Arrabbiata e Tonno (Updated - v2)

Preparation time:
Approx. 1.5 hours as cannelloni filling,
approx. 1 hour as pasta sauce

Preparation You'll need: A large pan One large or two small oven dishes (if cannelloni)
Ingredients (for two persons) 13 cannelloni (or 250 g spaghetti or other pasta) 2 Tetra-Paks diced tomatoes (ca. 400-500 g each) 1 can of tuna in olive or sunflower oil (ca. 150 g) 1-2 branches rosemary 1 small onion 2 hot big red chilis 150 mL Crème Fraîche 75 mL Balsamico 3 Tbsp. olive or sunflower oil (whichever was not used for the tuna) 30 g butter 4 cloves of garlic 1 tsp. tomato purée 1 tsp. brown cane sugar Salt and pepper
Step 1 Check that there is white wine in the fridge! Finely dice the small onion and 4 cloves of garlic, chop 2 chillies. In the case of the tuna, tip away the excess oil (simply what drains off with only little pressure). Heat 3 tsp olive oil in a large pan, melt 30 g butter in it, then glaze the onion, garlic and 2 chillies in it, then caramelise with 1 tsp. sugar. Add the tuna and fry until lightly browned, then deglaze with 75 mL balsamic vinegar. Add 2 tetra packs of chunky tomatoes and 1 tsp tomato paste. Season with salt and pepper. Add rosemary sprigs.
Step 2A (as stuffed cannelloni) ChezTeddy tip: Filling the cannelloni I had already tried this with a piping bag, but that the tomato sauce is so hot, it doesn't make much sense. I fill the cannelloni, one by one, always by putting them into the tomato sauce and pushing the sauce in with the stirring spoon. With a bit of practice, it goes quite quickly. Now you should let the sauce simmer for about 10 minutes, covered, then add 150 g crème fraîche, mix well and fill the cannelloni with it and put it in an oven dish. Pour the rest of the sauce over it and place in the oven preheated to 180℃ for about 25-30 minutes. or: Step 2B (as a sauce for pasta) Now simmer the whole thing covered on a low heat for 15-20 minutes, then remove the rosemary sprigs, fold in the crème fraîche and bring to the boil again briefly.

This sauce goes well with all kinds of pasta - here with Cannelloni