Step 1

Cook the pasta to al dente according to package instructions, then drain, reserving some of the pasta water.

Step 2

Heat a large skillet over medium heat and add the butter and olive oil. Once the butter has melted, add the onion and cook for 4-5 minutes until softened. Add the garlic and cook for another minute.

Step 3

Add the tomato passata, dried basil, crumbled chicken bouillon cube, sugar, red chili flakes and salt and pepper to taste. Simmer for a few minutes, then add the cream, milk and the shredded mozzarella.

Step 4

Add the cooked pasta, toss to combine and warm through for a few minutes. If sauce is too thick, add a splash of pasta water. Enjoy immediately!