CLASSIC RAGU BOLOGNESE

SLOW COOK
SERVES 4 - 6

1/2 stick (60g) butter
2 tbsp extra virgin olive oil
2 oz (60g) unsmoked pancetta or bacon, finely chopped
1 small onion, finely chopped
1 carrot, finely chopped
1 celery stalk, finely chopped
1 garlic clove, finely chopped
1 bay leaf
1 lb (500g) lean chuck steak, coarsely ground
2 tbsp tomato paste
2/3 cup (150ml) red wine
2/3 cup (150ml) meat stock, or water ground nutmeg
2/3 cup (150ml) milk
salt, black pepper,
1 lb (500g) dried pasta

freshly grated parmesan to serve

 Melt butter and oil in a large, heavy-based pot over medium high heat. Add pancetta and cook, stirring frequently, until colored, 5 minutes. Add onion, carrot, celery, garlic, and bay leaf and cook, stirring frequently, until soft, 8 minutes. Add ground beef and cook, crumbling with a fork to break up, until browned. Turn heat to medium. Add tomato paste and cook, stirring constantly, 1 minute. Add wine, stock or water, and nutmeg. Bring to a boil, then turn heat down to very low. Simmer, partially covered, stirring occasionally and adding milk 2 tbsp at a time every 20-30 minutes. Cook until thick and rich, 2 hours. Add salt and pepper to taste. Cook pasta in a large pot of boiling, salted water until firm to the bite, Drain. Add drained pasta to hot ragu. Toss well to coat. Serve immediately with parmesan.

WHICH PASTA?

Medium ribbons or large tubes - tagliatelle, macaroni, rigatoni. penne.

THINK AHEAD

Make sauce up to 3 days in advance. Cover and refrigerate. Alternatively, make up to 1 month in advance and freeze. Defrost overnight in regrigerator before reheating.

SPICY SAUSAGE RAGU

SLOW COOK 

SERVES 4

3 tbsp extra virgin olive oil
1 onion, finely chopped
2 garlic cloves, finely chopped
8 oz (250g) italian sausages, skinned and crumbled
1/2 tsp crushed red pepper flakes
1 tsp fennel seeds
1 tsp dried oregano
1 tbsp tomato paste
1 - 14oz (400g) can chopped italian plum tomatoes
salt, black pepper
1/2 cup (125ml) heavy cream
1 lb (500g) dried pasta
freshly grated parmesan to serve

Heat oil in a skillet. Cook onion and garlic over medium high heat, stirring frequently, until soft and pale gold, 5 minutes. Add sausage. Cook, stirring to break up, until colored, 10 minutes. Add red pepper flakes, fennel, oregano, tomato paste, and chopped tomatoes. Simmer, stirring occasionally, until thickened, 20 minutes. Add cream. Cook, stirring until heated through. Add salt and pepper to taste.
Meanwhile, cook pasta in a large pot of boiling, salted water, until firm to the bite. Drain. Add pasta to the hot sauce. Toss well to coat. Serve immediately with parmesan.

WHICH PASTA?

Medium or large tubes - ditali, penne, rigatoni, macaroni.

THINK AHEAD

Make ragu up to 3 days in advance. Cover and refrigerate. Alternatively, freeze up to 1 month in advance. Defrost overnight in refrigerator before reheating.

COOKS' NOTE

Be sure to use good-quality Italian sausage for this sauce. You can use Ihe sweet sausages or, for an even spicier ragu, use spicy sausages.

