dumplings stuffed with meat in cream sauce with asparagus and peas

TORTELLINI ALLA PANNA

linguine tossed in garlic and oil with clams

LINGUINE ALLE VONGOLE

cheese ravioli sautéed in a brandy tomato sauce with shrimp and scallops with a hint of cream

RAVIOLI SEAFOOD

ravioli stuffed with riccotta cheese in a tomato sauce and brandy

RAVIOLI ALLA CAPRESE

penne pasta with fresh gulf shrimp sautéed in garlic brandy pink sauce

PENNE DELLA CASA

penne pasta, fresh spinach and cut tomatoes tossed in garlic, olive oil and light tomato sauce

PENNE ALLA BACCO

penne pasta served with zucchini, carrots, broccoli and peas in a tomato sauce

PENNE PRIMAVERA

spaghetti tossed with garlic olive oil and mushrooms

SPAGHETTI AGLIO E OLIO

spaghetti with classic meat sauce with meatballs

SPAGHETTI BOLOGNESE

spaghetti served in tomato sauce sautéed with garlic, black olives and capers

SPAGHETTI MARINARA

two crepes stuffed with chicken and mushrooms baked in light white wine cream sauce

CREPES DI POLLO

layers of thinly sliced eggplant baked in tomato basil sauce and mozzarella cheese

EGGPLANT PARMIGIANA

homemade pasta stuffed with beef in tomatoes sauce topped with mozzarella cheese

CANNELLONI

homemade pasta stuffed with ricotta cheese in tomato sauce and mozzarella cheese

MANICOTTI

layers of flat pasta in meat sauce, béchamel and mozzarella cheese

LASAGNA

fresh spinach with grilled salmon and red bell peppers

FRESH SPINACH

DELLA CASA

crispy greens with egg, olives, tomatoes, cheese and grilled chicken

ROMA

BURRATA AND ARUGOLA

sliced tomatoes and fresh mozzarella with olive oil and basil

CAPRESE

romaine lettuce parmigiana cheese in our classic Caesar dressing made with anchovies

CHICKEN CEASAR

Bring a large pot of water to a rolling boil. Add 1 tbsp salt. Add the fresh tortellini and cook according to package instructions (typically 3–4 minutes) until al dente. Reserve 120 ml of pasta cooking water, then drain the tortellini and set aside, keeping warm.

Boil pasta water and cook tortellini

While pasta cooks, bring a medium saucepan of water to a boil. Add asparagus pieces and blanch for 1–2 minutes until bright green and just tender. Add peas for the last 30–45 seconds. Remove vegetables with a slotted spoon into a bowl of ice water to stop cooking. Drain and set aside. (Alternatively, sauté asparagus in the skillet in the next section.)

Blanch asparagus and peas (optional method)

In a large sauté pan over medium heat, melt 2 tbsp unsalted butter. Add the minced shallot and cook, stirring, until softened and translucent, about 2–3 minutes. Add the minced garlic and cook for 30 seconds until fragrant; do not brown.

Sauté aromatics

Pour in 60 ml dry white wine and increase heat to medium-high. Scrape any bits from the pan and let the wine reduce by about half, 1–2 minutes.

Deglaze and reduce

Lower heat to medium and add 300 ml heavy cream and 100 ml chicken or vegetable stock. Stir to combine and bring to a gentle simmer. Let the sauce reduce lightly for 3–4 minutes so it thickens slightly.

Add cream and stock

Reduce heat to low. Stir in 50 g grated Parmigiano-Reggiano until melted and smooth. Add 1 tsp freshly ground black pepper, 1 tsp lemon zest, and 0.25 tsp freshly grated nutmeg (if using). Taste and adjust salt as needed.

Finish sauce with cheese and seasoning

If you blanched the asparagus and peas earlier, add them to the sauce now along with 1 tsp extra-virgin olive oil to brighten the flavors. If you did not blanch, add raw asparagus pieces to the sauce earlier when you add the cream and allow them to cook in the simmering sauce for 3–4 minutes, then stir in peas for the last 1–2 minutes.

