Penne with chorizo and creamy tomatosauce recipe

Penne with chorizo and creamy tomatosauce

Ingredients

450g penne pasta
25g butter
1 tsp finely chopped rosemary
700g ripe tomatoes, peeled and diced
salt and ground pepper
pinch sugar
175-225g chorizo or kabanossi sausage
pinch crushed chilies
150ml oz cream
3 tbsp finely chopped flatleaf parsley
4 tbsp grated parmesan 

Let's begin by melting the butter in a sauce pan. Add the chopped rosemary and diced tomatoes.

Season with salt, pepper and sugar. Cook the sauce for 5 minutes, until the tomatoes are beginning to soften.

Slice the sausage into 5mm rounds and add to the sauce with the crushed chilies.

Add the cream and chopped parsley, and allow to simmer for 3-4 minutes. Stir frequently until the cream has reduced by half, and remove the pan from the heat.

Cook the pasta al dente, drain and stir into the sauce with the grated parmesan. Sprinkle with the remaining parsley, and serve. Enjoy!

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Classic chili con carne recipe.

 

 Classic Chili Con Carne (Ingredients for 6 people)

2 tablespoons olive oil

2 pounds ground beef

1 onion (large) chopped

4 cloves garlic chopped

2 tablespoons ground cumin

2 tablespoon dried oregano

2 teaspoons smoked paprika

½ teaspoon cayenne pepper or more if you like it spicy

2 tablespoons tomato paste

28 oz can crushed tomatoes

½ cup beef stock

14.5 oz can kidney beans drained

salt and pepper to taste

a handful of fresh chopped parsley


This chili con carne recipe is packed with flavour. Let's get started. Take a large pan, put in the olive oil, and add the onions. Sauté the onions until lightly golden. Add the garlic and fry for another minute.

Next comes the ground beef. You can also use turkey beef, instead of ground beef if you care about calories. It's important to brown the meat, so don't overcrowd the frying pan. If you put in too much meat, the meat will steam instead of browning and you will miss a lot of flavors.

You can add some bacon fat to get extra flavor. Fry the beef until it is fully cooked for about 8 minutes. Add cumin, oregano, paprika, cayenne pepper, and tomato paste and cook for about 2 minutes. Add the tomatoes, the beef stock and beans, season with salt and pepper, and stir in the parsley. Let it simmer over low heat. If you like it hot, you can add some chili peppers, or a pinch of dried chili flakes.

Stir the pan occasionally until the chili thickens slightly, about one and a half hours. When done, you can serve the chili with white rice in a bowl, and add toppings like shredded cheese, sour cream, jalapeño slices or fresh cilantro and you're done.

You can also make amazing chili dogs, by spooning some chili con carne over your hotdogs, and top them with grated cheese.

Chili con carne tastes better the next day, so this is the perfect make-ahead dish that can be reheated the next day. Cooked chili will last for 3 to 4 days in the refrigerator.

You can also freeze chili con carne in covered airtight containers or freezer bags. Enjoy!

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Chicken curry in less than 30 minutes.

Chicken Curry (Ingredients for 4 people)

Time: less than 30 mins

6 spring onions
3 garlic cloves
2 tbsp vegetable oil
200g chopped tomatoes
2 tbsp curry powder
1 tsp ground ginger
400g boneless skinless chicken thigh, cut
into 2.5cm pieces
100ml Greek-style natural yoghurt, plus
extra to serve
salt and pepper

Serve with 200g long grain rice

Here's a simple chicken curry that is easy to prepare.

Start by slicing the spring onions, and keep a handful of the sliced green parts for garnish. Peel and chop the garlic. Heat the oil in a large sauce pan and cook onions and garlic for a few minutes. Add the tomatoes, curry powder and ground ginger and cook for 3 to 4 minutes. If the pan gets dry add a splash of water.

Add the chicken and cook for 5 minutes. Make sure that all the chicken is coated and browns on the sides.

Add 250 milliliters of water and bring to the boil. Reduce the heat and cook for 10 to 15 minutes, until the chicken is cooked through.

While the chicken is cooking, prepare the rice. Pour the rice into a saucepan and rinse it under the cold tap to take away the starch. Drain the water and add clean water to cook the rice. Boil and cook the rice gently for 10 minutes. Take the curry off the heat, stir in the yoghurt and season with salt and pepper. 

Serve the curry with the rice and garnish with a drizzle of yoghurt. Enjoy!

Watch the YouTube video again: