Healthier conchiglie pasta in rich tomato sauce

Photographer: HFG staff

A pinch of chilli flakes and a teaspoon of Worcestershire sauce take this tomato sauce to a new level of richness, without compromising on kilojoules or fat.

Serves: 4

Time to make: 40 mins

Hands-on time: 5 mins

Ingredients

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2 tablespoon olive oil
1 onion, finely chopped
2 cloves garlic, crushed
Pinch of chilli flakes, to taste
2 teaspoon worcestershire sauce
2 x 400g tins chopped tomatoes
1 tablespoon Pernod (optional)
1 tablespoon red wine vinegar
300g large conchiglie pasta
1/4 cup parmesan, grated, to serve

Instructions

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1 Heat the oil in a large frying pan. Add the onion and gently fry for 10 min or until golden. Add the garlic and chilli flakes and cook for 3 min. Add the worcestershire sauce, tomatoes, Pernod (if using) and vinegar, then season with black pepper. Simmer gently for 20 min or until the sauce thickens.

2 Meanwhile, cook the pasta according to the pack instructions, then drain. Toss through the sauce, sprinkle with grated parmesan and ground black pepper, then serve.

Nutrition Info (per serve)

Calories 393 cal

Kilojoules 1645 kJ

Protein 14.1 g

Total fat 9.4 g

Saturated fat 2.2 g

Carbohydrates 66.9 g

Sugar 9.5 g

Dietary fibre 6.7 g

Sodium 158 mg

Calcium 121 mg

Iron 2.6 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.