Incorporate vegetables

Add the drained tortellini to the pan with the sauce. Stir gently to coat. If the sauce is too thick, add up to the reserved 120 ml pasta cooking water, a few tablespoons at a time, until you reach a silky, clingy consistency that coats the pasta (usually 2–4 tbsp). Warm everything together for 1–2 minutes so the tortellini are heated through and the flavors meld.

Combine tortellini with sauce

Remove from heat and stir in 2 tbsp chopped fresh parsley. Taste and adjust seasoning with salt and more pepper if needed. Plate the tortellini alla panna immediately and sprinkle a little extra grated Parmigiano-Reggiano if desired.

Finish and serve

fresh tortellini (meat-stuffed)

salt (for pasta water)

unsalted butter

shallot, finely minced

garlic, minced

dry white wine

heavy cream (35% fat)

low-sodium chicken or vegetable stock

grated Parmigiano-Reggiano

fresh lemon zest

freshly ground black pepper

salt (to taste)

asparagus, trimmed and cut into 2–3 cm pieces

frozen peas, thawed

extra-virgin olive oil

chopped fresh parsley

freshly ground nutmeg (optional)

Bring a large pot of water to a vigorous boil. Add 1 tablespoon coarse kosher salt. Add 12 oz linguine and cook until just shy of al dente (about 9 minutes, or per package instructions). Reserve 1 cup of pasta cooking water and then drain the pasta, leaving it very slightly wet.

Boil water and cook linguine

Rinse the 2 lb clams under cold running water and scrub shells with a brush. Discard any clams with broken shells or that do not close when tapped. If clams are sandy, soak them in cold salted water for 20 minutes and rinse again.

Purge and check clams

In a wide skillet or sauté pan with a tight-fitting lid, add 1 cup dry white wine and 1 cup low-sodium stock. Bring to a simmer over medium-high heat. Add the clams in a single layer, cover, and steam until clams open, about 5–7 minutes. Shake the pan once or twice during cooking to redistribute heat. Using tongs, transfer opened clams to a bowl and cover to keep warm. Discard any clams that remain closed.

Steam clams

Allow the cooking liquid in the pan to boil for 2–3 minutes to concentrate flavors slightly. Taste and season very lightly with salt (the clams and stock are briny). Keep the broth in the pan for building the sauce.

Reduce and reserve clam broth

Lower heat to medium. Add 4 tbsp extra-virgin olive oil and 1 tbsp unsalted butter to the pan with the clam broth. When butter melts and oil is warm, add 6 sliced garlic cloves, 1 small minced shallot, and 1 tsp red pepper flakes. Sauté gently, stirring frequently, until garlic is golden and fragrant (about 1–2 minutes). Do not let garlic brown aggressively or burn.

Infuse oil

Add about 1/2 cup of the reserved pasta cooking water to the pan to help emulsify the sauce. Stir in 2 tbsp fresh lemon juice, 1 tsp lemon zest, 1 tsp fine sea salt, and 1 tsp freshly ground black pepper. Add 1 cup chopped parsley (reserve some for garnish). Simmer 1 minute so flavors meld.

Finish sauce

Add the drained linguine to the pan and toss vigorously with tongs or two forks to coat the pasta in the sauce, adding up to the remaining reserved pasta water a few tablespoons at a time if the pasta seems dry. Return the steamed clams and any accumulated juices to the pan and toss gently to combine, heating through for 1–2 minutes. Taste and adjust seasoning with more lemon, salt, or pepper as desired.

Combine pasta, clams, and sauce

Divide linguine and clams among 4 warmed shallow bowls. Spoon any remaining sauce over each portion. Sprinkle each serving with 1 tbsp extra parsley and a light dusting (about 1 tbsp) of grated Pecorino Romano or Parmesan if using. Serve immediately with lemon wedges on the side.

linguine

coarse kosher salt (for pasta water)

reserved pasta cooking water

small hard-shell clams (littlenecks or Manila), scrubbed and beards removed

low-sodium chicken or seafood stock

garlic cloves, thinly sliced

red pepper flakes

fresh flat-leaf parsley, finely chopped

fresh lemon juice

lemon zest

fine sea salt

grated Pecorino Romano or Parmesan

extra parsley for sprinkling

Bring 6 cups of water to a rolling boil in a large pot. Add 1 tablespoon salt to the water.

