Creamy Tomato Chilli Vinegar Pasta Bake

Instructions

1. 1

   Preheat the oven to 200°C / 180°C fan / 400°F.

2. 2

   Bring a large pot of water to a boil. Add the dry penne pasta and cook for 2 minutes less than the package instructions, so it remains slightly firm. Drain and set aside.

3. 3

   Heat the olive oil in a large pan over medium heat. Add the diced onion and cook for 4–5 minutes until softened.

4. 4

   Add the minced garlic and cook for 1 minute, stirring constantly, until fragrant.

5. 5

   Add the chopped fresh tomatoes to the pan. Cook for 8–10 minutes, stirring occasionally, until the tomatoes break down into a chunky sauce.

6. 6

   Stir in the chilli sauce and chilli vinegar, then simmer for 2–3 minutes to combine the flavours.

7. 7

   Reduce the heat to low and pour in the semi-skimmed milk. Stir well to create a creamy tomato chilli sauce. Simmer gently for 2 minutes, making sure it does not boil rapidly.

8. 8

   Add the drained penne pasta to the sauce and stir until the pasta is evenly coated.

9. 9

   Transfer the pasta mixture to a baking dish and spread it out evenly.

10. 10

    Sprinkle the grated mozzarella cheese over the top.

11. 11

    Bake for 18–22 minutes, or until the cheese is melted, bubbling, and lightly golden.

12. 12

    Remove from the oven and let the pasta bake rest for 5 minutes before serving.