Olive Garden Chorizo Pasta

In lower Wimbledon, London, there is a fabulous little restaurant serving this divine pasta dish. Using our own imagination, Richard and Simone Hirsch have created a similar version for you to make in the comfort of your own home.

Serves 4

Ingredients:
1 onion, chopped
2 – 3 cloves garlic, crushed
25 ml olive oil
250 g chorizo, skin removed, halved lengthwise and cut into thin slices
1 red pepper, deseeded and chopped
10 cherry tomatoes, halved
1 x 410 g tin chopped tomatoes
30 ml tomato paste
5 ml paprika
15 ml fresh herbs such as parsley, basil, rosemary and/or thyme, chopped
45 ml honey
150 – 200 ml liquid from pasta
250 ml low-fat cream or crème fraiche
250 g fusilli or radiatori pasta shapes
To serve: 45 g fresh Parmesan cheese, grated

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 3 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 – 200 ml liquid from pasta; 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.
    

Variations:

• Add ½ red chilli, chopped, in step 2, if you wish to add a bit more bite to the recipe.
• Add 100 g sliced portobellini mushrooms in step 3.