New neighbours.
After a full day's work and then an hour of lawn mowing we were all starving, so here is my very easy one pot recipe for chorizo pasta bake.
Preheat the oven to 180C.
Take a largish oven proof dish, preferably one with a cover.
Chop an onion thinly, chop some chorizo sausage, ours is a ring of sausage, so about half a ring for three people, if you are using the thinly sliced chorizo roll then use as much as you can spare per person, layer sausage and onion in the bottom of the dish.
Pour over some passata sauce - or if you don't have any in the cupboard, take a litre of boiling water, add a veggie stock cube, and add some tomato puree (ours comes in little tins of 70 grams - I would use a whole one of these).
To the mix sauce add a teaspoon of garlic (about 3 cloves), a teapspoon of paprika, a teaspoon of dried chilli flakes depending on your taste and strength of your chilli. Grind some black pepper in, then add the pasta, about a handful of penne per person and one for the pot.
Stir the pasta through the sauce, and if the pasta is sticking out of the top dry add some more water until the pasta is covered. Cook covered for 45 minutes checking half way through for the liquid levels, add more water if required.
Serve with some fresh salad leaves from the garden and some crusty bread.
Right I'm off, I can smell my dinner cooking and it is definitely wine o"clock.
2 comments:
I love anything involving chorizo. Last autumn I had a go at making my own, which I have to say went quite well. Roll on September.
We made our own from our free range pigs, but it was one of the first things that got eaten out of the larder, as they were so yummy. We decided against another pig this year after lamb last year, but I am still unsure whether it was the right decision.
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