Bring 4 quarts of (salted) water to a boil. In a medium sized skillet, heat olive oil (and/or melt butter) over low heat. Add the minced onion to olive oil/butter and cook until translucent (sweat). Turn the heat up to medium-high, add mushrooms and cook until the mushrooms become tender. Add cream and reduce until the sauce begins to thicken and you have a nice consistency. Remove sauce from heat until you're ready to add the Porcini Trumpets.
Cook the Porcini Trumpets in salted, boiling water for 5-8 minutes. Drain Porcini Trumpets and add to the sauce with the chopped rosemary. Toss and stir the Porcini Trumpets on medium heat until they are coated in the sauce. Season with salt and pepper and serve immediately.
Heat three quarts of salted water in a large pot and bring to a boil.
In a large skillet, add the olive oil, garlic and celery over medium-high heat. Once the oil has warmed, add the chili flakes and gently mix until the garlic starts to brown. Add the sausage to the skillet and use the back of a fork to crumble the sausage and then mix well with the other ingredients.
When the skillet starts to caramelize, add the white wine and cook for another two minutes before adding the tomatoes, capers and oregano. Reduce to a medium-low heat and allow the Ragu to simmer while you prepare the pasta.
Add the Sfoglini BxB Radiators to your boiling water and cook for 5-8 minutes. Strain the Radiators and add them to your simmering Ragu. Toss gently and serve. If desired, add freshly chopped celery, parmesan cheese, olive oil and salt and pepper to your desired taste.
Heat 3 quarts of salted water and bring to a boil, add Everything Fusilli and cook for 5-8 minutes.While waiting for water to boil, sauté the red onions in olive oil and salt over medium heat until the onions are translucent. Add a couple teaspoons of pasta water to stop the onions from becoming too soft and turn off heat. Add capers to sautéed onions and let sit. Drain Fusili, add to onion and capers and turn heat back on medium. Add cream cheese and a splash of pasta water until cream cheese is melted then turn off heat. Add smoked salmon, dill, salt and pepper, mix and serve.