On one end of the spectrum, you’ve go light and bright

Conchiglie alla Sardo, 

with Spanish sardines, trevisso, toasted pine nuts , fennel, pickled peppers and toasted focaccia crumbs

And on the other end you have rich, creamy

Rigatoni, with Leek Fonduta

melted leeks, cream and parmesan…

Hopefully you find yourself in-between these two!