Method

1. heat oil in a large saucepan, add leeks, onion and garlic, saute for 4 minutes.

2. cover pan, lower the heat, and cook for about 10 minutes until vegetables are soft

3. cook spaghetti in large pan of boiling salted water for 10 minutes, or until al dente

4. add cream and parsley to the leek mixture, bring to boil for a few minutes to reduce slightly.

5. add seafood, re-cover and cook for 3 minutes, shaking the pan frequently until mussels have opened (discard any that stay closed).

6. drain spaghetti, toss with the seafood sauce and season to taste.

Method

1. heat oil and butter in a pan, then add onions, celery, carrot and garlic and cook for 10 minutes until they begin to soften.

2. stir in tinned tomatoes, sun dried tomatoes, stock and seasoning. cover and simmer for 30 minutes.

3. cook tagliatelle according to packet instructions.

4. Puree half the sauce, then mix with remaining sauce. Reheat if necessary.

5. drain tagliatelle and transfer to a serving bowl. Top with tomato sauce.

Method

1. soak porcini mushrooms in 300ml of water, cover and leave for about 30 minutes. Remove with a slotted spoon and reserve liquid. Slice the mushrooms.

2. cook pasta in a large pan of salted water for about 10 minutes.

3. meanwhile, melt the butter in a pan and saute onion and garlic until softened. Add all the mushrooms and saute for 4 minutes. Add soaking liquid and allow to boil or a high heat for 5 minutes, or until reduced by half. Season well.

4. Drain pasta and stir into mushroom sauce with the chives.

5. place in serving bowls and top with creme fraiche.

Method

1. Heat oven to 160C / GM4

2. Boil 600g rigatoni for 2 minutes less than cooking time on the pack.

3. To make the sauce, melt butter in a sauce pan, then stir in plain flour. Cook for 1 minute, then remove from heat and gradually add in 600ml milk. Return to heat to thicken sauce. Remove from heat and stir in most of the cheese (keep a handful for the top).

4. Drain the pasta, mix with white sauce, tuna, sweetcorn and parsley, then season.

5. Transfer to a baking dish and top with leftover cheese.

6. Bake for 15- 20 minutes, until cheese is golden.

Method

1. Heat oil in a pan, add sausage and fry for about 8 minutes until cooked through and golden.

2. Add garlic to pan and fry for 1 minutes. Add stock and boil until it has reduced by half.

3. Stir in tomato puree and tomatoes, season and simmer for 15 minutes or until sauce is thick and rich.

4. While sauce is cooking, cook pasta according to packet instructions. Then drain, and add to serving bowl.

5. Top pasta with sauce, then add basil and grated cheese.

Method

1. Boil pasta in salted water and cook according to packet instructions, add the kale for the final 2 minutes. Drain, reserving some of the liquid.

2. Meanwhile, fry the bacon until crisp. Remove from pan.

3. Remove all but 1 tsp of fat from pan, then add onions and fry for 3 minutes, or until soft.

4. Tip in cooked pasta and kale, then stir through bacon and goats cheese. Add some pasta water if the mixture seems dry.

5. Serve, top with parmesan cheese.