Serve Hot With Cheese on the Side Quiz

Answer: pasta alla Norma

Probably named after Vincenzo Bellini's famous opera, pasta alla Norma hails from the Sicilian city of Catania (the composer's birthplace). It is generally made with maccheroni (macaroni), rigatoni or other short pasta shapes, tossed with sautéed or fried aubergine (eggplant), tomatoes and basil. Ricotta salata, a firm, salty variety of ricotta, is grated or shaved on top of the pasta just before serving.

As pasta alla Norma contains neither meat nor seafood, it is suitable for vegetarians.

Answer: spaghetti alla carbonara

"Alla carbonara" means "charcoal-burner's style". There are many theories about the origin of the name and of the dish itself. It seems likely it originated in the mid-20th century, immediately after WWII, when US troops brought bacon to Rome. According to one theory, Roman cooks got the idea for the dish from US servicemen, who combined familiar breakfast ingredients with spaghetti to make food for themselves when stationed in Rome.

However, dishes pairing pasta with eggs and cheese can be found in other parts of central Italy.

The authentic Roman recipe does not use cream or Parmesan, as some foreign interpretations do, nor aromatics such as onion or garlic. Like other popular pasta dishes, carbonara is quick to make, though care should be taken not to curdle the eggs when adding the pasta.

Answer: penne all'arrabbiata

The presence of liberal amounts of red pepper explains the name of this tasty sauce, which means "angry" in Italian. Penne (quills) are often served with this sauce, though spaghetti or other shapes are also okay. This quick and easy recipe also comes from Rome and its region, Lazio; it should be served with Romano cheese, whose assertive taste suits the spiciness of the sauce.

Answer: tagliatelle alla Bolognese

Though most non-Italians are familiar with spaghetti Bolognese, in Italy the rich, meat-based ragù alla Bolognese is served over ribbon-shaped, fresh egg noodles called tagliatelle or fettuccine, or paired with béchamel sauce in lasagne. Real Bolognese is rather labour-intensive, and needs to be simmered slowly for a long time.

In the original recipe milk or cream are added towards the end for extra richness, while tomato is kept to a minimum. As Bolognese hails from northern Italy, butter is often used to sauté the chopped vegetables. Parmesan should be served with this dish.

Answer: spaghetti alla puttanesca

Spaghetti alla puttanesca are probably a relatively recent entry in the list of Italian pasta dishes, though similar recipes appear in early 19th-century cookery manuals. The first mention of its somewhat controversial name ("whore-style) occurs in a 1961 novel by Neapolitan author Raffaele La Capria.

As in the case of carbonara, there are different theories about the origin of the name of this quick but very tasty dish. Anchovies are used in the Roman version, but not in the Neapolitan, and the latter is therefore suitable for vegetarians. If you must have cheese with it, use Romano rather than Parmesan.

Answer: pasta e fagioli

Pasta e fagioli (known to Italian-Americans as "pasta fazool") is a hearty, soup-like dish that, like other dishes mentioned in this quiz, is suitable for vegetarians - or even vegans, as it can be made without using any products of animal origin. An inexpensive dish of peasant origin, pasta e fagioli can be found in different versions all over Italy. Though it is best when made with dried beans, good-quality canned beans can also be used. Parmesan goes very well with pasta e fagioli.

Answer: linguine al pesto

According to Genoa natives, pesto must be made with basil grown in Liguria, whose flavour is unparalleled. Most of us, however, will have to make do with ordinary basil. A blender/food processor is all you need to make pesto at home, though the name (meaning "pounded") implies that the sauce was traditionally made by pounding the ingredients with a pestle.

As pine nuts tend to be quite expensive, they are sometimes replaced with walnuts, though this substitution is frowned upon by purists. Pesto is great with most pasta shapes, though trenette (very similar to linguine) or trofie (short, twisted shapes) are the traditional accompaniment to this uniquely aromatic sauce.

The pasta is often boiled with potatoes and green beans, which are also tossed with the pesto.

Answer: orecchiette alle cime di rapa

Another simple but utterly delicious pasta dish, orecchiette ("little ears") alle cime di rapa comes from the south-eastern region of Apulia (the heel of the boot). Orecchiette are often shaped by hand, by pressing a thumb into small rounds of durum wheat pasta dough. Rapini, or broccoli rabe, are a typical vegetable of central and southern Italy, but nowadays are also grown in the US and Australia.

They are extremely tasty, as well as healthy. To make orecchiette alle cime di rapa, the greens and the pasta are cooked together in boiling water, then sautéed with olive oil, garlic and red pepper flakes.

Some recipes add anchovies to the sauté, which can be omitted for vegetarians. If you want to serve cheese with this dish, choose Romano or ricotta salata rather than Parmesan.

Answer: tortellini in brodo

According to a charming legend, the shape of tortellini was inspired by the navel of the goddess Venus. These delicious pasta dumplings, filled with a mix of fresh and cured meats and Parmesan, originated in the northern Italian region of Emilia-Romagna. Tortellini in brodo is an apparently simple but highly satisfying dish, whose success hinges on the quality of its ingredients. Homemade broth (preferably chicken) is essential; tortellini should be meat-filled (not cheese-filled, as in the US), and of the fresh, not dried, variety.

In Italy excellent tortellini can be found in supermarkets, as well as in small, family-run grocery stores. Of course, you can make them at home, if you have a lot of time and a love of cooking. A dusting of Parmesan cheese goes very well with this quintessential comfort food, especially in cold weather!

Answer: spaghetti alle vongole

In Italy adding cheese to any seafood-based dish is considered heresy - and rightly so, as cheese is bound to overpower the seafood. Fresh clams are essential for this dish. Be sure to rinse them well, and soak them in cold water for at least an hour to eliminate any sand. If any clams are already open before you cook them, discard them, because they are dead and may be tainted.

The cooked pasta is tossed with the clams, which have been sautéed in olive oil, garlic and a splash of white wine. There is also a version containing tomatoes, but I personally prefer spaghetti alle vongole "in bianco" (white, i.e. without tomatoes).

A pinch of red pepper will enhance the delicious taste of this dish.