Cook pasta water

Add 1 lb cheese ravioli to the boiling water and cook according to package instructions until just al dente (usually 3–5 minutes for fresh/refrigerated). Reserve 1/2 cup of the pasta cooking water, then drain ravioli gently and set aside on a warm plate.

Cook ravioli

Pat shrimp and scallops dry with paper towels. Season lightly with 1 teaspoon salt and 1/2 teaspoon black pepper.

Heat 2 teaspoons olive oil in a large sauté pan over medium-high heat until shimmering. Add the shrimp in a single layer and sear 30–45 seconds per side, until just pink and opaque. Remove shrimp to a plate and keep warm.

Add the scallops to the same pan (add a touch of oil if needed) and sear 1–1.5 minutes per side until golden and just cooked through. Remove scallops and keep with shrimp. Leave any fond in the pan for the sauce.

Reduce heat to medium. Add 2 tablespoons butter and 1 tablespoon olive oil to the pan. When butter melts, add the minced shallot and sauté 2–3 minutes until softened and translucent, stirring so it doesn’t brown.

Add the minced garlic and 1/4 teaspoon red pepper flakes and sauté 30 seconds until fragrant.

Stir in 2 tablespoons tomato paste and cook 1 minute to deepen the flavor.

Pour in 1/4 cup brandy. If comfortable, carefully tilt the pan to flambé to burn off some alcohol, or simmer 1–2 minutes to reduce. Scrape up browned bits from the bottom of the pan.

Add 1 cup crushed tomatoes and 1/2 cup stock. Bring to a gentle simmer and cook 4–6 minutes until the sauce slightly thickens.

Lower heat and stir in 1/4 cup heavy cream and 1 teaspoon fresh lemon juice. Simmer 1–2 minutes to incorporate. Taste and adjust seasoning with salt and pepper to taste.

Return the cooked shrimp and scallops to the sauce and warm gently for 1–2 minutes, just to heat through (avoid overcooking seafood).

Add the drained ravioli to the pan with the sauce. If the sauce seems tight, add up to 1/2 cup reserved pasta water, a few tablespoons at a time, to loosen and coat the ravioli evenly.

Toss gently using a wide spatula or spoon to coat ravioli and distribute seafood without breaking the pasta. Warm together 1–2 minutes so everything is hot and saucy.

Remove from heat. Stir in 2 tablespoons chopped fresh parsley and 2 tablespoons grated Parmesan. Adjust final seasoning with lemon juice, salt, and pepper as desired.

Divide ravioli and seafood among 4 warmed plates. Spoon extra sauce over the top. Garnish with additional parsley and grated cheese, and serve with lemon wedges on the side for brightening.

cheese ravioli (fresh or refrigerated)

water

raw shrimp (peeled, deveined, tails removed)

bay scallops (or large sea scallops, halved if large)

salt

olive oil (for sautéing seafood)

shallot (finely minced)

garlic (minced)

tomato paste

crushed tomatoes (canned)

brandy (or cognac)

chicken or seafood stock

heavy cream

freshly ground black pepper (to taste)

fresh parsley (chopped)

grated Parmesan or Pecorino Romano

lemon wedges

In a medium bowl, combine the drained ricotta, finely diced or shredded fresh mozzarella, 1/4 cup grated Parmesan, finely chopped basil, 1/2 beaten egg, 1/2 tsp salt and 1/4 tsp freshly ground black pepper. Stir until smooth and cohesive. Taste and adjust seasoning; the filling should be flavorful but not overly salty.

