Looking for a quick midweek meal that doesn't scrimp on flavour, well you've found it!! There's just something about a big bowl of your favourite pasta shapes smothered in a smoky creamy sauce that is just so satisfying. Its an absolute favourite in our house and perfect for those busy days when you finally get home and just need something quick and easy to eat in front of the TV.
I like to add a hint of chilli to our sauce but if you're cooking for the kiddies just leave the chilli out.
Prep time 5mins
Cooking time 20mins
500g of your favourite dried pasta
2tbsp olive oil
1 onion, diced
1 red bell pepper, cored and diced (I like to use sweet pointed red pepper but either is fine)
45g of finely sliced pepperoni
1/2tsp chilli flakes (optional)
3tbsp finely chopped fresh basil (or 2tsp dried)
1/4tsp salt and pepper
400 smooth passata
1/2tsp sugar
75ml single cream
Turn a large saucepan of water on to boil, add a pinch of salt.
In a large sauté pan or deep frying pan add the olive oil and turn it on to a medium heat.
Once your oil is heated add the onion and red pepper, gently cook this for 5 minutes. Stirring here and there to ensure nothing sticks or burns.
Your water should be boiling by now so if you haven't already pop your pasta in and cook according to packaging.
Back to your sauce.
Once your onion and peppers have softened add in your sliced pepperoni and cook for a few minutes until some of its oil has been released.
Once the pepperoni is warmed through and releasing oils add a few grinds of salt and pepper, your chilli flakes if using, and basil. Cook these for a few minutes.
Now in with the passata, add the whole lot in and the sugar. We add sugar because it brings out the sweetness of the tomatoes and eliminates that straight out of the tin flavour.
On a medium to low heat let the passata gently cook for 5 minutes and soak in all the lovely flavours of the other ingredients. You can add a splash of water of it reduced to much at any point and begins to stick to the pan.
Check your pasta, if its ready before your sauce is ready, simply drain it and drizzle with a little olive oil and stir, this will stop the pasta clumping together before you need it.
Now once the tomato sauce had been gently bubbling away for 5 mins add the cream and stir well until you have a delicious creamy tomato sauce. Have a taste and adjust the salt and pepper to suit you.
Pour in the cooked pasta and stir well to coat.
Serve into bowls and garnish with a little extra chopped fresh basil if you have some.
Enjoy this lovely pasta with a nice slice of garlic bread!!
Love cheese, why not swap out the cream for a big dollop of marscapone cheese.
