- INSTANTGORGONZOLA SAUCE

This really is instant. The first version is Mauro's, and also calls for sherry. If you have some, use it: it really does lift the sauce into something more than just liquid Gorgonzola. Without sherry, make it the second way. The fromage frais I use is fairly soft, but if yours is stiff add a little extra milk.

Serve with tagliatelle, tagliolini or other pasta. For 2.

- INGREDIENTSWITHSHERRY

4 oz/125 g Gorgonzola cheese

I oz/25 g butter

I tablespoon medium or dry sherry

A little pepper

WITHFROMAGEFRAIS

4 oz/125 g Gorgonwla cheese

2 oz/50 g plain fromage frais

I tablespoon milk

A little nutmeg or pepper

- METHOD -

Beat the ingredients together with a fork and warm over low heat until most of the cheese is melted but a few solid lumps remain. Pour immediately over the cooked pasta.

- PASTA WITH PEPPERSAND PARSLEY BUTTER

In this recipe the peppers do not form a sauce but are tossed straight into the pasta with the butter just before serving. It is very simple and quick: the only preparation needed is to wash and slice three peppers, chop an onion, garlic and parsley, and crush the parsley and an extra cloveofgarlicfor the butter. The cooking takes 15 minutes.

The best time to make the sauce is in the autumn when peppers are cheapest. The peppers shquld be smooth and shiny: check to ensure that they have no soft patches (this applies particularly if they are pre-packaged).

Serve with tagliolini or narrow spaghetti and, for a wellbalanced meal, plenty of grated Parmesan or pecorino cheese (apart from this, the dish contains no high-protein ingredient). For 3.

- INGREDIENTS -

1 red, 1 yellow and 1 green pepper

1 medium onion

4 medium to large and 1 small cloves garlic

5-6 bushy sprigs parsley (enough for 2 tablespoons when chopped)

1'12-2 oz/40-50 g butter

Salt Pepper

2 tablespoons olive oil

-METHOD -

I Wash and quarter the peppers. Discard the core, seeds (which are hot) and white inner membrane and slice fairly thinly, cutting out any dark spots on the red or yellow ones. Peel and finely chop the onion and four larger cloves of garlic; keep the onion and garlic separate. Trim the stalks of the parsley, wash, pat dry with kitchen paper and chop finely.

2 Peel, roughly chop and crush the small clove ofgarlic. Unless it is already soft, chop the butter into small pieces. Add it to the garlic with the parsley and a little salt and pepper (you will need very little salt if you are using salted butter) and pound till wellmixedand the parsley is visible onlyasgreenish flecks.

3 Put the peppers and onion into a frying-pan with the oil, season lightly with salt and pepper and fry over low heat, turning often, for 10--12 minutes or until the peppers are softening and the onion is just beginning to change colour. Add the garlic and continue frying, turning constantly, for 4-5 minutes or until the onion and garlic are golden and the peppers beginning to darken. Remove from the heat, add the parsley butter and toss into the hot pasta.