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Peel and chop the onions and garlic. Deseed and chop the
chilli. Cut the chicken into bite-sized pieces. Heat 2 tbsp. olive oil
in a large pan and sear the meat, then remove. Add the remaining oil and
slowly fry the
remaining ingredients until translucent. Add the sugar and caramelise.
Stir in the tomato purée, fry briefly and deglaze with the soup and
tinned tomatoes. Add the chicken pieces, rigatoni, salt and pepper to
the pan.
Boil and simmer until the pasta is al dente. Stir frequently. Halve or
quarter the tomatoes. Stir in the parsley. Season the dish with lemon
juice, salt and pepper to taste and serve with crème fraîche and the
tomato and herb mix. |
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