Wednesday, November 6, 2019

Week 45: Chorizo Pasta

The Recipe
(Serves 3)
Olive oil
1 onion, chopped
3 cloves garlic, chopped
~200g mushrooms, thinly sliced
1 can (400g) tomatoes
~80g chorizo, cut into thin stripes (optional)
A handful of olives (optional)
Salt, pepper and basil to taste
1 cup (2.5dl) cream
Enough pasta for 3 people

Cook pasta in salted water.

Heat the oil in a wok or similar and saute onion, garlic and mushrooms until soft and fragrant. Add tomatoes, chorizo and olives and bring to a simmer. Cook for 5 minutes, stirring occasionally. Add chili, salt, pepper and basil and cook for another 5 minutes. Add cream and cook for yet another 5 minutes.

Serve immediately - it's best piping hot :D

The Verdict
REALLY good!!! The cream makes it taste so decadent :-D I used canned tomatoes with chili which meant the whole thing had a bit more of a kick than anticipated, but the cream cooled it down nicely enough for DH - I might try with non-spicy tomatoes next time though. Because there will definitely be a next time - SO yummy!!!

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