Mexican Chilli Pasta
|Tomato fettuccine||1 1⁄2 Pound (750 Gram)|
|For mexican chilli sauce|
|Onions||2 , chopped|
|Garlic||1 Clove (5 gm), crushed|
|Fresh red chilies||2 , finely chopped|
|Canned red kidney beans||14 Ounce, drained (440 Gram)|
|Canned no salt added tomato paste||14 Fluid Ounce (440 Gram Puree)|
1. Cook fettuccine in boiling water in a large saucepan following packet directions. Drain and keep warm.
2. To make sauce, place onions, garlic, chillies and water in saucepan over a medium heat and cook for 3-4 minutes or until onion is soft. Stir in red kidney beans and tomato puree and bring to the boil. Reduce heat and simmer for 4-5 minutes or until sauce thickens.