• 8 ounces cherry tomatoes, sliced ¼ inch
• salt and pepper to taste
• ¼ cup olive oil
• 6 cloves garlic, coarsely chopped
• 1 pound Italian sausage, casings removed
• ½ cup minced onion
• 4 cloves garlic, minced
• 1 tablespoon tomato paste
• 4 cups chicken stock
• 12 ounces dried cheese tortellini
• salt and pepper to taste
• 8 ounces grape tomatoes, halved
• 3 ounces grated Parmesan, plus more for serving
• 4 ounces fresh mozzarella, ½ inch cubes
• ½ cup thinly sliced basil
• hot pepper flakes, for serving

Roasted Tomato and Sausage Skillet Tortellini

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• 1 pound very ripe tomatoes
• salt to taste
• ½ cup olive oil plus more to finish
• ½ cup coarsely chopped oil-cured green and black olives (pitted)
• 4 garlic cloves, coarsely chopped
• 2 anchovy fillets
• 12 ounces pasta
• 1 cup baby greens
• ½ pound Italian sausage, mild or hot, roasted and sliced
• ½ cup chopped sun-dried tomatoes
• ½ cup fresh basil, torn into pieces
• 1 5-ounce jar marinated artichoke hearts, quartered

Summer Pasta Salad with Italian Sausage

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• 1 pound chicken cutlets
• Creole seasoning to taste
• ¼ cup olive oil
• 1 medium onion
• 6 cloves garlic, thinly sliced
• crushed red pepper flakes to taste
• 1 tablespoon tomato paste
• ¼ cup red wine
• 1½ pounds ripe cherry tomatoes, quartered
• salt and pepper to taste
• 1 teaspoon Italian seasoning
• 1 bay leaf
• ½ cup Italian-seasoned fine breadcrumbs
• ¼ cup grated Parmesan
• 1 egg, well whisked
• ¼ cup buttermilk
• ¼ cup cooking oil
• 8 ounces dried bucatini, linguine, or spaghetti
• ¼ cup chopped parsley leaves
• sliced green onions, freshly grated Parmesan, for garnish

Chicken Fra Diavolo

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• 2 tsp kosher salt
• 1 2 oz penne or ziti
• 5 oz bacon slices
• 2 tightly packed cups baby spinach
• ½ cup sun-dried tomato strips in oil, drained, roughly chopped
• 2 tsp chopped parsley, to serve (optional)

CHICKEN

• 1 lb boneless, skinless chicken thighs
• ¾ tsp each kosher salt and black pepper
• 2 tbsp unsalted butter

TUSCAN SAUCE

• 2 tbsp unsalted butter
• 2 garlic cloves, minced
• ¼ cup chardonnay wine
• 1/a cup all-purpose flour
• 2 cups whole milk, hot
• 1 cup heavy cream
• 1 ½ cups low-sodium chicken broth
• ½ tsp each onion powder and garlic powder
• 1 tsp kosher salt
• ¾ tsp black pepper
• 1 cup (4 oz) finely grated parmesan
• 2½ cups (9 oz) shredded mozzarella

Creamy Tuscan Chicken Pasta Bake

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• 1½ pounds peeled and deveined shrimp, halved if large
• salt and pepper to taste
•   olive oil
• 3 6.5 ounce cans Bar Harbor whole clams
• ⅓ cup olive oil
• ¼ cup butter
• ½ cup minced garlic
• 2 pounds grape tomatoes, halved or quartered
• 1 cup dry vermouth
• 1½ pounds dry pasta cooked according to package directions, drained
• 1½ cups chopped fresh parsley

Linguine with Shrimp and Clams

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• 2 pounds peeled and deveined shrimp, tails removed if desired
• blackening seasoning to taste
• olive oil
• 8 tablespoons butter
• ½ cup minced onion
• 4 tablespoons minced garlic
• blackening seasoning to taste
• ½  cup vermouth
• 6 cups heavy cream
• 2 egg yolks
• 1½  cups grated parmesan
• Pinch nutmeg
• salt and pepper to taste
• 2 pounds pasta, cooked according to package directions
• minced parsley, for garnish

Blackened Shrimp Alfredo

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• 1 pound cleaned and deveined Louisiana shrimp
• Creole seasoning to taste
• 4 tablespoons olive oil, in all
• 1 stick butter, in all
• 1 cup diced red onion
• 2 tablespoons finely minced or pressed garlic (about 2 cloves)
• salt and red pepper flakes to taste
• ¼ cup dry white wine
• 1 pound dried linguine
• 2 tablespoons lemon juice
• 1 tablespoon olive oil
• ½ cup minced fresh parsley
• Crunchy Breadcrumbs (recipe follows)
• lemon wedges, additional olive oil,
• for serving

Crunchy Breadcrumbs

• 2 tablespoons olive oil
• pinch of salt
• ¾ cup panko breadcrumbs
• 1 tablespoon finely minced or pressed garlic (about 2 cloves)
• ½ cup minced fresh parsley leaves and tender stems
• 2½ teaspoons grated lemon zest

Shrimp Scampi with Crunchy Breadcrumbs

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• 1½ pounds shrimp (preferably never frozen), with heads on
• Several flat-leaf parsley sprigs
• 2 cloves garlic, halved
• Extra-virgin olive oil
• ½ cup white wine
• Sea salt or kosher salt
• Hot red pepper flakes
• 1 pound linguine or spaghetti

Spicy Pasta with Shrimp

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• 2 tablespoons olive oil
• 1 yellow onion, chopped
• 1 carrot, peeled and diced ¼ inch
• 2 cloves garlic, minced
• 2 fresh thyme sprigs
• 5 cups low-sodium beef broth
• 9 ounces cheese tortellini (or your favorite)
• Pecorino Romano cheese, for garnish

Easy Tortellini in Broth

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• 12 ounces penne pasta
• 3 tablespoons butter, divided 
• 3 cloves garlic, minced 
• 1 pound raw medium or large shrimp, peeled and deveined 
• 2 tablespoons freshly chopped parsley, plus more for garnish
• Kosher salt 
• 2 tablespoons all-purpose flour 
• ¾ cup milk (preferably whole or 2%) 
• ¼ cup low-sodium chicken broth 
• 1 cup shredded mozzarella, divided 
• ¼ cup plus 2 tablespoons freshly grated Parmesan, divided
• Freshly ground black pepper 
• 1 cup chopped tomatoes (2 large)

Garlicky Shrimp Alfredo Bake

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