Heat olive oil in a saucepan and gently fry the onion until soft and golden. Add minced garlic and one hot chili pepper sliced in rings, stir and continue to fry.
Add crushed tomatoes, sugar, chopped basil leaves, and one spoon of Vegeta spice blend. Sauté on low heat for 15-20 minutes, adding a little water to keep it moist.
While the sauce is cooking, boil water in a large pot and cook the pasta. Drain in a colander and stir, adding a little olive oil.
Cut the monkfish into nicely sized steaks and fry the fish in warm olive oil in a skillet until nice and golden. Add the fried fish to the sauce and briefly cook for the flavours to blend.
Arrange monkfish and tomato sauce on a bed of cooked fettucine or papardelle pasta, grate some parmesan cheese on top, and serve.
Squeeze the juice of one lemon on monkfish steaks before frying to keep the steaks firm and the fish nice and aromatic.