Notes about Recipes in this book

• Filetto sauce

  • nicolepellegrini on December 02, 2018

    This is a very nice and fresh-tasting tomato sauce, that will be good not just for pasta but to serve with fried fritters, calamari, etc (which is just what I was looking for.)

• Fresh broccoli with spinach fusilli

  • Zosia on October 15, 2018

    Light and fresh tasting and quite flavourful thanks to the stock-based sauce, and capers that added bursts of zingy flavour. I doubled the quantity of vegetables and sauce ingredients, and substituted vegetable stock for beef stock.

• Egg and spinach pastas with ham, mushrooms, and cream

  • nicolepellegrini on February 14, 2021

    I made this with egg and buckwheat pasta instead of egg and spinach, based on what I had on hand. This was very tasty and rich, wonderful on a cold Winter night. Hard to go wrong with ham, peas, and cream!

  • Zosia on January 25, 2022

    I made many modifications to the recipe - reduced butter and cream, increased peas etc- to make a less rich version. It was still very tasty. I particularly liked the technique of cooking the mushrooms.

• Rotelle with red snapper sauce

  • nicolepellegrini on January 29, 2021

    I had fun making this with some silly fish/aquatic-themed pasta instead of basic rotelle. It is a surprisingly rich-tasting pasta sauce for one that does not take very long to cook, nor has very many ingredients at all. I think it's the anchovy base that really gives the depth, here, with a balance of sweetness from the bell peppers. Definitely recommend for a quick weeknight pasta dinner option.

• Pasta shells stuffed with chicken and parsley

  • nicolepellegrini on February 10, 2022

    Nice recipe! I liked this for a change from classic ricotta stuffed shells. Made for a very filling meal (and lots of leftovers.) Would make again, definitely would be good for a party/buffet dish.