The warming one
A hearty broth made from macaroni pasta, cannellini and borlotti beans, fresh rosemary and plenty of garlic (pictured above). It will only take you half an hour to prepare enough bean and pasta broth to feed six, and we suggest you serve it with crusty bread and a sprinkling of parmesan.
Carluccio’s one
‘Pappardelle con Frittedda’ – Frittedda in the Sicilian dialect means a stew of asparagus, young onions, small broad beans, peas and artichokes. Carluccio recommends using the largest size of pasta ribbon, pappardelle, to compliment the veggie-friendly sauce.
The meaty one
It is well worth devoting two-or-so hours to this slow-cooked beef skirt, tomato and red wine sauce, tossed in pappardelle pasta and finished with parmesan. Pasta with a rich meat sauce is the end result, which is best enjoyed with a light green salad and a lovely glass of red.
Dermot’s one
Forget the X Factor; Dermot O’Leary is all about quick crab linguini nowadays. Perfect for busy presenters and families alike, this nutritious main is on the table in only 15 minutes and boasts delicious chilli, garlic and white wine flavours. Finish with fresh basil.
The make-your-own one
Feeling creative? Dedicate some time to making your very own pasta, with this simple fresh pappardelle with tomato and basil recipe. You’ll need a pasta machine and staple Italian ingredients (think tomatoes, mascarpone, basil…) for this creamy option.
The spag bol with a twist one
Italian chef Aldo Zilli makes his Bolognese with pork, not beef, which gives a lighter, tastier sauce. You’ll still need onions, red wine and chopped tomatoes, but this recipe calls for the addition of carrots and celery, too. As ever, finish with parmesan.
The minty one
Pretty little bow pasta (or ‘Farfalle’ pasta, to be exact) tossed with creamy avocado chunks, fresh mint, chilli, feta, and a glug of lime juice. It’s summer-in-a-bowl pasta from Peter Sidwell, who reminds us to wash our hands after chopping chillies.
The baked one
Everyone should treat themselves to cannelloni now and then. Here Bill Granger chooses buttery pumpkin as his filling, and adds a creamy cheese sauce, fresh thyme and chilli flakes to the mix. Bake until golden and bubbling, and serve with a green salad.
The fresh fish one
Mussels, monkfish tail and prawns are a fantastic fishy trio. In only 15 minutes, enjoy fresh seafood tossed with linguini and coated in a creamy white wine, chilli, parsley and mussel liquor sauce. Remember to season with plenty of black pepper.
The funghi one
Mushroom troubles? No-one knows how to cook them better than Simon Rimmer. Fry a few in a very hot pan to seal in moisture and create a crisp texture, then toss with a delicious tomato, red wine, anchovy and star anise sauce for a divine mushroom and red wine ragu.
Have we covered your favourite pasta dish? Which recipe appeals to you the most? Talk to us in the Comments box below.
