I have to share this very bare bones and hearty pasta dish. It’s really simple, a great weeknight dish. And for those people who don’t eat pasta because of those ‘bad’ carbs, sorry but you’re clinically insane and effectively brainwashed. It’s all about balance, but thats an argument for another day.

The sauce
1 Chorizo sausage (or hot salami…your choice)
3-4 large Saffron Milk Cap Mushrooms
4 cloves of garlic
tablespoon butter
A handful of fresh parsley (rough chopped)
700ml Passata
Glass of red wine
Extra virgin olive oil
Cracked sea salt
Cracked pepper
Grated good quality Parmigiano cheese, Pecorino or Grana Padano

Chop up your main ingredients, garlic, chorizo, mushrooms, and keep in separate bowls, set aside.
Heat frypan, pop in a good glug of olive oil, and the butter. Add your chopped mushrooms and after a few minute’s when they look like they’ve had a bit of action add your garlic and chorizo. The smell is unreal…yeah!
After a few minute’s add your red wine and it makes the base for the sauce, keep stirring it around with ‘delicate vigour’. Let it cook out for a few more good minutes (don’t panic these mushrooms are nothing like field mushrooms, they can take a bit of frying). It’s at this stage that the mushrooms also take in all the flavour of the wine, sausage and garlic. Now add your passata, stir in well and season the sauce with salt and pepper, also add your parsley (set aside some for a garnish). Let the sauce simmer for a good ten minutes, keep an eye on it so it’s doesn’t reduce too much. This is a good time to pop on your pasta. We usually use tagliatelle, fettucine or even spaghetti. Drain the el dente pasta and return to the pot you cooked it in. Now add your sauce and mix it up well with the pasta. Serve with a crack of pepper and salt, parsley, cheese and a sizzle of olive oil. Enjoy!

And for those people who hate carbs…serve with some side crusty bread for good measure and recite verses from their favourite bible the Atkins Diet.