Italian pasta dishes: a feast for the senses

Italian pasta dishes are synonymous with flavour and tradition worldwide. Whether long, short, filled or twisted - the variety of pasta and its preparation methods seem endless. In Italy, each region has its own typical types of pasta and sauces, ranging from simple, rustic recipes to sophisticated gourmet dishes.

In Emilia-Romagna, home of the famous tagliatelle al ragù (also known as Bolognese), wide pasta and savoury meat sauces take centre stage. In Rome, on the other hand, you will find the creamy, irresistible carbonara, where eggs, pecorino and crispy bacon meet spaghetti.

In southern Italy, especially in Naples, tomatoes play a leading role. Here, pasta is often served with fresh tomato sauce, basil and a drizzle of olive oil - simple but full of flavour. Pesto alla Genovese from Liguria offers a flavoursome, green alternative that focuses on fresh basil, pine nuts and Parmigiano Reggiano.

The art of Italian pasta lies not only in the preparation of the sauces, but also in the right combination with the right type of pasta. Spaghetti goes perfectly with thin sauces, while wide ribbon pasta such as pappardelle harmonises with heavy, meaty sauces. Short pasta such as penne works particularly well with creamy or chunky sauces. Whether classic lasagne, delicate tortellini or simple aglio e olio - every pasta dish tells its own story and brings a piece of Italy to the plate.

 Recipe: Classic Italian Bolognese

Ingredients:

  • 500 g minced beef
  • 1 onion, finely chopped
  • 1 carrot, finely chopped
  • 2 stalks of celery, finely chopped
  • 2 cloves of garlic, chopped
  • 2 tbsp tomato puree
  • 800 g chunky tomatoes (from the tin)
  • 200 ml red wine (optional)
  • 100 ml milk
  • 2 tbsp olive oil
  • 1 bay leaf
  • Salt and pepper
  • Fresh basil leaves
  • 500 g spaghetti
  • Grated Parmesan cheese to serve

Preparation:

  1. Heat the olive oil in a large pan and sauté the onions, carrots and celery for about 5 minutes until soft.
  2. Add the garlic and fry briefly.
  3. Add the mince and fry until crumbly and brown.
  4. Stir in the tomato purée and fry briefly. Then deglaze with red wine (optional) and reduce slightly.
  5. Add the chopped tomatoes, bay leaf and milk, stir well and simmer the sauce over a low heat for about 1-1.5 hours. Stir occasionally. Flavour with salt and pepper.
  6. In the meantime, cook the spaghetti according to the packet instructions until al dente.
  7. Drain the spaghetti and mix with the Bolognese sauce.
  8. Serve with fresh basil and grated Parmesan cheese.


Buon appetito!