A real rich and hearty sauce. Use spicy sausage for a fiery sauce.
Serves 4
| 1 large onion, chopped | I can tomato polpa |
| 1 chicken stock cube | 1 tsp sugar |
| 1 chicken leg with thigh | 1 tsp garlic oil, or 3 cloves fresh garlic |
| 2 Maltese sausage, sliced | 1 red pepper, sliced |
| ½ cup frozen peas | I tbsp butter |
| black and red pepper, crushed | Rigatoni pasta |
Boil chicken leg until cooked through, about 20 minutes. Remove chicken from water to cool and retain water in pan.
In a shallow frying pan, brown onion in butter and garlic oil, salt and pepper. Add stock cube and crush in pan. Pour 3-5 tablespoons of retained chicken stock to pan with onions.
Onions will absorb liquid and chicken cube will continue to dissolve. Continue to cook adding tablespoons of chicken stock until water is absorbed. Add chopped sausage to onions and let simmer for about 10 minutes until sausage is cooked through. Remove chicken from bone and add to sausage and onions.
Add sliced pepper and continue to cook until chicken in cooked through, 10-15 minutes. Add frozen peas, tomato sauce, sugar salt and pepper to taste and simmer on gentle heat for 10-15 minutes or until sauce thickens.
Add to your favourite pasta.