But there's some other ways to eat pasta besides like tomato sauce, meat sauce, cheese, mac and cheese.

It's not that good stuff. The people don't know about it as much.

Extra cheese?

Hey everyone, Dan here, dropping into your feed in the middle of the week with a major announcement.

I've made passing reference to it, but now I'm ready to talk about it for real.

As of today, my first cookbook is available for pre-order wherever books are sold.

It's a collection of non-traditional pasta sauces, so it's not your known as cookbook, all right?

Basically, after Cassatelli came out, so many people sent me pictures of what they were making with it.

And so much of what I saw was the same few recipes.

So I set out to make a cookbook to show you that there's so much more that you can and should be putting on your pasta.

So this cookbook has things like kimchi carbonara and cachouille pepe with chili crisp.

Roasted artichoke with preserved lemon instead of the more traditional lemon juice.

I even went to one of the farthest corners of Italy to bring back a relatively new and obscure Italian dish called spaghetti al asasina or assassins spaghetti.

It's pan-fried until the pasta turns charred and crispy crunchy.

There's shakshuka as a pasta sauce.

Mexican wedding soup instead of Italian wedding soup.

Plus, something I came up with called pasta pizza, where the pizza crust is made entirely from fettuccine fused together into a crispy, cohesive hole.

Then you top it with sauce and cheese and you can slice it and pick it up and eat it with your hands like a piece of pizza.

And there's so much more.

The book is called Anything's Possible, 81 inventive pasta recipes for saucy people.

Every recipe in this book was tested by my wife, Janey, and my daughter's Emily and Becky.

I know you're waiting for someone to ask, so tell me about what's in the pasta.

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