About this recipe:This sauce is a pasta sauce that can be used with any pasta, although short pastas like penne or fusilli work best. It's quick, easy and tasty to boot. Definitely an after uni favourite!
Fry the chorizo in a frying pan. The aim here isn't to cook the chorizo but rather to get the fat out of the sausage, makes a tasty cooking oil!
Cook the pasta with a little salt and olive oil to stop it sticking. It should be done at about the same time the sauce is done. Add some seasoning here!
Once the sausage doesn't look like it's giving out more oil, add the olive oil, butter, garlic and onions. You can take the sausage out (and eat it too . . . chef's snack!). Fry all these off until cooked.
Whilst you're waiting slice the olives, sun dried tomatoes, vine tomatoes and chop the 1/2 chilli.
Add the tinned tomatoes, the olives, sundried tomatoes, vine tomatoes, 1/2 chilli, pesto, wine, tomato concentrate and stir. At this point add 1/2 the basil leaves. Bring it all to temperature where the sauce starts to bubble.
Add the mozzarella slowly, stirring so as the cheese melts. Same with the Parmesan. Reduce the heat so as the sauce stays warm, but not bubbling.
The pasta should be done about now, drain the pasta and pour a little more olive oil over the pasta. Make sure it's well drained.
Add the pasta to the sauce and mix together, ensuring the sauce covers all of the pasta.
Serve and add the remaining basil leaves to the bowls of pasta.
Make it healthier
The butter doesn't always have to be aded to make it a little healthier. Or alternatively you could use lower fat cheeses but I prefer the full fat varieties :)