A luscious sauce that has a slightly tangy, delicately sweet, and creamy taste. Pairs perfectly with fusilli pasta.

Onion Olive oil Garlic  Sun-Dried Tomatoes  Marinara Sauce Chili Flakes Cream  Fusilli Pasta  Fresh basil


Step 1

Bring a large pot of water to a boil. Add pasta and salt. Cook until just al dente.

Step 2

Drain the pasta, but make sure to reserve ¼ cup of the cooking water to add to the sauce.

Step 3

Heat olive oil in a skillet. Add sliced onions and salt. Saute until the onion is soft and translucent.

Step 4

Add the garlic and sun-dried tomatoes. Saute for another minute.

Step 5

Add tomato sauce and chili and stir through. Add ¼ cup of pasta cooking water or plain water. Cook, stirring a few times, for 2 minutes.

Step 6

Transfer the sauce to a bowl or a jug and puree the sauce using an immersion stick blender for a smooth consistency. You can leave the sauce chunky if you like.

Step 7

Return the sauce to the pan and stir in the cream. 

Step 8

Heat through and it's ready to use! Stir through the pasta or top the bowls when serving.