31 Easy Italian Pasta Dinners to Feed Your Family

To Make the Béchamel: 1. Bring the milk to the boil. 2. In a separate pan, melt the butter over a gentle heat and add the flour. 3. Once the milk is boiling, pour it over the butter mixture, stirring continuously to prevent lumps. 4. Bring the

Procedure for the Bolognese sauce: 1. Finely chop the carrot, the celery and the onion. 2. Heat a pan and sauté them with a little of olive oil. 3. Add the mixed minced meat, the bay leaf and stir. 4. Once the meat has reached a brown colour,

1. Heat the oil in a pan. 2. Cook the garlic to a golden brown and sauté the shrimp, and then add the courgette, the chilli, the wine and season with salt and pepper. 3. Remove the pan from heat once the sauce comes to a boil. 4. Cook Barilla Ling

1. Bring a large pot of water to a boil and cook the pasta one minute less than required, drain and toss with 1 tablespoon of olive oil and place on sheet tray to cool down. 2. Pre-heat the oven to 220?C, toss carrots and parsnips with 2 tablespoons

1. Pre-heat oven to 190°C. 2. Bring a large pan of water to a boil. 3. Blanch the cauliflower in the boiling water for 6 minutes. 4. Drain, and place on a plate to cool down. 5. Sauté garlic and 2 tbsp olive oil until slightly yellow in colour, a

1. Wash and drain the basil leaves carefully. Peel a clove of garlic. 2. In a mixer, put together the basil leaves, the clove of garlic, the grated cheeses, the pine nuts, the extra virgin olive oil and a pinch of salt. 3. Whizz well until mixture

1. Bring 5 litres of water to a boil in a large pan. 2. Place butter and sage in a 10 to 12-inch pan over medium-high heat and cook until butter turns golden brown and spatters a bit. 3. Add the pumpkin puree and remove from heat; it will make some

1. Bring a large pan of water to a boil. 2. Cook pasta according to package directions. 3. Drain and cool pasta down on a baking tray in the refrigerator. 4. Drizzle penne with a small amount of olive oil to prevent sticking. 5. Clean bristles of

1. Skin and crumble the sausage, and cook with olive oil over high heat until brown. 2. Deglaze with wine and reduce well. 3. Add leeks, lower the heat and cook for five minutes. 4. Meanwhile, cook pasta according to package directions, but drain

1. Peel and slice the shallot. Chop the broccoli into small florets. Cut the Cheddar and the potato into cubes. 2. In a pan, sauté gently the shallot with a little olive oil. 3. Add the peas, the potatoes and the broccoli. Add a spoonful of boili

1. Bring a large and small pan of water to a boil. 2. In the smaller pan, boil Brussels sprouts for 8 minutes until cooked through. 3. In a large frying pan, heat olive oil and sauté garlic until slightly yellow in colour, 1-2 minutes. 4. Add cour

1. Remove the stem from the tomatoes and make a cross incision on the bottom. 2. Immerse them for a few seconds in boiling water, then chill in water and ice. 3. Peel them and remove the seeds. Set aside. 4. Peel and finely slice the onion and g

1. Tomato Sauce: Heat olive oil in a 3-quart saucepan over medium heat. 2. Add onion and garlic; cook until soft and light golden brown, 8 to 10 minutes. 3. Add thyme and carrots; cook 5 minutes more, until carrot is quite soft. 4. Add tomatoes wi

1. Bring a large pot of water to a boil. 2. Sauté zucchini with olive oil in a medium skillet for 3 minutes. 3. Season with salt. 4. Add basilico sauce and simmer for 2 minutes. 5. Stir in ricotta cheese. 6. Meanwhile, cook pasta half of the rec

1. Cut the bacon into small cubes. 2. Beat the egg yolks in a bowl and add the grated cheeses. 3. Brown the diced bacon in a non-stick pan, on a medium heat. Set aside. 4. Boil the spaghetti in plenty of boiling water. 5. Before draining, remembe

