Simple Red Spaghetti

INGREDIENTS

Cold weather comfort food.

1 packet 500g spaghetti boiled in very salty water until al-dente (9 minutes approximately)
Sauce1 very big/2 small onions, chopped Pinch of bicarbonate of soda Oil to cover base of pot2 cloves garlic, minced
2 medium chicken fillets, cubed small2 heaped Tablespoons zesty lemon herb (Robertsons) 1 teaspoon salt1 teaspoon chilli flakesPinch each of arad (Turmeric), Dhana Jeera and chilli powder for colour- optional1 teaspoon cayenne pepper (or paprika if you prefer it bland) 1 heaped teaspoon Italian herbs
2 tablespoons mustard sauce2 tablespoons sweet chilli sauce2 tablespoons Nandos garlic sauce 4 medium tomatoes, liquidised 1-2 tablespoons tomato paste- optional2 cups boiling water
1 tablespoon cornstarch mixed in ¼ cup water1 tablespoon cold butter

METHOD

Heat a large pot with a few tablespoons of cooking oil.Add in onions and garlic and a pinch of bicarb. Allow to cook on medium high heat until well-softened and golden.
Now add in chicken and spices and allow to cook for 15 minutes.
Add in all the listed sauces/tomatoes and water. Bring to a boil.Finally add in the cornstarch water and butter.Allow to thicken then reduce heat.Taste the sauce with a strand of the cooked spaghetti. Adjust salt and acid of sauce if necessary.
Now add in your freshly boiled pasta and mix through. Allow to rest, pot tightly covered, for 10-15 minutes on very low heat.Serve immediately, topped with grated cheese, if desired.

POSTED ON

24 Jul 2024

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