Gino D’Acampo served up ndunderi pasta with a courgette and red pepper vegetable sauce on Gino’s Italian Coastal Escape.

The ingredients are: 400g ricotta cheese, 4 egg yolks, 60g freshly grated Parmesan cheese, 2 teaspoons salt, 1 teaspoon ground black pepper, 1/2 teaspoon freshly grated nutmeg and 160g ’00’ grade pasta flour.

For the sauce: 150ml extra virgin olive oil, 2 medium courgettes, cut into 5mm cubes, 2 large red peppers, cut into 5mm cubes, 8 large fresh sage leaves, shredded, 100g salted butter, 60g freshly grated Parmesan cheese, Salt and freshly ground black pepper.

See Gino’s recipes for the series in his new book titled: Gino’s Italian Coastal Escape: A Taste of Italy from the Aeolian Islands to Elba, available from Amazon now.