Papardelle with chilli & semi-dried tomato sauce

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Ingredients: 
  • 2 medium brown onions (300g), chopped coarsely
  • 2 cloves garlic, quartered
  • 1 cup (150g), semi-dried tomatoes in oil, drained
  • ¼  cup (70g) tomato paste
  • 2 fresh red chillies, deseeded, chopped finely
  • 2 cups (500ml) beef stock
  • 375g pappardelle
  • ¼ cup coarsely chopped fresh flat leaf parsley
  • Freshly ground black pepper
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Preparation: 

Preparation time 15 minutes, cooking time 25 minutes.

 

1) Blend or process onion, garlic, tomatoes, tomato paste and chilli until mixture forms a paste.

2) Heat large non –stick frying pan, cook tomato mixture, stirring 10 minutes. Stir in stock, bring to a boil. Reduce heat, simmer sauce, uncovered about 10 minutes or until thickened slightly.

3) Meanwhile, cook pasta in large saucepan of boiling water, uncovered, until just tender, drain.

4) Just before serving, gently toss paste through sauce, sprinkle with parsley and pepper.

Serves 6, per serving 2.9g fat, 1147kj