Fettuccini Alfredo is simple and quick to prepare. We make it with fresh asparagus and prosciutto for a pasta taste
Fusilli Zafferano is one of our favorite dishes from Mauro Golmarvi’s Assaggio Ristorante in Seattle. Pine nuts, currants, arugula,
Lamb Ragout is aromatic, rich, and spicy! It’s served over hand-cut Pappardelle Pasta made from scratch. This
Aimee Pellegrini, Restaurateur at La Romanza Bistro, shows us how she makes perfect pappardelle pasta every time in her restaurant.
This Spanish pasta dish includes Linguica sausage, Manchego cheese, and Saffron. It’s prepared in a paella pan and makes
Spicy, smokey, and creamy, this Penne a la Vodka features pancetta, tomato purée, vodka cream and pepper flakes…Dish Delish!
Vito Montanarelli shares a classic Italian treat – stuffed veal rolls in tomato sauce over pasta. A family recipe from
This homemade Mac & Cheese pairs sweet carrots and savory herbs with rich cheeses to make a wonderful main or
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