350g small pasta shells or farfalle (bow-tie pasta)
1 x 400g tin of chopped tomatoes
620ml chicken stock
120ml Avonmore Cooking Cream
¼ tsp chilli flakes
Salt and black pepper
Directions
Heat the oil in a large saucepan over a medium-high heat. Add the mince, breaking it up with a wooden spoon, and cook for four minutes until golden brown.
Stir in the dried pasta, tomatoes, chicken stock, Avonmore Cooking Cream and chilli flakes.
Bring to the boil, then reduce the heat to medium. Cover partially with a lid and cook for 10-12 minutes until the pasta is tender but still firm, stirring occasionally.
Remove the lid and cook for another 4-6 minutes until the sauce has reduced.
Season with salt and pepper and serve with basil and grated Parmesan.