The London-based author of Mezcla returns with Fusão, a bold cookbook full of “untraditional” Brazilian recipes. Here, she pairs plump sweet potato with a rich eggplant ragout – a comforting vegetarian dish with a Brazilian twist.

A bubbling, golden-topped tray of comfort – this baked ziti combines spicy pork sausage, fennel and chilli for a rich, crowd-pleasing pasta bake.

Amatriciana, which originated in a town outside Rome, makes the most of cured pork cheek (or guanciale). The crispy, salty meat balances out the sweet tomato sauce. This recipe is from Pasta Night, a carb-lover’s favourite cookbook with more than 60 pasta recipes.

This creamy mushroom risoni bake is rich, vibrant and full of greens – a two-step dinner that’s perfect for weeknights but special enough to share.

The rollicking Melbourne trattoria’s take on this spirit-spiked pasta is a festa of chilli and tomato, smoothed out with a chunk of stracciatella to finish.

It has bacon lardon for saltiness and peas for texture – and is incredibly easy to make.

This vivid, verdant dish fits in an impressive 400 grams of cavolo nero, and is amped up with an umami miso hit, plus fennel and chilli. It all comes together to coat and fill orecchiette – and will be ready in less than an hour.

There’s Danielle Alvarez’s alchemical spaghetti alla nerano, the signature pesto pasta from Sydney’s A’Mare, Ellie Bouhadana’s cavatelli with verdant green sauce and burrata, and more.

Here, the Melbourne institution shares the recipe for one of its most popular dishes, in an extract taken from its impressive new cookbook.

A pile of curly pasta, four (four!) cheeses and a few accoutrements are all it takes to make this cosy dish sing.

Lasagne's a time-suck. But not this one. A “cheat’s bechamel” makes this garlicky lasagne a doddle.

From nutritionist and recipe writer Sarah Pound, this hearty-yet-healthy bake is a family-friendly weeknight meal that (importantly) requires very little washing up.

Julie Goodwin’s breezy gnocchi recipe will have dinner on the table in under an hour – and is made with ingredients you probably already have in your pantry.

From Parisian-inspired restaurant Armorica, it’s loaded with plenty of good stuff: capers, almonds, stracciatella and butter. It’s an ideal dinner-party centrepiece, and comes together in a matter of minutes.

This gin-spiked take on the popular vodka-based pasta sauce can be revved up by swapping in tequila. “It’s a simple tomato base sauce that you can eat all year round,” says head chef Steven Sinclair, who reckons you don’t need to confine yourself to rigatoni – your favourite pasta shape will work equally well.

A former Totti’s chef is on the pans at Bobby’s in Cronulla. We can’t bring you its right-on-the-beach views, but we can bring you its recipe for a classic pork ragout, made all the better with pasta-of-the-moment, mafaldine.

This weekend project recipe doubles down on the lobster with plump ravioli stuffed with the crustacean, as well as a lobster-based sauce. The first day it was on the menu at Sydney’s Menzies Bar it sold out within an hour.

This sauce of pork ragout and a spike of chilli, here perfectly teamed with the ruffles of campanelle, has been a hit at the hugely popular restaurant since it opened in Bondi in 2018. Here’s how to make it at home.

Long a go-to for the time-poor, mac’n’cheese is inherently comforting and easy to make. This version requires a (tiny) bit more effort than usual, but the extra time and ingredients equals a dish that’s just as fit for serving to dinner-party guests as it is for bundling up on the couch with a bowl and a spoon.

The new cookbook from the cook, host and writer, 7 Days of Dinner, is all about answering the daily question, “What should we have for dinner tonight?” This creamy risotto is designed for “fish Fridays”, but is a winner any night of the week. And Liaw has some tips for making the risotto perfectly textured.

Meat-based ragus appear on tables all over the world, but the fish pioneer wants to see ground tuna take its place on your dinner table.

The trio behind the blog Pasta et Al – Alec Morris and his two kids, Al and Al – have funnelled their skills with flour and water into a new cookbook stacked with recipes for an array of pasta shapes, sauces and doughs. This recipe, for agnolotti del plin, a Piedmontese specialty, pairs magically with a tomatoey consommé.

