And from the pages of this book comes this recipe for rigatoni with chorizo and tomato, guaranteed to make you feel you’re sitting on a sun-warmed Valencian terrace even on a cold winter English evening.<\/p>\n See picture below for the recipe. But bear in mind:<\/p>\n![\"\"](\"https:\/\/www.benjeapes.com\/wp-content\/uploads\/2022\/09\/20221111_193732.jpg\")
<\/a>A most serendipitous discovery at a charity sale some years ago was The Essential Pasta Cookbook<\/a>. Don’t you love those books with a plain, umambiguous title? No twists or spoilers here!<\/p>\n
They say<\/strong><\/td>\n| I say<\/strong><\/td>\n<\/tr>\n | 1 x 250g\/8oz chorizo sausage<\/strong><\/td>\n | This is apparently meant to serve 4 (62.5g per person), making me think whoever wrote this must be on some kind of diet. A standard Tesco chorizo sausage is 225g and serves 3 (75g per head) quite comfortably.<\/td>\n<\/tr>\n | 375g\/12oz rigatoni<\/strong><\/td>\n | Unlike their parsimonious chorizo allocation, even for 4 this sounds excessive; it’s 94g per head. We go for 75g per head which is quite adequate. Incidentally, whereas I used to drain the pasta and then add it to the sauce, I have been educated into lifting it out of the water with a slotted spoon and mixing it in. This preserves a lot of the pasta water, giving far more delicacy to the overall flavour.<\/td>\n<\/tr>\n | 1\/2-1 teaspoon chopped chili<\/strong><\/td>\n | A good shake of chili flakes will do just as well. And it keeps the chili off your fingers, which is no bad thing.<\/td>\n<\/tr>\n | Simmer for 15-20 minutes<\/strong><\/td>\n | Not really. You can do it for the time it takes the pasta to cook, which is around 10-12 minutes for a good al dente feel. By then it has reduced enough for you to add pasta and sauce together and let it sit on a low heat while you enjoy a preprandial G&T.<\/td>\n<\/tr>\n | Serve with sprinkled parsley<\/strong><\/td>\n | We don’t use parsley, we use basil, and we mix it in at the stage where pasta and sauce are added together.<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n | I hope you all got that thing about the G&T, right? And for wine, a good \u00a33.99 plonk from Lidl – say, Montepulciano, for that added Mediterranean feel – will do very nicely.<\/p>\n A most serendipitous discovery at a charity sale some years ago was The Essential Pasta Cookbook. Don’t you love those books with a plain, umambiguous title? No twists or spoilers here! And from the pages of this book comes this … Continue reading |
![\"\"](\"https:\/\/www.benjeapes.com\/wp-content\/uploads\/2022\/09\/20220909_185312-scaled.jpg\")
<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"