Let's be honest, when you think of pasta sauce, you think of red sauces. Most of these classic sauces have a tomato base and ...

Prepare the sauce: In a bowl, whisk together the eggs, grated Pecorino Romano cheese, and a generous amount of freshly ground black pepper. Mix: Add the cooked spaghetti to the skillet with the ...

Punchy, pungent flavours of anchovies, chilli flakes, capers and olives make this Tom's spaghetti puttanesca a heady classic – add ... While the sauce is cooking, bring a large pan of salted ...

Drain, reserving ¼ cup of the pasta cooking water. Toss spaghetti with tomato sauce, reserved pasta water and basil leaves. Divide between bowls and top with more basil and parmesan, if you have ...

But it is the classic Italian polpette – served with a heap of spaghetti, a generous serving of tomato sauce and snow-like sprinkling of parmesan – that we just can’t get enough of.