Strozzapreti with Spicy Pumpkin Sauce. A new tradition for a Thanksgiving course is born.

Hot Honey and Swiss Chard Lasagna. The hot honey helps to cut through all the cheese and the nuttiness of the Swiss chard.

Gnocchi Analletti with Radicchio Cream Sauce. A nutty and bitter pasta that is balanced by the addition of cream.

Brussels Sprouts and Mushroom Ricotta Sauce Pipettes. An earthy dish for sure, but a very crushable pasta.

Radiatore with Butternut Squash Sauce. A fall gem that brings sweet and earthy flavors to your pasta bowl.

Bottarga Sagne Torte. A wild untameable pasta shape that pairs well with all the umami sea flavors that the bottarga imparts.

Duck, cherry, and parsnip ragu with mafalda. A sweet and sour rendition of pasta with a crispy duck skin.

Spaghetti alla clam bake. The best and most ridiculous summer seafood dish is served on top of pasta.

Capricci with charred broccoli and shrimp. The need to char broccoli in this recipe is 100% required to unlock deliciousness.

Spaghettini alla Norma-ish. An easy and quick approach to a Sicilian staple.

Maccheroni with yellow vodka sauce. A vibrant and sunny homage to a classic red sauce staple.

Spaghettoni pasta with lemon and dill. Copenhagen doesn’t have a national pasta dish, but I nominate this Sunday Sghettis to be it.

Gemelli with coral tooth mushroom and saffron sauce. These meaty little mushrooms replace seafood in an absolutely delicious pasta.

Farfalle with pistachio cream. One of the most important pasta dishes in Sicily.

Fettuccine with zucchini sausage bolognese. A naturally creamy bolognese that pairs well with any shape pasta.

Lobster roll capricci. If you are jonesing for a New England lobster roll, then this pasta delivers and then some.

Calamarata with Squid and Beans. A seafood pasta dish that lights up a room with all of it’s contrasting flavors.

Straccetti with smoked chicken and corn. A summer favorite pasta at Casa de Sghettis.