Penne with spicy tomato and mozzarella sauce
Method
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Heat the oil in a saucepan over a medium heat. Add the onion and fry for 4-5 minutes, or until softened and beginning to colour. Add the garlic and chilli and continue to fry for 1-2 minutes.
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Pour in the chopped tomatoes, red wine vinegar, tomato purée, a splash or two of Tabasco (to taste), sugar and half of the basil leaves, and stir well. Season with salt and pepper.
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Bring the mixture to a simmer, then continue to simmer until the sauce has thickened and reduced in volume.
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Just before serving, stir the crumbled mozzarella into the tomato sauce. Then stir the drained pasta into the sauce.
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Divide the pasta and sauce equally among four serving plates. Sprinkle over the remaining basil leaves and the grated Parmesan.
Ingredients
- 2 tsp olive oil
- 1 onion, finely chopped
- 3 garlic cloves, finely chopped
- 1 red chilli, seeds removed, finely chopped
- 400g tin chopped tomatoes
- splash red wine vinegar
- 1 tbsp tomato purée
- Tabasco sauce, to taste
- 1 tsp sugar
- small bunch fresh basil leaves, torn
- 125g ball fresh buffalo mozzarella, crumbled
- 400g/14oz dried penne pasta, cooked according to packet instructions, drained
- grated Parmesan, to serve
- salt and freshly ground black pepper
Shopping List
Penne with spicy tomato and mozzarella sauce
Fruit and vegetables
Tins, packets and jars
Cooking ingredients
Dairy, eggs and chilled