Leftover chicken fat from roast chicken (optional)
1 tsp powdered chicken stock (optional)
Cook and drain pasta in a colander put back the pasta in the pot and set aside Cut onion in small quarters ,thinly slice garlic ,cut tomatoes in half and set aside,.
Heat non stick pan with roast chicken fat, olive oil ,onion ,garlic,1 stick of rosemary,cayenne pepper,paprika, balsamic vinegar, 4 tbs sweet chili sauce,dried sage, chicken stock, sea salt and black pepper .
Add onion and garlic and cook until soft and all the flavors are absorbed ,remove the rosemary stick before adding tomatoes. Mash some of the tomatoes with your cooking spoon to release some of the juices Cook for 5-7 mins you can add the sugar snap peas cook for further 1-2 mins .
Lower your heat add the pasta coat it well with the sauce, cook for 1-2 mins. Remove from stove and serve whilst hot.