In Italy, pasta is served as the first dish of a meal. In the United States, it's often what's for dinner. No matter how you serve it, these recipes will help you move beyond the basic marinara and meat sauces. Don't forget the Parmigiano Reggiano!
Windsor Blue, mushroom and spinach pasta.	Alpine Quark Spatzle
Artichoke Chicken Linguini	Asiago DOP and Speck Alto Adige IGP Stromboli
Baked Ziti with Sausage	Barolo pasta with red onion, red pepper and chilli
Black Polenta	Black sepia Linguine with tomatoes and squid
Cacao Pasta with Walnut Cream Sauce	Cavatelli Tartufo
Cavatelli with Arugula & Ricotta Salata	Cavatelli with Beans
Chili Flavored Penne with Eggplant and Basil	Chilli Flavored Penne with Eggplant and Basil
Coconut Pumpkin Pad Thai	Corn Pasta with Pumpkin
Creamy Smoked Salmon Pasta	Cremini Mushrooms & Bow Tie Pasta with Abondance Cheese
Cremini Mushrooms & Bow Tie Pasta with Abondance Cheese	Dalmatia Fish Gnocchi
Easy Cheese Grits	Escargots & Fettuccini Pasta
Escargots & Fettuccini Pasta	Farfalle with Creamy Asiago DOP Sauce & Speck Alto Adige IGP
Festival of Crab on Angel Hair Pasta	Fettuccine Alfredo
Fettucine Gorgonzola	FISCALINI GOLDEN CHEESE RAVIOLI
FISCALINI’S THREE CHEESE - GROWN UP - MACARONI	Fondued Shells
Fresh Truffled Fettuccini	Fresh Truffled Fettuccini
Gnocchi with Pumpkin and Truffle cream	Gnocchi with Sage and Ricotta Salada
Gnocchi with Tomato Porcini Cream Sauce	Hazelnut Pesto
Herbed Pasta	Lasagne with Vincotto
Limburger Mac and Cheese	Linguine al Pesto
Linguine with Prosciutto	Macaroni & Cheese with Chicken and Bush Tomato
Macaroni and Many Cheeses	Macaroni with Olives
Maccheroncini del Casale with walnut sauce	Meatless Tortelloni with Gorgonzola
Mlinci (Baked Noodles)	Monte Veronese Cheese Pie
Mushroom Caserecci	Orecchiette and Cauliflower
Oricchiette with Chicken and Chorizo	Orzo with Myzithra
Paladin Blue Macaroni	Paladin Blue Macaroni
Pasta	Pasta with Cauliflower, Speck Alto Adige IGP & ASiago DOP Sauce
Pasta alla Genovese	Pasta alla Genovese
Pasta Primavera with Camelina Oil	PASTA RIBBONS WITH VODKA SAUCE AND AVRUGA
Pasta with Wheat Germ with Tomato Sauce	Pasta with Arugula, Figs and Cheese
Pasta with Cauliflower, Speck Alto Adige IGP & Asiago DOP Sauce	Pasta with Chicken and Sun Dried Tomatoes
Pasta with Dandelion and Pancetta	Pasta with Goat Gouda, Cherry Tomatoes and Sage
Pasta with Graviera, Arugula, and Cherry Tomatoes	Pasta with Vegetable Sauce
Penne With Raw Tomato Sauce	Pierogi Casserole
Pollo Rosemarino	Potato Gnocchi Au Gratin al Pecorino Toscano
Rigatoni al Funghi	Rigatoni al Funghi
Rigatoni al Prosciutto	Round Ravioli Stuffed with Beemster® Classic in a
Salmon And Dill Fettucine	Schiacciatelle with salmon and fresh tomato
Schinkenfleckerln	Shrimp al Mojo de Ajo
Shrimp and Fiddlehead Medley	Shrimp with Fennel
Smoked Shrimp Ravioli in Porcini Mushroom Sauce	Spaghetti Vesuvio
Spaghetti with Lemon	Spelt Flavoured Tagliatelle with Mushrooms and Sausage
Spiced Bottarga with Pasta	Spinach Lasagna Val d'Aosta
Squid Ink Pasta with Shrimps	Tagliatelle pasta with Porcini mushroom and Truffle with a basil sauce
Tagliatelle with Balsamic Vinegar with Red Tropea Onions	Tagliatelle with Leek and Shrimp Sauce
Tagliolini Egg Pasta with Porcini Mushroom and Truffle Cream	Tuscan Pasta
Whole Wheat Pasta with Escarole, Mint, Jalapeno and Zamarano Cheese