CARBONARA

QUICK COOK

SERVES 4

3 egg yolks
8 tbsp freshly grated parmesan
2 tbsp oil
2 garlic cloves, peeled and halved
8oz (250g) unsmoked pancetta or
bacon slices, cut into 1/4 in (0.5cm) wide strips
4 tbsp white wine
1 tbsp butter
1 lb (500g) dried pasta
salt, black pepper
additional freshly grated parmesan to serve

Mix egg yolks and parmesan in a bowl until combined. Heat oil in a skillet. Add garlic and cook over medium high heat until golden, 2 minutes. Remove garlic and discard. Add pancetta and cook, stirring occasionally, until crisp, 5 minutes. Add wine and simmer until just evaporated, 2 minutes. Remove from heat.
Meanwhile, cook pasta in a large pot of boiling, salted water, until firm to the bite. Drain, reserving 1/2 cup pasta water. Add drained pasta to the hot pancetta and toss well to coat. Remove from the heat. Add egg mixture and butter and toss again to coat, adding reserved water as needed. Add salt and pepper to taste. Serve immediately with additional parmesan.

WHICH PASTA?

Hollow or thin strands - bucatini, spaghetti.

COOKS' NOTE

We have sharpened the sauce with the addition of while wine. If you don't have any white wine in the pantry, use 2 tbsp dry vermouth instead.

VENETIAN-STYLE CHICKEN LIVER

QUICK COOK

SERVES 4

8 oz (250g) chicken livers
2 tbsp (30g) butter
3 tbsp extra virgin olive oil
4 fresh sage leaves
1 garlic clove, peeled an halved
4 tbsp dry white wine
salt, black pepper
1 lb (500g) dried pasta
4 tbsp freshly grated parmesan
additional butter to toss
additional freshly grated parmesan to serve

Place chicken livers in strainer and rinse under cold running water. Drain and pat dry with paper towels. Cut each chicken liver into 3 pieces, discarding fat and membranes. Melt butter with olive oil in a skillet over medium heat. Add garlic and sage and cook until garlic is golden, 2-3 minutes. Remove and discard garlic and sage. Add chicken livers and cook, stirring frequently, until browned, 1 minute. Add wine and simmer until just evaporated, 30 seconds. Add salt and pepper to taste. Meanwhile, cook pasta in a large pot of boiling, salted water, until firm to the bite. Drain. Add pasta with parmesan and 1 tbsp additional butter to the hot sauce. Toss well to coat. Serve immediately with additional parmesan.

WHICH PASTA?

Shapes or medium to wide ribbons - conchiglie, pappardelle. tagliatelle. farfalle.

COOKS' NOTE

Quick cooking ensures that the chicken liver pieces will be still pink and juicy inside.

CHICKEN WITH LEMON AND MUSHROOMS

QUICK COOK

SERVES 4

2 tbsp (30g) butter
2 skinless, boneless chicken breast halves, cut across into 8 - lin (2.5cm) wide strips
2 garlic cloves, crushed
8 oz (250g) cremini mushrooms, sliced
1 tsp fresh thyme leaves
2 tbsp lemon juice
salt, black pepper
1 lb (500g) dried pasta
additional butter to toss

Melt butter in a skillet over medium heat. Add chicken strips and cook, stirring frequently! until opaque, 4 minutes. Add garlic, mushrooms, and thyme. Cook, stirring frequently, until mushrooms are soft and chicken is cooked through, 4 minutes. Add lemon juice and salt and pepper to taste. Meanwhile, cook pasta in a large pot of boiling, salted water, until firm to the bite. Drain. Add pasta to hot sauce with 2 tbsp additional butter. Toss well to coat. Serve immediately.

WHICH PASTA?

Medium to large ribbons- fettuccine. tagliatelle, pappardelle.

THINK AHEAD

Make sauce up to 1 day in advance. Cover and refrigerate. Reheat gently, adding 2 tbsp water.

AMATRICIANA

QUICK COOK

SERVES 4

4 tbsp extra virgin olive oil
8 oz (250g) unsmoked pancetta or bacon, cut into 1/4 in (0.5cm) wide strips
1/2 tsp crushed red pepper flakes
6 tbsp dry white wine
1 onion, finely chopped
1 - 14oz (400g) can Italian plum tomatoes, chopped, or 1 lb (500g) fresh tomatoes, peeled and chopped
salt, black pepper
1 lb (500g) dried pasta
4 tbsp freshly grated pecorino, romano or parmesan, plus additional cheese to serve

Heat oil in a skillet. Add pancetta strips and red pepper fakes and cook, stirring occasionally over medium heat, until pancetta is crisp, 5 minutes. Add wine and simmer until reduced by half, 1 minute. Add onion and cook, stirring frequently, until soft and just golden, 10 minutes. Turn heat to medium high. Add tomatoes and cook, until thickened, 10 minutes. Add salt and pepper to taste. Meanwhile, cook pasta in a large pot of boiling, salted water, until firm to the bite. Drain. Add pasta with parmesan to the hot sauce. Toss well to coat. Serve immediately with additional cheese.

