Peanut Stew Pappardelle (Tomato and Peanut Sauce Pasta)

• 1 medium Yellow onion
• 2 tbsp Extra virgin olive oil
• 3 cloves Garlic
• 20 g Ginger root, fresh
• 1 piece Red chili pepper
• 1 tsp Ground cumin
• 1 tsp Hot paprika
• 400 g Canned tomatoes
• 250 ml Vegetable stock
• 90 g Smooth peanut butter
• 300 g Pappardelle
• 1 piece Lime

1. Finely chop the onion. Crush the garlic, grate the ginger, and finely chop the chilli (remove the seeds if you want it milder).
2. Heat the olive oil in a large frying pan over medium heat. Add the onion and cook for 6 to 8 minutes until softened and lightly golden.
3. Stir in the garlic, ginger and chilli, then cook for 1 minute until fragrant. Add the cumin and hot paprika and cook for 30 seconds, stirring constantly.
4. Tip in the tomatoes and vegetable stock, then bring to a gentle simmer. Cook for 12 to 15 minutes, stirring occasionally, until thick and glossy.
5. Meanwhile, bring a large pot of water to the boil. Cook the pappardelle until just al dente, then drain, reserving a splash of the cooking water.
6. Lower the heat under the sauce and stir in the peanut butter until fully melted and smooth. Toss in the drained pasta, loosening with a little reserved cooking water until every ribbon is coated.
7. Squeeze in the lime juice, then taste and adjust with a little more lime if you like. Serve straight away while the sauce is glossy and clings to the pasta.

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