Tomato, Chilli and Fennel Sugo with Spaghetti

Name: Tomato, Chilli and Fennel Sugo with Spaghetti
Yield: Serves 4
Ingredients: a few basil leaves, to serve (optional); 400 g/14 oz dried spaghetti; 1 small onion, finely chopped; 100 ml/3½ fl oz/scant ½ cup vegetable stock (bouillon); 2 garlic cloves, thinly sliced; 1 red chilli, deseeded and finely chopped; 1 tsp balsamic vinegar; black pepper; 1 tsp fennel seeds; ½ tsp salt, plus extra to season; grated Parmesan, to serve; 1 tbsp tomato purée (paste); 800 g/1 lb 12 oz tomatoes, peeled and roughly chopped (see hack); 1 tsp caster (superfine) sugar; 1 tbsp olive oil

Preparation info

Serves
4

Difficulty
Easy

Appears in

Life's Too Short to Stuff a Mushroom

By Prue Leith

Published 2024

About

Sugo is a great way to use up over-ripe tomatoes. It’s easy to buy canned tomatoes, but making “real” sugo, with fresh, ripe tomatoes is hugely satisfying and delicious. Sugo freezes well so I often make lots – it’s useful for a pizza base, to serve with sausages or, as here, to dress any pasta.

Ingredients

1 tbsp olive oil
1 small onion, finely chopped
2 garlic cloves, thinly sliced

Main course
Vegetarian
Pasta

Method

Heat the oil in a saucepan on a medium heat. Add the onion and cook, stirring, for 6-8 minutes, until translucent.
Add the garlic, chilli and fennel seeds. Cook for 1 minute, then stir in the tomato purée (paste). Add the tomatoes, sugar, balsamic and stock. Simmer gently for 20-30 minutes, stirring occasionally.
While the sauce simmers, cook the spag