Our favourite pasta recipes

Everyone has their favourite spag bol recipe and it’s usually the first ever main dish we learn to cook. This one is simple but classic and ideal for the rookie chef in your family when it’s their turn to make dinner.

Taste the flavours of Italy with this simple, fool-proof Penne napoletana recipe. Feta, olives and tomatoes combine perfectly for a pasta that’s ready in just 15 minutes

This easy spaghetti and meatballs recipe is a great option for a quick weeknight dinner – it makes six sausages into a delicious meal for six in just over half an hour

You’ll have everyone gobbling up this simple yet tantilising Italian classic. With tomato sauce, oregano, pasta and mince there is no going wrong with this flavour combination.

This traditional spaghetti alla puttanesca recipe is fast and easy, like the women this dish was apparently named for

Crab meat is available from fish markets and the seafood section of some major supermarkets. You will need to use two oven trays for the bags; don’t overcrowd them onto one oven tray.

This vegetarian dish is bursting with flavour and perfect for a cool autumn night. It is lovely served with garlic bread and salad, or steamed green vegetables.

Pasta with zucchini lemon garlic sauce

A lighter take on creamy chicken carbonara; with bacon, mushrooms and shavings of parmesan

This classic combination serves as the ideal dish for a family celebration and weeknight dinner used fresh or as leftovers.

Serve this dish family style in a big bowl with the nuts, chorizo, tomatoes and rocket gently tossed through ribbons of spaghetti.

Pasta with zucchini lemon garlic sauce

This is an easy recipe, so don’t be deterred by the cooking time as it’s mostly in the simmering of the meat sauce, or ragu. The three-meat ragu gives you a rich, intense flavour, even more so if made a day ahead. This sauce is wonderfully versatile and can also be served with spaghetti or as a cannelloni filling. Or you could replace it with a vegetarian option, such as caponata (eggplant and celery) or peperonata (capsicum and onion), or go with a mix of steamed mussels, squid and prawns. As long as the baking technique is followed, the filling possibilities are nearly endless. The best lasagne is made with fresh sheets of pasta, so if you have time, make your own. If not, fresh lasagne is available in most supermarkets.