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

Directions

• 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.
• 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.
• Bring the mixture to a simmer
• then continue to simmer until the sauce has thickened and reduced in volume.
• Just before serving
• stir the crumbled mozzarella into the tomato sauce. Then stir the drained pasta into the sauce.
• Divide the pasta and sauce equally among four serving plates. Sprinkle over the remaining basil leaves and the grated Parmesan.