1 box thin spaghetti
2 3/4 cups chicken stock
2 large tomatoes
1 large onion
1 red bell pepper
2 scotch bonnet peppers
3 tbsp vegetable oil
2 tsp bouillon powder
1 tsp dried thyme
1 tsp curry powder
A small handful of basil optional
Salt to taste
Mix the tomatoes, onions, and peppers until smooth.
Reduce the pureed tomatoes on in a pot on medium-high hotness until the sauce is about a large portion of the sum, and has thickened fundamentally to resemble a glue. This takes around 15-20 minutes, contingent upon how high the hotness is.
Make certain to mix the sauce infrequently to keep it from consuming.
When the sauce is decreased, pour in the stock, oil, thyme, curry powder and bouillon. At this stage, taste the sauce and adapt to salt.
Include the spaghetti, pushing it down or breaking it to squeeze into the pot.
Cover and permit to cook for 5 minutes on low-medium hotness.
Following 5 minutes, the pasta ought to be adequately delicate to mix. Mix, turn down the hotness to low, and permit to cook for another 8-10 minutes.
Following 8 minutes, mix, and the pasta ought to be cooked. On the off chance that it isn't, include a sprinkle (around 1/4 cup) of water and keep on cooking for an additional 5 minutes.
If you choose to add basil, add it in at this stage, and then serve.
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