Red Spaghetti

Ingredients

1 very big or 2 small onions, chopped

Pinch of bicarbonate of soda

Oil to cover base of pot

2 cloves garlic, minced

2 medium chicken fillets, cubed small

2 heaped Tablespoons zesty lemon herb (Robertsons)

1 teaspoon salt1 teaspoon chilli flakes

Pinch each of Turmeric, Dhana Jeera and chilli powder for colour (optional)

1 teaspoon cayenne pepper (or paprika if you prefer it bland)

1 heaped teaspoon Italian herbs

2 tablespoons mustard sauce

2 tablespoons sweet chilli sauce

2 tablespoons Nandos garlic sauce

4 medium tomatoes, liquidised

1-2 tablespoons tomato paste (optional)

2 cups boiling water

1 tablespoon cornstarch mixed in ¼ cup water

1 tablespoon cold butter

Method

Heat a large pot with a few tablespoons of cooking oil.

Add in onions and garlic and a pinch of bicarb.

Allow to cook on medium high heat until well-softened and golden.

Now add in chicken and spices and allow to cook for 15 minutes.

Add in all the listed sauces/tomatoes and water.

Bring to a boil.

Finally add in the cornstarch water and butter.

Allow to thicken then reduce heat.

Taste the sauce with a strand of the cooked spaghetti.

Adjust salt and acid of sauce if necessary.

Now add in your freshly boiled pasta and mix through.

Allow to rest, pot tightly covered, for 10-15 minutes on very low heat.

Serve immediately, topped with grated cheese (if desired).

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