Classic tomato sauce variations

Arrabbiata

Follow recipe for Classic Tomato Sauce (left), adding 1 fresh small chopped seeded chilli to the pan with the onion. Stir 2 tablespoons coarsely chopped fresh flat-leaf parsley into the sauce at the end. Serve sauce with your favourite long or short pasta shapes, topped with grated parmesan.

Marinara

Add 400g seafood marinara mix and 2 crushed garlic cloves to the hot Classic Tomato Sauce (left). Simmer, uncovered, for a further 2 minutes or until seafood just changes colour and is cooked through. Season. Serve topped with torn fresh flat-leaf parsley on short or tubular pasta shapes.

Puttanesca

Follow recipe for Classic Tomato Sauce (left), adding 2 extra crushed cloves garlic and 4 chopped anchovy fillets with the garlic. About 5 minutes before the end of cooking, add 1 cup drained halved black olives and 2 tablespoons baby capers. Season. Stir in 2 tablespoons chopped fresh flat-leaf parsley.

Amatriciana

Heat 1 tablespoon extra virgin olive oil in a large saucepan over medium heat; cook 200g chopped bacon or pancetta and ½ teaspoon dried chilli flakes, stirring, until browned lightly. Add Classic Tomato Sauce (left), stir until hot. Serve with ½ cup coarsely grated parmesan.