Made with AI
Creamy Tomato Chilli Vinegar Pasta Bake
40 min 463 kcal per serving Easy
Ingredients
4 Servings
- dry penne pasta300 g
- fresh tomatoes, chopped500 g
- onion, diced150 g
- garlic, minced12 g
- mozzarella cheese, grated120 g
- semi-skimmed milk250 ml
- chilli sauce30 g
- chilli vinegar20 ml
- olive oil10 g
Instructions
- 1
Preheat the oven to 200°C / 180°C fan / 400°F.
- 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
Heat the olive oil in a large pan over medium heat. Add the diced onion and cook for 4–5 minutes until softened.
- 4
Add the minced garlic and cook for 1 minute, stirring constantly, until fragrant.
- 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
Stir in the chilli sauce and chilli vinegar, then simmer for 2–3 minutes to combine the flavours.
- 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
Add the drained penne pasta to the sauce and stir until the pasta is evenly coated.
