This classic Italian pasta dish is a good one for the pressure cooker, and substantial enough to serve as a balanced one-pot meal.
Tip: if you want to make a large quantity and freeze/reheat some, extract the part you are going to keep before you add the pasta. If you don’t, it will soak up too much liquid and go all stodgy.
We used pain d’épices, which is a kind of gingerbread, for this. It makes a nice change from a classic tiramisu. Makes four generous helpings, or six daintier ones.
Original recipe by Aldo Zilli. Serve with a coulis of raspberries or mixed red fruit or, if calories and cholesterol are no object, with butterscotch sauce.
A versatile dish that’s a good way of using up a glut of tomatoes.
This is one of my favourite quick pasta dishes. Best with fresh tagliatelle, but dried is fine. Quantities are vague — this will make enough sauce for about 2-3 servings