Ingredients Jump to Instructions ↓

  1. 1 heads garlic

  2. 2 tbsp light olive oil

  3. 100 g raw chorizo , finely diced

  4. 1 onion , finely chopped

  5. 8 very ripevine tomatoes , deseeded and finely chopped, or 250g passata

  6. 1 handfuls basil

  7. 4 portions of cooked rigatoni or linguine

  8. 25 g pecorino cheese rocket

Instructions Jump to Ingredients ↑

  1. Method 1. Preheat the oven to 180C/gas 4.

  2. Cut the top off the garlic bulb (this will make it easier to get the roasted cloves out). Place the garlic in the oven and cook for about 45 minutes, when the cloves should be lovely and soft. Remove from the oven and leave to cool slightly, then squeeze out the cloves and set aside.

  3. Heat a heavy-based saucepan, add the olive oil allow to heat then add the chorizo and fry. When it is really crisp add the onion, cook for about two minutes until just soft before adding the tomatoes. Cook for a further 2 minutes until the tomatoes break down and start to soften.

  4. Stir in the garlic, add the basil and season generously (you may need to add a tablespoon of water at this stage if the mixture is looking very dry). Use a hand blender to blitz the sauce to a smooth puree.

  5. To serve, toss in the pasta and the rocket and finish with plenty of cracked black pepper. Divide into 4 warmed pasta bowls and sprinkle with the grated pecorino.


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