Plus, chef Joel Bennetts shows how he uses Passata to elevate his spicy gin rigatoni.

The proper way to make this Italian classic.

Get your mixing fingers ready, these tortellini are well worth the effort.

Pumpkin and slow-cooked lamb with pasta? That's cold weather comfort in a bowl.

This rotolo pasta recipe comes served with crunchy hazelnuts, crumbled ricotta and lots of sauce.

A vibrant and easy risotto recipe worth committing to memory.

An impressive pasta dish that's perfect for any day of the week.

A luxurious take on a comfort food classic.

A simple yet stunning seafood pasta where blue swimmer crab is the hero.

This is comfort food at its best.

This Roman-style gnocchi is rich with the sharp flavour of cheddar, making it an ideal side dish for robust stews, braises and roasted meats.

Maggie Beer shares her recipe for a vegetarian herb pasta, where the rich pasta, made with duck-egg, is offset by the sweet sorrel butter.

Our recipe for tacconi with Ligurian olives, pine nuts and oregano.

A fast recipe for gnocchetti Sardi with tomato sugo, broccolini and pecorino.

If there are black truffles in season, shave some on top - Andreas Papadikis, head chef at Tipo 00, promises a dish that becomes "something extraordinary".

Iconic chef Alice Waters shares her recipe for pounded almond and mint pasta sauce.

A recipe for perfect hand-rolled pici with a cacio e pepe and mushroom sauce.

For this recipe, we've added cauliflower to the classic comfort food. (And three different cheeses and crunchy rye breadcrumbs, too.

A near-perfect summertime pasta.

A filled-pasta wonder from the Melbourne enoteca.

The type of pasta dish we'd happily eat year-round.

A fool-proof option for tonight's dinner.

The quick and easy pasta shape to master, with the goodness of Sicily's tomato pesto.

Reserve your judgement. Pasta with vodka sauce might be old-school, but it's also delicious.

A very luxe pasta indeed.

All the goodness of cacio e pepe coddled in a silky pasta wrapping.

The Melbourne eatery's take on the filled pasta of Bergamo.

Eggplant, tomato, fusilli. You really can't go wrong.

An umami-packed combination that just works.

This light ragù is freshened up further with a herb-packed green sauce.

A cacio e pepe with extra bite.

For maximum flavour in minimal time.

Slow-cooked goodness.

Like a cross between a cacio e pepe and a carbonara, gricia is one of the great four Roman pasta sauces. This recipe by Santo Palato's Sarah Cicolini is a knockout, and it only requires four ingredients.

Add a little luxury to your midweek dinner.

With brown butter and capers, too.

Just the pasta dish you need for the warmer months.

This all-veg lasagne, courtesy of Sixypenny's chef-owner Dan Puska, is packed with umami-rich mushrooms.

A herb-powered pasta, a rich butter sauce – it's a combination that can't be beat.

The walnuts signal the end of winter, while the basil and mint are the harbingers of spring and summer.

Salty fish roe, sweet clams and squiggles of pasta combine in this easy midweek dish.

The ultimate in comfort food.

A deceptively simple dish that goes above and beyond in the flavour stakes.

A colourful, vegetable-packed pasta dish; butter and goat's cheese bring richness and oomph.

From the world of wafu pasta comes this umami-rich take on carbonara.

A cross-pollination of Japanese and Italian flavours that just works.

Where simplicity and flavour meet.

The spaghetti alle vongole con burro from London's River Café doesn't skimp on indulgence.

Rice and lentils served with a spiced tomato sauce and a pile of crisp onion: no wonder this Egyptian comfort food dish is so well loved.

This vibrant dish will thrill more than just the vegetarians at your Christmas table.

All the crisp and crunch of the fried-pasta snack, with minimal fuss.

We can’t get enough of broad beans and asparagus in spring. Simply toss with pasta and you have dinner sorted.

The chef's guide to making the classic and cream Italian pasta dish.

Make this ragù bianco the day before you plan to eat it – it becomes softer and more delicious.

Seek out whatever 'shrooms are in season, then make this filled pasta.

Pasta from the pantry. A quick sauce. This puttanesca is a no-brainer for a midweek meal.

Yes, making your own ravioli can be time-consuming. But it pays big dividends.

Brussels sprouts – they're more than a side dish.

All flavour, no filler.

You can't get past the classic pairing of mussels in white wine.

Ginger with pasta? Trust us.

A childhood recipe from Sarah Cicolini of acclaimed restaurant Santo Palato in Rome.

Finish with a little grated lemon zest to freshen up this classic pasta dish.

You've seen this Roman pasta dish all over social media. Now, find out its origins and try your hand at the deceptively simple recipe.

This cannelloni recipe is the type of pasta dish that will impress your dinner guests to no end. Save it for occasions when you need to pull out all stops.

The foolproof combination of white wine, garlic, seafood and tomato is employed here for a super-quick weeknight dinner.

A pasta dish that's best served on special occasions.

Nail the Roman benchmark of amatriciana with this recipe from Santo Palato chef Sarah Cicolini.

The definition of comfort food.

It's the layered Italian classic you know and love, but Santo Palato's Sarah Cicolini has swapped out the meat for Roman cauliflower.

The chef of Hobart restaurant Sonny shares his family's recipe for lasagne, one of the first dishes he learned to cook.

Pork, fennel, chilli and pasta - now that's what you call a match made in heaven.

Anchovies are a quick way to add a burst of flavour to any pasta dish. Keep a jar in the pantry at all times and you'll be ready for anything.

Eating your greens has never been so easy.

Farfalle with Gorgonzola fonduta, zucchini, basil and toasted nuts recipe - For pasta dough, process ingredients and a pinch of salt in a food processor until a dough forms.

Ham-and-cheese-filled pasta, burnt butter and fresh asparagus – this recipe speaks for itself.

Gigli with borlotti beans and pancetta in mint salsa recipe - For mint salsa, stir ingredients in a bowl and season to taste.

This is far from the traditional basil pesto, but it has nuts and parmesan in the mix. The name derives from the Italian word "pestare", to pound. We've sped things up with a food processor.

When it comes to crab, it's often best to keep things simple. Here that means a flavoured oil, some breadcrumbs and herbs as the background notes.

Bucatini with prawn fra diavolo recipe - For fra diavolo sauce, preheat oven to 200°C. Toss ingredients together in a roasting pan and roast until tender and starting to caramelise at the edges (40-45 minutes).

You can't go wrong with pesto pasta. In this take on the Ligurian classic, we've swapped pine nuts for pistachios and we think it's better - don't tell Nonna.

If there were such a thing as breakfast pasta, this would be it.

Make the most of winter produce with a rich pasta bake that pairs a medley of fresh and dried mushrooms with a punchy washed-rind cheese.