Mon, 8 October 2018
Ingredients
Dash of Irish Rapeseed oil
3 crushed garlic cloves
1 onion, chopped
10 thinly sliced mushrooms
Fresh basil, chopped
250ml full fat cream
2 tea spoons of mild chili power
Black pepper
Salt
Thinly sliced Chorizo as much or as little as you like
400g Tinned Tomatoes
Enough pasta for 4 people
Method
Pour the oil into a large pan sauté the chorizo, add the onion, garlic and mushrooms and cook until the onion is translucent, the garlic is cooked (but not brown) and the mushrooms are just about cooked.
Add the chili powder and cook for 1 minute
Add tinned tomatoes; simmer for 5 minutes
Whilst the sauce is cooking add your pasta to very salted boiling water (the Italians say the water should be as salty as the Mediterranean Sea).
Add black pepper, fresh basil a sprinkle of salt to the sauce and cook for a further 5 minutes. Stirring on a regular basis.
Stir in the cream and cook for 5 minutes, stirring on a regular basis
Drain the pasta once cooked and adds to the sauce. Cooked on a high heat for 1 minute whilst stirring. Do not let it stick.
Garnish with chopped basil, grated parmesan cheese and black pepper.