WHICH PASTA?

Hollow strands or tubes - spaghetti, bucatini. penne. rigatoni.

THINK AHEAD

Make sauce up to 1 day in advance. Cool completely. Cover and refrigerate.

COOKS' NOTE

This sauce is made in the Apennines east of Rome for the local Festa on 15th August. The cheese used in the traditional recipe is Pecorino, which has the right piquancy to match the flavor of the chili. If you cannot find Pecorino Romano, you can use Parmesan. The pancetta should be unsmoked.

PAN-ROASTED CHICKEN WITH GARLIC AND SHALLOTS

QUICK COOK

SERVES 4 - 6

4 boneless chicken breast halves
12 whole garlic cloves
8 whole shallots
3/4 cup (175ml) white wine
2 tbsp extra virgin olive oil
salt, black pepper
3/4 cup (175ml) heavy cream
1 lb (500g) dried pasta

Preheat oven to 400°F (200°C). Place chicken skin side up, with garlic and shallots, in a large oven-proof skillet. Pour over wine. Drizzle chicken skin with oil and sprinkle with salt and pepper. Roast until chicken is cooked through and skin is crisp and golden, 25-50 minutes. Remove chicken, garlic, and shallots and cover to keep warm. Bring chicken juices to a simmer over medium high heat. Add cream and cook, stirring constantly, until hot through, 1 minute. Add salt and pepper to taste. Meanwhile, cook pasta in a large pot or boiling, salted water, until firm to the bite. Drain. Add pasta to the hot sauce. Toss well to coat. Slice each chicken breast half crosswise into 3 pieces. Top pasta with chicken, garlic, and shallots. Serve immediately.

WHICH PASTA?

Medium to wide ribbons or large tubes - tagliatelle, pappardelle, penne, rigatoni.

COOKS' NOTE
Snipping off the tops of the roast garlic and shallots with kitchen scissors makes it easier to squeeze out the soft, sweet centers from their papery skins.

SAUSAGE WITH CREAM AND BASIL

QUICK COOK

SERVES 4

2 tbsp extra virgin olive oil
1 small onion, finely chopped
4 garlic cloves, crushed
8oz (250g) italian sausages, skinned and crumbled
1 1/4 cups (300ml) heavy cream
1 l b (500g) dried pasta
1 handful fresh basil leaves, torn
salt, black pepper
freshly grated parmesan to serve

Heat oil in a skillet. Add onion and garlic and cook, stirring occasionally over medium high heat, until just golden, 5 minutes. Add sausage and cook, stirring frequently to break up meat, until it just loses its pink color, 10 minutes. Stir in cream and simmer until just thickened, 1-2 minutes. Add salt and pepper to taste. Meanwhile, cook pasta in a large pot of boiling, salted water, until firm to the bite. Drain, reserving 1/2 cup pasta water. Add pasta with basil to the hot sauce. Toss well to coat, adding reserved water as needed. Serve immediately with parmesan.
 
WHICH PASTA?

Shapes or tubes - conchiglie, fusilli. macaroni, penne, rigatoni.

