If you’ve been following me for a while, you’ll know that I am all about no fuss, quick, simple, easy and most importantly delicious recipes that take no time at all.

I don’t want to stand in the kitchen for hours on end doctoring a sauce or measuring the ingredients for a fluffy light cake that will then require another 3 hours to cool before I need to spend 2 more hours icing and decorating it.

I’m all about the imperfect dice. I prefer an irregular chop using the best quality ingredients at their peak with an overly generous drizzle of olive oil and tons of fresh spices and herbs.

Then I am happy to let them jacuzzi and marry in the oven till all the sugars come to the surface and caramelize.

Nothing more than a few chops, sprinkles and a toss half way and you are done.

You can serve it chunky (my personal preference) tossed with your favorite pasta cooked al dente (natch!)... It's a cardinal sin in Italy to overcook your pasta.

Or you can puree it if you like a smoother sauce. Keep some HOT pasta water and add it along with grated aged parmesan to turn the sauce into silky creamy perfection without the cream.

It's also perfect to serve alongside grilled meat, chicken or fish. Or with some warm freshly toasted crostinis. Or another personal favorite. On a bed of radicchio and arugula.

Place the lettuce on a flat platter and top with the room temperature sauce. Dot with high quality burrata (fior de latter aka top of the cream) and scatter with fresh basil, salt, pepper, olive oil and balsamic.

Pair with some gorgeous vino and you are done…It’s so versatile and I cannot wait to see how you enjoy it. Remember to tag me @themelissamayo with your dishes.

You can also find my all-time favorite dairy recipes in my cookbook “The Milky Way”. It’s jam packed with over 60 dishes guarantee to wow your guests this chag.

Buon appetito xxx MM