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Chilli Pasta
Serves 2

Enough fresh tagiatelle to feed 2
4 green chillis, seeded and sliced
1/2lb brown mushrooms, sliced
1 medium onion, chopped
4 cloves garlic, chopped
A squeeze of tomato puree
3 tablespoons double cream
1 tablespoon olive oil
Salt and pepper

Fry the onion, chillis and garlic in the oil until the onion is
soft. Add the mushrooms, fry until they are almost done, then stir
in the tomato puree and cream. Add a little water if necessary.
Heat through, season to taste.

Cook the pasta till al dente, stir in the sauce and serve with a
green salad.

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