It’s been a little while since I posted a recipe and in all honesty, I’m not sure why. I love cooking, baking and most importantly eating food so it’s something I try to include in my blog as much as possible, but I suppose sometimes I just get carried away with the whole eating part and in turn don’t get as much of the writing thing done… I need to work on that.
Over the past few months I’ve been testing and tweaking this recipe to come up with the perfect combination and I think I’ve finally nailed it. The beauty of this pasta dish is that it’s actually really simple, with a basic tomato sauce being the basis of it, but it’s jam-packed with flavour and a real favourite of mine at the moment. There are so many variations of this that you could make, so I’d just use my recipe as a guideline and add as much or of little as the ingredients as you’d like. Personally, I go for an eye-watering amount of garlic and as much chorizo as I can fit in, but you might prefer more chilli or maybe more veg!
1 tin of chopped tomatoes
4 cloves garlic (crushed)
1 small white onion, 1 small red onion (diced)
1 teaspoon tomato puree
Bacon (in strips)
Salt & pepper
Start out by softening your onions in a little olive oil on a low-medium heat for a few minutes before adding the garlic and leaving for a couple more minutes. Once the onions are starting to look slightly transparent add the tin of tomatoes and the tomato puree before giving it a good ol’ mix. At this stage, I like to add my chilli flakes, paprika, salt, pepper, basil & a splash of lemon juice then leave it to simmer on a low heat for 5-10 minutes whilst I get on with the rest of the meal.
Pop some pasta in a pan to boil – I love using fettuccine for this but it works well with gnocchi and penne too – then grab a small frying pan and heat some more olive oil. Use this oil to gently fry the chorizo and bacon releasing all of the yummy flavours into the pan. At this point, I like to use my hand blender to smooth out the sauce a little bit and get rid of some of the big chunks of tomato, but that’s personal preference.
Once the chorizo & bacon are cooked and the pasta is just about ready I add the meat into the tomato sauce and give it a stir to distribute it as evenly as possible. You can take it off the heat at this point, and serve with your pasta of choice. Cheesy garlic bread is the perfect companion to this dish, but isn’t it always?