No-Fuss Recipes for Pasta Lovers

Every ingredient brings a taste of Italy to your table!

Ingredients:

Bring a large pot of salted water to a boil.
Add the spinach ravioli and cook according to the package instructions, usually 3–5 minutes, until tender and floating to the surface.
Drain gently and set aside.
In a small saucepan over low heat, combine the Ravioli and the chilli garlic sauce.
Stir gently until warmed through.
Adjust seasoning with salt and pepper to taste.
Plate the ravioli and sauce, topped with a dollop of Mascarpone.
Drizzle a little olive oil over the top, and garnish with fresh parsley or basil.

Bring a large pot of salted water to a boil.
Add the egg tagliatelle and cook according to package instructions (typically 6–8 minutes), until al dente.
Drain and set aside.
While the pasta cooks, warm the Peperona Sauce in a large pan over medium heat.
Stir occasionally until heated through.
Drain the Pickled Peppers, then stir them into the warmed peperona sauce.
Cook for an additional 2–3 minutes to allow the flavours to meld.
Add the cooked tagliatelle to the pan with the sauce and toss gently to coat.
Season with salt and black pepper to taste.

Bring a large pot of salted water to a boil.
Add the Everyday Spaghetti and cook according to package instructions (usually about 8–10 minutes) until al dente.
Drain and set aside.
Toss with a drizzle of olive oil to prevent sticking.
While the pasta is cooking, heat a non-stick pan over medium heat.
Add the Chicken Frikkadels and cook for 8–10 minutes, turning occasionally, until golden brown and heated through.
Remove from heat and set aside.
Return the drained spaghetti to the pot or a large mixing bowl.
Add 3 to 4 tablespoons of Basil Pesto.
Toss gently until the pasta is evenly coated.
Plate the pesto-coated spaghetti.
Top with the warm Chicken Frikkadels.
Garnish with freshly ground black pepper, grated Parmesan, and fresh basil leaves.

Bring a large pot of salted water to a boil.
Add the Wholewheat Penne and cook according to package instructions (usually 10–12 minutes) until al dente.
Drain and set aside, reserving about ½ cup of the pasta water.
In a large pan, heat olive oil over medium heat.
Add the Diced Tomato and simmer for 8–10 minutes, allowing it to reduce slightly.
Season with salt, black pepper, and chili flakes.
Stir in most of the Fresh Basil, tearing the leaves for maximum flavor.
Reserve a few for garnish.
Add the drained penne to the pan with the tomato sauce.
Toss to coat well, adding a splash of reserved pasta water to loosen the sauce if needed.
Tear the Buffalo Mozzarella into chunks and scatter over the warm pasta so it softens slightly.
Garnish with remaining fresh basil leaves.