Tomato and Chorizo Rollini

In the past 2 weeks the weather has gone from pleasant and cool to freezing cold, rainy and miserable. Not that I actually am miserable. I really enjoy cold and raining weather if I’m at home all day because it means track pants, bed socks, hot drinks and warm comfort food. This change in the weather has come just in time for study week for any of the uni-goers out there, so it’s probably a good thing: at least you’re more motivated to stay at home and study right? Right? (I know, I just lie in bed drinking tea and watching as many TV series as I can get through) I’ve also become quite fond of knitting (don’t you judge me!) It’s perfectly acceptable to be 21 and have a slight obsession with knitting scarfs because it’s almost winter! Cold weather makes people weird.

When I woke up this morning it was perfectly sunny and when I returned from grocery shopping it was grey and overcast. My timing must have been perfect, because I narrowly missed an intense downpour of rain. Lucky I planned for this: I’m cooking pasta.

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In my opinion, pasta is the holy grail of comfort foods. Eating a big bowl warms your stomach and makes you feel pleasantly satisfied and just a little bit sleepy. Go on, go have a post meal nap, you deserve it.

Tomato and Chorizo Pasta
Serves 4

1 can crushed tomatoes (I used the Ardmona brand, they have a tinned combo of tomatoes and tomato paste)
Half a tbsp olive oil
2 cloves of garlic, finely chopped
Half a red onion, sliced
2 chorizo sausages, sliced
4 mushrooms, sliced
1/4 cup red wine (I used cabernet sauvignon)
Half a can of lentils
1 tsp paprika
1 tsp chilli powder
A generous bunch of rocket and baby spinach
1 packet of rollini pasta
Grated cheese for serving

Fry onion and garlic in olive oil till softened and add the chorizo. Saute for 2mins and add paprika and chilli powder and stir through till well coated in spices. Pour in can of crushed tomatoes (+paste if you’re using the same brand I did) and red wine – feel free to pour a glass for yourself right about here. Heat to a simmer stirring regularly and add lentils. If sauce looks too thick, add a little water to thin it out. Put your pasta on now, while you allow the sauce to simmer for a further 5-10 minutes, stirring at regular intervals. Before taking off the heat, throw in rocket and spinach and allow to wilt. Ladle a generous portion of sauce on to your pasta and top with cheese. Now allow your body to be warmed from the inside as you devour.

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Not only is this hearty and delicious, but it has all these veges in it that hide in the sauce. I fed this pasta to my predominantly carnivorous housemate telling him there was tomato and meat in it and he ate it happily.

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