Pasta dish

You can use feta or any soft, crumbly cheese instead of the goat cheese, and toasted pecan halves make a nice change from walnuts. This roasted capsicum pasta salad makes a great lunch-box meal too.

Ricotta cheese takes the place of bechamel sauce to make this a truly quick and easy lasagne without sacrificing flavour or texture.

We've used penne in this fresh pesto pasta recipe, but spaghetti, fettuccine and gnocchi work just as well. Save a couple of small basil leaves to finish the dish when serving.

Place pretzels in a zip-lock plastic bag; crush roughly with a rolling pin. Combine pretzels with butter and cheeses in a medium bowl. You can make the candied bacon a day ahead; store, covered, in the refrigerator. Note

Vongole (clams) will need to soak in salted water for 30 minutes before starting this recipe. Fast-cooking clams are packed with a good dose of iron, B vitamins and the mineral chronium, which the body needs to regulate blood glucose levels. Note

Use your preference of bottled pasta cheese sauce in this recipe. Note

Risoni is a small pasta shaped like a grain of rice. You can substitute any small pasta in this recipe. Note

Pepato is an Italian sheep’s milk cheese, most often pecorino, studded with peppercorns. It is available from some delicatessens and specialty cheese shops. If you can’t find it, use pecorino or parmesan cheese with a good grinding of black pepper. Note

We’ve used penne pasta in this recipe, but feel free to use spaghetti, if you prefer. Stir in ⅓ cup loosely packed fresh basil leaves just before serving, if you like. Note

Make the sauce a day ahead; store, covered, in the refrigerator. Beans are an Italian staple and are often served with spaghetti in the same dish. Note

This recipe is a delicious change to cooked pasta sauces ­because this sauce is uncooked, buy the freshest ingredients you can for a big flavour hit. Note

This delicious, vegetarian take on a classic lasagne will have your dinner party guests raving for weeks.

To remove skin from tomatoes, cut a small cross into the base of each tomato, then plunge in batches, into a saucepan of boiling water for 15 seconds. Remove with a slotted spoon and plunge into a bowl of iced water to cool. Drain, then peel away the skins. Note

A quick and easy authentic Italian ravioli with tomato, pea and basil sauce from Australian Women's Weekly.

Recipe is best prepared as required. Note

Not suitable to freeze or microwave. Note

Rich tomato sauce, smoky meat, herbs and cheese ­ the very best of fresh ingredients ­ that’s the Italian way. Put the pot on and let it bubble its way to a delicious infusion of flavours. Note

You can use a mixture of grilled eggplant, capsicum and sun-dried tomatoes for the antipasto vegetables. Grilled artichokes and mushrooms could also be used. Note

These large, luxurious ravioli with their light tomato sauce make a lovely opener to a dinner party or, served with a fresh green salad, a stylish little lunch. Note

This recipe can be made in a traditional paella pan if you own one, otherwise a deep frying pan or wok with a tight-fitting lid will suffice. Serve the paella straight from the pan at the table. Note

Risoni is a small rice-shaped pasta that can be served similarly to orzo or rice in salads and soups. Note

Recipe best made just before serving. Coppa is salted and dried pork. Note

You could substitute the bacon and chorizo with ham and mild salami if you prefer. Note

Velouté, a white sauce made from roux (a cooked butter and flour mixture) and stock, is one of the five “mother” sauces in French cooking from which all other sauces are derived. Note

Danish salami is a smoked, delicately spiced salami; you can use another variety if you wish. Note

Cover gow gees with a damp tea towel to stop them drying out while making the tortellini. The tortellini can be made a day ahead; store, in a single layer, covered in plastic wrap, in the refrigerator until ready to cook. Preserved lemons can be bought from delicatessens and some supermarkets. Remove a piece of […]