Penne

ripe avocado • sun-dried tomatoes • Extra virgin olive oil • whole wheat penne (about 130 grams) • Whole black peppercorns

speck (about 150 grams) • mixed mushrooms (about 300 grams) • mushroom sauce or mushroom cream (about 100 grams) • mezze penne rigate pasta (about 170 grams)

penne pasta (about 200 grams) • plaice fillets (about 6 small fillets or 250 grams) • cremini or white mushrooms (about 200 grams) • Olive oil • Salt • Water

Tuscan kale (cavolo nero) • anchovy fillets in oil • walnuts • Pine nuts, as needed (optional) • dried chili pepper • Extra-virgin olive oil, • Salt,

penne pasta (500 grams) • guanciale (250 grams) • red bell peppers and 1 yellow bell pepper • small onion • Pecorino Romano cheese, to taste • dry white wine (120 ml) • Salt, to taste • ricotta cheese • Crushed red pepper, to taste

penne pasta (about 200 grams) • diced cooked ham (about 50 grams) • dried mushrooms (about 30 grams) • Leek for sautéing • Heavy cream • Parsley

penne (about 160 grams) • small head of Treviso radicchio • Tools:

penne pasta (250 g) • small eggplant • cooked ham (80 g) • smoked ricotta cheese • pecorino cheese • Parmesan cheese • Extra virgin olive oil • Salt • Pepper

whole wheat penne (280 grams) • heavy cream (1 container) • sliced mushrooms, drained • grated Parmesan cheese (50 grams) • Parmesan cheese shavings, to taste • Salt

penne pasta (about 400 g) • small zucchini • robiola cheese • grated cheese • Extra virgin olive oil, • Salt, • Pepper,

smoked salmon (200 g) • heavy cream (200 ml) • brandy (50 ml) • onion • penne pasta (350 g) • Chives • Olive oil • butter

penne pasta (about 200 grams) • cherry tomatoes • feta cheese (about 150 grams) • Extra virgin olive oil, • shallot • Fresh basil,

medium zucchini • onion • large bunch fresh basil • Olive oil • Salt • Black pepper • penne candela (or your preferred pasta) (about 350 grams) • egg • Grated cheese (such as Parmesan or Pecorino) • mozzarella (about 300 grams) • Breadcrumbs

whole wheat penne pasta (about 70 grams) • Florets from half a head of Romanesco broccoli (use more or less as you prefer) • canned chickpeas, drained and rinsed (optional) • drops of chili oil or, alternatively, chili powder to taste • Extra virgin olive oil, to taste • Parmesan cheese, to taste

salmon (sliced, fillet, or smoked) (about 180 grams) • penne (or farfalle, or your preferred pasta) (about 160 grams) • heavy cream (about 100 ml) • white wine • Olive oil, • Parsley,

pasta (340-400 grams) • ricotta cheese (200 grams) • cooked ham (150 grams) • Grated Parmesan cheese, to taste • Salt, to taste • Nutmeg, to taste • Black pepper, to taste • Chives • Water, • Extra virgin olive oil,

penne pasta (or another pasta of your choice) (160 g) • cherry tomatoes (depending on size) • Greek feta cheese (100 g) • Salt, to taste • Sugar, to taste • fresh basil leaves

penne rigate (about 350 grams) • béchamel sauce made with vegetable oil (about 400 ml) • Italian sausages (about 7 oz/200 grams total) • mixed mushrooms, including porcini (about 200 grams) • garlic clove • Grated Parmesan cheese, to taste • Salt and extra-virgin olive oil, to taste

pasta (penne) (300 g) • About 10 cherry tomatoes • small mozzarella cheese • Taggiasca olives • Extra-virgin olive oil, salt, and pepper • garlic cloves • dry white wine (about 60 ml)

penne (400 g) • Italian sausages • speck • onion • tomato sauce (about 500 g) • Olive oil, • Salt,

penne pasta (about 300 grams) • cooked ham (about 100 grams) • stracchino cheese (about 350 grams) • chopped walnuts (about 50 grams)

your favorite pasta • speck (about 2 packages) • fava beans (save the rest for another use) • Water • Olive oil • Salt

penne pasta (130 g) • cherry tomatoes • diced bell pepper (about 3.5 oz / 100 g) • diced eggplant (about 5.5 oz / 160 g) • Genovese pesto • Fresh basil • garlic clove • Extra virgin olive oil • Iodized salt • Black pepper

penne rigate (160 grams) • cooking cream (about 1 cup or 240 ml heavy cream) • Tools:

penne (65 g) • figs (160 g) • garlic, finely minced • Butter • red onion, sliced • all-purpose flour • milk (100 ml) • gorgonzola (30 g) • Parmesan cheese • Salt and pepper

penne pasta (about 200 grams), smooth or ridged • tomato sauce (400 ml) • fresh Tropea onion • Extra-virgin olive oil • fresh chili pepper • water (400 ml)

penne pasta (80 g) • pork sausage (150 g) • figs • pine nuts • extra-virgin olive oil • lemon juice • grated Parmesan cheese • Iodized salt • Black pepper

eggplant • tomato purée (about 500 grams) • Galbanino cheese, as needed (or substitute with mild mozzarella) • béchamel sauce (about 200 grams) • penne rigate pasta (about 300 grams) • Grana Padano cheese, as needed (or substitute with Parmesan) • small pieces of butter

cooked octopus (300 grams) • penne, rigatoni, shells, or paccheri pasta (200 grams) • fresh Tropea onion (or substitute with a sweet red onion) • datterino tomato sauce (400 ml) • Fresh chili pepper • fresh parsley

pasta (about 200 g) • medium potato • green beans (about 200 g) • fresh basil leaves (about 60 g) • pine nuts (about 15 g) • grated Parmesan cheese (about 50 g) • grated Pecorino cheese (about 20 g) • extra virgin olive oil (80 ml) • Salt