Ingredients (Serves 4)
500g Zafarelli Fusilli
1 cup roughly chopped pancetta
1 onion, chopped
2tbsp olive oil
2 x 400g tins peeled tomatoes, drained
sliced chilli
1 cup cooked broccoli florets
freshly grated parmesan cheese

Heat oil in medium saucepan, sauté onion and chilli for 2 minutes. Add bacon and continue cooking for 5 minutes.

Remove from heat, add tomatoes and mash with fork. Return to heat, simmer for 15- 20 minutes, stirring occasionally. Add the cooked broccoli florets to the sauce and season with salt and pepper.

Cook pasta according to packet directions, drain and mix through half the sauce mixture. Serve with rest of sauce spooned over the top and freshly grated parmesan cheese.

Ingredients (Serves 4-6)
500g Zafarelli Fettuccine
2 large egg yolks
3/4 cup light cream
3 tablespoons olive oil
200g (8) slices bacon, rind removed, cut into small squares
300g button mushrooms, sliced
2 cloves garlic, crushed
1 cup finely grated parmesan cheese
1/4 teaspoon nutmeg
Freshly grated parmesan cheese to serve

Cook Fettuccine in plenty of boiling salted water for about 11 minutes, or until ‘al dente'.

Whisk egg yolks and cream together in small bowl. Heat oil in large saucepan, add bacon, mushrooms and garlic, cook over high heat, stirring for 2 minutes until mushrooms soften.

Drain and return pasta with 1 cup cooking water and mushroom mixture to the pan. Gradually add egg mixture, tossing over low heat for about 1 minute until coated with creamy sauce. Toss in parmesan, add nutmeg, salt and freshly ground pepper to taste. Serve immediately with freshly grated parmesan cheese.

Tip: Garnish with 3 tablespoons chopped fresh chives.

Ingredients (Serves 4-6)
500g Zafarelli Pennette Rigate
125g block mozzarella cheese, cut into small cubes
1 cup flat leaf parsley, roughly chopped

Sauce
2 medium eggplants, diced
3 tablespoons olive oil
2 large garlic cloves, crushed
1/2 cup dry white wine
2 x 400g cans crushed tomatoes
1 cup vegetable stock
20 (½ cup) pitted kalamata olives, chopped

Cook Pennette Rigate in plenty of boiling salted water until ‘al dente' for about 14 minutes.

Heat oil in large saucepan until very hot, add eggplant, cook over high heat, stirring for 3 minutes. Add garlic and wine and cook until almost evaporated. Add remaining sauce ingredients, return to the boil, cover and simmer 10 minutes until eggplant is tender. Add salt and freshly ground pepper to taste.

Drain pasta, return to pan and toss through sauce. Gently stir through mozzarella cheese and parsley, until cheese almost melts. Serve immediately.

Tip: Stuffed green olives can be used in place of kalamata olives.

Ingredients (Serves 4)
500g Zafarelli Pennette Rigate
3 tbsp olive oil
20 black olives, chopped (stones removed)
1 tbsp capers, finely chopped
1 clove garlic, crushed
2 tbsp fresh basil, chopped
salt and freshly ground black pepper
400g can tomatoes, chopped

Prior to cooking, place oil, olives, capers and garlic into a dish, cover and marinate for 30 minutes.

When ready, drain oil into frypan and heat, keeping aside the olives, capers and garlic. When hot, add tomatoes and fresh basil – cook until thick (about 20-25 minutes). Season with salt and freshly ground black pepper, to taste.

While sauce is cooking, cook Pennette Rigate in a large pot of salted boiling water for 12 minutes, or until ‘al dente'. Drain and place into a serving bowl. Mix through olives, capers and garlic. Pour sauce over the top and serve with freshly grated parmesan cheese.

Ingredients (Serves 4-6 )
500g Zafarelli Rigatoni
500g lean minced beef
6 – 8 button mushrooms, quartered
1 small eggplant, diced
1 ½ tbsp dried Italian herbs
1 x 400g can diced tomatoes
1 ½ cups red wine
freshly grated parmesan cheese

Place rigatoni in a large pot of boiling, salted water and cook until al dente, drain well.

