Quick and Tasty Chorizo Pasta

• servings: 4
• active time: aration and cooking s

Ingredients

Dash of olive oil

3 crushed garlic cloves

1 onion, chopped

20 or so thinly sliced mushrooms

Fresh basil, chopped

250ml double cream

2 tea spoons of mild chilli power

Black pepper

Salt

Thinly sliced Chorizo

400g Tinned Tomatoes

Enough pasta for 4 people

Dash of olive oil

3 crushed garlic cloves

1 onion, chopped

20 or so thinly sliced mushrooms

Fresh basil, chopped

250ml double cream

2 tea spoons of mild chilli power

Black pepper

Salt

Thinly sliced Chorizo

400g Tinned Tomatoes

Enough pasta for 4 people

Directions

Pour the oil into a large pan (a wok is the best option) and sauté the onion, garlic and mushrooms until the onion is translucent, the garlic is cooked (but not brown) and the mushrooms are just about cooked.

Add the chorizo and tinned tomatoes; simmer for 5 minutes

Whilst the sauce is cooking add your pasta to very salted boiling water (the Italians say the water should be as salty as the Mediterranean Sea).

Add chilli powder, black pepper, fresh basil a sprinkle of salt to the sauce and cook for a further 5 minutes. Stirring on a regular basis.

Stir in the cream and cook for 5 minutes, stirring on a regular basis

Drain the pasta once cooked and add to the sauce. Cooked on a high heat for 1 minute whilst stirring. Do not let it stick.

Garnish with chopped basil, grated parmesan cheese and black pepper.

Serve with garlic bread.