This is different kind of dish, especially for us in the Southern hemisphere.
Serves four.
Ingredients
1. 1 onion, chopped
2. 2-3 cloves garlic, crushed
3. 25ml olive oil
4. 250g chorizo, skin removed, halved lengthwise and cut into thin slices
5. 1 red pepper, deseeded and chopped
6. 10 cherry tomatoes, halved
7. 1 x 410g tin chopped tomatoes
8. 30ml tomato paste
9. 5ml paprika
10. 15ml fresh herbs such as parsley, basil, rosemary and/or thyme, chopped
11. 45ml honey
12. 150-200ml liquid from pasta
13. 250ml low-fat cream or crème fraiche
14. 250g fusilli
Method
1. Sauté onion and garlic in olive oil in a medium-sized saucepan, until translucent.
2. Add in chorizo and fry for a few minutes, stirring constantly.
3. Add the red pepper and cherry tomatoes. Sauté for a further three minutes.
4. Add in the chopped tomatoes, tomato paste, paprika, herbs and honey.
5. Turn heat to low; simmer gently for about 10 minutes. Stir from time to time.
6. Meanwhile, cook pasta in boiling salted water until al dente (about 8-10 minutes). Drain.
7. Remove approximately 150-200ml liquid from pasta and add to the simmering sauce.
8. Stir in the cream or crème fraiche.
9. Gently mix the pasta with the sauce. The sauce should coat the pasta generously.
10. Serve with freshly grated Parmesan cheese, garlic bread and a crisp, green salad.
Recipe taken from Richard Hirsch’s recipe book, His and Hirsch’s.
