Plum tomato sauce with rigatoni

Method

1. For the sauce: in a saucepan, sweat the onions and garlic in the olive oil until translucent. Add the sugar and vinegar, and reduce until it reaches a syrup consistency.

2. Add the chopped canned tomatoes, basil stalk and bay leaf. Slow cook for 1 1/2 - 2 hours.

3. Stir in the chilli flakes, butter and extra virgin olive oil. Season to taste with sea salt and black pepper. Add the plum tomatoes and cook for a further 10 minutes.

4. To serve: cook the pasta in boiling salted water with a dash of olive oil, according to the manufacturer's instructions. Drain, stir through the sauce and sprinkle with parmesan and basil.

Cook's note: if the sauce becomes too thick you can thin it down with a little water.

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Ingredients

For the sauce

25ml Olive oil
1 medium onion, finely chopped
3 garlic cloves, crushed
1 tbsp caster sugar
1 ½ tbsp red wine vinegar
2 tinned chopped tomatoes
1 stalk of Basil
1 bay leaf
pinch chilli flakes
50g Butter
25ml extra virgin olive oil
10 plum tomatoes
Sea salt and black pepper

To serve

200g rigatoni pasta
Olive oil, for cooking
50g Parmesan, finely grated
basil leaves, torn

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