Ingredients
- sea salt
- freshly ground black pepper
- extra virgin olive oil
- 1 white onion, peeled and finely chopped
- 3 cloves garlic, peeled and finely sliced
- 1 chilli, finely sliced
- 700g passata
- 1 large handful fresh basil leaves
- 1 tablespoon raw sugar
- 300g dried short pasta of your choice (I use macaroni or similar)
- 4 big handfuls Parmesan cheese
- 2 chorizo
Method
Go for it and multi-task of you're confident otherwise do
in three parts
First cook the chorizo
- Preheat your oven to 200°C
- Cook the chorizo whole then when they have about 5 minutes to go take them out, slice them then return to the oven so they are browned on all sides
Second cook the sauce
- In an appropriately sized pan heat olive oil then add your onion, garlic and chilli and slowly fry for about 10 minutes on a medium to low heat until softened but without any colour.
- Add passata and sugar and bring to the boil and simmer for around 20 minutes.
- Tear your basil leaves into the sauce and correct the seasoning with salt, pepper and sugar
Cook the pasta
- Cook the pasta according to the packet instructions
Put it all together
- Toss the pasta with half of the tomato sauce and a handful of Parmesan through the drained pasta
- Get yourself an appropriately sized baking dish and rub it with a little olive oil.
- Layer a little pasta in the pan, followed by some tomato sauce, a handful of grated Parmesan and scatter chorizos then repeat these layers until you’ve used all the ingredients, ending with a good layer of cheese on top.
- Pop it into the preheated oven for 15 minutes or until golden, crisp and bubbling.
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