BY HOLLY RICHARDSON
Serves 2 (generous portions)
The key to this dish is to have everything prepared first. Once you start cooking, it’s a quick meal to come together!
**Note: The chilli will add depth to your sauce without a huge kick. If you’re after some heat, add the whole thing!
Step 1
Cook pasta in a large saucepan of boiling, salted water until al dente. Drain.
Step 2
Meanwhile, heat a large frying pan then add a splash of vegetable oil and the seasoned marinara mix. Cook for 3-4 minutes or until the pieces are browned well, then remove from the pan and set aside.
Step 3
In the same pan, (add a little more oil if needed) add diced onion and cook for a few minutes until soft. Then add the garlic, chilli and tomatoes.
Step 4
Deglaze with white wine and add the lemon zest and cold butter. Stir well. The butter will thicken the sauce slightly and enrich the flavour.
Step 5
Add the browned marinara mix back to the pan to heat through for 1-2 minutes.
Step 6
Combine the cooked pasta with your sauce and parsley, and divide into bowls. Dress each bowl with a drizzle of olive oil then serve!
Variation
Reserve 1/2 cup of pasta water and add it, along with 1 cup of tomato passata at the end of step 4.
Simmer on a medium heat until the sauce has reduced, then continue with step 5.