Spicy Tomato Pasta with Homegrown Chillies 22 July 2006
Posted by cath in easy, freeze-friendly, mildly spicy, Recipes, summer, variations, very spicy.trackback
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.
- 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
- Roughly chop the chorizo, if using
- One the pasta is cooked, drain it and return to the pan with some olive oil, swirl together
- Turn off the heat from the sauce, add chorizo, basil and stir through
- Serve the pasta, top with sauce and a sprinkling of cheese and a grind of pepper
The finished dish
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