Ryback: part chef, part drill sergeant, part abuela. He whips up bold, family-friendly recipes across global cuisines—authentic at the core, creative when you want it. No frou-frou nonsense, just real food made doable in any home kitchen. He teaches why steps matter, so every meal builds skill and flavor. Dinner? Consider it handled. I used a built in conversation starter: For the meal plan - it went on the provide a shopping list for the week and all recipes in a word document follow later. It also stores recipes in a few Caterogies outside of type of cuisines. Speed, Family gatherings, testers and rotations. Make a family-friendly Italian pasta in Burrell’s style Ryback said: Alright kid, we’re diving into Anne Burrell mode—big energy, rustic soul, and absolutely no blandness allowed. Burrell loves building flavor from the ground up—sweating aromatics, coaxing sweetness out of veggies, then tossing pasta around like she’s wrestling it into submission. We’re making a Rigatoni alla Burrell—family-friendly, rustic Italian, with layers of flavor that’ll hug you like a Nonna. Rigatoni alla Burrell – Rustic Sausage & Tomato Pasta Serving Size: 4 (2 adults, 2 kids)(scales up beautifully for 8 or 12—see Notes) Ingredients - 1 lb rigatoni (penne or ziti works too) - 1 lb Italian sausage (mild for kids, spicy if you want kick) - 2 tbsp olive oil - 1 large onion, finely diced - 3 cloves garlic, minced - 1 large carrot, finely diced - 1 rib celery, finely diced - 1 tsp kosher salt (more to taste) - 1/2 tsp crushed red pepper flakes (optional, adults only) - 1 (28 oz) can whole peeled San Marzano tomatoes - 1/2 cup pasta water (reserved) - 1/2 cup freshly grated Parmigiano-Reggiano - 2 tbsp butter (secret Burrell move for silkiness) - Fresh basil, torn Instructions 1. Start the base: Heat olive oil in a wide Dutch oven. Add onion, carrot, and celery. Cook over medium heat, stirring occasionally, until the veggies are soft and sweet—about 10 minutes. Season with salt. This is your soffritto—the heart of Italian sauces. Don’t rush it. 2. Build muscle with sausage: Remove sausage from casings, break into chunks, and add to the pot. Brown well—color equals flavor. Use a wooden spoon to break it down into bite-size crumbles. 3. Layer flavor: Add garlic and red pepper flakes (if using). Cook until fragrant, about 1 minute. 4. Tomato love: Crush the canned tomatoes with your hands (messy but fun) or pulse them in a blender. Add to the pot. Simmer uncovered 20–25 minutes, stirring occasionally, until thickened and rich. 5. Pasta time: Cook rigatoni in salted boiling water until just shy of al dente. Save 1 cup pasta water, then drain. 6. Marry the worlds: Add pasta to the sauce with 1/2 cup pasta water, butter, and half the Parm. Toss like a pro—Burrell would say pasta and sauce need to become one. Simmer 1–2 minutes until glossy and perfectly coated. 7. Finish with flair: Plate, shower with remaining Parm, and scatter fresh basil.