Pasta

“In Italy, lasagne is always made with meat, but I often swap it for romanesco, Roman cauliflower, which I cook beyond the point of doneness,” says Cicolini. “The longer cooking time pushes the romanesco past its natural sweetness and pulls out all these savoury flavours. It’s a complex dish with layered flavours to the salt coming from the anchovies and Parmigiano-Reggiano.”

You've tried pumpkin and sage stuffed pastas; why not take that same flavour combination and translate it into a midweek-friendly tagliatelle?

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

Cime di rapa, a variety of turnip popular in Italy (where it translates to turnip tip), is a hardy green that's ideal for tossing through pasta for a quick and nutritious meal.

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

Could this be the hit dish from Pinbone's Italian pop-up, Mr Liquor's Dirty Italian Disco? It certainly gets a vote from us.

A generous sprinkling of pangrattato and whole leaves of basil add plenty of interest to this vegan pasta.