Recipe: Signature Blend Pasta Sauce

The Chilli Project Signature Blend Pasta Sauce


Signature Blend Pasta Sauce

Serves 4


The Chilli Project Signature Blend Super Hot Sauce has the delicious flavours of fresh Australian grown tomatoes and capsicums and is the perfect all-rounder in the kitchen to spice up your mid week meals. It is a natural pairing with Italian food and makes a pretty delicious flavour-boosting addition to any tomato based sauce. It also comes in a milder 7/10 heat rating so the recipe can be altered depending on how much chilli you like (we’ve used the hotter one).


This recipe is simple and delicious and can be bulked up with the addition of a tin of tuna, a handful of black olives and freshly chopped parsley if you feel like being fancy! Otherwise, just stir it through your favourite pasta and top with freshly grated parmesan!



1 medium brown onion, finely chopped

2 cloves garlic, crushed or grated

30mL olive oil

1kg fresh ripe tomatoes*, chopped (or 2 x 400g tins)

1 tablespoon Signature Blend Super Hot Sauce (or more if desired!)

¼ cup water

½ bunch fresh basil leaves, finely chopped

½ tsp sugar (optional)

Salt & pepper



1. Sautee the onions in the olive oil over a medium heat for 5 minutes or until soft and translucent. Add garlic and cook for a further 1-2 minutes until fragrant (being careful not to allow the garlic to burn

2. Add the tomatoes, basil, sugar (if using), The Chilli Project Signature Blend Super Hot Sauce, water, salt and pepper, and simmer over a low heat for 30 minutes to allow the flavours to develop. Stir the sauce frequently and add a little more water along the way if it dries out too much

3. Blend with a stick blender and adjust seasoning. You can also add more Signature Blend Hot Sauce at this point if desired! Return to heat and keep warm until pasta is ready!

4. Toss through your favourite pasta and serve with freshly grated parmessan cheese.


*Ask for “seconds” tomatoes at your local fruit market – the really ripe ones make the best sauce and are often lots cheaper! You could go through the process of removing the skins by blanching or grating the tomatoes, but I find that blending the final sauce eliminates the need to worry about it!


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