The éRemo chef’s hearty recipe uses traditional Italian methods to create flawless, fluffy dumplings. In partnership with Spicer Retreats, we dive deep into this home-style gnocchi, where the right kind of potatoes makes all the difference.

Chef Sean Connolly shares a hearty wintery pasta recipe – it’s a crowd-pleaser that everyone can enjoy.

A handful of simple ingredients is all it takes to crack this classic. And if eggs scrambling or sauce splitting is your carbonara kryptonite, add this recipe to your repertoire, stat.

Pork ragout is an ideal dish for cooking over a leisurely weekend. In partnership with Australian Pork, chef, restaurateur and TV host Adrian Richardson shares a low-waste version of his nonna’s ragout recipe, which appears regularly on the menu at all three of his restaurants.

Everyone needs a simple yet flavour-packed pasta recipe up their sleeve – let this silky spaghetti be yours.

Warm nights and sun-drenched days inspire communal dining. We asked chef Jessie Spiby to pull together a simple pasta recipe – here she shares a dish that combines seafood with a homemade roasted chilli oil you’ll want to have up your sleeve.

Got spaghetti ragu, puttanesca or carbonara in the fridge? Add it to a couple of simple pantry ingredients to transform it into a delicious low-cost meal. “[Leftovers] often become even more intriguing than the original recipe.”

This one-pot wonder, from The Broadsheet Italian Cookbook, is cheap, filling and takes less than 30 minutes to get on the table (or couch). And for Martinez, it’s also a classic hangover-buster.

There are countless recipes out there for the cheap, veggie-packed soup. This particular version uses “mista”, or broken-up and left-over bits of pasta from different packets. And there’s no need to use vegetable stock – as the soup cooks it makes its own delicious broth courtesy of lentils, cannellini beans, chickpeas, cabbage, zucchini and cauliflower.

One of Australia's best chefs has set up shop inside a gallery. In partnership with the Art Gallery of New South Wales, we take a look at what the culinary artist is creating.

Leftover bread is fit for more than just breadcrumbs. Try using to make this rich, sauce-soaked gnocchi. In partnership with Abbott’s Bakery, we’re talking to Salopian Inn’s Karena Armstrong about how she turns bread crusts and ends into a classic weeknight meal.

It’s got nuts for crunch, and parmesan and anchovy for salty goodness. You can add more veggies if you want, or omit a couple ingredients to make it vego or vegan.

This is a meatless take of a dish made with a “mythical sauce” at a community-run restaurant in Tuscany. You can make it vegan, the day before, and if you can’t be bothered with the layers, serve it with pasta or polenta.

On your next lunch break, take whatever’s in the fridge and turn it into something new. Like Julia Busuttil Nishimura’s fresh, zesty parsley pasta.

The Sydney-based author, TV host and cook says this super-easy and inexpensive vegetarian pasta will convince even the least culinary skilled person they have kitchen prowess.

In her new book, the former Franklin, Quay and Ledbury chef pays homage to the wilds of Tasmania and the slow-food life she’s created on a farm on the Apple Isle.

Level up your dinner (or lunchtime toastie) with this perfect, lump-free bolognaise from the chef-owner of Attica, one of Australia’s best restaurants.

Simplicity is the strength of this dish, which combines diced and grated zucchini with ricotta and a slight touch of freshening mint.

Vibrant green veggies, refreshing herbs and oven-baked parmesan chips come together for this showstopping risotto.

Chef Guy Grossi’s tip? Select the right kind of potato, then roast after boiling to ensure it’s cooked and dry.

Tomato season is almost over – jump on this dish while the fruit’s red and the basil’s bright.

When it’s getting late and the pantry’s bare, this simple garlic and oil spaghetti from The Broadsheet Italian Cookbook is your friend.

A next-gen pasta dish from Adelaide’s contemporary Italian kitchen.

Fluffy pillows in a pool of basil-infused tomato sugo, sprinkled with parmesan and mozzarella. Here's Kaprica's recipe for this indulgent mess.

Osteria di Russo & Russo's Risotto of Green Peas should 'roll over like a wave' when perfectly cooked.