Place basil, garlic, pine nuts, salt and olive oil in a blender or food processor and process until smooth. Remove to bowl. Stir in the cheeses, taste for seasoning. Cook pasta in a large pan of rapidly boiling salted water until it is al dente. Just before draining, take 4 tbsp of the cooking water and stir it into the sauce. Drain the pasta and toss with the sauce. Serve immediately. (Serves 5-6)

Heat butter and oil in a heavy sauce pan. Add the onion, and cook over moderate heat for 3-4 minutes. Add the pancetta and cook until the onion is translucent. Stir in the carrot, celery and garlic. Cook 3-4 minutes more. Add the beef, and crumble it into the vegetables with a fork. Stir until the meat loses its red color. Season with salt and pepper. Pour in the wine, raise the heat slightly, and cook until the liquid evaporates, 3-4 minutes. Add the milk, and cook until it evaporates. Stir in the tomatoes with their juice, and the herbs. Bring the sauce to a boil. Reduce heat to low, and simmer, uncovered for 1½ -2 hours, stirring occasionally. Correct the seasoning before serving. (for 6 servings of pasta)

Place the peppers under a hot broiler and turn occasionally until they are black and blistered on all sides. Remove from heat, place in a paper bag and leave for 5 minutes. Peel the peppers and cut into quarters. Remove stems and seeds and slice into thin strips. Bring a large pan of water to a boil. Heat the oil in a large frying pan. Add onion and cook over moderate heat until it is translucent, 5-8 minutes. Stir in the garlic and cook for 2 more minutes. Add salt and the pasta to the boiling water, cook until pasta is just al dente. Meanwhile, add the peppers to the onions and mix together gently. Stir in about 3 tbsp of the pasta cooking water. Season with salt and pepper. Stir in the parsley. Drain the pasta. Tip it into the frying pan with the vegetables and cook over moderate heat for 1-2 minutes, stirring constantly to mix the pasta into the sauce. Serve with the parmesan separately. (serves 4)

Bring a large pan of water to a boil. Heat the oil in a large frying pan. Add the garlic and the dried chili, and cook for 2-3 minutes until garlic is just golden. Add anchovies and mash them into garlic with a fork. Add the tomatoes, olives, capers, and tomato paste. Stir well and cook over moderate heat. Add salt to the boiling water, and put in spaghetti. Stir, and cook until the pasta is just al dente. Drain. Turn the spaghetti into the sauce. Raise the heat, and cook for 1-2 minutes, turning the pasta constantly. Sprinkle with parsley if desired and serve. Traditionally, no cheese is served with this sauce. (serves 4)

Heat 1 tablespoon of oil in a heavy large skillet over medium heat. Add half of the pancetta and sauté until crisp, about 5 minutes. Transfer pancetta to paper towels to drain (do not clean skillet). Reserve for garnish. Add 2 tablespoons of oil to same skillet over medium-low heat. Add garlic and peperoncino; sauté until peperoncino darkens, about 2 minutes. Add onion and remaining pancetta; sauté until onion is translucent and fat has rendered from pancetta, about 10 minutes. Stir in vinegar; cook 1 minute. Add tomatoes; simmer 6 minutes. Season sauce with salt and pepper. Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite. Drain, reserving 1/2 cup pasta cooking liquid. Return pasta to same pot. Add tomato sauce and cheese to pasta and toss, adding some of reserved pasta cooking liquid if dry. Season to taste with salt and pepper. Transfer pasta to bowl. Sprinkle with reserved pancetta and serve. (serves 4-6)