Sunday, January 30


This dish is a popular one amongst the Caulwells, Its quick and easy to make and it can be varied easily depending on what ingredients you have in the house. I made it yesterday for myself and Laura for lunch. It might not have been the best option for lunch right before a hockey match but it was tasty all the same!

1. Finely chop 1 or 2 large onions. Put on medium heat in frying pan with olive oil. Add 3-4 cloves of chopped garlic and 1 or 2 chopped red chillies (depending on how spicy you want leave the seeds in/out). Peel the thin skin off the chorizo sausage and slice very finely (tedious job). Add to the pan also. Cook altogether for about 10-15minutes... the longer the better I say. Add some tomato puree if you have some... about a spoon or so. Then add 2-3 tins of tomatoes. Preferrebly chopped. Bring to the boil and them simmer for 15 minutes. Meanwhile, Finely Chop up lots and lots of basil to the pot (can never have enough). This bit is optional - if you have a hand blended, take out about one third of the mixture and hand blend it and then return it to the pot - this will thicken the mixture and make it extra-yummy. Take the pan off the heat and add half a carton of cream (about 3/4 of a cup or so). Make sure it doesn't curdle as you add it. 9. Put back on the heat and bring to the boil. Season with salt and pepper to taste. I like to add a bit of red wine vinegar then too... its up to you. Its lovely served with pasta or rice and a fresh sprinkle of basil on top!

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