|500.00 g||pasta — rigatoni|
|7.00 ml||fresh chillies — 573|
|1.00||onion — chopped|
|3.00||garlic — cloves, thinly sliced|
|5.00 ml||dried chilli flakes|
|800.00 g||tomatoes — tinned, peeled and chopped|
|5.00 ml||stock powder — chicken|
|0.00||fresh Italian parsley — or basil, chopped|
|100.00 g||beef — smoked|
|0.00||parmesan cheese — or pecorino cheese, shavings|
|0.00||salt and freshly ground black pepper|
Heat the olive oil and water, add the onion, garlic and chill flakes and sauté over a low heat until onions are soft but not brown, about three to five minutes.
Add tomatoes and sugar, season with salt and milled pepper and simmer gently for about 10 minutes.
Meanwhile cook the pasta in salted, boiling water, according to instructions.
When ready, drain and keep warm.
Stir parsley and smoked beef into tomato sauce and heat through for two to three minutes.
Add sauce to the pasta, season and toss well.
Serve immediately with Parmesan or Pecorino shavings.