Chilli spaghetti with tomato and cream sauce

The simplest of pasta dishes, with a mildly creamy tomato sauce dotted with chilli flakes for a bit of a kick. Athletes, this is great the night before a long run.
Serves: 3-4 • Prep: 5 mins • Cook: 10-15 mins • Easy 
  • 1 tin of plum or chopped tomatoes
  • 2 dessert spoons of tomato puree
  • 1 clove of garlic
  • 1 small red onion, finely chopped
  • 1 red chilli, finely chopped
  • couple of glugs of olive oil
  • 2 teaspoons of sugar
  • salt and black pepper
  • 3 teaspoons of dried mixed herbs
  • 50ml cream or couple of spoons of mascarpone
  • 300g of spaghetti
Heat the olive oil in a pan (don’t let it smoke – medium heat) and fry the onion, chilli and garlic gently til softened.

Meantime start cooking the spaghetti in boiling salted water.

Add the tomatoes to the onion, garlic and chilli and crush with a potato masher.

Add the sugar salt, pepper, herbs and tomato puree, and stir. Simmer for 10 mins.

Add the cream to the tomato sauce and stir through. Simmer for a few more minutes.

Mix the drained cooked spaghetti into the sauce and serve in spaghetti bowls liberally sprinkled with fresh rated parmesan.
Nutrition info
Tomatoes are a brilliant source of vitamin C, which supports skin and connective tissue health as well as immunity and iron absorption. The biotin in tomatoes is good for controlling blood sugar.

Spice up your energy with an eatnaturally plan!

Spaghetti can be eaten most successfully if you inhale it like a vacuum cleaner.
Sophia Loren
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