Mafaldine Pasta with Creamy Tomato Sauce (ready in 30 minutes)
Ingredients
- 250g (8¾ oz) mafaldine pasta (see note 1)
- 1½ tbs olive oil
- 1 medium onion (sliced)
- 1 tbs minced garlic
- 1 teaspoon paprika
- ½-1 teaspoon chilli flakes (or chilli powder) - add as much or as little as you like
- 1 teaspoon salt
- pepper (to taste)
- 3 tbs white wine (see note 2)
- 175ml (¾ cup) cream
- 250ml (1 cup) passata (or tinned tomatoes)
- chives & plum tomatoes (optional)
Instructions
- Cook the pasta as per manufacturer's instructions.
- Heat the olive oil in a pan. Slice the onion thinly and then fry until softened.
- Add the garlic and fry for a minute or so.
- Add the chilli powder/flakes, paprika, salt and pepper, and cook for a further minute.
- Add the white wine (or pasta water) and allow it to evaporate (a couple of minutes).
- Add the cream and tomatoes and cook for around five minutes.
- When ready, drain the pasta and add to the sauce, stirring so that the pasta is coated.
- To decorate, chop some fresh chives or whatever else you fancy. I also sliced a couple of plum tomatoes. Serve with your favourite bread. Enjoy!
Notes
I have converted grams to cups/ounces/tablespoons using online converters. Although I have no reason to believe they are inaccurate, please be aware that I have not made this recipe with imperial measurements.
- If you don't have mafaldine, just use any kind of pasta you like.
- If you would rather not use wine, just take 3 tablespoons of the hot pasta water.
