As you all have probably realised, any pasta dish is a food of the gods. But let's see who the first is to identify it in their listing of preferred dishes. Penne, fusilli, spaghetti have all rated highly in my cooking. It all boils down to my growing up at home - my grandmother's spaghetti bolognese, my mother's Sunday macaroni cheese (always good for a hangover), the pasta from that student flat or the one's that brighten up a lunchbox at college or work. Whether it's cooking for your own pleasure or for a dinner party, let's just agree that pasta is simply multifaceted.
This recipe is loved by those that I have cooked it for, not just for the two key elements, but for it's heartiness and spiciness of the chorizo and extra chilli flakes. You have to take into account when buying chorizo the degree of spiciness, which varies a lot. And not all of them are spicy...
Note: As a suggestion to lower the heat flavours even further, you can substitute the dried chilli with sweet paprika.
Preperation Time: 20 minutes
Cooking Time: 20 minutes
1 tbsp olive oil
1/2 onion, finely chopped
1/2 tsp dried chilli flakes
75g cooked chorizo, diced
3 tbsp tomato purée
55g fresh tomatoes, chopped
200ml red wine
2 garlic cloves, chopped
150g dried fusilli, penne or macaroni
salt and freshly ground black pepper
fresh basil, to garnish
1. Cook pasta according to packet instructions.
2. Heat the oil in a frying pan over medium heat. Add the chopped onion and chilli flakes and cook for two minutes.
3. Add all of the remaining ingredients except the pasta. Bring to the boil, reduce the heat and simmer for 15 minutes.
4. Stir the pasta into the chorizo mixture. Divide between two plates and garnish with fresh basil.