1. Wash and cut the leeks into small batons. 2. Gently braise them in a pan with a drizzle of olive oil. When they starts to become slightly golden and crispy add the chopped capers and the chopped parsley. After few seconds add the drained tuna, i

1. Chop the onion, the celery and the carrot and brown them in a non-stick pan with 2 tbsp of olive oil. 2. Add the minced beef and let it brown over a medium heat. 3. Add the wine and let it reduce. 4. Add the tomato paste and a spoon of boiling

1. Cut the cod into pieces. 2. Peel and slice the onion and dice the tomatoes. Heat a pan, add 2 tbsp of extra virgin olive oil, the rosemary and the sliced onions. 3. When the onion has a nice golden colour add the crushed chilli pepper, the bean

1. Peel and slice the onion and 1 clove of garlic. Wash and remove the white membrane and seeds from inside the red peppers, then cut them into chunks. 2. In a pan, fry gently the onion with 2 tbs of olive oil. Add the peppers and chilli and cook un

1. Wash the tomatoes and cut them into cubes. Peel and chop the cloves of garlic, and wash and chop the parsley. 2. Heat a pan with the olive oil. Sauté the chopped garlic gently for a few seconds, then add the crushed chili and the chopped parsley.

1. Cut the aubergine into sticks. 2. Clean the prawns and cut them in half lengthwise, removing the black wire. 3. Heat 2 tbsp of olive oil in a teflon pan with the crushed cloves of garlic. 4. Add the aubergine and cook on a medium heat. Do not

1. Peel the potatoes and cut them into cubes. Cut the bacon into small cubes as well. 2. Heat 2 tbsp of extra virgin olive oil in a pan, add the rosemary, sauté the diced bacon and the potatoes. Cook until golden and crunchy, then put in a dish and

1. Peel and slice the onion. Wash the cabbage leaves and cut them into strips. 2. Wash and cut the tomatoes into cubes; cut the bacon into cubes as well. 3. Heat a pan and sauté the sliced onion with 1 tbsp of olive oil and the rosemary. 4. Add t

1. Dice the aubergine, add a pinch of salt and let it rest for 3 minutes to lose bitterness. 2. Rinse the aubergine with water, dry with a cloth and then sauté it in a non-stick pan with a drizzle of olive oil and set aside. 3. In the same pan, br

1. Cut the courgettes, the broccoli, the red peppers and the tomatoes into small pieces. 2. Sauté them in a non-stick pan with 15g of butter and 1 tbsp of olive oil. 3. Season with salt and pepper and set aside. For the Béchamel sauce: 1. In a

1. Prepare a flavoured pesto: carefully wash the basil and the rocket, then drain and blend them in a mixer together with the extra virgin olive oil, the garlic, the pine nuts and the grated Parmigiano cheese. 2. Season with a pinch of salt and set

1. Clean the artichokes and obtain artichoke hearts by removing the tips, the fibrous outer leaves and cleaning all around with a small knife. 2. Rub them with lemon to avoid them becoming black, slice them and keep them in water with a squeeze of

To Make the Béchamel: 1. Bring the milk to the boil. 2. In a separate pan, melt the butter over a gentle heat and add the flour. 3. Once the milk is boiling, pour it over the butter mixture, stirring continuously to prevent lumps. 4. Bring the

To Make the Béchamel: 1. Bring the milk to the boil. 2. In a separate pan, melt the butter over a gentle heat and add the flour. 3. Once the milk is boiling, pour it over the butter mixture, stirring continuously to prevent lumps. 4. Bring the

1. Wash the rocket and cut the cherry tomatoes in half. 2. Cut the red pepper into cubes. 3. Wash and finely slice the fennel and the spring onion. 4. Mix the fennel and the red peppers in a bowl, season with lemon juice, 2 tbsp of olive oil, sa

1. Bring a large pan of water to a boil. 2. Sauté pancetta in a large frying pan over medium heat until crispy. 3. Drain on a paper towel. 4. Set aside. 5. Heat oil in the same frying pan over low heat. 6. Add onions and sauté for 10 minutes unt