CRISPY PANCETTA AND SCALLIONS

QUICK COOK

SERVES 4

8 pancetta or bacon slices, smoked or unsmoked
2 tbsp (30g) butter
2 tbsp extra virgin olive oil
8 scallions, sliced
1 lb (500g) dried pasta
4 tbsp freshly grated parmesan
salt, black pepper
additional freshly grated parmesan to serve

Cook pancetta, turning frequently, in a skillet over medium low heat until browned and crisp, 10 minutes. Drain on paper towels and cut into 1 in (2.5cm) wide strips. Pour off excess fat from skillet. Add butter and oil to skillet and melt over medium heat. Add scallions and cook, stirring constantly, until just soft, 2 minutes. Meanwhile, cook pasta in a large pot of boiling, salted water, until firm to the bite. Drain, reserving 1/2 cup pasta water. Add pasta with parmesan and pancetta to scallions. Toss well to coat, adding reserved water as needed. Add salt and pepper to taste. Serve immediately with additional parmesan.

WHICH PASTA?

Tubes or shapes - penne, rigatoni, gnocchi, conchiglie.

COOKS' NOTE

Try and match the size of the pasta to the size of your ingredients. Cut the pancetta into pieces that can be easily caught in Ihe hollow of the pasta shape.

PIZZAIOLA

QUICK COOK
SERVES 4

2 tbsp extra virgin olive oil
l 3/4 lb (300g) rump steak, cut into strips 2in (5cm) long and 1/2 (1cm) wide
1 - 14oz (400g) can chopped Italian plum tomatoes
2 garlic cloves, crushed
2 tsp fresh oregano or 1 tsp dried
2 tbsp capers, drained and rinsed
4 tbsp pitted, sliced black olives
1 lb (500g) dried pasta
1 tbsp finely chopped fresh flat-leaf parsley

Heat oil in a skillet. Add steak and cook over high heat until browned all over, 3 minutes. Remove from skillet with slotted spoon, cover to keep warm, and reserve. Reduce heat to medium high. Add tomatoes, garlic, oregano, capers, and olives. Simmer rapidly, stirring occasionally, until thickened, 10 minutes. Remove pan from heat. Return steak to the skillet to keep warm. Meanwhile, cook pasta in a large pot of boiling, salted water. Drain. Add pasta with parsley to the hot sauce. Toss well to coat. Serve immediately.

WHICH PASTA?

Strands - spaghetti, spaghettini.
COOKS' NOTE

This sauce is so called because it contains oregano which, with tomato, is one of the traditional ingredients for pizza.

PROSCIUTTO AND CREAM

QUICK COOK

SERVES 4

 1 lb (500g) dried pasta
1/2 stick (60g) butter
8 oz (250g) prosciutto slices, cut into strips 1/2 in (1cm) wide
1/2 small onion, finely chopped
4 tbsp dry white wine
1/2 cup (125ml) heavy cream
salt, black pepper
4 tbsp freshly grated parmesan, plus additional to serve

Cook pasta in a large pot of boiling, salted water, until firm to the bite. While pasta is cooking, melt butter in a skillet over medium low heat. Add prosciutto strips and onion and cook, stirring frequently, until onion is soft, 4-5 minutes. Add wine and raise heat to medium high. Simmer until just evaporated. Add cream and cook until just thickened, 1 minute. Remove from heat and add salt and pepper to taste. Drain pasta, reserving 1/2 cup pasta water. Add pasta with parmesan to the hot sauce. Toss well to coat, adding reserved water as needed. Serve immediately with additional parmesan.

WHICH PASTA?

Medium ribbons- fettuccine, tagliatelle.

Meat In The Pasta Pantry

Pancetta is an Italian bacon, but it has a distinctly different flavor from regular bacon as it is cured differently. For pasta, buy flat pancetta in a slab, not the rolled version Unsmoked bacon can be used instead, but, for authentic Italian flavor, we urge you to seek out pancetta from Italian specialty or gourmet stores. Buy several pieces about 4oz (125g) each cut into 1/4 - 1/2 in (5-10mm) slices. Wrap separately and store in the freezer for up to 3 months. This way you will always have the real thing on hand when it is called for.
Prosciutto is a specially cured Italian ham that comes trom the hind thigh of the pig and is air-cured for over a year. This long process of air-curing gives it a distinctively sweet flavor and delicate rosy color. Buy prosciutto sliced to order and avoid the packages of ready sliced meat wherever possible. Store it well wrapped in the refrigerator for no more than three days.
There is an old adage from Parma that says: Grasso e magro non del tutto, ecco il pregio delprociutto. This means that prosciutto must have the right balance of fat and meat.
When buying, look for prosciutto with a generous proportion of fat, as this contributes as much to the flavor as the meat part.
The best sausage to use for making pasta sauces is Luganega, a sweet medium ground sausage. If you cannot find it, use a sweet Italian sausage with a very high percentage of pork meat.

