Amatriciana
Spicy Italian classic with bacon, chillies and tomato.
Favourite Spaghetti Carbonara
Recipe by:
MARLENE28
This recipe for carbonara contains no cream, I don't think it is needed. I ate this in a little restaurant in Rome and have finally succeeded in creating my own version. I hope you like it.
Minestra
Recipe by:
Melanie Booth
A vegetarian version of minestrone, bursting with flavour and healthiness. Goes great with crusty Italian bread.
Cheesy Cannelloni
Recipe by:
Karen1203
This is a super-rich and delicious Italian pasta dish. Cannelloni tubes are stuffed with cottage cheese, carrot, herbs and egg, then baked in a cheesy sauce.
Aubergine Parmigiano
Recipe by:
DOERY
This makes for a luxuriously rich vegetarian meal, prepared in only an hour thanks to a few shortcuts. Aubergine slices are dipped in egg and breadcrumbs, then baked instead of fried. The slices are layered with tomato pasta sauce, mozzarella and Parmesan.
Quick Clam and Tomato Sauce
Recipe by:
Michele O'Sullivan
Makes a tasty sauce that's great over spaghetti or linguine. Be sure to have crusty bread on hand to soak up every last drop!
Pasta with fresh sage, rocket and feta cheese
Recipe by:
Norma MacMillan
This quick main dish can be served hot or cool. The pasta is topped with feta cheese, which has a fresh, salty flavour that goes well with pancetta, the Italian bacon, chickpeas and tomato in the sauce. For best results, use a tubular or thick pasta shape that will complement the chunky sauce.
Pasta with potato, beans and pesto
Recipe by:
Norma MacMillan
This is a traditional Ligurian dish that is usually made with potatoes, green beans and baby broad beans. Here, broccoli and courgettes boost the green vegetable content. The pesto sauce used to dress the pasta and vegetables is lighter than most, but still packs a wonderful flavoursome punch.
Gnocchi with sage and cinnamon
Recipe by:
Norma MacMillan
An Italian classic, traditional semolina gnocchi is served with generous amounts of cheese and butter. This healthier but equally delicious version is made with just a little butter, cheese and olive oil and flavoured with cinnamon and sage. Served with lightly cooked spinach and peas, this makes a great family meal.
Potato-filled Sardinian ravioli
Recipe by:
Norma MacMillan
Mashed potato enriched with cottage cheese and Parmesan and enlivened with garlic and herbs makes a marvellous filling for the pasta parcels called ravioli. A small amount of extra virgin olive oil is added at the end, so none of its flavour is lost and the dish tastes richer than it really is.
Four seasons party pizza
Recipe by:
Maggie Pannell
This tasty pizza includes a variety of toppings to suit every taste. It is lower in fat and salt than ready-made pizzas, yet has just as much flavour. Don't be put off by the long ingredients list, it is easy and fun to make. Serve with a big green salad.
Tagliatelle carbonara
Recipe by:
Brenda Houghton
Ribbons of pasta coated in bacon, eggs and cream make a warming supper dish, with less than half the fat of other versions of this popular Italian dish.
Aubergine lasagne
Recipe by:
Brenda Houghton
Aubergine slices are the ideal filling for this superb vegetarian lasagne, which can be made a day in advance.
Tagliatelle with summer vegetables
Recipe by:
Brenda Houghton
Choose vegetables at their peak of freshness for this light pasta dish, which uses lemon, tarragon and garlic to bring out their delicate flavours.
Lentil risotto
Recipe by:
Norma MacMillan
Lentils add extra flavour and texture to this Italian-style mushroom risotto. Serve with roast or grilled vegetables, such as peppers and courgettes, or a mixed salad, for a satisfying lunch.
Linguine with no-cook sauce
Recipe by:
Norma MacMillan
Of the hundreds of ways to dress linguine, this quick and easy sauce is bound to become the most requested in your house. It bursts with fresh-from-the-garden flavour.
Garden pasta salad
Recipe by:
Norma MacMillan
This Italian salad (known in its homeland as insalata alla giardiniera) uses the freshest produce from the vegetable garden to provide it with a wonderful mix of colours, flavours and nutrients. It stores well and is even better the next day.
Gnocchi with Mediterranean Tomato Sauce
Recipe by:
Jan Cutler
For a super-fast and delicious change from pasta, cook gnocchi – little Italian potato or semolina dumplings. Toss them in a fresh tomato sauce with some Mediterranean herbs, and top with nuts and Parmesan cheese. Delicious!
Classic Tiramisu
Recipe by:
Carol
This classic Italian dessert is made with sponge fingers (also known as ladyfingers or boudoir biscuits) and mascarpone cheese. It can be made in a trifle bowl or a spring form cake tin.