Sun, 22 March 2020
(serves 4)
Ingredients:
160g Chorizo, sliced
1 Clove of Garlic, grated
1 tin of Chopped Tomatoes
1 tsp Sugar
200g Spaghetti or Pasta of your choice
2 tablespoons grated Parmesan
Optional: 50ml Cream & teaspoon of Chopped Rosemary
method:
1. Heat the oil in a wide, shallow saucepan and gently sauté the chorizo for 5 mins or so or until slightly crispy and add the garlic.
2. Stir in the tomatoes, sugar and cream. Bring to a simmer and cook for 10-15 minutes.
3. Cook the pasta according to the instructions on the packet. You should time this to be ready at the same time as the sauce.
4. Toss the pasta into the sauce in the pan and combine well to serve.
5. Top with the parmesan and serve with green leaves lightly tossed with Lemon & Olive Oil.
Wed, 4 March 2026
Chef: Simon O’Connell
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