I make this recipe at least once a fortnight if not more. Although I make it in my Thermomix in around 20 mins from start to finish, it can also be done on a stove top. It is extremely versatile.
On night one I always eat it on pasta with a little Parmesan, and on night two it becomes the sauce on our Chicken Parmigiana.
3 cloves garlic
2 brown onion, halved
4 fresh long red chillies (I leave the seeds in for extra spice)
50g olive oil
2x 400g tinned crushed tomatoes
1 sprig fresh basil leaves
2 tsp brown sugar
sea salt and black pepper to taste
Place garlic, onion and chilli into mixing bowl and chop 3 sec/speed 7. Scrape down sides of bowl.
Add oil and saute 3 min/Varoma/speed 1.
Add all remaining ingredients and cook 15 mins/100degrees/speed 1 with MC removed and TM basket on the mixing bowl lid.
Serve sauce warm.
Mince the garlic. Dice the onion and Chilli.
Saute garlic, onion and chilli in the oil for approx 3 minutes until onion is translucent.
Add all remaining ingredients, and cook over medium heat for 20-25 mins.
Brown your crumbed chicken in a frypan, then top with sauce and cheese.
Bake at 200 degrees for approx 15 mins until cheese has melted.
Be careful not to overcook the chicken in the fry pan.. the oven will complete the cooking process.
This recipe is based on the Arrabbiata Sauce recipe in the Thermomix, Everyday Cookbook.