Chorizo Arrabiata
With the news that we’re on the cusp of interest hikes, petrol costs are going through the roof and the banks need yet more bailing out we think it’s a week for a seriously frugal recipe.
This arrabiata recipe is easy, filling and very, very cheap. It kept me going through some very lean student days, warming my tummy, satisfying my taste buds and eking out my budget for a few more days. The fancy version has chicken of course, but using spicy sausage (chorizo is the supermarket choice, but if you can get your mitts on proper Italian sausage all the better, albeit dearer) is a great penny-pinching substitute. The total of enough to feed two people for four days is €7.34. Yup, it costs more for one ticket to the cinema.
Pity our cars aren’t as cheap as our bodies to run, eh?!
- 4 500g Tetrapaks Passata + 1 kg pasta (brown in our house)
- 1 large Chorizo sausage
- 2 green chillies, halved + 1 onion, diced + 2 cloves garlic, crushed
- 1 tsp oregano + ½ tsp dried chilli flakes + 1tsp black pepper
- Dash crème fraîche + drop olive oil
1. Heat olive oil in deep pot, adding onions to brown, and then garlic
2. Toss in chorizo and chillies, stir quickly and then pour all passata in.
3. Reduce heat and allow to simmer for an hour, thickening the sauce.
4. Remove the four halves of chillies and add spices, herbs and dash of creme fraich about half an hour before finishing.
5. Serve with al dente pasta and a chunk of bread to mop up the delicious sauce
Cheats:
Chorizo: Most supermarkets stock whole Chorizo sausages, I’ve found it for €2.99 in both Lidl and Tesco