Prepare filling

If using fresh pasta sheets: lightly dust a work surface with flour. Lay out 6 pasta sheets. Place about 1 tablespoon of filling spaced evenly (roughly 1 1/2 inches apart) down the center of each sheet. Brush a small amount of water or beaten egg around the edges and between mounds to seal. Fold the sheet over or place a second sheet on top. Press gently around each mound to remove air, then cut into individual ravioli with a pastry wheel or sharp knife, pressing edges to seal. Crimp edges with a fork. If using small wrappers: place 1 tsp filling in center, wet edges, fold and seal. Place finished ravioli on a lightly floured tray, covered with a kitchen towel to prevent drying.

Assemble ravioli

Bring a large pot of salted water to a gentle boil (about 1 tbsp salt per 4-5 liters). When the sauce is nearly ready, add ravioli in batches (do not overcrowd). Fresh ravioli will cook quickly: 2.5–4 minutes once they float to the surface. Remove with a slotted spoon and transfer directly into the warm sauce pan to finish, reserving 1/2 cup of pasta cooking water.

Heat 2 tablespoons extra-virgin olive oil in a large sauté pan over medium heat. Add the finely minced onion and a pinch of salt. Cook, stirring occasionally, until soft and translucent, about 5–6 minutes. Add the minced garlic and cook 30–45 seconds more until fragrant, taking care not to brown the garlic.

Sweat aromatics

Stir in 1 tablespoon tomato paste and cook 1 minute to caramelize slightly. Add 14 oz crushed tomatoes (or passata) and 2 tablespoons white wine or water to deglaze the pan, scraping up any fond. Bring to a gentle simmer. Add 1 tablespoon brandy, 1/4 teaspoon sugar (if using), 1/2 teaspoon salt and 1/4 teaspoon black pepper. Simmer gently 10–12 minutes, stirring occasionally, until the sauce thickens slightly and flavors meld. Taste and adjust seasoning. Stir in torn basil leaves at the end of cooking.

Build tomato sauce

Lower heat to very low. Stir in 1 tablespoon unsalted butter to enrich the sauce. If the sauce is too thick to coat the ravioli, add up to 1/4 cup reserved pasta cooking water a little at a time to reach a silky consistency.

Finish sauce with butter and reserved water

Combine ravioli and sauce: Gently transfer the cooked ravioli into the sauce pan with a slotted spoon. Toss carefully in the sauce over low heat for 30–60 seconds so the pasta warms through and the sauce coats each piece. Avoid vigorous stirring to prevent tearing the pasta.

Plate and garnish: Divide ravioli among 3 warmed plates. Spoon additional sauce over the top. Sprinkle each serving with remaining grated Parmesan, a few torn basil leaves, and a light pinch of coarse sea salt if desired. Finish with a drizzle of extra-virgin olive oil.

Serve immediately while hot, accompanied by extra grated cheese at the table.

fresh egg pasta sheets (for ravioli) or store-bought wonton/round wrappers

ricotta cheese (whole milk, well-drained)

fresh mozzarella, very finely diced or shredded

grated Parmesan-Reggiano

fresh basil, finely chopped

egg (for filling binder)

black pepper, freshly ground

yellow onion, finely minced

garlic cloves, minced

crushed tomatoes (canned) or passata

dry white wine or water (optional for deglazing)

brandy

sugar (to balance acidity, optional)

black pepper

fresh basil leaves, torn

grated Parmesan-Reggiano (for serving)

extra basil leaves

coarse sea salt (optional)

Bring a large pot of water to a rolling boil. Add 1 tablespoon kosher salt. Add 12 oz penne and cook until just al dente (about 1–2 minutes less than package instructions). Reserve 1 cup pasta cooking water and drain the pasta. Do not rinse.

Cook penne

Pat 1 lb peeled, deveined gulf shrimp dry with paper towels. Season lightly with salt and 1 tsp freshly ground black pepper.

Season shrimp

In a large wide skillet over medium-high heat, add 2 tbsp extra-virgin olive oil and 1 tbsp unsalted butter. When butter melts and oil shimmers, add 3 minced garlic cloves and cook 20–30 seconds until fragrant (do not brown). Add the shrimp in a single layer and sauté 1–2 minutes per side, until pink and just cooked through. Remove shrimp to a plate and set aside. Keep any juices in the pan.

