Rigatoni pasticciati is a hearty and filling pasta pie with pastry from Trentino Alto-Adige in Northern Italy. It’s made with rigatoni, meat ragu, sautéed mushrooms and grated cheese all inside a shortcrust pastry case. A fabulous way to use up leftover ragu or Bolognese! I came across this rigatoni pasticciati in a cookbook of recipes…

Nothing makes an Italian meal more decadent than including a truffle or two. And, this tagliolini pasta with truffles and mascarpone cream is probably the most luxurious truffle pasta I have ever eaten! This 5-star, restaurant-worthy dish needs only 4 ingredients apart from the pasta and takes just 30 minutes to prepare! Perfect for special…

When fresh basil is out of season or hard to find, I love to make pasta with rocket pesto. Rocket (arugula) has a slightly peppery and stronger flavour than basil. But, the pesto is equally delicious and just as easy to make! Arugula, rocket, rucola, eruca, roquette.. Known by many names such as arugula in…

Every Italian region has a unique kitchen with recipes, types of pasta and even ingredients that aren’t found or used in the same way elsewhere. And, there is much that is unique about the food in Liguria. This mountainous coastal region is where basil pesto comes from and Ligurians use it a lot; in soup,…

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