Creamy Tomato Fusilli | Recipe

Bring a pan of well salted water to the boil and cook the pasta according to the pack instructions until al dente.

Wash and cut the tomatoes in half. Peel and finely chop the onion.

Heat the olive oil in a pan and cook the onion for 2 minutes over a medium heat. Add the cherry tomatoes and cook for another 2 minutes. Add the chopped tomatoes and season with the Italian Allrounder, a pinch of sugar and 3 pinches of salt. Simmer over a medium heat for 3 minutes.

Add the pasta to the sauce and cook for a further 3 minutes. Stir in the double cream and serve immediately.