|30 ml||fresh chillies — 573|
|1||onion — chopped|
|2||celery stalks — finely chopped|
|2||garlic — cloves, chopped|
|500 g||chicken mince|
|salt and freshly ground black pepper|
|dried chilli flakes — optional|
|1||tinned tomatoes — chopped|
|500 g||pasta — shell|
|handful||fresh parsley — chopped|
|parmesan cheese — finely grated|
Fry the onion, celery and garlic in the olive oil over medium heat for 5 minutes or until glossy. Add the chicken mince and fry until the meat is cooked through and lightly browned. Stir constantly to break up the meat. Season with salt and pepper and with chilli flakes, if desired.
Stir in the chopped tomatoes and simmer for 10 – 15 minutes to allow the flavours to develop.
Boil the pasta according to the instructions on the packet until just cooked. Drain and stir into the tomato sauce. Sprinkle the parsley and Parmesan cheese on top and serve.