This next dish is very similar to Primi Piatti’s Recco, so I guess you can call it a dupe or hack. I made the chicken version and it was quite filling but I like the vegetarian option of this dish as well. I used rigatoni but penne and linguine would work well. I was particularly exhausted today and just wanted to cook everything in one pot, see the tips section below for the variations.

Ingredients:

• 2 x chicken breasts
• 2 garlic cloves
• 2 – 3 tsp of chili flakes/powder depending on how hot you like it
• 1 tin chopped tomato, blended
• water
• 125ml fresh cream
• salt to taste
• pasta of your choice cooked or uncooked
• chopped coriander or parsley for garnish
• parmesan, extra chili & garlic to serve if you wish

Method:

1. In a large saucepan or wide bottomed pot, sauté the chopped garlic cloves in oil but do not brown.
2. Slice the chicken into pieces at an angle and add to garlic. Add the chili flakes and salt.
3. Once the chicken has turned opaque, add the blended tomato, uncooked pasta* and add just enough water to cover. The water will help the pasta to cook with the other liquids.
4. Once the pasta has softened and the tomato mixture starts to thicken, add the cream.
5. Reduce until desired consistency.*
6. Check seasoning at this stage then add in your chopped herbs.
7. Serve with grated parmesan and extra chili and garlic and a side salad.

Tips:

You can pre-cook your pasta and add to the finished sauce. Omit the water (step 3). If you prefer a thicker consistency add only 1/2 tin of blended tomato.

I let the pasta sit in the sauce in the pot as we did not eat it immediately. The pasta will absorb more of the sauce and become thick.

Leave out the chicken for a vegetarian version, add some sun-dried tomato to elevate the flavor. If you want the sauce to be smooth, blend the sun-dried tomato with the chopped tomato.

I would have loved to eat this with garlic bread but think that would have been carb overload!