Delicious pasta dishes that suit every occasion, from speedy 10-minute recipes with few ingredients, to those that take a little more time.

Every Monday at 5pm, The Monday Pasta Club posts a new recipe to its followers. Each one celebrates pasta’s versatility, not just in terms of the ingredients it goes with, but also how long a dish takes to cook. The cookbook includes some fan favourites along with brand-new recipes, all packed with flavour and easy to create.

Organized so that readers can find something suited to both their time limit and budget, the chapters each include 5 vegetarian, 5 fish and 5 meat recipes. From a super speedy Pistachio & Parsley Pesto pasta, to dishes that take a little longer such as Sea Bass, Chilli and Lime Spaghetti and slow cooked treats such as Lamb and Rosemary Pappardelle, all of the recipes are delicious, easy-to-follow and celebrate the joy of pasta.

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Tuscan Sausage Paccheri

It takes only a handful of ingredients to make this creamy, rich bowl of pasta. Using sausage meat in the ragù means there is already real flavour and depth to the base of this sauce.

150g (5½oz) paccheri olive oil, for frying

4 good-quality pork sausages, skins removed

6 sun-dried tomatoes, finely chopped

2 garlic cloves, finely sliced

5 tablespoons double

(heavy) cream

125g (4½oz) baby spinach leaves

Salt and pepper

Put the paccheri in a large pan of boiling well-salted water. Cook until al dente, using the timing on the packet instructions as your guide.

Meanwhile, make the sauce. Pour a generous glug of oil into a large frying pan (skillet). Place over a high heat and then add the sausage meat to the pan. Use a wooden spoon to break up the meat into small bite-size chunks then fry roughly 5 minutes until golden brown and the meat starts to develop a dark golden crust and become crisp. After about 5 minutes turn down the heat to medium–low and add the sun-dried tomatoes and garlic. Fry for 1 minute until fragrant then add the cream. Season well with salt and pepper and stir everything together.

Leave to gently simmer while the pasta finishes cooking. Drain the pasta, reserving some of the cooking water. Add the paccheri to the sauce, along with a splash of the cooking water. Add the baby spinach and toss everything together over the heat for a minute or two until the sauce coats the pasta and the spinach has wilted. If the sauce is looking a little thick, loosen it with another splash of the cooking water until it has a good consistency. Divide between 2 bowls.

Recipe published with permission from Kyle Books.