Potente

Pasta shaped like candy filled with sun gold tomatoes, smoked ricotta, serrano chiles, lime zest and oregano

Sicilian-style short twists of pasta paired with Brussels sprouts, burst tomatoes and peppery, creamy arugula-cashew pesto

Spaghetti topped with chili made with Mediterranean spices, grated cheese, and optional toppings of beans or onions

Homemade fusilli with red wine-braised octopus, bone marrow, San Marzano tomatoes, garlic and basil, topped with toasted breadcrumbs

Slices of egg noodles delicately layered between Sichuan pepper pork ragu with strings of tofu cream and parmesan

Fresh house-made pasta rolled into rosettes, filled with layers of sweet Italian sausage, Bolognese sauce and besciamella, layered with mozzarella and 24-month Parmigiano Reggiano, baked in San Marzano tomato sauce with fresh robiola cheese, finished with chopped parsley and garlic focaccia

Paper-thin sheets of handkerchief pasta with pesto made from Genovese basil, imported pine nuts, Ligurian olive oil, Parmigiano-Reggiano and Pecorino Fiore Sardo

Rigatoni with fennel-sausage ragu

Wide ribbons of pasta with slow-braised duck ragu and Grana Padano

Supple dough filled with pillowy sheep's milk ricotta and feta cheese, rolled in melted butter with honey and saffron threads, contrasted by bright sun-dried tomatoes

Housemade spaghetti cacio e pepe with fresh Burgundy black truffles shaved atop at the table

Homemade pasta cooked in well-salted water until just shy of al dente, finished in simmering tomato sauce made with gently peeled and seeded ripe tomatoes, olive oil, garlic, crushed red pepper and basil, finished with basil, parmesan cheese, virgin olive oil and butter

Fresh, squared spaghetti blended with black pepper and Pecorino Romano