Yabby (Crawfish), Tomato And Chili Pasta Sauce - cooking recipe

Ingredients

20 g parmesan cheese, finely grated (I use my microplane)
2 tablespoons finely chopped parsley
zest of a small lemon
3 teaspoons olive oil
4 tablespoons finely diced red onions
2 garlic cloves, crushed
1 teaspoon chili flakes (to taste)
200 ml white wine
1 (400 g) can tomatoes, chopped
1 teaspoon chicken stock powder (to taste)
1 tablespoon capers
300 g crawfish meat (yabby)

Preparation

Combine the parmesan, parsley and lemon zest in a small bowl and set aside.
Heat the oil in a pan and cook the onion until softened, add the garlic and cook 30 seconds more, then add in the chilli flakes and white wine. Cook to reduce a little.
Add the tomatoes and their juice and the chciken stock powder. Cook until reduced and thickened (mine took about 15 minutes over a medium-low heat).
While this is happening, cook some pasta to serve the sauce over. We had penne, I would have preferred angel hair though!
When the sauce is thickened to your liking, add in the capers and yabby meat and cook a further 2 or 3 minutes to heat the yabbies through.
Serve over pasta with the parmesan, parsley zest mix sprinkled over the top.