Weekly pasta recipes

Pasta is a go-to weeknight staple, but if you’re bored of the same old recipes, you’ve come to the right place. Each week delicious. brings you a brand new pasta recipe to refresh your repertoire. Some will be classics done right, others will be exciting flavour combos and twists you’ve never tried before. We hope you’ll love these new pasta recipes and that they’ll join your weekly rotation of easy, quick and achievable meals. All are designed to be on the table with minimum fuss – for maximum midweek enjoyment.

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Sardine and courgette pasta salad

Pasta salad recipes

Sardine and courgette pasta salad

Grated raw courgettes and tomatoes bring sweetness, while adding sardines, lemon and mustard offer bags of flavour in this speedy pasta salad that's full of freshness.

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Norma al forno

Weekly pasta recipes

Norma al forno

Served warm, adorned with a crispy cheese crown, this aubergine pasta bake proves that even in hot weather, comfort food still rules supreme. 

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Creamy sweetcorn and Tajín pasta

Weekly pasta recipes

Creamy sweetcorn and Tajín pasta

Tajín is a Mexican seasoning that combines lime and chilli, and when paired with sweetcorn it makes a wonderful sauce for pasta.

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Mixed seafood conchiglioni

Weekly pasta recipes

Mixed seafood conchiglioni

This pasta brings all the flavours of moules marinières, with none of the fuss. Give it a go tonight for a 20-minute winner.

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Halloumi and blistered tomato orzo

July seasonal recipes

Halloumi and blistered tomato orzo

This 5-ingredient dinner is so easy. It's full of flavour from blistered tomatoes, grated halloumi, mint and lemon.

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Aubergine, ricotta and ’nduja paccheri

Weekly pasta recipes

Aubergine, ricotta and ’nduja paccheri

Fiery ’nduja and creamy ricotta are natural companions for meltingly tender roasted aubergine in this baked pasta dish.

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Sicilian tuna pasta

Tuna recipes

Sicilian tuna pasta

This quick and easy tuna pasta is ready in under half an hour and brings the fresh, vibrant flavours of the southern Italian coastline right into your kitchen.

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Spring chicken one pan casarecce

Favourite chicken recipes

Spring chicken one pan casarecce

Everything gets cooked in a single pan in this recipe, with the pasta soaking up the stock for extra flavour.

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Crab lasagne

Lasagne recipes

Crab lasagne

Tomato and shallot ragù is enriched with brown crabmeat, then layered with fresh lasagne sheets and a silky bechamel flaked with white crab, lemon zest and dill.

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Creamy bucatini with chorizo and mushrooms

Weekly pasta recipes

Creamy bucatini with chorizo and mushrooms

Spanish chorizo imbues cream with its punchy, paprika-coloured oils in this bucatini recipe. Peas, lemon and tarragon add brighter top notes, with mushrooms grounding bringing earthiness.

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Anelli alla vodka (vodka spaghetti hoops)

Tomato pasta recipes

Anelli alla vodka (vodka spaghetti hoops)

This is spaghetti hoops – but for grown-ups! Far superior to the sickly-sweet tinned stuff, this is a twist on the penne alla vodka popular in Italian-American restaurants.

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Brothy tortelloni with beans

Weekly pasta recipes

Brothy tortelloni with beans

Cooking filled pasta in a garlic and chilli-spiked broth with creamy beans and robust cavolo nero is seriously satisfying for a-15 minute meal.

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Pea green orzotto

Easy orzo recipes

Pea green orzotto

This beautiful, bright green orzo has the fresh flavours of sweet peas, fragrant basil and a wonderful oozy texture thanks to the mozzarella. It’s spring in a bowl!

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Tuna puttanesca ragù

Weekly pasta recipes

Tuna puttanesca ragù

Whizzing up olives and capers to form a sort of mince and gently simmering them like you would a ragù creates something far deeper and richer than the usual puttanesca.

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Penne all’arrabbiata

Weekly pasta recipes

Penne all’arrabbiata

Penne all'arrabbiata hails from the Lazio region of Italy, most notably Rome. Penne is tossed with a simple tomato and chilli sauce and topped with gratings of pecorino.

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Short rib ragù with pappardelle

Winter pasta recipes

Short rib ragù with pappardelle

A slow-cooked ragù is always a joy to cook – and fills the kitchen with its amazing aroma as it gently putters away.

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