Ingredients: 2 cups Racconto Pennette or Elbow pasta 1 cup milk 1 tsp corn starch 4 oz shredded cheddar cheese (about 1 cup) 4 oz shredded pepper jack cheese (about 1 cup) 6 oz Mexican chorizo 1/2 cup minced red onion 2 Tbsp flour 2 tsp lime juice 2 Tbsp Racconto Panko Breadcrumbs 1 Tbsp butter Preparation: Toss

Ingredients: 4 6 oz boneless, skinless chicken breasts salt and fresh ground black pepper for seasoning chicken 1 jar (6.3 oz) Racconto Sriracha Pesto 2 oz (1/2 cup) grated mozzarella cheese Preparation: Preheat oven to 375° F /190° C. Trim all visible fat and tendons from chicken pieces, then cut each

Ingredients: 1 butternut squash weighing about 2 1/2 lbs 1 lb Racconto Rigatoni 1 Tbsp of Racconto Extra-Virgin Olive Oil 1/3 cup of chopped shallots or onions 1/4 cup of packed, Racconto Grated Parmesan Cheese 1/3 cup sour cream or Greek yogurt 1/8 tsp of grated nutmeg 1 Tbsp of chopped parsley, for

Ingredients: 2 Tbsp unsalted butter 1/4 cup Racconto Extra Virgin Olive Oil 1 small onion, chopped 1 carrot, chopped fine 1 celery rib, chopped fine 1/2 lb ground chuck 1/2 lb ground veal 1/2 lb ground pork Freshly grated nutmeg to taste 1 cup dry white wine 1/2 cup Racconto Grated Pecorino Romano Cheese 3 – 24

Ingredients: 1 lb Racconto Linguine pasta 1 cup (6 oz) Racconto Sun-dried Tomatoes in Oil, drained, chopped or julienned 1 cup (4 oz) medium green olives, pitted 1 cup packed fresh basil leaves 2 tsps Racconto Chopped Garli 1/3 cup Racconto Extra-Virgin Olive Oil Zest and juice of 1 large lemon 3/4 cup

Ingredients: 1 lb Racconto Spaghetti 1/2 cup Racconto Extra-Virgin Olive Oil 2 shallots, thinly sliced 1 Tbsp Racconto Chopped Garlic 2 1/2 lbs Manila clams, scrubbed clean 1/2 cup fresh parsley, chopped 1/2 cup dry white wine 2 Tbsp unsalted butter, diced into small cubes Sea salt and freshly ground black pepper 1 lemon, zested,

Ingredients: 1 lb Racconto Conchiglie (shells) pasta 1 lb broccoli, cut into florets (about 4 c.) 1/4 cup Racconto Extra-Virgin Olive Oil 2 Tbsp Racconto Chopped Garlic 1/8 tsp red pepper flakes 1/2 tsp Racconto Sea Salt 1/4 tsp freshly ground black pepper 1 lb small littleneck clams, scrubbed 1 lb mussels, debearded 1 cup

Ingredients: 3 lbs mussels, well washed Salt and freshly ground black pepper 1 16 oz package Racconto Rigatoni 4 Tbsp Racconto Extra-Virgin Olive Oil, + more for drizzling 2 Tbsp Racconto Chopped Garlic 1/4 tsp red chili flakes, or to taste 1 15 oz can Racconto Cannellini Beans, drained 2 Tbsp dry white

Ingredients: 1 1/2 lbs sweet Italian sausage, casings removed (or bulk sausage) I Tbsp Racconto Chopped Garlic 1 bunch escarole; torn into bite-size pieces (about 8 cups) 1/2 cup Racconto Grated Parmigiano-Reggiano Cheese 1/4 tsp crushed red pepper 1 lb Racconto Penne Lisci 1 tsp Racconto Extra Virgin Olive Oil 2 medium onions,

Ingredients: 3 cups organic chicken stock 2 Tbsp unsalted butter 2 Tbsp Racconto Extra-Virgin Olive Oil 1 Tbsp Racconto Chopped Garlic 4 Portobello mushrooms, diced 1 yellow onion, minced Racconto Sea Salt 2 cup Racconto Orzo 3/4 cup good quality white wine 1/2 cup crumbled gorgonzola 1/3 cup Racconto Grated Parmigiano-Reggiano Freshly cracked pepper Preparation: Bring the chicken stock