Penne with spicy tomato and mozzarella sauce recipe
 This is a simple and tasty pasta recipe - perfect for students. Add more or less chilli to taste. 2 tsp olive oil1 onion, finely chopped3 garlic cloves, finely chopped1 red chilli, seeds removed, finely chopped400g tin chopped tomatoes splash red wine vinegar 1 tbsp tomato puréeTabasco sauce, to taste1 tsp sugarsmall bunch fresh basil leaves, torn125g ball fresh buffalo mozzarella, crumbled400g/14oz dried penne pasta, cooked according to packet instructions, drainedgrated Parmesan, to servesalt and freshly ground black pepper 2 tsp olive oil 1 onion, finely chopped 3 garlic cloves, finely chopped 1 red chilli, seeds removed, finely chopped 400g tin chopped tomatoes splash red wine vinegar 1 tbsp tomato purée Tabasco sauce, to taste 1 tsp sugar small bunch fresh basil leaves, torn 125g ball fresh buffalo mozzarella, crumbled 400g/14oz dried penne pasta, cooked according to packet instructions, drained grated Parmesan, to serve salt and freshly ground black pepper Method Heat the oil in a saucepan over a medium heat. Add the onion and fry for 4-5 minutes, or until softened and beginning to colour. Add the garlic and chilli and continue to fry for 1-2 minutes.Pour in the chopped tomatoes, red wine vinegar, tomato purée, a splash or two of Tabasco (to taste), sugar and half of the basil leaves, and stir well. Season with salt and pepper. Bring the mixture to a simmer, then continue to simmer until the sauce has thickened and reduced in volume.Just before serving, stir the crumbled mozzarella into the tomato sauce. Then stir the drained pasta into the sauce. Divide the pasta and sauce equally among four serving plates. Sprinkle over the remaining basil leaves and the grated Parmesan. Heat the oil in a saucepan over a medium heat. Add the onion and fry for 4-5 minutes, or until softened and beginning to colour. Add the garlic and chilli and continue to fry for 1-2 minutes. Heat the oil in a saucepan over a medium heat. Add the onion and fry for 4-5 minutes, or until softened and beginning to colour. Add the garlic and chilli and continue to fry for 1-2 minutes. Pour in the chopped tomatoes, red wine vinegar, tomato purée, a splash or two of Tabasco (to taste), sugar and half of the basil leaves, and stir well. Season with salt and pepper. Pour in the chopped tomatoes, red wine vinegar, tomato purée, a splash or two of Tabasco (to taste), sugar and half of the basil leaves, and stir well. Season with salt and pepper. Bring the mixture to a simmer, then continue to simmer until the sauce has thickened and reduced in volume. Bring the mixture to a simmer, then continue to simmer until the sauce has thickened and reduced in volume. Just before serving, stir the crumbled mozzarella into the tomato sauce. Then stir the drained pasta into the sauce. Just before serving, stir the crumbled mozzarella into the tomato sauce. Then stir the drained pasta into the sauce. Divide the pasta and sauce equally among four serving plates. Sprinkle over the remaining basil leaves and the grated Parmesan. Divide the pasta and sauce equally among four serving plates. Sprinkle over the remaining basil leaves and the grated Parmesan.