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ELICONI , large spiral pasta is our favorite & it loves to hold your favorite sauce in all the spirals check it out: ELICONI

Rigatoni with N'Duja & Shrimp2 tablespoons olive oil 4 cloves of garlic, chopped small 1/3 cup Fortuna's n'duja (a spreadable type salami) 1 can Mutti Cherry tomatos1, 400 g bottle tomato passata -we like Conte1, 28 oz. can tomato puree hand full fresh basil leaves (about 10) 1/2 cup good red wine, such as Chianti 1/4 – 1/2 cup …

Baked TortiglioniIngredients1 lb Tortiglioni pasta1 cup parmesan - finely grated 1 container ricotta - 8 oz 1 cup Shredded Scamorza½ cup grated parmesan2 eggs - beaten 1 teaspoon parsleyUse your favorite meat sauce or make ours (below) MethodPreheat oven to 400 F (200 C).Cook the Tortiglione in boiling, salted water, about 1 minute less than package directions. Drain then toss with the parmesan cheese in a large bowl.Lightly oil a 9" springform pan and pack the rigatoni in tightly, st …

4 oz diced Calabrese Pancetta if you like heat or  guanciale1 lb Our own Marchio Gnocchi1/2 large Onion diced2 cloves chopped Garlic10 oz package of fresh baby spinachOlive Oil - 2 TblsGrated cheese to tasteDirections:In large saute pan add olive oil, onion, diced garlic & pancetta or diced guanciale and cook until translucent- not browned - Add baby spinach and stir a few minutes until coated with pancetta mixture and set aside. - Meanwhile cook Gnocchi as package …