Ingredients:

• 2 tablespoons olive oil
• 1 onion, finely chopped
• 1 celery stick, finely chopped
• 2 large garlic cloves, crushed
• 1 fresh red chilli pepper, seeded and chopped
• 400g Mayor Tomato Pulp
• 2 tablespoons Three Hills Kunserva
• 150ml red wine
• 1 teaspoon sugar
• 500g penne
• 175g spicy salami or Maltese sausage, rind removed
• 2 tablespoons fresh chopped parsley
• Salt and ground black pepper
• Freshly grated Parmesan cheese to serve

Method:

Heat the oil in a medium pan, then add the onion, celery, garlic and chilli, and cook gently, stirring frequently with a wooden spoon for about 10 minutes until the onion has softened.

Add the Mayor Tomato Pulp, Three Hills Kunserva, wine, sugar and salt and pepper to taste and bring to the boil, stirring. Lower the heat, cover and simmer gently stirring occasionally for about 20 minutes. Add a few spoonfuls of water if the sauce becomes too thick.

Meanwhile, cook the pasta in a large pan of rapidly boiling salted water as per packet’s instructions. Chop the salami or Maltese sausage into bite-sized chunks and add to the sauce. Heat through and taste for seasoning. Drain the pasta and pour the sauce over it. Sprinkle with parsley and serve with grated Parmesan.

Chef’s Tips:

For this dish, buy the salami in 1 piece so that you can chop it into chunks. Serve with a robust red wine.