– Sausage of chopped chorizo (1)
– Onion (1)
– Olive oil
– 2 sticks of chopped celery
– 3 Chopped carrots
– A small head of chopped broccoli
– 3 Cloves of chopped garlic
– 1 litre of chicken or vegetable stock
– 1 cup of tomato passata (Tomato paste)
– Salt and pepper
– Bay leaves
– Parmesan Cheese
– 250g of pasta
Fry 1 whole sausage of chopped chorizo and 1 diced onion in a drizzle of olive oil. Add 2 sticks of chopped celery, 3 chopped carrots, a small head of chopped broccoli and 3 cloves of finely chopped garlic. Cook on medium heat until almost cooked through. Add 1 litre of chicken or vegetable stock, 1 cup of tomato passata or crushed tinned tomatoes, a good pinch of sea salt, a grind of black pepper, 2 tablespoons of basil pesto, 2 bay leaves and simmer for 10 minutes. Add roughly 250g of pasta (any kind that will scoop up the broth well) and cook on high heat until ‘al dente’ or just with a bit of bite. The pasta will be sitting in liquid so be careful of overcooking until it is too soft and soggy.
Serve immediately with generous shavings of Parmesan cheese and freshly chopped flat leaf parsley.
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