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!
Cook pasta in a large saucepan of boiling, salted water until al dente. Drain.
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.
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.
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.
Add the browned marinara mix back to the pan to heat through for 1-2 minutes.
Combine the cooked pasta with your sauce and parsley, and divide into bowls. Dress each bowl with a drizzle of olive oil then serve!
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.
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