pasta

Toss it with hot pasta and you’ve got one of Italian cuisine’s most iconic, satisfying dishes.

I also love tossing them into salads, pasta and ramen if I want a little bit of protein.

The soup base can also be incorporated with heavy cream to make a decadent, spring-themed pasta sauce that pairs well with seafood, like grilled salmon or pan seared shrimp.

Duck, foie gras, and truffle combine in a sausage that’s rich, indulgent and ready to impress, whether you’re grilling for friends or making a 2 a.m. pasta that accidentally turns out restaurant-quality.

Lemon is its defining flavor — not tomato, not cheese, not even the pasta itself.