Pasta with a spicy tomato and mozzarella sauce

2 tsp olive oil
1 onion, peeled, finely chopped
3 garlic cloves, peeled, finely chopped
1 red chilli, seeds removed, finely chopped
1 x 400g/14oz can chopped tomatoes
splash red wine vinegar
1 tbsp tomato purée
Tabasco sauce, to taste
1 tsp sugar
small bunch fresh basil leaves, torn
salt and freshly ground black pepper
1 x 125g/4½oz ball fresh buffalo mozzarella, crumbled
400g/14oz dried penne pasta, cooked according to packet instructions,
drained
grated parmesan, to serve

1. Heat the oil in a saucepan over a medium heat. Add the onion and
fry for 4-5 minutes, or until softened and beginning to colour.
2. Add the garlic and chilli and continue to fry for 1-2 minutes.
3. Pour in the chopped tomatoes, red wine vinegar, tomato purée, a
splash or two of Tabasco (to taste), sugar and half of the basil
leaves, and stir well. Season, to taste, with salt and freshly ground
black pepper.
4. Bring the mixture to a simmer, then continue to simmer for 18-20
minutes, or until the sauce has thickened and reduced in volume.
5. Just before serving, stir the crumbled mozzarella into the spicy
tomato sauce. Stir the drained pasta into the sauce.
6. To serve, divide the pasta and sauce equally among four serving
plates. Sprinkle over the remaining torn basil leaves and the grated
parmesan.

Serving Size: 4 Serving

Number of Servings: 4

Recipe submitted by SparkPeople user JONORDISH.