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Bring a large pot of salted water to a rolling boil. Add the 250 grams of pasta and cook according to package directions until al dente. Before draining, reserve 1 cup of the starchy pasta water.

While the pasta is cooking, heat 1 tablespoon of olive oil and 1 tablespoon of butter in a separate large pan or skillet over medium heat. Add 1 tablespoon of minced garlic and 1/2 chopped onion. Sauté, stirring occasionally, until the onion becomes translucent, about 3-5 minutes.

Stir in 1/2 cup of Peri Peri sauce and 1/2 cup of tomato puree into the pan with the aromatics. Cook this mixture for 2-3 minutes, allowing the flavors to meld.

Pour in 1/2 cup of fresh cream and 1/4 cup of milk into the sauce. Mix everything well to combine thoroughly.

Season the sauce with salt to taste, 1/2 teaspoon of black pepper, and 1 teaspoon of dried oregano. Stir well to ensure the seasonings are evenly distributed.

Add the 1 cup of reserved pasta water to the sauce. Bring the sauce to a gentle simmer and let it cook for 5 minutes, stirring occasionally, to allow it to thicken slightly and for the flavors to deepen.

Add the drained, cooked pasta directly into the pan with the simmering sauce. Toss everything together until the pasta is evenly coated with the creamy Peri Peri sauce.

Garnish the Peri Peri Pasta with fresh parsley, as needed, and serve hot immediately.


Bring a large pot of salted water to a rolling boil. Add the 250 grams of pasta and cook according to package directions until al dente. Before draining, reserve 1 cup of the starchy pasta water.

While the pasta is cooking, heat 1 tablespoon of olive oil and 1 tablespoon of butter in a separate large pan or skillet over medium heat. Add 1 tablespoon of minced garlic and 1/2 chopped onion. Sauté, stirring occasionally, until the onion becomes translucent, about 3-5 minutes.

Stir in 1/2 cup of Peri Peri sauce and 1/2 cup of tomato puree into the pan with the aromatics. Cook this mixture for 2-3 minutes, allowing the flavors to meld.

Pour in 1/2 cup of fresh cream and 1/4 cup of milk into the sauce. Mix everything well to combine thoroughly.

Season the sauce with salt to taste, 1/2 teaspoon of black pepper, and 1 teaspoon of dried oregano. Stir well to ensure the seasonings are evenly distributed.

Add the 1 cup of reserved pasta water to the sauce. Bring the sauce to a gentle simmer and let it cook for 5 minutes, stirring occasionally, to allow it to thicken slightly and for the flavors to deepen.

Add the drained, cooked pasta directly into the pan with the simmering sauce. Toss everything together until the pasta is evenly coated with the creamy Peri Peri sauce.

Garnish the Peri Peri Pasta with fresh parsley, as needed, and serve hot immediately.
