Pasta

It’s a midweek staple and a storecupboard standby but, made with care and some unusual ingredients, pasta dishes can also be an unexpected treat. Here are three of our new favourite (and quickest) recipes – all a cut above student-digs spag bol

RECIPES AND FOOD STYLING REBECCA WOOLLARD PHOTOGRAPHS JUSTINA SULLIVAN STYLING JENNY IGGLEDEN

ALWAYS A WINNER

Balsamic radicchio, blue cheese and hazelnut cavatappi, p30

TEAM FAVOURITE

Rebecca Brett, digital editor

“Bitter radicchio sweetened with balsamic vinegar, creamy blue cheese and crunchy hazelnuts make this different from the usual midweek pasta dish – in a most excellent way.”

NEXT MONTH

A triumphant trio of sausage rolls

Balsamic radicchio, blue cheese and hazelnut cavatappi

SERVES 4. HANDS-ON TIME 20 MIN

KNOW HOW

FOOD TEAM’S TIPS

Cavatappi is a spiral, tubular pasta. You could use macaroni or fusilli instead. Quality balsamic vinegar is more syrupy than ordinary balsamic. If you’re using a thinner vinegar, add a good pinch of sugar to the pan at the end of step 1. Alternatively, use balsamic glaze.