PASTA WITH MEAT

SEAFOOD EXTRAVAGANZA

SLOW COOK

SERVES 4 - 6

1 lb (500g) mussels or littleneck clams in shells
1/2 cup (125ml) white wine
5 tbsp extra virgin olive oil
4 garlic cloves, crushed
8 raw medium shrimp with shells
4 medium squid, cleaned and cut into 1/2 in (1cm) rings
4 cooked crayfish
4 medium tomatoes, peeled, seeded and diced
1 fresh red chile, finely sliced
salt, black pepper
1 lb (500g) dried pasta
1 handful whole fresh basil leaves
additional extra virgin olive oil for drizzling

Scrub mussels or clams under running water. Discard any that are broken or not tightly closed. Place wine and mussels or clams in a large, heavy based pot with a lid over medium high heat. Cook, shaking pan frequently, until shells open. 5 minutes. Remove mussels or clams with a slotted spoon and reserve. Discard any that do not open. Tip pot and slowly pour out clear seafood juices, taking care to leave sandy residue in the pot. Reserve juices and discard residue. Rinse pot. Heat oil in the pot over high heat. Add garlic and shrimp and cook, stirring constantly, until the shrimp are just turning pink, 2 minutes. Add the squid, crayfish, chile, and tomatoes. Cook, stirring constantly, until the squid is just opaque, 3-4 minutes. Add reserved seafood juices and heat through, 30 seconds. Add salt and pepper to taste. Remove from heat.
Meanwhile, cook pasta in a large pot of boiling, salted water, until firm to the bite. Drain. Add pasta with basil to the hot sauce. Toss gently to coat. Drizzle over about 1-2 tbsp additional olive oil. Serve immediately.

WHICH PASTA?

Thin strands or ribbons- spaghettini, spaghetti, or linguine.

COOKS' NOTE
For cooking you can use any good extra virgin oil, but for the final drizzle we suggest a peppery extra virgin oil from Puglia or from Tuscany.

RED MUSSEL SAUCE

SLOW COOK

SERVES4

FOR TOMATO SAUCE

4 tbsp extra virgin olive oil
2 garlic cloves, finely chopped
1/4 tsp crushed red pepper flakes
1 - 14oz (400g) can italian plum tomatoes, chopped, or 1 lb (500g) fresh ripe tomatoes, peeled and chopped
salt, black pepper

2 1b (1kg) mussels
5 tbsp white wine
1 lb (500g) dried pasta
2 tbsp fresh flat-leaf parsley, chopped

Heat oil in a skillet. Add garlic and red pepper flakes and cook over medium high heat until just golden, 6 minutes. Add tomatoes. Simmer rapidly, stirring occasionally, until thick, 15 minutes. Add salt and pepper to taste.
Meanwhile, scrub mussels under running water. Discard any that are broken or not tightly closed. Place mussels and wine in a large pot with a lid on. Steam over medium heat, shaking occasionally, until shells are open, 5-6 minutes. Remove mussels with a slotted spoon and set aside. Discard any that do not open. Tip the pot and slowly pour out the clear mussel juices, taking care to leave the sandy residue in the pot, Reserve juices and discard residue.
Meanwhile, cook pasta in a large pot of boiling, salted water, until firm to the bite. Drain pasta and add with mussels, mussel juices, and parsley to the hot sauce. Toss gently. Serve immediately.

WHICH PASTA?

