Serves 4

INGREDIENTS

45ml/3 tbsp olive oil
1 onion, chopped
1 large garlic clove, chopped
400g/14oz can of chopped tomatoes with herbs
60ml/4 tbsp dry white wine
350g/12oz dried spaghetti
5-10ml/1-2 tsp dark soft brown sugar
50g/2oz can anchovy fillets in oil
115g/4oz pepperoni sausage, chopped
15ml/l tbsp chopped fresh basil
salt and ground black pepper
sprigs of basil, to garnish

Spaghetti with Tomato Sauce

Heat the oil in a saucepan and fry the onion and garlic for 2 minutes to soften. Add the tomatoes and wine, bring to the boil and leave to

simmer gently for 10-15 minutes. Put the pasta on to cook as directed.

After the sauce has been cooking 10 minutes add the soft brown sugar and the anchovy fillets, drained and chopped. Mix well and cook for

about a further 5 minutes or so.

Drain the pasta and toss in very little oil. Add to it the pepperoni and the basil and sprinkle with seasoning. Serve topped with the tomato

sauce and garnish with the sprigs of basil.

Serves 4

INGREDIENTS

115g/4oz/l cup walnut pieces or halves
45ml/3 tbsp plain breadcrumbs
45ml/3 tbsp olive or walnut oil
45ml/3 tbsp chopped fresh parsley
1-2 garlic cloves (optional)
50g/2oz/1/4 cup butter, at room temperature
30ml/2 tbsp double cream
400g/14oz wholemeal spaghetti
salt and ground black pepper
freshly grated Parmesan cheese, to serve

Spaghetti with Walnut Sauce

Drop the nuts into a small pan of boiling water, and cook for 1-2 minutes. Drain, then skin. Dry on kitchen paper. Coarsely chop and set

aside about a quarter.

Place the remaining nuts, the breadcrumbs, oil, parsley and garlic, if using, in a blender or food processor. Process to a paste. Remove to

a bowl, and stir in the softened butter and the cream. Season with salt and pepper.

Cook the pasta in plenty of boiling salted water, following the instructions on the packet, until firm. Drain, then toss with the sauce. Sprinkle

with the reserved chopped nuts, and hand round the grated Parmesan separately.

Serves 4

INGREDIENTS

400g/14oz spaghetti
90ml/6 tbsp extra virgin olive oil
3 garlic cloves, chopped
60ml/4 tbsp chopped fresh parsley
salt and ground black pepper
freshly grated Parmesan cheese, to serve (optional)

Spaghetti with Garlic and Oil

Cook the spaghetti in plenty of boiling salted water.

In a large frying pan heat the oil and gently saute the garlic until barely golden. Do not let it brown or it will taste bitter. Stir in the chopped

fresh parsley, then season with salt and pepper. Remove from the heat until the pasta is ready.

Drain the pasta when it is barely firm. Tip it into the pan with the oil and garlic, and cook together for 2-3 minutes, stirring well to coat the

spaghetti with the sauce. Serve at once in a warmed serving bowl, with some Parmesan.

Serves 4

INGREDIENTS

1 onion
1 red pepper
1 green pepper
30ml/2 tbsp olive oil, plus extra for tossing the pasta
800g/l3/4 lb canned chopped tomatoes
30ml/2 tbsp tomato puree
10ml/2 tsp paprika
175g/6oz pepperoni or chorizo sausage
45ml/3 tbsp chopped fresh parsley
430g/llb pasta spirals, such as fusilli
salt and ground black pepper

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Pasta Spirals with Pepperoni and Tomato

Chop the onion. Halve, core 1 and seed the peppers. Cut the flesh into dice.

Heat the oil in a medium L saucepan, add the onion and cook for 2-3 minutes until beginning to colour. Stir in the peppers, tomatoes,

tomato puree and paprika, bring to the boil and simmer uncovered for about 15-20 minutes until reduced and thickened.

Slice the pepperoni or chorizo and stir into the sauce with 30ml/2 tbsp of the chopped parsley. Season to taste with salt and pepper.

While the sauce is simmering, cook the pasta in plenty of boiling salted water according to the instructions on the packet. Drain well. Toss

the pasta with the remaining parsley in a little extra olive oil. Divide among four warmed bowls and top with sauce.

Serves 4

INGREDIENTS

275g/10oz Chinese egg noodles
30ml/2 tbsp vegetable oil
3 spring onions, chopped
1 garlic clove, crushed
2.5cm/1 in piece fresh root ginger, peeled and grated
5ml/1 tsp hot paprika
5ml/1 tsp ground coriander
3 boneless chicken breasts, sliced
115g/4oz/l cup sugar-snap peas, topped and tailed
115g/4oz baby sweetcorn, halved
225g/8oz fresh beansprouts
15ml/l tbsp cornflour
45ml/3 tbsp soy sauce
45ml/3 tbsp lemon juice
15ml/l tbsp sugar
45ml/3 tbsp chopped fresh coriander or spring onion tops, to garnish

Stir-fried Sweet and Sour Chicken

Bring a large saucepan of salted water to the boil. Add the noodles and cook according to the instructions on the packet. Drain, cover and keep warm.

Heat the oil in a wok. Add the spring onions and cook over a gentle heat. Mix in the next five ingredients, then stir-fry for about 3-4 minutes.

Add the next three ingredients and steam briefly. Add the noodles.

Combine the cornflour, soy sauce, lemon juice and sugar in a small bowl. Add to the wok and simmer briefly to thicken. Serve garnished

with chopped coriander or spring onion tops.

