Tuesday, 28 October 2014

Pasta with Chorizo, Peas and Herb, Cream Sauce

At this time of the year the herbs in the garden are bountiful and the salad greens ready for the continuous picking. This is a very easy dish to make when you have lots of fresh herbs on hand. The sauce can be made in the time that it takes to cook the pasta, peas and herbs are added at the last minute to retain the bright fresh green colour.

Serve with a salad - lucky me, more things to pick from the pots on my patio.

Chorizo, Pea and Herb Cream Sauce

1 Chorizo sausage or stick of Kabana, diced
1 onion, diced
2 cloves garlic, crushed
1 cup frozen peas, cooked in microwave for two minutes
1 cup cream or light cream
1/4 teaspoon of chilli flakes (optional)
1/3 cup grated Parmesan
1/4 cup finely chopped basil or oregano
1/4 cup finely chopped parsley
Pasta, I like a large pasta or use Penne
Additional grated Parmesan to serve

Put a large pot of water on to boil for the pasta, when boiling add pasta, stir and cook until al dente.

Put diced chorizo and onion in a non stick pan or saucepan with a little oil and cook over medium or low until onion softens add garlic and continue to cook for another minute but do not allow to burn.

Add cream and chilli flakes if using and continue cooking, as it simmers it will thicken slightly.

Add peas, cheese and herbs, mix well.

Add cooked pasta and toss/stir to mix the sauce through the pasta. If it seems a little dry add some of the pasta water, boiling water or a splash of brandy or sherry.

Serve and sprinkle the additional Parmesan and chopped parsley over the pasta.

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