There's nothing much more comforting than a big, hot bowl of pasta along side some warm crusty bread. Pasta is a brilliant dish any day of the week and so simple to make. This recipe was given to me by my mum. We used to make a veggie version years ago but she's stumbled across something even more delicious. This is perfect to rustle up any time of the week. I made it last night in attempt to show the boy I do acquire some culinary skills. It worked.
1 Chorizo Sausage Link (Hungarian is the nicest but Spanish is fine)
1 Red Bell Pepper
5-6 Button Mushroom
1 Garlic Clove
1 Jar of Lloyd Grossman Tomato and Chilli Sauce
Pasta (Usually1 cup per serving)
Homemade Garlic Butter
Butter (as much as you need)
1 Large Garlic Clove
Slice and then half Chorizo and begin to fry in a small amount of oil on MEDIUM heat. There will be a lot of orange coloured oil, so go easy on cooking oil. Once your chorizo has soften add diced pepper, mushroom, courgette and onion into the pan along with crushed garlic. Keep on medium heat and once browned, add the sauce.
Now, leave to simmer on medium/low heat for 20 minutes. Time to get cracking on that Garlic Butter.
You'll need as much butter as you want and and a crushed garlic clove. Mix together in a bowl and decant into a ramekin. Pop into the refrigarator so the flavour infuse.
10 minutes before your sauce is ready, cook your pasta. Pan full of boiling water and a pinch of salt. Cook longer for softer pasta if you're not keen on Al Dente. At this point you should warm up your baguette in the oven so the butter melts beautifully into the bread. Once your pasta is to your liking, strain and mix in to the pasta sauce and serve on warmed plates. Take out your bread and slice into big chunky slabs. Slather as much butter you can handle and dip, mmmmm.
C even got up for second, and thirds...maybe even fourths.