• tomato sauce
• 1 small onion
• 2 tbsp vegetable oil
• 2 garlic cloves
• 4 tbsp tomato puree
• 350ml tomato passata
• 1 tsp sugar

Additional ingredients

• ½ tsp chilli flakes
• 400g tin cannellini beans
• 100ml milk (for a vegan alternative, simply swap the dairy milk for your favourite vegan alternative, such as soy or almond milk)
• 300g dried penne

1. Peel and finely chop the onion and grate the garlic. Heat a medium size saucepan over medium heat, add the oil then the onion and fry for 3-4 minutes before adding the garlic and cook for another minute.
2. Add the tomato puree, passata, sugar, chilli, salt and pepper and 100ml water to rinse the tomato tin/carton. Bring to the boil, cover the pan and reduce the heat and cook for a further 10 minutes.
3. Bring a large saucepan of salted water to a boil and add the penne and cook for 10 – 15 minutes or according to the instructions until al dente. Drain the pasta.
4. Put the beans, their liquid and milk into a blender and blend until smooth.
5. Once the sauce is reduced and thickened stir in the bean cream and season to taste. Pour the sauce over the pasta, reduce the heat the toss to combine.
6. Serve with some more chilli flakes and some fresh basil leaves.

Recipe by Nerys Howell, originally featured on Prynhawn Da.