2018 is the year I expand our menus. Last year we fell into a rut where I was cooking the same meals over and over without introducing much newness. This was an idea that I had floating around my head for a few days, originally being a chorizo and potato stew but it morphed into a bake. I will try it as a stew with maybe white and sweet potatoes.
Ingredients
200g chorizo, diced
1 large onion, finely chopped
1 small aubergine, finely chopped
4 – 6 chestnut mushrooms, finely chopped
1/2 sweet red pepper, finely chopped
1 1/2 cans chopped tomatoes
1 cup water
1 tbsp tomato puree
1 tbsp vegetable/light olive oil
1 level tsp sugar
1 heaped tsp garlic paste, or 1 – 2 cloves of garlic, crushed
1 tsp dried mixed herbs
1/2 tsp smoked paprika
Salt & pepper to taste
3 cups of dried pasta
30g cheese, grated
1 slice of bread, blitzed into chunky breadcrumbs
1 tsp of grated parmesan or hard cheese.
Method
Heat the oil in a large saucepan over a medium to high heat. Quickly fry off the chorizo until the oils are released. Remove chorizo but leave oil in pan.
Reduce heat to low and add the onion. Cook until soft, then add the aubergine, cook for 5-6 mins, stirring frequently. Then add the pepper, mushrooms and garlic. Cook for a further 5 mins, stirring frequently.
Return chorizo to pan and combine with the vegetables, garlic and oil. Then add the tomatoes, water, tomato puree, sugar, mixed herbs and paprika. Stir until thoroughly combined. Simmer for 20 mins on a low heat, stirring occasionally.
While sauce is cooking, cook the pasta. Once done, drain the pasta and add to the sauce. Mix thoroughly until pasta is coated in the sauce.
Transfer to an oven proof casserole dish and cover with the breadcrumbs and cheese. Put under grill until the topping is a golden brown and crispy.
Serves 4 – 6
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