Nothing says comfort like spaghetti and meatballs! But, you can't serve that every week. There are tons of other classic Italian pasta classics that carry the same comfort but keep the family interested.

Each of these sauces works, no matter what noodle you use -try Fusilli, Linguine, Penne, or Rigatoni or check out www.ilovepasta.org. If you are really adventurous, try your hand at making your own pasta as a family activity.

All you need for these easy sauces is some basic ingredients, easy to use pasta cooking pot, a large skillet, a pasta serving bowl and maybe individual pasta bowls. I prefer tri-ply stainless steel cookware because of its non-stick surface, even heating, and it cleans up so easily. And, I have found pasta bowls in several colors to co-ordinate with any kitchen. To finish the meal all you need is some good bread, olive oil, mix a salad, and dinner is served.

Serves 4

The history of this sauce proves how simple and fast it really is.

Puttanesca means prostitute. These women of Italy used to fix themselves this simple sauce between clients and eat it over pasta. So the story goes. Wikipedia says "To understand how this sauce came to get its name, one must consider the 1950s when brothels in Italy were state-owned. They were known as case chiuse or 'closed houses' because the shutters had to be kept permanently closed to avoid offending the sensibilities of neighbors or innocent passers-by. Conscientious Italian housewives usually shop at the local market every day to buy fresh food, but the 'civil servants' were only allowed one day per week for shopping, and their time was valuable. Their specialty became a sauce made quickly from odds and ends in the larder." Served over penne with some crusty bread, it is a wonderful mix of salty and sweet.

A fast favorite!

• 4 medium garlic cloves, minced
• 1-tablespoon water
• 2 tablespoons olive oil
• 1-teaspoon red pepper flakes
• 4 teaspoons minced anchovies (8-10 fillets)
• 1 (28 oz) can diced tomatoes, drained, ½ cup of juice reserved
• 3 tablespoons capers, rinsed
• ½ cup kalamata olives, pitted and chopped coarse
• ¼ cup minced fresh parsley leaves

Mix garlic and water in small bowl.

Immediately heat the oil, garlic mixture, red pepper flakes, and anchovies in a large stainless steel skillet over medium heat.

Cook, stirring frequently, until the garlic is fragrant but not browned, 2-3 minutes.

Stir in the tomatoes and simmer until slightly thickened, about 8 min.

Stir in capers, olives and parsley into the sauce.

Pour the sauce over the cooked pasta (usually penne, but use anything available) and toss to combine, add the reserved tomato juice to moisten if necessary.

Salt to taste and serve.

Recipe from The Best New Recipe cookbook by America's Test Kitchen.

Serves 6

Like most recipes, the origins of the dish are not quite clear, and there are many stories about it. Some believe that the dish was first made as a hearty meal for Italian charcoal workers. Carbonara is Italian for charcoal. This dish was not well known in Italy before the Second World War. It is thought to have originated in the hills outside Rome. Its' popularity began after the Second World War, when many Italians were eating eggs and bacon supplied by troops from the United States. It also became a popular dish among American troops stationed in Italy. When they returned home they brought the recipe with them and made it a family tradition and restaurant favorite. It's made with pancetta, chili peppers, pecorino cheese, and eggs and served over spaghetti.

• 10 oz. pancetta

• 1 hot chili pepper, finely chopped

• 1 ¼ lb. spaghetti

• 6 Tablespoons grated pecorino cheese

• 6 egg yolks

• Salt and pepper

• 3 tablespoons grated Parmesan cheese

Combine the pancetta (can use bacon) and chili pepper in a skillet and cook over low hear until some of the fat has melted.

Cook until brown.

Bring large pot of salted water to a boil and cook spaghetti until al dente (firm to the bite, but cooked though).

Drain, reserving ½ cup water, and transfer noodles to serving platter.

Mix pecorino with reserved noodle water.

Mix in egg yolks, and add a little salt and lots of pepper.

Pour the pancetta mixture over the noodles.

Toss well, sprinkle with Parmesan, and serve.

Serves 4

Pesto is always made to taste, based on the ingredients at hand. So adjust the ingredients to your taste. Most pesto recipes call for Parmesan cheese; but you can use Romano, which has a stronger flavor. Most basil pesto recipes call for pine nuts but you can substitute walnuts if you like. Pesto is an aromatic herb paste, traditionally made from fresh basil, garlic, Parmesan cheese, pine nuts and olive oil. Pesto has its origins in Liguria, Italy, where people have been making it for hundreds of years with the brilliant green basil that grows wild on the hillsides. It can be grown easily in a sunny location or bought at the local farmers market during the summer.

• 1-cup fresh basil leaves

• 2 tablespoons mine nuts

• 3 garlic cloves, peeled and chopped

• Salt

• 3 tablespoons pecorino cheese

• 3 tablespoons grated Parmesan cheese

• ½ cup olive oil

Combine pine nuts, garlic and basil in a blender or food prossesor.

Serve over any noodles you choose.

You can easily double this recipe when basil is in season and freeze it for later use.

Recipes from Italy the Beautiful Cookbook by Lorenza De' Medici.