large frying pan and large 2lt saucepan

3 garlic cloves
2 tbsp olive oil
½ red chili, chopped or dry flakes
400g tomatoes, fresh or tinned
200g tomato purée
500g FREEE Organic Maize and Rice Fusilli
25g parmesan, grated
salt and pepper
fresh parsley, chopped

Arrabbiata Sauce

1. Dice the garlic cloves and put into a large frying pan, add the oil and chili and cook over a medium heat for 1-2 minutes.
2. Chop the tomatoes and add these to the pan with any juice, the tomato purée, and season with salt and pepper. 
3. Simmer gently over a medium heat, stirring occasionally for about 10 minutes.

Cooking Maize and Rice Pasta

1. Three-quarter fill a large 2lt saucepan with water.
2. Add a little salt and bring it to a rapid, rolling boil. 
3. Add the pasta and stir to avoid it sticking.
4. Boil uncovered for 7 minutes.
5. Carefully remove a piece of pasta and cut it with the side of a fork. If the pasta resists, continue to boil and repeat the fork test every minute until it is ‘al dente’ and just cuts through the pasta.
6. Drain the pasta into a colander over the sink.

Maize and Rice Fusilli Pasta with Arrabbiata Sauce

1. Drain the pasta and tip the it into the pan of sauce.
2. Stir in the grated parmesan.
3. Sprinkled with chopped parsley and serve immediately.