Hey, I’m back! The new kitchen is unpacked and fully functional (finally!), and so I would like to present a brand new recipe for you. Not all pasta sauces need to be very liquid. This one is a roasted sauce, with the focus on the cherry tomatoes. I used a few different varieties here, but just pick whatever you like the look of. If you can find (or have growing) some different coloured tomatoes, that’s fantastic. Of course, there’s nothing stopping you using diced ordinary tomatoes, but you will lose some of the wonderful texture that comes through with the blackened skin. If you do use big tomatoes, consider throwing in a punnet of cherry tomatoes as well to try and mitigate that. The chorizo adds a lovely flavour, and the sour cream lightens the whole dish.
As I was cooking this dish, I was thinking about variations, and here’s just a couple that I dreamed up:
Vegetarian: leave out the chorizo and add some zucchini, and yellow and orange capsicum with the tomatoes. You could also steam some broccoli florets and add them in at the very end. Leave out the sour cream and the cheese on top, and it would work as a vegan dish too.
Chicken: use half the chorizo, and add some diced chicken thighs. Cook the chorizo with the garlic and paprika, take it out, and then cook the chicken in the pan before deglazing. Then add the chicken in at the very end (don’t roast it).
Salad: Let the pasta and the sauce cool once they’re cooked, and stir everything together cold. Sour cream can stay or go, but stir some parmesan through, and throw in a handful of pine nuts. Slap it all into a plastic container and pack the picnic basket!
Very much a spring dish! Some crusty Italian bread on the side, a sprinkling of parmesan, and a glass of red. Imagine sitting out on the verandah, watching the sun go down, with some pasta in a bowl on your lap, and a glass of wine in hand. It doesn’t get much better than that!
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