For the pasta:

• 454g Franco's Spaghetti
• Salt for boiling

For the pomodoro sauce:

• 3 tbsp extra-virgin olive oil
• 3 cloves garlic, lightly crushed
• 1 can peeled tomatoes
• 6 to 8 fresh basil leaves

For finishing:

• Extra basil leaves
• Extra-virgin olive oil
• Freshly grated Parmesan (optional; traditionalists skip it)

1. Cook the spaghetti

• Bring a large pot of salted water to a boil.
• Cook spaghetti until al dente.
• Reserve 1 cup pasta water, then drain.

2. Make the pomodoro sauce

• In a large pan, heat olive oil over medium-low.
• Add crushed garlic cloves; cook gently until fragrant and lightly golden. Don’t brown too much, or it becomes bitter.
• Add the hand-crushed tomatoes (and their juices).
• Season with salt, pepper, and optional sugar.
• Add basil leaves, tearing them gently.
• Simmer for 12–15 minutes, uncovered, until slightly thickened.

3. Combine

• Remove the garlic cloves (optional, but traditional).
• Add the cooked spaghetti to the sauce.
• Toss vigorously, adding splashes of pasta water until the sauce becomes silky and coats the noodles.
• Adjust seasoning as needed.

4. Serve

• Plate the spaghetti and top with:
• Fresh torn basil
• Drizzle of extra-virgin olive oil
• Parmesan only if desired (not typical, but delicious)

Tips for Authentic Flavor

• Use the best tomatoes you can get (San Marzano if possible).
• Don’t overcook garlic—flavor should be sweet and aromatic.
• Sauce should be light, not heavy or creamy.
• Basil is added off the heat to preserve its perfume.

For the pasta:

• 454g Franco's Penne pasta
• Salt for the pasta water

For the arrabbiata sauce

• 3 tbsp olive oil
• 3–5 cloves garlic, thinly sliced
• 1–2 tsp red pepper flakes (adjust to your heat level)
• 1 small fresh red chili, minced (optional but highly recommended)
• 1 can (14 oz / 400 g) crushed tomatoes
• OR 1 ½ cups high-quality passata
• 1 tbsp tomato paste
• ½ tsp sugar (optional, to balance acidity)
• Salt & black pepper to taste
• Salt & black pepper to taste
• Small handful of fresh basil, torn
• 1 tbsp extra-virgin olive oil (to finish)

For serving

• Fresh basil
• Grated Pecorino Romano or Parmesan
• Extra chili flakes

1. Cook the penne

• Bring a large pot of salted water to a boil.
• Cook penne until al dente.
• Reserve ½ cup pasta water, then drain.

Optional: chopped parsley

2. Make the spicy arrabbiata sauce

• In a large skillet, heat olive oil over medium-low heat.
• Add the garlic and sauté until lightly golden and fragrant.
• Stir in the red pepper flakes and optional fresh chili; cook 20–30 seconds to bloom the spices.
• Add tomato paste, cook 1 minute.
• Pour in crushed tomatoes or passata.
• Season with salt, pepper, and add a pinch of sugar if needed.
• Simmer 10–15 minutes until slightly thickened.
• Stir in torn basil and remove from heat.

3. Combine

• Add cooked penne directly into the sauce.
• Toss, adding splashes of pasta water until the sauce becomes glossy and coats the pasta perfectly.
• Finish with a drizzle of extra-virgin olive oil.
• Serve

Top with:

• Pecorino or Parmesan
• Fresh basil
• Extra chili flakes if you love heat
• Enjoy immediately!

For the pasta:

• 454g Franco's Fusilli pasta
• Salt for boiling

Vegetables (Primavera mix)
Use any combo, but here’s a perfect classic mix:

• 1 cup asparagus, cut into 1-inch pieces
• 1 cup zucchini, sliced or diced
• 1 cup broccoli florets
• 1 cup cherry tomatoes, halved
• 1 small carrot, julienned or thinly sliced
• 1 cup peas (fresh or frozen)

For the sauce

• 3 tbsp olive oil
• 3 cloves garlic, minced
• ¼ tsp red pepper flakes (optional)
• ½ cup vegetable or chicken broth
• ½ cup heavy cream (or half-and-half)
• ½ cup Parmesan, grated
• Zest of 1 lemon
• Juice of ½ lemon
• Salt & black pepper to taste
• Fresh basil or parsley, chopped

1. Cook the fusilli

• Bring a large pot of salted water to a boil.
• Cook fusilli until al dente.
• Reserve 1 cup pasta water, then drain.

2. Blanch (or sauté) the vegetables
Option A — Blanch for bright color & tenderness

• Add asparagus, broccoli, peas, and carrots to the pasta water during the last 2–3 minutes of boiling.
• Drain with the pasta.
  

Option B — Sauté for more flavor

• Heat 1 tbsp olive oil in a large skillet.
• Add firm veggies first (broccoli, carrots, asparagus), cooking 3–4 minutes.
• Add zucchini and peas; cook 2 minutes.
• Add tomatoes last (they should soften but not collapse).

3. Make the sauce

• In a skillet, heat the remaining olive oil over medium.
• Add garlic and red pepper flakes; cook 30 seconds until fragrant.
• Pour in broth and simmer 1–2 minutes.
• Add cream, Parmesan, lemon zest, and lemon juice.
• Simmer until lightly thickened.
• Season with salt and pepper.

4. Combine everything

• Add the drained fusilli and vegetables to the skillet.
• Toss, adding pasta water if needed to loosen the sauce.
• Finish with extra Parmesan, basil or parsley, and a drizzle of olive oil.

Serve warm or room temperature.

