In the spirit of trying to ease myself back into the world of blogging, I bring you this recipe which I made on Sunday night as I am currently in a hotel room in Leeds typing up notes from my various interviews. It's a perfect quick and easy weeknight supper, and I wish I was eating it right now instead of an M&S salad!
I've been going through a raging chipotle and chorizo phase recently, and have found myself making this simple pasta dish at least once a week for the past month. It's quick to make (though slow to simmer!), delicious and requires very little effort. Choose a pasta that holds its sauce well; this is not one for spaghetti!
The slow cooking really brings out the sweet, smokey flavour of the chipotle and chorizo, and I love the bursting cherry tomatoes which are a relatively new discovery. In my mind, Sainsbury's makes the best ones, though all are reasonable.
Ingredients (serves 4):
1 large eschalion shallot, finely chopped
30g chorizo, chopped
2 garlic cloves, chopped
400g tin of pomodorino (cherry) tomatoes
1/2 tsp ancho chilli
1/2 tsp chipotle powder
1/2 glass red wine
salt and pepper to taste
350-400g pasta, depending on how hungry you are!
Heat a medium-sized sauce pan on low heat and add the chorizo. When it starts to melt, add the shallot and slowly fry until the shallot is translucent. The fat from the chorizo should mean that you don't need any additional oil. Next, cook the garlic with the chorizo and shallot for about a minute before adding the pomodorino tomatoes, chilli powders and red wine.
Turn the heat down low, and simmer for as long as you can possibly bear; the flavour improves over time. I try to leave it for about an hour, but sometimes hunger gets the better of me.
When the sauce tastes rich and smokey, put some water on for the pasta, add a large pinch of salt and bring to the boil. Cook your pasta as per the instructions on the bag. I like Fiorelli as it holds the sauce beautifully, but go with whatever takes your fancy.When the pasta is cooked, serve up and pour the sauce over it. I find it doesn't really need Parmesan (and I'm a Parmesan fiend) but feel free to add some if you like the extra flavour.