Strozzapretti

Buy or find
Pomarola tomato sauce or equivalent, 2 cups. You can instead use bolognese for a different flavour.
Olive oil, 1 tbs
Chicken stock, 3-4 cups
Short pasta, such as spirali or strozzapretti

Mix ins
Boiled eggs
Diced zucchini, fried in butter
Tuna
Baby peas with sweated onion and garlic and chicken stock
Charred garlic broccoli
Parmesan cheese, grated

Do
Add 2 tbs pasta sauce to a large frying pan along with 1 tbs olive oil.

Add the pasta and heat over a medium heat, stirring until the pasta has been coated with the sauce (about 2-3 minutes).

Add 1 cup chicken stock and stir to combine.

Add 2 tbs sauce, stir to combine.

Stir occasionally until most of the liquid has evaporated.

Add another 2 tbs pasta sauce and stir to combine.

Add another cup of chicken stock and stir to combine.

Stir occasionally until most of the liquid has evaporated.

Add another 2 tbs pasta sauce and stir to combine.

Add another cup of chicken stock and stir to combine.

Stir occasionally until most of the liquid has evaporated.

By this stage, the pasta should be cooked. If not, keep adding small amounts of chicken stock, stirring and evaporating until it is cooked.

Serve in bowls and mix in the mix ins at the table.

add pasta and dried basil and fry on medium heat for 3-4 minutes, stirring regularly.

add 2 tbs pasta sauce.

fry again for a minute.

add 1 cup stock, simmer, stirring regularly, until evaporated.

add remaining pasta sauce, simmer for a minute.

add remaining stock, simmer, stirring regularly, until evaporated.

if the pasta is not cooked, add more stock and simmer until the pasta is cooked.

once, evaporated, add more oil and fry to get some crispy tomatoey pasta.

serve with fresh basil, parmesan and chilli flakes.

this works served with tuna or cannellini beans.