Spicy Garlic Pasta

Serves 2


Ingredients
3/4's packet of spaghetti.
1/2 onion finely chopped
1/4 capsicum finely chopped
1/2 tub of cream (100ml)
1/2 cup of milk
3 tbs white wine
3 cloves of garlic
2 tsp frozen parsley
1/2 tsp Jambo Africa Swahili Lemon Pepper
1/2 tsp Jambo Africa Zulu Fire Spice
olive oil

"Ready in about as long as it takes to cook the pasta!"

Method
In a non-stick frypan (aren't they wonderful) sauté the onion.  Add a good splash of olive oil for flavour.  When almost translucent add the garlic - crushed or fine chopped - plus the capsicum.  The onion should not be allowed to brown.  Add a good splash of white wine (three generous tablespoons if you must measure) and let it reduce, stirring through occasionally.  


Add the spiced pepper - whatever you have; the flavour of the month here is our new Jambo Africa pepper and spice grinders but there are loads of grab and shake, twist and grind herb and spice mixes out there.  Use what you have or grab a new one this week when you go shopping - they might cost a few bucks but they last for weeks or months; don't be stingy!  


As the wine is absorbed by the onion and the alcohol boils off add the cream and the parsley.  The sauce will thicken over the heat but don't let it boil too much.  Add milk to thin the sauce.  For better adhesion to the pasta you may like to mix a little milk with a heaped teaspoon of corn starch and cook it through.


Drain the cooked pasta and return it to the saucepan.  Pour the sauce from the frypan over the pasta and stir through.  


Serve in bowls topped with a grated hard cheese like Peccorino, Fallini or Parmesan.  


Enjoy!