Ingredients
15g/½oz butter
¼ onion, diced
3 tbsp tomato ketchup
1 tbsp red wine vinegar
1 tbsp double cream
salt and freshly ground black pepper
100g/3½oz dried tagliatelle
Method
1. Melt the butter in a small saucepan and sauté the onion until soft but not coloured. Add the ketchup and vinegar and cook until the liquid has reduced by half.
2. Reduce the heat, then stir in the double cream and allow the sauce to thicken slightly. Season with salt and freshly ground black pepper.
3. Cook the pasta according to the instructions on the packet. When it is cooked, drain. Add the sauce to the cooked pasta and stir well.
4. To serve, pile into a dish.
