For a milder taste, use Parmesan instead of the stronger Romano cheese.
Vegetarians tired of plain pasta and tomato sauce will be thrilled by this hearty combination of pasta, beans and vegetables. Zippy Romano cheese adds lots of flavour. Serve with a crisp cucumber and red onion salad.
Fresh, juicy watermelon tossed with crisp fennel makes a wonderful sweet and savoury salad. Try it as a side dish with your favourite grilled meat.
This is best served right away, when the pasta is freshly coated with the olive oil and pesto mixture.
Cooking the sauce and sausages separately speeds up supper preparations for this robust dish.
Yukon Gold potatoes keep their golden hue and structure when cooked, making them an ideal choice for this dish. Serve with roast chicken, pork or fish.
Serve in warmed pasta bowls with grated Romano or Parmesan cheese to sprinkle over top.
Mild ricotta and garlicky bitter rapini make an exceptionally delicious filling. Be sure to drain the ricotta well and squeeze out all moisture from the rapini to prevent the filling from becoming too wet.
This classic Roman dish is typically made using tonnarelli or pici pasta, which are slightly thicker versions of spaghetti. It tastes best when made with fresh pasta, but you can substitute with 340 grams of any other long pasta, cooked al dente.
