All recipesPasta ClubPasta à la Concoction45 min 2 portionsSave recipeJoin to planI cooked thisPrint cardYearly members: printable PDFIngredientsCooking for21 red onion, diced5 slices chorizo, chopped200g mushrooms, sliced1 tsp garlic puréePlenty of cracked black pepper1 small chilli or a pinch of chilli flakes (optional)60g red pesto¼ red wine stock pot or 1 stock cube300ml water100ml double creamA handful of cherry tomatoes, halved350g cooked pastaOlive oil spray or a drizzle of olive oil for fryingMethod1Heat a little olive oil in a pan over medium heat. Add the diced onion and cook until soft.2Add the chopped chorizo and fry until it releases its oil and turns slightly golden.3Tip in the sliced mushrooms and cook until they start to soften.4Stir in the lazy garlic (or garlic purée) and plenty of cracked black pepper.5Add the chilli or chilli flakes if you want a bit of heat.6Mix through the red pesto until everything’s coated.7Pour in the red wine stock pot and 300ml water. Stir and let it simmer for 10-15 mins until slightly thickened.8Meanwhile, cook the pasta until al dente. Drain, keeping a little of the pasta water.9Once the sauce has thickened, stir in the cream and add the cherry tomatoes. Mix well.10Add the cooked pasta and toss everything together. Use a splash of pasta water if the sauce needs loosening.11Serve straight away and enjoy!#PorkComments Sign in to leave a comment.Be the first to leave a note.
