One of my most cooked recipes to date! A luxurious short rib ragu that ticks all the boxes. Paired in this recipe with a gnocchi di patate - without using egg - super light and fluffy. Honestly, this sauce goes wonderfully with any pasta, especially pappardelle or rigatoni.

A quick and delicious zucchini pasta that is guaranteed to please a crowd. Zucchini is cooked down until jammy, resulting in the most delectable of sauces.

Lasagne alla Portofino is a stunning take on the oven-baked dish we all know and love. Egg pasta sheets layered with creamy besciamella and pesto genovese.

A delectable sauce made from whipped butter, tomato and roasted garlic. It’s heavenly, a little bit naughty, and very, very easy to eat a lot of.

Burrata and pesto makes the filling for these delicious ravioli, bringing a taste of Spring for those of us in the Southern Hemisphere! A simple butter sauce and fresh asparagus bring this all together - a simple and delicious pasta ripiena for you to enjoy.

Ossobuco translates to “bone with a hole” - referring the to marrow found in the cross-cut shank. While more traditional ossobuco is served with a risotto or polenta, I love how its sauce grips to pappardelle - the smooth mouth-feel of the pasta reminding me why I love making it fresh so, so much. Pasta is surely one of life’s most humble luxuries.

A beautifully bubbly, light and airy focaccia with a crisp exterior. Best of all, no sourdough starter required! Just a little bit of time, and an appetite to enjoy once it’s baked.

This is quite simply put, a classic pasta dish. Orecchiette pairs so wonderfully with this sauce, which involves cooking down whole - yet small - tomatoes until they break themselves down into a sauce. The term pomodori scoppiati can be used here to describe what happens to the tomatoes. If you’re interested in learning a little bit of Italian, scoppiati comes from the verb scoppiare - to burst.

A delicious combination of corn and mozzarella is lightly spiced by the addition of ‘nduja. A corn stock is made with the leftover cobs, simmered until reduced and rich, then used as the base to make a beurre monté style emulsion. Basil to garnish, and a sprinkling of Parmigiano Reggiano .

This sauce is a play on Romesco, with roasted red peppers, almonds, mascarpone (replacing bread as a thickening agent, in this case), a base of onion, garlic, hot chilli flakes and anchovies, for good measure. Topped with creamy, homemade stracciatella.