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My grandfather would occasionally make this for us as a special breakfast treat when I was young; now I serve it as an unusual first course for a fancy dinner or even, occasionally, for dessert. It’s very unexpected—and very delicious. Serve it in small portions, as it is quite rich.

When Todd and I are craving the flavors of Thanksgiving—or when we’re spending the holiday alone and I’m not in the mood to cook a whole turkey just for the two of us—I make these holiday-worthy ravioli. They look and taste festive, and there are never any leftovers!

Creamed corn has never been so sophisticated! This delicate, creamy filling deserves the equally subtle flavor of good, fresh pasta, so make this sometime when you are inspired to make your own pasta, or if you find a source for really fresh, homemade pasta sheets.

This is a decadent dish that is very popular with my family at Christmas-time, when pasta with seafood is a holiday tradition for Italians. For others, though, it’s a reminder of summers on the Cape or in the Hamptons. Whatever memories it may conjure for you, we can all probably agree that it is a rich, sophisticated dish that puts a smile on the face of anyone who tastes it.

If you’re cooking for someone special, you won’t find many dishes more romantic than this one. It looks sophisticated, tastes rich, and makes a real statement. It’s one of my standbys when I want to make a cozy dinner for me and my husband.

This might be the Italian answer to Seafood Newberg: chunks of crab and clams in a rich cream sauce tossed with wide noodles. If you really like clams, it’s worth checking to see if you can buy fresh chopped cooked clams at your fish market; the pieces tend to be a little bigger and meatier, with a more subtle, briny flavor than those in cans. The cream sauce is tinted a pretty pink from the tomatoes.

This recipe has several steps, but give it a try; I think you’ll find that none of the steps is difficult, and you can prepare the recipe in stages if you like. Make the filling one day, fill and cook the tortelloni the next, or make and fill the pasta to freeze, and cook anytime you want! The autumn flavors of squash, nuts, and cranberries make this the perfect side dish for a big holiday meal, or a vegetarian alternative for the non-meat eaters at the table.

If you love seafood stew, this is the dish for you. It’s bright and colorful from the greens and the tomatoes, with lots of great sauce to dip your bread in.

When orzo, rice-shaped pasta, is cooked like risotto, it becomes soft and creamy. It’s a wonderful foil for pork, as well as chicken or seafood, and you can change the seasonings to match the protein. A drizzle of herby vinaigrette over the pork and orzo gives an extra zing of flavor.

This is one of the prettiest dishes I have ever made. It’s perfect for a ladies’ lunch, as it’s not too heavy and is extremely elegant looking. Make it ahead of time and serve slightly chilled. You could also substitute chopped cooked shrimp for the crab if you prefer.

When I have time and want a full-flavored pasta dish that reminds me of Sunday dinners at my grandfather’s house, this is the recipe I turn to. It will definitely impress your friends and family.

The colors in this pasta—the orange of the squash and shrimp against the black eggplant skins—always remind me of Halloween, which is why I often serve it for that holiday. Actually, it’s a perfect dish for any celebratory fall meal.

Kale is what makes this pasta a standout. This leafy green is similar to chard and has an assertive flavor that really stands up to the spicy sausages. This was the only way I would eat kale when I was young.

Flavored oils are a pantry staple for me. They add instant flavor, whether I’m making a dressing, a marinade, or a topping for pasta. Chili oil is my favorite because it adds a kick that wakes up your taste buds.

Sugo is the Italian word for any kind of sauce. This particular sugo isn’t cooked long enough for the tomato chunks to break down completely. Cut the tomatoes into any size pieces you prefer, just as you would for a salsa. If you like it chunky, keep the pieces on the larger side so they won’t break up too much when you stir the sauce. Because it is such a basic, straightforward sauce, it will be a good match to all kinds of flavored pastas, like whole wheat or spinach.

Rotelli and fusilli are different names for the same, corkscrew-shaped pasta twists. This sauce is essentially a walnut compound butter, and it’s a very easy option for those nights when you’re not in the mood to do a lot of cooking.

Who says pesto has to contain basil—or pine nuts, for that matter? This pesto is luxurious and a pretty, pale green; it makes an unbelievably sophisticated meal in just a matter of minutes. I would also serve this as an elegant first course for a spring meal of lamb or salmon.

Anchovy is the secret ingredient that makes this dish so delicious. If you have anchovy haters in your family, don’t worry; the anchovies melt into the butter-and-olive oil mixture, so no one will even know they are there.

The secret ingredient in this dish is the garlicky croutons. I buy good-quality prepackaged garlic croutons from a local bakery and keep them in my pantry for emergencies (I also have been known to snack on them from time to time). You can certainly make them from scratch, but in this dish, it’s fine to substitute store-bought if you have a good source. I love the almondy and garlicky flavor the crumbs give the pasta.

Alla pirata usually refers to a dish containing seafood, and because pirates were known to be hot-tempered men, the dish is usually spicy as well. You could substitute other seafood you like, such as mussels, squid, or scallops, for either the shrimp or the clams.