The nicest pasta sauce ever…if you like tomatoes and cream.Got this recipe out of my mum’s Rachel Allen cookbook…I love rich creamy sauces so for me this is delicious…
Ingredients:
I’m not really into precise quantities unless I’m baking but this should make enough for two plates of pasta:
1 can of tinned chopped tomatoes
About a teacup- full of cream
Chilli pepper, sprinkling of sugar, salt
Knob of butter
Chorizo sausage cut into whatever size takes your fancy (I like bite size bits)…adding bacon works as well or even chicken.
Fry the chorizo in a wok (you probably won’t need any oil since so much comes out of the sausage anyway) until nice and browned.
Bung in your tin of chopped tomatoes and let that soak up the chorizo juice for a few minutes.
Get the butter and teacup of cream and add them to the pan, let it simmer for about seven to ten minutes until you get a nice orangey red colour and the mixture has thickened/reduced. Add the sugar, salt and chilli to your liking. Sugar works well with tomatoes to bring out their flavour. Let it simmer for another few minutes on a lower heat, and then pour over pasta with some added greens…
This would probably work as the base of a really creamy curry, minus the chorizos of course. Mmm.
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