A recipe for pasta with creamy sweet pepper and pancetta sauce with notes of fresh basil from Genoa. It is simple and fairly quick to make, but delivers way beyond expectations if you pay attention to a few small details.

This pasta with creamy asparagus and smoked salmon is one of my favourite summer dishes for when you're hungry but want something a little refreshing. It's certainly filling, but it is also light with the flavours of warm weather; citrus and green things. Better still, it takes very little effort to cook.

Bucatini with butternut squash, bacon and sage is a dish that is easy to whip up with very little effort.

Pasta with prawn and anchovy cream sauce

This Ligurian pasta with mushrooms, capers and walnuts and other ingredients; ready in under 30 minutes; vegan, vegetarian or other

A season-agnostic treat; bacon and butternut squash risotto is brimming with sweet and green flavours

This recipe for pasta in a Roman-style cream sauce with peas, broad beans and spinach is incredibly quick and easy; perfect for summer

Tagliatelle with sausage ragù is an authentic Bolognese favourite; also a hack for those who find it hard to get their hands on salsiccia

Tuscan pasta with fennel —and sausage for those who eat meat—is another dish that can be readily be vegetarian or not.

An easy, quick dish, this healthy Calabrian pasta with seafood has little kick of chilli and healthy pescatarian proteins

A new recipe for a vegan spring risotto that combines some old French cooking ideas with green, fresh spring flavours

Bucatini with king prawns and a magical sauce of three forms of tomato—hence "Il tricorno" ("the three-cornered hat") —and dried basil.

Low-fat linguine with roasted tomatoes, peppers and asparagus; A low-fat lacto-vegetarian pasta dish that's easy to make

A Roman classic, this kosher version of iconic carbonara, is a traditional recipe born in the Ghetto di Roma.

Lombard chicken with pumpkin, fennel and asparagus; adaptation an 18th-century recipe

Pasta with salsiccia, butternut squash and cavolo nero is an easy winter warmer

Piedmontese spezzatino with stuffed squash is an ideal autumnal dish, cooked with a special vegetable mix that gives base flavours

Apulian pasta with tomato sauce and 'nduja. The other lead flavours in the sauce include capers, black olives and red peppers.

A creamy Neapolitan pasta, this lacto-vegetarian dish with fennel, red peppers and celery was just of one of many dishes my father...

A Calabrian linguine, a healthy combination of pasta with with tomato sauce, summer greens, citrus, and anchovies