Sauté shrimp

Lower heat to medium. To the same skillet with shrimp juices, add 1 small finely minced shallot (or small yellow onion) and 2 minced garlic cloves. Sauté 2–3 minutes until softened and translucent but not brown.

Stir in 2 tablespoons tomato paste and toast it with the aromatics 1 minute to remove raw flavor. Pour in 1 tablespoon dry white wine and 2 tablespoons brandy to deglaze the pan, scraping any browned bits from the bottom. If you prefer, carefully flambé the brandy (optional) — remove pan from heat, add brandy, ignite briefly, then return pan to heat and let flame subside. Cook until liquid reduces by half, about 1–2 minutes.

Build sauce base

Reduce heat to low. Stir in 1 cup heavy cream and bring to a gentle simmer, stirring so cream does not scorch. Add 1 teaspoon crushed red pepper flakes and 1 teaspoon fresh lemon juice. Simmer 2–3 minutes to thicken slightly. Stir in 1 cup grated Parmigiano-Reggiano until melted and smooth. Taste and season with salt to taste.

Add the drained penne to the skillet with the pink sauce. Toss to coat, adding reserved pasta cooking water a few tablespoons at a time if needed to loosen the sauce and help it cling—use up to 1/2 cup. Return the cooked shrimp to the pan and gently toss just until shrimp are heated through, about 1 minute.

Combine pasta and shrimp

Turn off heat, stir in 2 tablespoons chopped fresh parsley. Transfer to warmed plates or a large serving bowl. Garnish with extra grated Parmigiano and an additional sprinkle of chopped parsley if desired. Serve immediately.

penne pasta (dry)

kosher salt (for boiling pasta)

fresh gulf shrimp (peeled, deveined, tails off)

shallot (finely minced) or small yellow onion

dry white wine or extra dry vermouth

brandy (for deglazing / flambé optional)

lemon juice (fresh)

crushed red pepper flakes

fresh parsley (chopped, for garnish)

Bring 3 liters of water to a rolling boil in a large pot. Add 1 tablespoon kosher salt. Add 400 g penne and cook according to package instructions until just al dente (usually 10–12 minutes). Reserve 1 cup (240 ml) of pasta cooking water, then drain the pasta and set aside.

Boil pasta

While the pasta cooks, heat 3 tablespoons extra-virgin olive oil in a large wide skillet over medium heat. Add the sliced garlic and chopped shallot and cook, stirring, until fragrant and softened but not browned, about 1.5–2 minutes.

Stir in 1 tablespoon tomato paste (if using) and cook 30 seconds. Add 400 g crushed tomatoes (or passata) and 1 teaspoon dried oregano. Bring to a gentle simmer and cook 5–7 minutes to blend flavors. If the sauce tastes too acidic, stir in 1 teaspoon granulated sugar.

Build the tomato base

Add the 250 g halved cherry tomatoes (or diced Roma tomatoes) and 1 teaspoon red pepper flakes. Simmer another 4–5 minutes until the fresh tomatoes begin to soften but still hold some shape. Taste and season with about 1 teaspoon salt and freshly ground black pepper to taste (about 1 teaspoon).

Add fresh tomatoes and season

Add the 150 g chopped fresh spinach to the skillet and toss into the sauce, cooking 1–2 minutes until wilted but still bright green.

Tortellini Alla Panna

Linguine Alle Vongole

Ravioli Seafood

Ravioli Alla Caprese

Penne Della Casa

Penne Alla Bacco

Penne Primavera

Spaghetti Aglio E Olio

Spaghetti Bolognese

Spaghetti Marinara

Crepes Di Pollo

Eggplant Parmigiana

Cannelloni

Manicotti

Lasagna

Fresh Spinach

Della Casa

Roma

Burrata And Arugola

Caprese

Chicken Ceasar