Monday, October 22, 2012

Recipe: Spicy Tomato and Chorizo Penne

This recipe is wonderfully picante and deeply saitsfying. The earthy flavours of smoked parika eminating from the chorizo, mixed with the spicy rich tomato sauce, stirred into wholemeal penne makes a wonderfully quick tasty gratifying lunch for two. The chorizo i've been cooking with lately is fabulous, I got it from The Bath Pig Company with whom i'll be doing some work experience in the spring. Their products are lovely, locally reared, and made with proper old fashioned curing techniques - and you can really taste that in the meat. My boyfriend is a bit of a fan of "burnt meat"- in a way that for instance, he likes his bacon 'cremated' - so if you want the chorizo really charred, put it in the oven for 15 minutes, but 10 is fine enough for me.

Spicy Tomato and Chorizo Penne (serves 2)

100g cooking chorizo, diced into small cubes
200g wholemeal penne
1 tin chopped tomatoes
1 red chilli, finely diced
1 tbsp freshly chopped basil
1 tsp stock powder
1 tbsp extra virgin olive oil
½ tsp mixed herbs
Salt, pepper and sugar to taste
Grated parmesan for garnish

1. Preheat the oven to 220C. Put all the chorizo into a roasting dish and put in the oven for 10 minutes. Meanwhile bring a large pan of salted water to the boil and cook the pasta according to the packet instructions.
2. Meanwhile, heat up all the other ingredients (except the parmesan) in a small saucepan, stirring often. Season to taste, mix into the cooked pasta, and spoon into two bowls. Top with the crispy chorizo, some freshly grated parmesan, and serve!

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