While pasta is cooking, heat a large, non stick fry pan and fry the minced beef until browned. Add mushrooms, eggplant and dried herbs and cook for 5 minutes, tossing constantly. Reduce heat and add the diced tomatoes and red wine, then simmer for 10 minutes.

Toss through the hot, drained pasta and serve with freshly grated parmesan cheese.

Ingredients (Serves 4-6 )
500g Zafarelli Rigatoni
500g lean minced beef
6 – 8 button mushrooms, quartered
1 small eggplant, diced
1 ½ tbsp dried Italian herbs
1 x 400g can diced tomatoes
1 ½ cups red wine
freshly grated parmesan cheese

Place rigatoni in a large pot of boiling, salted water and cook until al dente, drain well.

While pasta is cooking, heat a large, non stick fry pan and fry the minced beef until browned. Add mushrooms, eggplant and dried herbs and cook for 5 minutes, tossing constantly. Reduce heat and add the diced tomatoes and red wine, then simmer for 10 minutes.

Toss through the hot, drained pasta and serve with freshly grated parmesan cheese.

Ingredients (Serves 4-6 )
500g Zafarelli Spaghetti
1 tablespoon olive oil
2 cloves garlic, chopped
500g lean beef mince
1½ cups beef stock
2 x 400g cans peeled tomatoes
½ cup finely shredded basil leaves
125g piece parmesan, finely grated
Extra basil leaves and shaved parmesan

Cook the spaghetti in a large pot of salted boiling water for 9 minutes or until 'al dente'. Drain well.

While the spaghetti is cooking, heat oil in a large saucepan and cook the garlic, stirring, 1 minute. Add the mince and cook for 5 minutes, stir occasionally. Add stock and tomatoes, cover and simmer for 5 minutes. Increase heat and cook uncovered for 10 minutes to reduce sauce until just covering the meat, stir occasionally. Stir in the basil and parmesan.

Toss the sauce through the hot, drained spaghetti and serve scattered with extra basil leaves and shaved parmesan.

Ingredients (Serves 4-6 )
500g Zafarelli Spaghetti
½ cup pine nuts
2 tablespoons olive oil
500g piece lean beef (silverside)
6 Roma tomatoes, halved lengthways
2 red capsicums, quartered and seeded
4 large cloves garlic, peeled
Balsamic vinegar to taste

Preheat oven to 180°C (350°F) and place pine nuts on a baking tray and cook for 1 - 2 minutes. Set aside.

Heat half the oil in a large roasting pan, brown beef and remove from heat. Add tomatoes, capsicum and garlic and brush with remaining oil. Roast for 30 minutes or until the beef is cooked as liked. Wrap beef in foil to rest. Turn the vegetables and roast for a further 10 minutes. Remove tomato and capsicum skins if desired. Cut vegetables roughly in the pan and stir in any juices from the rested beef and Balsamic vinegar to taste.

While the beef and vetables are roasting, cook spaghetti in a large pot of salted boiling water for 9 minutes or until 'al dente'. Drain well and return to the pan. Thinly slice the beef and toss with the sauce through the hot drained spaghetti and serve sprinkled with pine nuts.

Tip: garnish with fresh oregano leaves.

Ingredients (Serves 4-6 )
500g Zafarelli Spaghetti
2½ tablespoons olive oil
500g chicken breast fillet, cut into thin strips
2 cloves garlic, finely chopped
2 x 400g cans diced tomatoes
1 x 400g can four bean mix, drained and rinsed
1½ cups roughly chopped flat leaf parsley
freshly shaved parmesan

Cook the spaghetti in a large pot of salted boiling water for 9 minutes or until 'al dente'. Drain well.

While the spaghetti is cooking, heat 2 tablespoons oil in a large saucepan and fry chicken in two batches, browning well. Set aside.

Cook garlic, stirring in remaining oil, 1 - 2 minutes. Stir in the tomatoes, cover and simmer for 5 minutes. Add the chicken and four bean mix and cook, stirring occasionally, 5 minutes or until the chicken is cooked. Stir in the parsley.

Toss the sauce through the hot, drained spaghetti and serve with freshly shaved parmesan.