Recipe: Strozzapreti with Chilli & Tomato Sauce

Head Chef Brian Padmore has put together this warming pasta recipe, made from ingredients found in our food hall. Great with grilled seafood, chicken or Italian sausage (Serves 2)

  • 150g Strozzapreti (Tenuta Marmorelle)
  • ½ Onion (Finely diced)
  • 1 Clove Garlic (Finely Chopped)
  • 250ml Passata Di Pomodoro (Mutti)
  • 2 tsp Pesto Alla Genovese (Amore Italiano)
  • 1 tsp Chili Pepper Hot Sauce (Bomba Italiano)
  • 150ml Red Wine (and a glass to enjoy with your meal!)
  • 1 tsp Brown Sugar
  1. Bring a pot with 1 litre of water to a rolling boil with a generous pinch of salt.
  2. In a medium-hot frying pan, heat 1 tsp of oil, add onion and gently sweat until starting to look translucent, then add garlic and cook until the garlic begins to colour.
  3. Pour in red wine, followed by 1 tsp brown sugar.
  4. Bring to the boil until the amount of liquid has reduced by half.
  5. Add passata and hot chili, bring to the boil then simmer gently for 5 minutes and season to taste.
  6. While the sauce simmers, add Strozzapreti to boiling water and cook for 8-10 minutes until Al Dente, drain and add to tomato sauce.
  7. Serve drizzled with pesto.