•  400g pappardelle
•  2 tablespoons olive oil
•  1 long red chilli, seeds removed and thinly sliced
•  3 cloves garlic, sliced
•  2 tablespoons finely grated lemon rind
•  ¼ cup (60ml) dry sherry
•  2 cups (500ml) single (pouring) cream
•  8 black figs, torn
•  sea salt and cracked black pepper
•  shaved parmesan, to serve

  Cook the pasta in a large saucepan of salted, boiling water for 10–12 minutes or until al dente. Drain and keep warm. Heat the oil in a frying pan over high heat. Add the chilli, garlic and lemon rind and cook for 1 minute or until golden. Add the sherry and cook for 1 minute. Add the cream and cook for 3–4 minutes or until slightly thickened. Add the pasta, figs, salt and pepper and gently toss to combine. Serve with parmesan. Serves 4.