This was dinner tonight, blog-worthy because it cooks in just one pot in under half an hour. Tasty and filling, the one-pot reduction makes the sauce beautifully creamy and the stock gives it a nice depth of flavour - a definite winner. It's also a spin on a family classic, which doesn't hurt ;)
1 brown onion, finely chopped
1 baby capsicum, diced
1/2 head garlic, crushed
200-250g mushrooms, sliced
1 can nutmeat, diced OR g mince
1 can crushed tomatoes
1 500g bottle tomato pasta sauce
2.5c stock (I used vegetable)
400g pasta (I used farfelle/bows)
splash of chili oil (to taste)
Saute the onion, capsicum, garlic and mushrooms in olive oil until soft. Add the nutmeat/mince and fry until browned. Add crushed tomatoes and pasta sauce; stir to combine. Add stock, season to taste with oregano, basil and garlic salt. Bring to the boil. Add pasta and simmer until cooked (10-15 mins). Stir more frequently as sauce reduces to avoid sticking. Add a splash of chili oil to taste.
Serve with green peas and parmesan. YUM.