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1 tablespoon of olive oil
4 chipolata's, cut into pieces
2 garlic cloves, crushed
1 small red onion, chopped
200 ml white wine
1 tablespoon tomato purée
1 tin of tomatoes, 400g
500g penne pasta
a handful of basil leaves
100 gram Parmesan, grated
How to make pasta with chipolatas and tomato sauce
Fry the chipolata's in 5 minutes brown all around in the olive oil.
Add the garlic and the onion to the chipolata's.
Fry the garlic and the onion for 1 -2 minutes in the same pan.
Add the white wine and reduce it until half in volume.
Add the tomatoes and the purée then season the sauce with salt and pepper.
Allow the sauce to thicken in 15 minutes, meanwhile cook the pasta.
Allow the pasta to drain well the stir it into the sauce.
Shred the basil leaves then fold it into the pasta.
Serve the pasta with the grated Parmesan on the side.