Step 1

Heat the oil in a saucepan over a medium heat. Add the onion and fry for 4-5 minutes, or until softened and beginning to colour. Add the garlic and chilli and continue to fry for 1-2 minutes.

Step 2

Pour in the chopped tomatoes, red wine vinegar, tomato purée, a splash or two of Tabasco (to taste), sugar and half of the basil leaves, and stir well. Season with salt and pepper.

Step 3

Bring the mixture to a simmer, then continue to simmer until the sauce has thickened and reduced in volume.

Step 4

Just before serving, stir the crumbled mozzarella into the tomato sauce. Then stir the drained pasta into the sauce.

Step 5

Divide the pasta and sauce equally among four serving plates. Sprinkle over the remaining basil leaves and the grated Parmesan.