Fusilli with Balsamic Vinegar Sauce

Preparation time: 10 minutes; Cooking time: 50 minutes; Serves:

Ingredients

• 400g (14oz) Fusilli Pasta
• 3-4 tablespoons olive oil
• 1 medium onion finely chopped
• 2 sun-dried tomatoes in oil, finely chopped
• ½-1 teaspoon dried chilli flakes 
• 2 garlic cloves finely chopped
• 1.2 kg (2.5 Ib) fresh Italian tomatoes peeled and finely chopped or 796ml (28 fl.oz) can whole tomatoes chopped
• ½ cup good quality stock or ½ water and bouillon cube
• 1 teaspoon sugar
• 2-3 tablespoons balsamic vinegar (the amount you add will depend on tomatoes used)
• ¼ cup 35% cream 
• Salt and freshly ground pepper to taste

Instructions

1. Heat the olive oil over medium high heat and sauté the onions, sun-dried tomatoes and chilli flakes for 5 minutes. Add the garlic and cook for one minute.
2. Add the tomatoes, stock, sugar, and salt to taste and simmer 30-40 minutes until the sauce is thickened. Add 2 tablespoons balsamic vinegar, taste and adjust seasoning then cook 1-2 minutes. Stir in the cream and remove from the heat.
3. Meanwhile cook the Fusilli in plenty of salted water as per packet instructions until al dente. Drain the pasta and tip it into the sauce and toss well. Let stand at least 5 minutes then serve.

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