Serves 4-5

INGREDIENTS

175g/6oz smoked salmon slices or ends, fresh or frozen
300ml/1/2 pint/1/1/4 cups single cream
pinch of ground mace or grated nutmeg
350g/12oz green and white tagliatelle
salt and ground black pepper
45ml/3 tbsp snipped fresh chives, to garnish

Tagliatelle with Smoked Salmon

Cut the salmon into thin strips about 5cm/2in long. Place in a bowl with the cream and the mace or nutmeg. Stir, cover and allow to stand

for at least 2 hours in a cool place (not in the fridge).

Cook the pasta in plenty of boiling salted water until it is just firm.

Meanwhile, gently warm the cream and salmon mixture in a small saucepan, without boiling.

Drain the pasta, pour the sauce over and mix well. Season to taste and garnish with the chives.

Serves 4

INGREDIENTS

115g/4oz prosciutto crudo or other unsmoked ham (raw or cooked)
50g/2oz/1/4 cup butter 2 shallots, very finely chopped
150ml/1/4 pint/2/3 cup double cream
350g/12oz fettucine
50g/2oz/1/2 cup grated Parmesan cheese
salt and ground black pepper
fresh parsley sprig, to garnish

FETTUCCINE WITH HAM AND CREAM

Cut the fat from the ham and chop both lean and fat parts separately into small squares.

Melt the butter in a medium frying pan and add the shallots and the squares of ham fat. Cook until golden. Add the lean ham, and cook for a

further 2 minutes. Season with black pepper. Stir in the cream, and keep warm over a low heat while the pasta is cooking.

Cook the pasta in plenty of boiling salted water until firm. Drain, turn into a warmec serving dish and toss with the sauce. Stir in the cheese

and serve immediately, garnished with a sprig of parsley.

Serves 4

INGREDIENTS

2 tablespoons olive oil
50 g/2 oz butter
2 onions, chopped
2 garlic cloves, chopped
500 g/1 lb mushrooms, trimmed and sliced
4 tablespoons double cream
4 tablespoons dry white wine
1 teaspoon chopped thyme
8 pieces dried lasagne
1 tablespoon vegetable oil
2 red peppers, skinned cored,
deseeded and thickly sliced
125 g/4 oz young spinach leaves
125 g/4 oz packet mozzarella cheese
salt and pepper
50 g/2 oz Parmesan cheese shavings

Mushroom and Mozzarella Lasagne Stacks

Heat the oil and butter in a saucepan, add the onions and saute for 3 minutes. Add the garlic and cook for 1 minute.

Add the mushrooms, turn up the heat and cook for 5 minutes. Add the cream, white wine and thyme, season with salt and pepper and simmer for 4 minutes.

Bring a pan of water to the boil, add the lasagne sheets a few pieces at a time and the vegetable oil, and cook for 7 minutes or according to packet instructions until tender but firm to the bite. Remove from the pan and place 4 pieces in a well-oiled large ovenproof dish.

Place a generous spoonful of mushroom mixture on each piece of lasagne, add some red pepper slices and half of the spinach and place
another piece of lasagne on top. Then add the remaining spinach, a little more mushroom mixture and top with a slice of mozzarella. Finish

with the Parmesan shavings. Place the dish under a preheated very hot grill and cook for 5 minutes until the Parmesan is bubbling.

Serves 4

INGREDIENTS

1 quantity Meat Sauce
250 g/8 oz dried lasagne
1 teaspoon vegetable oil
50 g/2 oz grated Parmesan cheese
15 g/1/2 oz butter
mixed green salad, to serve

Bechamel Sauce
40 g/1/1/2 oz butter
40g/1/2 oz flour
600 ml/1 pint milk
pinch of ground nutmeg
salt and pepper

Lasagne

Simmer the meat sauce gently for at least 1 hour.

Meanwhile, make the bechamel sauce. Melt the butter in a saucepan and stir in the flour. Cook over gentle heat, without browning, for 2-3minutes, and then gradually beat

in the milk until the sauce is thick, smooth and glossy. Season with salt, pepper and nutmeg, and cook gently for 5—10 minutes.

Cook the lasagne with the vegetable oil in a large pan of lightly salted boiling water according to packet instructions until just tender but firm to the bite. Drain and pat dry.

Put a little of the meat sauce in a buttertrf ovenproof dish and cover with a layer of lasagne and then another layer of meat sauce topped with some white sauce. Continue

layering in this way, ending with a layer of lasagne and a topping of white sauce.

Sprinkle with the grated Parmesan and then dot the top with butter. Bake in a preheated oven at 230°C/450°F/Gas Mark 8 for 30 minutes until the lasagne is golden brown.

Serve hot with a green salad.

Serves 4

INGREDIENTS

625 g/1/1/4 lb canned tomatoes
olive oil, for frying
2 garlic cloves, each cut into 3-4 pieces
1 chilli,cored and deseeded
125 g/4 oz salami, thickly sliced
500 g/ 1 Ib conchiglie
salt
75 g/3 oz pecorino cheese shavings, to serve

Conchiglie with Calabrian sauce

Crush the tomatoes or puree them briefly in a food processor. Coat the bottom of a saucepan with olive oil. Add the garlic and chilli and fry gently until the garlic is golden,

crushing the chilli against the bottom of the pan to release its flavour. Add the tomatoes and the slices of salami with salt to taste. Simmer gently for about 30 minutes, until the

sauce becomes denser and darker in colour.

Meanwhile cook the conchiglie in salted boiling water according to packet instructions until just tender but firm to the bite. Drain, transfer to a warmed serving dish and pour

the sauce over the top. Serve with the pecorino shavings.