This is a quick pasta sauce you can knock up whilst the pasta is cooking, the only slightly tricky bit is peeling the tomatoes but the world won’t end if you leave them on or use a tin. This dish made a great lunch for two and I had enough left over for a whopping lunch the next day, yay leftovers!
Serves 3-4 people
- 10 medium tomatoes
- 1 or 2 roasted peppers (I had roasted my own, probably the cheapest method, however shop around for the jarred variety some supermarkets do these for a bargain price, if all else fails forget the roasting and fry off a sliced raw pepper).
- About 2/3 inches of chorizo, chopped into little cubes
- A bunch of spring onions
- 2 tablespoons of cream
- 1 teaspoon of sherry vinegar
- 1 teaspoon of sugar
- 1 clove of garlic, crushed or grated
- A handful of basil, chopped
- Salt and Pepper
- Skin your tomatoes. Do this by immersing in boiling or boiled water for about 15 seconds then drain and peel, doing this allows the skin to come away freely and without too much hassle. Squeeze out the seeds and chop roughly.
- Heat a frying pan, throw in your chopped chorizo and fry for a min or so until oils start to release and it starts to become crispy. Add your spring onions, fry a little, then add your tomatoes, peppers, garlic, sugar and vinegar. Cook down for a couple of minutes. Season and taste. Adjust if necessary. Add cream and bubble up.
- When pasta is cooked, drain, toss in sauce and chopped basil then serve.