This recipe takes it's inspiration from the Italian Drunken Noodles version that has been doing the rounds for a while. Seeing as it is nigh on impossible to get decent Italian sausages in Morrison's where I live and I couldn't be bothered to drive around town in rush hour to try and get to one of the supermarkets I tweaked it. This is more like a Spanish version as it uses chorizo which is absolutely fine by me as I love chorizo.
The first time I made this for Steve I got a lot of very satisfied noises and a 'that was amazeballs'. He knows it's a phrase I can't stand (I am of the firm opinion that every use drops your IQ by 10 points. This is also true of 'boi' and 'totes'. Please feel free to argue this with me) so this was in a roundabout way one of the highest compliments he could have paid it.
This is what I bought
Malfaldine pasta ribbons
1 red and 1 orange pepper, de-seeded and thinly sliced
3 cloves garlic, crushed
1/2 cup white wine
1 onion, finely sliced
Bunch of fresh basil, finely sliced
You also need:
Tin of chopped tomatoes
Salt and pepper
I also added in 3 sausages as I had some left over in the fridge from the daal but it's not necessary; it just adds bulk and texture as opposed to flavour.
Next time I think it could handle even more oomph - equal measures of
vodka to the wine would be a great version. Slightly less Spanish but
I'm all for cross-cultural shenanigans. And chili. However, if you have been reading any of the dinner recipes on this blog that should come as absolutely no surprise to you.
In a heavy bottom pan heat a little olive oil and cook the chorizo (and sausage) for a few minutes allowing the chorizo to release its juices.
Add the onion to the chorizo juices and cook until caramelised, stirring frequently.
Add the salt, pepper and dried herbs to the onion.
Add the peppers and allow the whole lot to soften slightly.
Add the garlic and cook until it becomes fragrant.
Start to cook the pasta according to the packet instructions.
Add the chopped tomatoes to the sauce and then add the chorizo and the fresh basil.
Cook for 3-4 minutes to allow the flavours to mingle and then add 2-3 tablespoons of olive oil to make the sauce rich and creamy. Cook on a high heat to reduce and thicken the sauce.
Drain the pasta and add it directly to the sauce, turning gently to combine it.
Actually, thinking about it, if my first date did not appreciate this and the mess that comes with it they wouldn't get a second date from me.