This dish is a firm favourite in our house and can be made with a mild spice and mellow pepper flavour or tweaked to have a fiery chilli kick. Either way, it is a deliciously rich tomato sauce with chicken (or turkey) mince, peppers and chilli flakes perfectly served with al dente spaghetti.
Method
Based on 4 servings, adjust as needed.
Step 1
Heat the oil in a large pot and add in the chicken or turkey mince with a pinch of salt and pepper. Cook for 5-7 minutes until browned, breaking it up as it cooks. Meanwhile, dice the onion and peppers.
Step 2
Stir in the diced onion and peppers and fry gently for 2-3 minutes. then add the paprika, oregano, and chilli flakes (if using). Mix and fry for one minute.
Step 3
Add the tinned chopped tomatoes, soy sauce, sugar, and crumble in the stock cube. Stir and leave to simmer on a medium to high heat for 20 minutes, stirring occasionally. Taste and season if required. For a zingy twist, add a squeeze of lemon juice.
Step 4
Meanwhile, cook the spaghetti in salted boiling water until al dente. Retain some of the starchy cooking water. Add the cooked pasta to the pot of sauce, stir until well combined. If needed, add a bit of the pasta water to loosen the sauce. Coat the pasta well before serving with Italian style hard cheese, if you like.