Maccheroni al ferretto with tomato-mozzarella sauce

Ingredients for 4 servings:

• 500 g macaroni
• 500 g tomatoes, pureed
• 75 ml Cremefine
• 125g mozzarella
• 20 g Parmesan
• 1 large onion(s)
• 2 cloves garlic
• 2 tbsp olive oil
• 1 tsp Tabasco, or Piri Piri sauce
• 1 tbsp mustard, medium hot
• 1 tbsp tomato paste
• 2 tbsp, heaped spice mix (paprika, pepper, oregano, coriander, basil, onion, rosemary, mustard flour)
• 1 pinch(s) of salt and pepper

Instructions

Working time approx. 10 minutes; Rest time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 40 minutes

vegetarian, mild-spicy

Finely chop the onions and garlic. Cut the mozzarella into 0.5 cm cubes or grate it with a grater. Grate the Parmesan cheese. Bring about 4 liters of water with 2 teaspoons of salt to a boil in a saucepan. Heat the olive oil in a pan and add the garlic and onion, sautéing for 2-3 minutes. Add 1 tablespoon of tomato paste and fry briefly. Add the passata to the pan and stir over medium heat. Stir in the Tabasco or Piri Piri sauce and the Cremefine sauce. Add the shredded mozzarella, Parmesan cheese, and mustard. Bring to a boil over high heat and season with the spice mix, salt, and pepper. Simmer the sauce over low heat for 15 minutes. Meanwhile, cook the macaroni in salted water for 12-15 minutes until tender. If you prefer a milder flavor, use a little paprika instead of the spicy sauce. For the spice mix, mix paprika, oregano, basil and rosemary 4:1:1:1.