Ingredients

• 2 shallots, finely diced
• 2 cloves of garlic, minced
• 1tsp ground cinnamon
• Small pinch dried chilli flakes
• 1tbs granulated sugar
• 1 green bell pepper, finely diced
• Half large mild green chilli, deseeded and finely sliced
• Tinned chopped tomatoes
• Passata/ sieved tomatoes
• TruffleHunter Porcini Strozzapreti
• 1tbs olive oil
• 1 tbsp TruffleHunter black truffle sauce

Method

1. Sweat on a low heat, the shallot, garlic, chilli flakes, bell pepper and green chilli with the lid on.
2. After about 7 – 10 mins add the cinnamon and sugar, cook out for a further 2 minutes.
3. Add the chopped tomatoes and passata, turn the heat up to a low medium setting and simmer.
4. Once the sauce reaches the simmer turn back to a low heat and allow to simmer for 25 – 30 minutes.
5. Whilst the sauce is cooking out boil a medium pan of water with 1 tsp of salt in it and cook the TruffleHunter Porcini Strozzapreti until it has a little bite left in it (al dente)
6. Once the sauce has a nice sheen to it add the TruffleHunter Black Truffle Sauce to it, drain the pasta and leave air dry for a minute or two
7. Combine the sauce and pasta and enjoy while still hot, on its own or with some garlic bread.