Spicy Tomato Pasta with Homegrown Chillies

I’ve been growing chillies in the hottest, sunniest window of the house. Yesterday was finally time to try the first fruits.

I’ve got a mixture of red, purpley and still green chillies on the plant, so we tasted a bright red and a green one.

 

homegrown chillies

 

An easy dinner, variation on the basic tomato sauce: Spicy Tomato sauce, this one has chorizo, chillies, basil and a ewes milk Parmesan style cheese:

spaghetti with spicy tomato and chorizo sauce

 

First make your basic tomato sauce with 5 or 6 tomatoes per person.

Once the tomato sauce has cooked for an hour, put on the spaghetti in a large pot with plenty of boiling water.

Use about 2 chillies per person, or to taste. Two of my fresh homegrown chillies were sampled – very hot and fiery with a lovely fresh taste and amazing smell, 4 of these in 2 portions gave a pretty spicy dish). The red chili was hot but mellow and slightly sweet, the green chili was slightly hotter and fresher, more zingy in flavour.

You’ll also need a handful of basil, some grated Parmesan-style cheese, pepper and extra virgin olive oil. I’ve also used some chorizo, but this is optional.

 

1. Finely chop the chillies – seeds and all if you want it properly spicy, add it to the sauce on the heat and continue to cook until the pasta is cooked
2. Roughly chop the chorizo, if using
3. One the pasta is cooked, drain it and return to the pan with some olive oil, swirl together
4. Turn off the heat from the sauce, add chorizo, basil and stir through
5. Serve the pasta, top with sauce and a sprinkling of cheese and a grind of pepper

The finished dish

 

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