Spicy-Style Buttered Egg and Ketchup Pasta

Instructions

1. 1

   Bring a pot of water to a boil. Add the dry pasta and cook according to the package directions until al dente.

2. 2

   Before draining, reserve about 60 ml of the pasta cooking water. Drain the pasta and set it aside.

3. 3

   Melt half of the butter in a frying pan over medium heat. Crack in the egg and gently scramble it until just cooked but still tender. Transfer it to a plate.

4. 4

   Add the remaining butter to the same pan. Add the sliced onion and cook for 3–4 minutes, until softened.

5. 5

   Add the minced garlic and cook for about 30 seconds, stirring continuously until fragrant.

6. 6

   Add the diced tomato and cook for 2–3 minutes, until it begins to soften and release its juices.

7. 7

   Stir in the ketchup, peanut-free chicken powder, chilli powder, and salt. Add 30–60 ml of the reserved pasta water and stir until a smooth sauce forms.

8. 8

   Add the drained pasta and scrambled egg to the pan. Toss over medium heat for 1–2 minutes, until evenly coated and heated through.

9. 9

   Transfer the pasta to a serving dish and serve immediately.