It's always pasta season as far as I'm concerned, and it's hard to find a more comforting dinner for an autumn night than a bowl of noodles drenched in Parmesan cheese.

I'm a trained chef who spent 90 per cent of my cooking career in Italian kitchens (by no accident). Since having my daughter last year, I've been channeling my creative energy and insatiable appetite for good food into sharing recipes via Instagram and TikTok under my brand Into The Sauce.

As I'm sure every parent can relate to, I became extremely time poor the minute I brought that little baby home, which has steered me towards developing more and more quick and easy recipes (RIP to the old me whose slow cooker had permanent residency on the kitchen bench for regular weeknight dinners).

These five pastas save my soul when I just can't (lots of the time), for when my energy levels have me craving takeaway, but my body knows what it needs is a home-cooked meal.

Vodka Pasta.

Serves: 3-4

Difficulty level: Easy

Chop some shallots and garlic, pick some basil leaves, the rest you just measure out and pour in. A small workload for one of the glossiest, most luxe sauces on the planet. The alcohol in the vodka draws out the flavours of the other ingredients which is what gives it such an incredible depth of flavour.

Ingredients:

Method:

1. Heat oil and ½ of butter in a large pan on medium.

2. Add shallots, garlic and chilli flakes and cook, stirring occasionally, until translucent (around 5 minutes).

3. Add tomato paste and cook, stirring occasionally, until the colour deepens (around 5 minutes).

4. Add vodka and stir constantly until the liquid has mostly evaporated (around 2 minutes).

5. Add cream and stir until incorporated.

6. Season with a good pinch of salt and remove from heat.

7. Meanwhile, cook pasta in a large pot of boiling water until al dente, reserving 1 cup of pasta cooking liquid.

8. Drain pasta and add to sauce with remaining butter and ½ cup of pasta cooking liquid.

9. Heat over medium-low, stirring constantly, until butter is incorporated and sauce is glossy (around 2 minutes). Add more pasta water if sauce is too thick.

10. Taste and season with salt, stir through Parmesan and basil, and serve.

Chilli Prawn Rosé.

Serves: 3-4

Difficulty level: Easy

This is definitely one of those pastas that you'd eat at a restaurant or friend's house and immediately assume is difficult, just because of how good it tastes. I've had friends, family and followers share with me how surprisingly simple they've found making it, and that it's become a staple in their home. Another friend has threatened to cheat on their vegetarianism for lust over this pasta.

Ingredients:

Method:

1. Prepare a pot of salted, boiling water for your pasta.

2. Melt butter over medium heat and sauté shallots, garlic and chilli until shallots are softened and translucent.

3. Add tomato passata and simmer on low until half the liquid remains (5-10 minutes).

4. Meanwhile, cook pasta until al dente, reserving one cup of pasta water.

5. In another fry pan, heat olive oil over medium heat, add prawns and sizzle until just cooked (1-2 minutes).

6. Add prawns and creme fraiche to tomato sauce, stir until combined, taste and season.

8. Drain pasta directly into the sauce, adding reserved pasta water, bit by bit, to loosen the sauce until it’s silky and smooth.

9. Toss through parsley and serve topped with more fresh parsley.

Tomato Butter Pasta.

Serves: 3-4

Difficulty level: Easy