Spicy Pomodoro With Fusilli Lunghi 

A simple Italian delicacy!

This dish is a testament to the idea that having a well-stocked pantry can reward you in tons of easy, fast (and flavorful!) dinners. This recipe was given to me by an Italian woman, you might think that it is only a few pastas, yes but it is pasta prepared as there respecting the rigorous principles of "al dente" cooking, times, mixtures and orders of arrival of the ingredients. The only downside is that I didn't have in my cupboards the little extra thing passed down in this family from mother to daughter and that I entrust to you: instead of sugar they put a spoonful of bitter orange jam and this little thing that you add makes all the difference from the tomato sauce which suddenly becomes sublime by this little "je ne sais quoi" that you can't define! Thank you signora for this family secret that you were kind enough to share with me... There are two ways to present this dish: sauce on top or already mixed...

Ingredients

 500 g Fusilli lunghi 

1 large onion

3 tablespoons olive oil

200 g skinless crushed tomato flesh

1 heap tablespoon tomato paste

1 teaspoon chili puree 

1 level teaspoon caster sugar or 1 bitter orange jam

Salt to taste

Grated Parmesan cheese

Steps

Very finely chop a large onion. Pour the olive oil into a frying pan or wok (as here) and sauté the onion over low heat, stirring often, until it is melted but has not taken on any colour. Pour the crushed tomato flesh over the melted onion and toss to combine. Add a good spoonful of tomato paste and mix.