Chilli Mash Arrabbiata Pasta

Serves: 4
Prep time: 10 minutes
Cooking time: 25 minutes

A simple, rich tomato pasta sauce with plenty of garlic and a serious chilli kick. Our chilli mash makes it easy to add heat and depth to a classic Arrabbiata sauce.

Ingredients

• 400g pasta – penne or rigatoni work particularly well

• 1 tbsp olive oil

• 1 small onion, finely chopped

• 3 cloves garlic, finely chopped

• 1 tbsp chilli mash

• 2 x 400g tins chopped tomatoes

• 1 tsp dried oregano

• 1 tsp sugar

• Salt and black pepper

• A handful of fresh basil

• 30g Parmesan, grated, to serve

Method

1. Cook the pasta in a large pan of salted boiling water according to the packet instructions. Reserve a mugful of the pasta water before draining.

2. Meanwhile, heat the olive oil in a large frying pan over a medium heat. Add the onion and cook for 5–6 minutes until softened.

3. Add the garlic and cook for another minute, being careful not to let it burn.

4. Stir in 1 tablespoon of chilli mash and cook for 30 seconds to release the flavour.

5. Add the chopped tomatoes, oregano and sugar. Season with salt and black pepper.

6. Simmer for 15–20 minutes, stirring occasionally, until the sauce has thickened and reduced.

7. Add the cooked pasta to the sauce and toss well. Add a splash of reserved pasta water if needed to loosen the sauce.

8. Stir through fresh basil and serve with plenty of grated Parmesan and a drizzle of olive oil.

Tip: Chilli mash can vary in heat, so adjust the amount to suit your taste. If you're using an Extreme Chilli Mash, a tablespoon will give this pasta some serious fire!