Pasta recipes

Similar to carbonara and using some distinctly Roman ingredients, this five ingredient, silkily sauced guanciale linguine is easy to make.

Nutty toasted penne is tossed with a Marmite and paprika-spiked tomato sauce for a serious upgrade on pasta pomodoro.

Cooking pasta in splashes of stock like a risotto ups the flavour and gives you a thick, creamy sauce that binds it all together.

This speedy, fiery version of spaghetti and meatballs made with sausages will be one you make again and again. It’s the perfect midweek meal.

A pistachio, parsley and lemon pistou adds a verdant vibrancy to this one-pot pasta and kale broth. A hearty yet light winter dinner.

Crispy pork schnitzel proudly top an all-time favourite pasta dish – spaghetti alla vodka. This easy recipe is a double whammy of flavour.

This quick pasta dish gets a huge boost of umami from XO sauce, all brought together with plenty of butter for a slick and glossy finish.

Stuffing and sage ravioli is a clever way to use up stuffing from Christmas dinner. Impressive enough to serve to guests on Boxing Day.

Carbonara gets a Christmas makeover by adding pigs in blankets. What’s not to like about this fun festive dinner recipe?

Fried chicken gets a coconut marinade and two coats of spiced flour for extra crunch. Add mac 'n' cheese for an epic comfort-food double act.

Cauliflower cheese gets a boost of comforting gnocchi and a vibrant green makeover. The perfect midweek meal for chilly nights.

Pasta pomodoro is the original – and best – tomato pasta. This recipe is quick and easy but uses a few tricks to really amp up the flavour.

One of the most famous classic pasta dishes of all time, pasta puttanesca includes anchovies, garlic, capers, olives and tomatoes.

For midweek pasta with a difference, try this fusilli dish from Italy's Molise region. The fusilli is paired with a rich, herby lamb ragù.

Learn how to make authentic Sardinian malloreddus, then serve the little dumpling-shaped pasta in a rich veal ragù.

Pansotti, triangular-shaped ravioli, are a speciality of Italy's Liguria region, filled with greens and served with walnut sauce.

Gnocco fritto is a popular snack in Emilia-Romagna. Pasta dough is fried until hollow and crisp and eaten with cured meat and soft cheese.

This lasagne hails from Italy's Veneto region. Layers of creamy polenta alternate with a rich sausage sauce, pecorino and mozzarella.

Bigoli in salsa is a classic Venetian dish: thick pasta strands with a rich sauce of caramelised onions and anchovies. Simple yet luxurious.

Puglia's spaghetti all’assassina (killer spaghetti) is unforgettable. The spaghetti crisps up and chars in a rich tomato and chilli sauce.

This rich pasta dish from Norcia in Umbria is a local speciality. Nuggets of fried sausage and earthy porcini mushroom infuse the cream sauce.

This spaghetti has fudgy and sweet fried courgettes which need little more than a little cheese to enrich them. Simplicity at its finest.

Adding an egg yolk to the centre of this rich mushroom pasta makes the most luxurious, silky sauce you could imagine – and stirring it in at the table feels oh-so sophisticated.

Rolled lasagne sheets filled with roasted squash, sausages and sage are baked, standing upright in a pool of passata to create a lovely crispy topping in this pasta dish.