Traditional pasta e piselli dishes often involve cooking the peas until they are very soft, starting to brown and becoming quite savoury.
Getting some good browning on the cauliflower – even to the point where it looks a little burnt – is key to developing the savoury characteristics of this wonderful vegetable.
This simple pasta traybake makes easy work of dinner with some baby shells, chickpeas, honey, yoghurt and rose harissa.
Sausage meat gives the sauce a deeper flavour than you’d get by using simple mince meat.
Think of this as your classic New York/Italian classic pasta alla vodka with extra kick: celery seeds, a healthy dash of Worcestershire sauce, and as much hot sauce as you can take.
Tinned tuna and plenty of greens make this a one-dish dinner, without skimping on the creamy, cheesy goodness.
This quick risoni dish is a little bit special thanks to some goat’s cheese stirred through the pasta.
Imagine your favourite Italian meatballs tossed through spaghetti with tomato pasta sauce with cheese on top. Now turn it into a soup.
Cook up an Italian-style feast - or just a simple bowl of pasta - with these much-loved recipes from Good Food’s recipe writers.
Here’s everybody’s favourite creamy pasta, only as a deep-dish bake.