Busiati Pasta with Pesto SauceBy Alyssa SaltzmanBusiate are a type of long macaroni, originally from the Trapani province, and typical from Calabria and Sicily.Pasta with Sausage and Vodka SauceBy Alyssa SaltzmanPasta with sausage and vodka sauce is a spin on penne vodka with sausages added for extra flavor and proteinFarro Salad with Grilled VegetablesBy Alyssa SaltzmanFarro (Spelt) Salad is a very popular dish in Italy, especially in the summer. There are countless ways to make it, to the point that no two recipes will be the same. This is one that Paola made one day on the fly, off the top of her head. But she knocked it out of the park, so we couldn't help but share.Cream of Artichoke SauceBy Alyssa Saltzman"When I was growing up in a small town in Italy in the 70s you could not find frozen artichokes. I can't begin to tell you how much I hated to clean the fresh artichokes. But that was my job and I sure enjoyed eating the pasta!"
- PaolaArrabbiata SauceBy Alyssa SaltzmanArrabbiata sauce, translated from Italian means Angry Sauce. This sauce, originating from Lazio is a spicy sauce made from garlic, tomatoes, and dried red chili peppers cooked in olive oil. Amatriciana SauceBy Alyssa SaltzmanAmatriciana Sauce is a red sauce that originated in the region of Umbria from the small town of Amatrice, which was destroyed in the earthquakes of 2016. This sauce features sautéed onions, guanciale, and pecorino cheese. Pici Pasta with Fennel Pollen and RaguBy Alyssa SaltzmanPici is a simple style of pasta popular in the region of Tuscany. It is an eggless pasta that is shaped by hand, one by one.