Ingredients
Directions
- 1
Heat the EVOO in a pan, add the red onion and cook for 5 mins until soft and translucent.
- 2
Add the garlic and fry for 1-2 mins, stirring frequently.
- 3
Add the tomato paste and nduja paste and mix well into the onion and garlic.
- 4
Add the chopped tomatoes and brown sugar, simmer for 10 mins.
- 5
Meanwhile cook the pasta.
- 6
Add some pasta water to the sauce, to give the sauce a nice glossy consistency.
- 7
Stir the pasta into the sauce until its all coated by the sauce.
- 8
Remove from the heat, add the creme fraiche and parmesan and mix thoroughly.
- 9
Garnish with the basil and chilli flakes.
