Tomato and capsicum sugo

Name: Tomato and capsicum sugo
Cook time: 25 min
Yield: 4

with chicken and pumpkin spaghetti

Ready in around 25 mins

RECIPE FACT:

‘Sugo’ is the Italian word for sauce with many variations, but always has tomato as a base ingredient.

Nutritional Info:

Serving Amount:

Serves 4 people

Cooking Instructions:

Before cooking:

BRING A POT OF SALTED WATER TO THE BOIL OVER A HIGH HEAT.
1. TO COOK THE PASTA:

Once the water is boiling, add the wholemeal spaghetti and cook for 8-9 mins. Add the pumpkin spaghetti and cook for a further 30 secs then drain well into sieve.
2. TO PREPARE THE VEGETABLES:

Using half the broccoli, cut into small bite sized pieces. Spray a non-stick pan with oil and place over a medium-high heat. Once hot add the broccoli, season with salt and cook for 5-6 mins stirring occasionally to create a char. Remove from the pan.
3. TO PREPARE THE SUGO:

Respray the pan and place back over a medium-high heat. Once hot, add the free-range chicken mince, season with salt and cook for 2-3 mins stirring regularly. Add the pasta, pour in the tomato and capsicum sugo and cook for a further 1-2 mins. Stir through the charred broccoli and remove from the heat.
TO SERVE:

Divide the spaghetti, tomato and capsicum sugo and broccoli into bowls. Top with a handful of rocket. Drizzle with gremolata and sprinkle over the shaved Parmesan. Serve with a grind of fresh pepper.