Strands or thin ribbons - spaghettini, spaghetti, linguine.

THINK AHEAD

Make tomato sauce up to 3 days in advance. Cover and refrigerate. Reheat before combining with mussels and pasta as directed.

COOKS' NOTE

For a more elegant presentation, remove and discard the empty half of the mussel shells.

VARIATION
RED CLAM SAUCE
Replace mussels with 2 lb (1kg) littleneck clams in shells. Cook as directed.

SPICY GARLIC SHRIMP WITH CHERRY TOMATOES

QUICK COOK

SERVES 4

1 lb (500g) dried pasta
5 tbsp extra virgin olive oil
1/2 tsp crushed red pepper flakes
4 garlic cloves, finely chopped
1 lb (500g) raw medium shrimp in shells
8 oz (250g) cherry tomatoes, halved
2 tbsp chopped fresh flat-leaf parsley
salt, black pepper
 
Cook pasta in a large pot of boiling, salted water, until just firm to the bite. Heat oil in a skillet. Add red pepper flakes and garlic and cook over high heat until pale gold, 1 minute. Add shrimp and cook, stirring constantly, until just turning pink, 1 minute. Add tomatoes and cook, stirring constantly, until tomatoes are hot and wilted and shrimp are firm, 2-3 minutes. Add salt and pepper to taste. Drain pasta. Add pasta with parsley to hot sauce. Toss well to coat. Serve immediately.

which pasta?

Strands and thin ribbons - spaghettini, spaghetti, liniguine.

VARIATION
SPICY GARLIC SCALLOPS
Replace shrimp with 12oz (350g) sea scallops, halved. Cook as directed until just opaque, 2-3 minutes. Finish as directed.

SCALLOPS WITH CREME FRAICHE AND DILL

QUICK COOK 

SERVES 4

1 lb (500g) dried pasta
1/2 stick (60g) butter
6 scallions, finely sliced
8 sea scallops, cut into quarters
3 tbsp creme fraiche
2 tbsp chopped fresh dill
salt, black pepper

Cook pasta in a large pot ot boiling, salted water, until firm to the bite. While pasta is cooking, melt butter in a skillet over medium heat. Add scallions and cook, stirring frequently, until soft, 3 minutes. Add scallops and cook, stirring constantly, until just turning opaque, 1-2 minutes. Add creme fraiche and dill. Continue cooking until heated through, 1 minute. Drain pasta, reserving 1/2 cup pasta water. Add pasta to hot sauce. Toss well to coat, adding reserved water as needed. Add salt and pepper to taste. Serve immediately.

WHICH PASTA?

Thin to medium ribbons - linguine. tagliolini, fettuccine, tagliatelle.

CHILI SQUID

QUICK COOK

SERIVES 4

1 lb (500g) dried pasta
5 tbsp extra virgin olive oil
4 garlic cloves, finely sliced
1/2 tsp crushed red pepper flakes
12oz (350g) squid, cleaned and cut into 1/2 in (1cm) rings
2 tbsp fresh lemon juice
2 tbsp finely chopped fresh fiat-leaf parsley
salt, black pepper

Cook pasta in a large pot of boiling, salted water, until firm to the bite. While pasta is cooking, heat oil in a skillet. Add garlic and red pepper flakes and cook over high heat until just golden, 1-2 minutes. Add squid and cook, stirring constantly, until opaque, 2-3 minutes. Add lemon juice, parsley, and salt and pepper to taste. Drain pasta. Add pasta to the hot squid. Toss well to coat. Serve immediately.

WHICH PASTA

Strands or thin ribbons - spaghetti, linguine.

COOKS' NOTE

Squid needs to be cooked either quickly over high heat or slowly over low heat to avoid a tough, rubbery texture. In this recipe, be sure to combine with the pasta as soon as the squid is cooked.

VARIATION
CHILI SHRIMP
Replace squid with l2oz (350g) raw peeled medium shrimp. Cook as directed until shrimp are pink and firm, 3-4 minutes. Finish as directed.