Mushy Peas Orecchiette. A favorite side dish in the UK turned into a main attraction pasta.

Celeriac Lasagna. A noodleless lasagna full of flavor and creamy goodness.

Cavatelli with Rocket Pesto. This peppery version of pesto swaps out the basil for arugula.

Kabocha Squash Gnocchi and Pistachio Gremolata. A savory winter dish that is as healthy as it is tasty.

Smokey Lions Mane Pink Sauce. A slurpable recipe that delivers tons of meaty flavor from a superfood mushroom.

Fusillioni with Charred Feta and Crispy Kale. It’s a salty umami bomb with tons of texture.

Malloreddus with kale pesto. The first kale pesto from Sunday Sghettis with toasted walnuts.

Szechuan Cacio e Pepe. A spicy tongue numbing version of the classic.

Fusilli with Black Garlic Cheddar Sauce. It’s the sophisticated version of Kraft mac-n-cheese.

Pici with Roasted Beet Sauce. A vibrantly earthy pasta that is a real showstopper when brought to the table.

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.

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.