By Lizzie Moss
I have nothing against making a quick and easy pasta dinner – not everything has to be an elaborate slow-cooked meal with hand rolled ravioli. It’s why there is no shame in any sort of jar sauce. Passata comes in a jar after all and you’d be hard pressed to find a pasta sauce without it.
Sugo is a different variety. This is a sauce, so there’s already stuff added. I remember the days in my early twenties when I’d eat packet ravioli and simply put a jar of sauce over the top and pop it in the microwave.
I want to be clear, I’m not advocating for that. You can do so much better if you have an extra ten minutes. Spend the time elevating your sauce and making it that little bit fancier. To make it even more fancy, I served mine with stracciatella on top, which is pretty wanky but so very, very tasty.
Serves 4–6
Ingredients
- 500g of some sort of sugo or pasta sauce
- 1 tomato (or more)
- 2 cloves of garlic
- 1 tbs of chilli flakes
- 2 cans of chickpeas
- 250ml of cream
- 50g of grated Parmigiano Reggiano
- 500g of trottole (I like them because they look like little helter skelters and offer great slippery slides for the sauce to go down)
Method
- On a low heat, fry some sliced garlic and the chilli flakes for a few moments, until the garlic starts to brown.
- Add the sugo or sauce and cook it down for 15 mins or so.
- While it’s cooking, add the roughly chopped tomato or any other leftover veg you have.
- Once the sauce has cooled down, add the cream and stir.
- Meanwhile, put your pasta on to boil.
- Add the chickpeas, and stir while your pasta cooks.
- When the pasta is a minute or two off, add it into your sauce with a bit of the pasta water.
- While still hot, add grated parmigiano reggiano and stir it into the sauce.
