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Photo of Spicy tomato pasta by WW

Spicy tomato pasta

Total Time
4 hr 5 min
15 min
3 hr 50 min
Slow-cooked pasta is not really heard of but it’s a fantastic way to create a much loved dish. Chilli and cloves flavour the entire dish and the crumbled ricotta really is the cherry on top.


Olive oil

1 tbs

Brown onion

1 medium, finely chopped

Fresh red chilli

1 whole, small, finely chopped


2 clove(s), crushed

Canned diced tomatoes

400 g


200 g, baby, chopped

Cherry tomatoes

250 g

Vegetable stock, liquid, salt-reduced

1½ cup(s), (375ml)

Red wine vinegar

1 tbs

Dry pasta

160 g, penne

Fresh flat-leaf parsley

2 tbs, chopped

Fresh basil

2 tbs, chopped, plus extra whole leaves

Reduced-fat ricotta cheese

1 cup(s), (240g)


  1. Heat oil in a large non-stick frying pan over high heat. Cook onion, stirring, for 5 minutes or until softened. Add chilli and garlic and cook, stirring, for 1 minute or until fragrant
  2. Add diced tomatoes, eggplant, cherry tomatoes, stock and vinegar and bring to the boil. Transfer to a 4.5 litre (18-cup) slow cooker.
  3. Cook, covered, on low for 3 hours (or high for 1 1/2 hours). Add pasta and cook, covered, on high for 40–45 minutes or until pasta is tender. Stir in parsley and basil. Season with salt and pepper. Serve sprinkled with ricotta and extra basil.


SERVING SUGGESTION: Salad of butter lettuce leaves and Lebanese cucumber ribbons. TIP: ON THE STOVE TOP If you don’t have a slow cooker, cook sauce in a deep frying pan over low heat for 25 minutes or until thickened. Cook pasta in a saucepan of salted boiling water following packet instructions or until tender. Drain, then toss through sauce.