2 Tbsp butter
2 Tbsp Staffords Peri Peri Oil, plus more for finishing
1 large onion, finely diced
4 cloves garlic, finely minced
2 Tbsp tomato paste
1 tsp dried Italian herbs
2 x 400g tins diced tomatoes
60g Parmesan cheese, grated
350g pappardelle pasta
Grated Parmesan cheese, for serving
Fresh basil leaves, for serving
Salt and pepper, to taste
Heat the butter and Staffords Peri Peri Oil in a large, deep sauté pan over medium heat.
Gently fry the onion until very tender.
Add the tomato paste and cook until it turns a deep brick red colour and smells sweet.
Add the dried herbs and diced tomatoes.
Bring to a simmer and cook until reduced and thickened. Season to taste.
Cook the pappardelle in a pot of heavily salted boiling water until al dente, as per packet instructions.
Using tongs remove the pappardelle from the water and place directly in the sauce.
Toss to coat the ribbons well.
Sprinkle in the Parmesan cheese and continue to toss and fold until all the pasta is well coated in sauce.
Add a fresh drizzle of Staffords Peri Peri Oil just before plating.
Shower each serving with a generous amount of Parmesan cheese and fresh basil leaves. Enjoy!