Cheese Fondue. Gooey and delicious.

People who have visited me might know that I own more than 60 cookbooks. Yes, I collect them, yes, they are sorted by color, and what surprises most people: I read them. Really. From beginning to end. OK, not every single recipe, but I do open every page, look at every picture, read every recipe name and skim over the ingredient list and - once in a while - I read the entire recipe. If it sounds interesting, it gets a little pencil cross as a reminder. When I have the time (and the ingredients) I try a new recipe - and either the little cross will be erased (for example in the case of the cranberry brisket fiasco) or it gets a circle around it as sign of approval.

Aurora. Pasta for the undecided.

Pasta Aurora. Just the name sounds smooth and velvety. I call it pasta for the undecided, as my husband and I often argue, if we should have pasta with a tomato-based sauce or rather a cream-based sauce like carbonara or al limone. So most times if we can't convince each other, we settle for a compromise: cream and tomato in equal parts.

It's easy, it's delicious and consists of things I always have at home. This is just a very basic recipe - you can change it and go as minimalistic (just tomato paste, cream, salt and pepper) or as exorbitantly creative as you like. This time, I went for onions, garlic and red wine - just because I had those things within reach and find them delicious...