| TAGLIATELLE | Form of pasta traditionally served with ragu bolognese |
| BUCATINI | Variety of hollow spaghettilike pasta traditionally served with Amatriciana sauce (8) |
| LASAGNE | Italian dish of pasta sheets of the same name baked in layers with ragu or vegetables with passata and bechamel (7) |
| SURPRISEPACKAGE | Kippers with Ragu sauce - dreadfully non-U, this may get an "O"! (8,7) |
| RIGATONI | Form of pasta, capital served with short drink (8) |
| TEA | Name of a beverage traditionally served with sympathy that also refers to an afternoon repast of little cakes, finger sandwiches and scones; an early-evening meal eaten at a high table; or, any Jamaic |
| BOLOGNESE | Popular ragu sauce served with pasta (9) |
| PITTA | Type of flatbread traditionally served with foods such as souvlaki, hummus, taramosalata or falafel |
| STRAW | Grain stalks used for bedding, basketry or hat-making; or, linked with "berry" for a fruit traditionally served with fresh cream at Wimbledon (5) |
| EGGCUP | Item of breakfast tableware for a food traditionally served with soldiers (3,3) |
| OSSOBUCO | Italian casserole of veal shanks and marrowbones braised in wine, tomatoes etc, traditionally served with risotto (4,4) |
| NEEPS | Vegetables traditionally served with tatties to accompany haggis as the main course of a Burns supper |
| LINGUINE | Extruded Italian pasta variety, traditionally served with pesto or seafood, whose name means 'little tongues' (8) |
| MACARONI | In the 18th century, a dandy form of pasta (8) |
| SPAGHETTI | Common form of pasta |
| RAVIOLI | Filled form of pasta |
| ORZO | Short-cut form of pasta |
| TUBE | One form of pasta if potato, say, is short (4) |
| PENNE | Form of pasta in cylindershaped pieces (5) |
| NOODLE | Form of pasta (6) |
