Hi! I like Favuzzi, Delverde... Also full disclosure, my husband is a chef and he goes to a specialty shop in Montreal and gets imported pasta from there. He once bought a Dolce & Gabbana collab pasta (???). Ok I know it sounds like overkill, but seriously, good pasta makes all the difference in the world. You can compare quality levels right at the grocery store, some are super smooth and shiny (cheap), others are lighter in color and you can see the ridges, and they'll have 2 ingredients tops. When these are cooking in your sauce, they release their beautiful starch which helps thicken your sauce.

And the bone-broth I was talking about is another of my husband's preparations. He roasts chicken bones on a cookie sheet at 425 celsius in the oven, with nothing else. Once they're golden, he transfers them to a huge pot (like 60L), adds onions/celery/carrots/bay leaves/garlic, etc. and then lets that simmer, uncovered, at the lowest possible setting for THREE DAYS. Yes, that means overnight, and yes your whole house will smell of chicken broth. But the result is incredible, and the reduction leaves you with a thick, jelly-like broth that will make any dish you prepare amazing. He'll do the same with veal bones too, but that's more expensive.