Fusilli Chorizo and Summer Tomato

So my cooktop broke at the same time I was to start cooking again. Today, a magic gas man work his airy talents and skills. And we are back in business...

I miss having a bit of a free time to do stuff.

I miss having to cook again, with all the available fresh ingredients I love and the kitchen I cherish.

I miss pasta.

Fusilli Chorizo and Summer Tomato
serves 2

4 cups dry Fusilli pasta

6 medium tomatoes, cored and halved
4 garlic cloves, sliced thin
1/2 onion, chopped
1 red chili, chopped

3 Tbs vodka (optional)
1 Tbs Worcestershire sauce

2 Chorizo sausage, sliced

salt, sugar, pepper
extra virgin olive oil
Italian parsley, chopped
pecorino or parmesan, grated

1. Heat 1 Tbs oil in saucepan and sweat garlic until fragrant but not coloured in low heat. Stir in onion and red chili for 1 minute. Increase heat, stir in tomato and mash with wooden spoon slightly. Add in a pinch of salt, 1 heaping ts sugar, pepper, vodka and Worcestershire. Bring to boil. Close saucepan with lid, lower heat and simmer for 10 minutes, stirring occasionally.
2. With a handheld blender or conventional blender, puree the tomatoes until smooth. Simmer.
3. In another saucepan, boil pasta with generous amount of salt.
4. Gently fry off Chorizo with a little oil until crusty on outside in a frying pan. Add in tomato puree in 5 lots, reducing the puree to thick and brown as you add and stir in. Add in pasta.
5. Turn off heat. Stir in cheese, parsley and 1 Tbs extra virgin olive oil. Serve!

I miss her.

I really miss her.