Farfalle with Mushroom and tomato sauce

• Serves: 4

Ingredients
1 leek
800g tin tomatoes
2 teaspoons sugar
2 teaspoons salt
1 teaspoon pepper
1 small tin chopped mushrooms
4 tablespoons olive oil
1 tablespoon chopped garlic
6 shallots
2 tablespoons cream
2 tablespoons milk
4 tablespoons parsley
2 teaspoons salt
500g pasta
1 cup cheese

Method
Heat 2 tablespoons of the oil in a large saucepan.
Add leek and sauté for about 5 minutes.
Crush the tomatoes and their juice.
Add the tomatoes and juice to the frying pan with the sugar, salt and pepper.
Bring to the boil over high heat stir well then simmer over low heat, uncovered for 30 minutes.
Cook pasta to packet instructions.
Drain mushrooms.
Add the remaining olive oil to the tomatoes.
Add the garlic, shallots and mushrooms and simmer for 5 minutes.
Add the cream, milk and parsley and simmer until the pasta is prepared.
Add the pasta and toss over low heat for about 1 minutes.
Add cheese and mix briefly.
Serve in bowls.