Spicy tomato spaghetti

Fill a stock pot a little over halfway with water, season generously with sea salt and heat over high heat.

Heat a large fry pan over medium heat with the extra virgin olive oil.

Finely chop the shallot and roughly chop the garlic, then add them to the hot pan and stir continuously 3 to 4 minutes until lightly sauteed, without browning.

Add the hot smoked Spanish paprika.

Add the sweet smoked Spanish paprika and the dried thyme and mix quickly to coat.

Add the can of tomato sauce and the can of diced tomatoes.

Add the chopped fresh parsley, season with sea salt and freshly cracked black pepper and mix through.

If the tomato sauce is too acidic, add white sugar, baking soda, or a pinch of cinnamon powder.

Lower to a low-medium heat and leave the sauce to simmer.

Once the water is at a boil, add the spaghetti, mix gently until fully coated in the water, and stir every 2 to 3 minutes so it does not stick.

Once the spaghetti is just cooked al dente, transfer it straight from the pot into the pan with the sauce. A little of the starchy water carried over enhances the texture and flavor.

Turn off the heat and mix through.

Transfer to a serving dish and top with a kiss of grated cheese.

Garnish with fresh parsley.