Optional Add-Ins

• Grilled chicken
• Shrimp
• Burrata
• Sun-dried tomatoes
• Spinach
• Light chili crunch for heat

For the pasta:

• 454g Franco's Penne pasta
• Salt for the pasta water

For the arrabbiata sauce

• 3 tbsp olive oil
• 3–5 cloves garlic, thinly sliced
• 1–2 tsp red pepper flakes (adjust to your heat level)
• 1 small fresh red chili, minced (optional but highly recommended)
• 1 can (14 oz / 400 g) crushed tomatoes
• OR 1 ½ cups high-quality passata
• 1 tbsp tomato paste
• ½ tsp sugar (optional, to balance acidity)
• Salt & black pepper to taste
• Salt & black pepper to taste
• Small handful of fresh basil, torn
• 1 tbsp extra-virgin olive oil (to finish)

For serving

• Fresh basil
• Grated Pecorino Romano or Parmesan
• Extra chili flakes

1. Cook the penne

• Bring a large pot of salted water to a boil.
• Cook penne until al dente.
• Reserve ½ cup pasta water, then drain.

Optional: chopped parsley

2. Cook the pasta

• Bring a large pot of salted water to a boil.
• Cook macaroni until 1–2 minutes shy of al dente (it will finish in the oven).
• Drain and set aside.

3. Make the spicy arrabbiata sauce

• In a large skillet, heat olive oil over medium-low heat.
• Add the garlic and sauté until lightly golden and fragrant.
• Stir in the red pepper flakes and optional fresh chili; cook 20–30 seconds to bloom the spices.
• Add tomato paste, cook 1 minute.
• Pour in crushed tomatoes or passata.
• Season with salt, pepper, and add a pinch of sugar if needed.
• Simmer 10–15 minutes until slightly thickened.
• Stir in torn basil and remove from heat.

4. Combine

• Add cooked penne directly into the sauce.
• Toss, adding splashes of pasta water until the sauce becomes glossy and coats the pasta perfectly.
• Finish with a drizzle of extra-virgin olive oil.
• Serve

Top with:

• Pecorino or Parmesan
• Fresh basil
• Extra chili flakes if you love heat
• Enjoy immediately!

For the pasta:

• 454g Franco's Trumpets pasta
• Salt (for the pasta water)

For the sauce:

• 3 tbsp unsalted butter
• 2 tbsp olive oil
• 4 cloves garlic, thinly sliced
• 1 cup heavy cream
• 1 cup finely grated Parmesan
• Zest of 1 lemon
• Juice of ½ lemon (or more to taste)
• Freshly cracked black pepper
• Optional: pinch red pepper flakes
• 2 tbsp fresh parsley, roughly chopped

1. Cook the Trumpets

• Bring a large pot of salted water to a boil.
• Cook the Trumpets until al dente.
• Reserve 1 cup pasta water, then drain.

2. Make Crispy Garlic

3. Cook the Radiators

• In a large skillet, heat olive oil over medium.
• Add the thinly sliced garlic and cook until light golden and crisp (about 1–2 minutes).
• Remove the garlic chips and set aside. (Careful—not too dark or they’ll turn bitter.)

4. Build the Lemon-Parmesan Sauce

• Add the butter to the same pan and let it melt.
• Pour in the cream and bring to a gentle simmer.
• Stir in the lemon zest, lemon juice, and Parmesan.
• Let the sauce thicken slightly, about 2–3 minutes.
• Season with black pepper and optional red pepper flakes

5. Combine

• Add the cooked Trumpets to the sauce.
• Toss, adding splashes of pasta water until the sauce is glossy and clings to the pasta.
• Taste and adjust lemon or salt if needed.

6. Top with:

• Add the cooked Trumpets to the sauce.
• Crispy garlic slices
• Extra Parmesan
• Fresh parsley
• A crack of black pepper
• Taste and adjust lemon or salt if needed.

For the pasta and the sauce:

• 454g Franco's Trumpets
• 1 pound lean ground beef
• ½ cup diced onion
• 1 teaspoon minced garlic, divided
• 1 teaspoon Italian Seasoning
• ½ teaspoon salt
• ½ teaspoon pepper, divided
• 1 jar marinara sauce
• ¼ cup water
• 3 cups shredded part-skim mozzarella cheese, divided
• ½ cup grated Parmesan cheese, divided
• Fresh basil or parsley optional for garnish

1. Cook the pasta until it's one minute less than the package recommends. Drain it well and set aside.

2. In a large, deep skillet over medium heat, cook the beef, onion, and ½ teaspoon of garlic until the beef is no longer pink. Drain the grease, then return the pan to the heat. Sprinkle in the Italian seasoning, salt, and ¼ teaspoon of pepper. Cook, stirring, for 1–2 minutes. Add the marinara sauce and water, and let everything simmer for a few minutes until heated through. Stir in the cooked pasta, take the skillet off the heat, and set it aside.

3. Preheat your oven to 350°F. Lightly coat a baking dish with non-stick cooking spray.

4. In a small bowl (or directly in the baking dish), combine half of the shredded mozzarella, the remaining garlic, half of the Parmesan, parsley, and the remaining pepper.

5. Layer half of the beef and pasta mixture into the prepared baking dish. Top with the creamy cheese mixture. Then spread the remaining beef and pasta mixture over the top, gently pressing it down with the back of a spoon to cover everything evenly.

6. Cover the dish with foil and bake for 30 minutes. Remove the foil, sprinkle on the remaining mozzarella and Parmesan, then bake uncovered for another 5–10 minutes, until bubbly and the cheese has melted. Garnish with fresh basil and let the dish rest for 5 minutes before serving.