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COOKBOOK: The Essential Pasta Cookbook

This was a very traditional dish with the added chorizo for some extra flavour.

Easy, simple to make and in no time it will be ready to be served. A pasta dish will always capture more flavour a good hour after it has absorbed the juices, Leaving it to stand is always a good thing. Mixing the sauce into the pasta is a must!



Serves 4

2 tablespoons of olive oil

1 onion thinly sliced

4 shallots thinly sliced

400g chorizos, sliced

425g crushed tomatoes , canned

2/3 cup of dry white wine

Salt & pepper

1 red chilli, remove membrane and seeds and chop finely

500g penne or rigatoni

large handful of parsley, chopped (leave some aside for garnishing)

half a handful of basil, chopped

half a handful of oregano, chopped

parmesan cheese - grated or shaved

Heat one tablespoon of olive oil in a frying pan. Add the onion and fry until soft, then add the chilli and spring onions.Fry for a further minute. Add wine gradually. Bring it to boil. Reduce to simmer, allow the liquid to reduce by half. Add the herbs and chorizos, combine well. Add the tomatoes. Bring to boil and simmer for 5-8mins. Season with salt and pepper. (note: if turning too dry, add a little water to the mix)

Boil water for the pasta. Add 1 tablespoon of olive oil and some salt into the water. Cook pasta as per package instructions.

Drain and place in serving plate. Add the chorizo sauce and combine well. Serve in plates, top with parmesan cheese and parsley.

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