Spaghetti salsa rosa

Heat olive oil in a nonstick pan with chopped Calabrian chilies or chili flakes, a tablespoon of tomato paste and about half a cup of finely chopped onion and pepper mix.

Add three to four tablespoons of water and a couple of big pads of butter and swirl to emulsify.

Add a handful of spaghetti and toss until heated through and the peppers have become a creamy tomato sauce.

Off heat toss in a few handfuls of Parmesan to melt gently.

Serve in a low bowl with more parm and cracked black pepper.