Heat the olive oil in a pan and fry the onion, chilli, garlic, salt and pepper over a medium heat for 5 - 7 minutes until the onions are well softened.
Add the tomatoes and bash them with a wooden spoon to break them up. Rinse out the cans of tomatoes with the stock or water and add this to the saucepan. Reduce the heat and simmer, uncovered, for about 40 minutes. Stir in the cream, cook for a couple of minutes more and adjust the seasoning as necessary.
Stir freshly cooked and drained linguine into the sauce and serve in warm bowls with torn basil leaves and parmesan cheese.
Self-taught home cook who loves talking, writing and photographing food. I wanted to create an online platform for fellow foodies to join in and share their recipes and ideas to become smarter in the kitchen. Chilli Jam really is for EVERYONE!!