1/2 lb (225 g) fettuccine

2 cups (500 ml) chicken broth

2 tablespoons (30 ml) olive oil

1 tablespoon (15 ml) tomato paste

4 Sausage-stuffed roasted tomatoes, lightly mashed with a fork (see recipe)

1/4 cup (60 ml) chopped fresh chives

1/2 cup (125 ml) grated Parmigiano-Reggiano cheese

Salt and pepper

In a large pot of salted boiling water, cook the pasta until al dente. Drain and oil lightly.

In the same pot, bring the broth, olive oil, and tomato paste to a boil. Reduce by half. Add the tomatoes, pasta, chives, and Parmesan. Toss to combine well and warm through. Season with salt and pepper.

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