Sometimes hot weather is best faced by eating fiery food. Don’t know why. Perhaps it’s so you don’t know why you’re sweating; the food or the inferno of an evening.
This robust, flavoursome dish has a touch of fire for those (like the lurking teenagers casting shadows over the kitchen door) who are as hungry as six tigers* and like a little heat. Buy a pre-prepared jar of arrabiata pasta sauce; or use a regular passata and cook with browned onions, garlic, a splash of red wine such as durif or shiraz, and a touch of chilli.
Warm sauce through while pasta is cooking (recipe works best with chunky pasta such as penne, rigatoni or my favourite, tortiglioni). Meanwhile, slice a chorizo sausage into discs the size of ancient coins and fry these on both sides until they brown.
Add cream to sauce; reduce until a good consistency and pour over pasta in serving dishes. Top with chorizo discs, torn basil and chopped parsley. Ciabatta bread or similar to mop up remaining sauce. Red wine.
*Raymond Chandler - I forget which book.
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