The Sauce:

  • Olive oil 200.0 ml
  • Fresh basil leave 10.0 g
  • Red chilli, split in half seeds removed 20.0 g
  • Onion, brunoise 200.0 g
  • Garlic, chopped 30.0 g
  • Water 830.0 ml
  • Tomato paste 100.0 g
  • Vinegar 100.0 g
  • Penne rigate pasta, cooked 80 % of the way 800.0 g
  1. The Sauce:

    • Heat the oil in a pan on medium-high and fry the basil and chilli till crisp. Remove the basil from oil and keep on the side.
    • This will infuse the oil with flavour that will carry the flavour through the sauce.
    • Sauté the onions with the chilli adding the Knorr Vegetable Stock Bouillon Powder until soft, then the garlic. Add the water and bring to the simmer.
    • Whisk in the tomato paste, then bring to a simmer, add the pasta and finish cooking in the sauce.
    • Add half the basil leaves back into the pasta, then plate.
    • Finish by garnishing with the rest of the crisp basil.
  2. Chef’s Tip:

    • We finish cooking the pasta in the sauce so that it absorbs some of the Arrabiata, giving an amazing flavor.