirl!

Sauté shrimp in garlic, white wine, and chile flakes. Serve them alongside sun-dried tomatoes, Swiss chard, roasted butternut squash and toasted walnuts on a bed of al dente bucatini. Toss with parmesan cream sauce for a comforting meal.

Toss bell flower-shaped pasta (AKA Campanelle) with a roasted tomato cream sauce and peppery arugula leaves. Top each bowl with creamy burrata cheese. The only thing needed is a bottle of spicy Italian wine.

Coco Chanel might as well have been talking about this dish when she famously said, “Simplicity is the keynote of all true elegance.” Cook spaghetti to al dente and cover in delicious Pomodoro sauce (crushed tomatoes, basil, garlic, chile flakes, and a touch of butter) before topping with parmesan and breadcrumbs. Packed with balanced flavor and lovely textures, this dish is, quite simply, elegant as can be.

Don’t go into summer without pesto. It's a simple, light and familiar flavor to welcome in warmer weather. Make a traditional balance of fresh basil, pine nuts and parmesan cheese and toss it with al dente penne. Toasted pine nuts and extra shaved parmesan to top it off.

You won't miss the ground meat in this take on vegetarian bolognese. Simmer tomatoes, fennel, mirepoix, and basil slow and low until the flavors become rich and concentrated. Fold in black lentils and serve with linguine pasta topped with parmesan to complete this meatless masterpiece.

Because spicy is delicious, cook juicy shrimp with a flavorful, mildly spicy tomato sauce and toss with linguine. Top with ricotta salata cheese. Find yourself a nice glass of white wine and you're all set!

Orecchiette translates to "small ears," and the gentle cup shape is perfect for holding plenty of prosciutto and roasted tomato cream sauce. You could stop there, or add burrata and roasted tomato for good measure.

Here's a pasta dish for a palate that can appreciate complex flavors. Each ingredient contributes something to the overall dish. Creamy lemon Alfredo sauce coats tube-shaped rigatoni pasta, and a pistachio pesto gives the meal a nutty and acidic bite. Sweet piquillo peppers and broccoli rabe add just the right amount of bitterness. Top with roasted Italian sausage. If you're looking for pasta that's far from ordinary, this is for you!

A meaty bolognese sauce layered with parmesan, mozzarella, wide lasagna pasta, and basil. Serve each slice with a mixed green salad with chickpeas and cherry tomatoes with balsamic dressing.

Nothing gathers the family around the table like a piping hot lasagna, and this vegetarian recipe is perfect for those nights at home. Roasted cremini mushrooms, kale sautéed in chile and garlic, plus a richly seasoned tomato sauce and a three cheese blend of mozzarella, ricotta, and parmesan bring reliable, comfortable flavor to dinnertime. For a splash of Mediterranean authenticity, pair this robust lasagna with an antipasti-style salad of roasted artichoke hearts, olives, garbanzo beans, and spicy pepperoncini.

Cook grape tomatoes confit-style with bacon to intensify their bright flavor and make them wonderfully tender. Toss with gemelli pasta and fresh basil. Top it off with shaved Parmigiano-Reggiano.

This dish is "lazy" because it has all the flavors of a classic pierogi minus the dumpling-making part! This hearty dinner starts with pappardelle pasta tossed with caramelized onions and house-made sauerkraut. Added chicken meatballs that melt in your mouth, creamy mashed potatoes, a drizzle of spiced cherry gastrique and a dollop of sour cream.

We adore simple when it's delicious, as in this classic Roman pasta recipe called cacio e pepe (cheese and pepper). Cook spaghetti until al dente and top it with grated parmesan cheese and large pieces of ground black pepper. Get ready to twirl your fork!

Creamy smoked Gouda and parmesan mac ‘n cheese topped with roasted cremini mushrooms, white corn, and herbed toasted breadcrumbs. Serve with a side spring mix salad, cherry tomatoes and a sherry-shallot vinaigrette.

Experience the seasonal hue of this flavorful pasta dish, enhanced by winter squash and a rich, creamy sage sauce. Toss garganelli pasta, rolled into small tubes and ridged to hold flavor (or another short pasta if you like) in a cream-based sauce spiced with sage, garlic, pepper, and thickened with parmesan. Add butternut squash and cubed pancetta to enrich the color palette (and of course, your palate!).

If you're looking for a comforting dish then you've found the right recipe. This Calabrian-style rigatoni is filled with warmth and love. Ricotta salata, a firm Italian whey cheese and mint take this dish to a whole new level. Enjoy!

Make creamy mac & cheese with sweet cream, béchamel, aged white cheddar, and a touch of parmesan. As if that's not enough, top it with chunks of sweet lobster meat, a bit more cheddar, and herbed bread crumbs. Serve with a salad and lemon-shallot vinaigrette dressing.

Here's a classic Italian-American dish. Rigatoni pasta tossed with a slow-braised sugo of beef, pork, and Italian sausage with tomatoes, red wine, garlic, onion, basil and oregano. Top with shaved parmesan. Simple, classic, and just what your Nonna ordered.

Make pesto with kale, pecorino cheese, pine nuts, garlic, extra-virgin olive oil, and lemon juice. Toss it with cavatappi pasta, a ridged corkscrew shape that picks up and holds a lot of sauce (and thus flavor), and throw in a few currants for a sweet touch.

A traditional Italian pasta sauce made with porcini and cremini mushrooms, peas, ground beef and pork, all stewed together with onion, celery, carrots, and tomatoes and served with Bucatini pasta and pecorino cheese.

Toss gemelli pasta with basil pesto, kalamata olives, and roasted mushrooms and red peppers. Gemelli means "twin" in Italian. It's made by twisting pasta into a corkscrew-like shape, which creates grooves to hold all that pesto and veggie goodness. On top, shave parmesan for bursts of salty delight.

Coat spaghetti in a bright lemon garlic olive oil sauce and top it with a fresh blend of zucchini, snap peas, asparagus, and English peas. The indulgent addition of creamy burrata turns this seasonal dish into a five-star celebration—top with the toasted pine nuts and dive into spring.

Vegetarians, lend an ear! This is the hearty, warm, meat-free meal you’ve been craving—pasta, rich tomato sauce, and creamy Bechamel all melted together with a dreamy cheese blend of provolone and mozzarella. On the side, serve garlic bread sprinkled with parmesan.

This southern Italian staple may be incredibly simple to make, but it’s as boldly flavorful as any pasta dish we know. Our take on puttanesca begins with a robust sauce of tomatoes, garlic, red chile flakes, olives, and capers that’s tossed with ahi tuna and spaghetti. A dusting of breadcrumbs brings an elegant, nutty crunch to every savory bite.

A true comfort classic. Make meatballs with beef and pork and simmer them gently in a simple but flavorful tomato sauce before tossing them with spaghetti. Add parmesan cheese for sprinkling, of course!

A simple dish with bold flavors. Cook gemelli pasta al dente and toss with diced roasted chicken breast and fresh basil pesto. Garnish each dish with a dollop of sweet roasted red bell peppers, tender pine nuts, a drizzle of sherry vinegar, and freshly grated parmesan cheese.

Sear boneless, skinless chicken breasts until golden then slice and serve over steamed lemon-garlic broccoli florets and wide fettuccine noodles cooked to al dente. Add a sprinkle of grated parmesan cheese and you've got yourself one tasty dinner.