Preparation time: 15 minutes; Cooking time: 45 minutes; Serves: 4-6

Ingredients

• 450g (1Ib) pasta (I used Conchiglie Rigate)- or penne, or rotini
• 1 large onion chopped
• 1 large red bell pepper finely chopped
• 2-3 cloves garlic crushed
• ½ teaspoon cayenne or black pepper
• 1 teaspoon paprika
• 2 teaspoons oregano
• 1 teaspoon sugar
• ½ cup dry white wine (or dry red wine)-I have used both
• 1 x 796ml (28 fl.oz) can good quality whole tomatoes chopped or roughly blended
• ½ cup water or stock
• ½ cup grated Parmesan or Pecorino Romano
• ½ cup heavy cream (35-40%) or half and half (10%)
• Salt to taste
• Extra Parmesan or Pecorino Romano to serve

Ingredients for  Zucchini

• 4 tablespoons olive oil
• 800g (1.8 pound) zucchini, sliced in half lengthways then thinly sliced 
• Salt  and freshly ground black pepper to taste

Tip: please gather all ingredients and place them on the countertop. Start by making the sauce. It should simmer for at least 30 minutes but you can cook it longer if you want. While the sauce is simmering shallow fry the zucchini and set aside, then boil the pasta.

Instructions

1. Cook the pasta sauce: heat the olive oil in a large saucepan and add the onions and bell pepper. Sweat them, covered, over medium-low heat for 10 minutes, stirring from time to time.
2. Add the garlic, cayenne, paprika, oregano, sugar and cook over low heat for 1 minute.
3. Add the wine and bring to a boil and simmer, uncovered, over medium heat for 5 minutes.
4. Add the tomatoes, stock (broth) and salt to taste and bring the sauce to the boil, then simmer covered over low heat for 30 minutes, stirring from time to time. Keep the sauce hot on a low simmer. Just before the pasta is ready add the cheese, cream and parsley, and stir to combine. Heat until piping hot but do not boil.
5. Shallow fry the zucchini: while the sauce is simmering, heat a tablespoon olive oil in a large skillet and shallow fry the zucchini over medium high heat in 3-4 batches until golden brown on both sides. It will take about 6-8 minutes per batch and you will need about 1 tablespoon oil per batch. Transfer the zucchini to a plate and season with salt and pepper (do not drain the oil).
6. Cook the pasta: while the last batch of zucchini is cooking cook the pasta in plenty of salted water as per packet instructions for ¾ of the suggested time. Reserve ½ cup pasta water, then drain the pasta.
7. Toss everything together: add the drained pasta to the hot sauce and toss. Then add the set aside zucchini and toss to combine everything. If it seems too thick loosen it with the reserved hot pasta water. Serve immediately with some grated Parmesan or Pecorino Romano cheese on the side.

myfavouritepastime.com