Parboil some broccoli, then chop up roughly and fry in olive oil with pancetta, garlic (sometimes I add some chilli depending on who I’m cooking for). Smash up the broccoli a bit as it cooks down and add some of the pasta cooking water as you go. Broccoli kind of disintegrates. Serve with Oriecchette pasta (ear shaped ones) and lots of grated Parmesan. My kids favourite at the moment.
A fishy one, some white fish (swordfish if feeling extravagant but works really well with cod cheeks from the fishmonger) with olive oil, garlic, then LOADS of fresh baby tomatoes. I usually add some olives if I’ve got some too.
Sausage and fennel ragu (a different take on bolognese) - fry down pieces of good quality sausage meat with loads of fennel seeds, chopped onion and garlic. Add a jar of Passata and simmer. (I find this works really well if cooked in advance).
Other favourite here is soup pasta / pasta in broth. I usually make a vegetable broth with potato, carrot, onion, celery (whatever is at home) and they cook baby pasta (stars usually) again loads of grated parmesan on top. If feeling lazy I might use boullion powder to make the broth rather thank cooking it properly!
My husbands favourite is with chickpeas - so fry some pancetta, diced onion and garlic. Add a can of chickpeas and then some passata / chopped tomatoes (but not too much - a few tablespoons). Serve usually with conchilge shapes.