pasta with chorizo courtesy of Beatriz Cryns

you need twice the amount of tomato sauce to pasta 100 grams of pasta per person - 200 grams of tomato sauce
first you peel and chop 1 large onion and 3 garlic cloves (this is for 4-5)
pour loads of virgin olive oil into a pan, heat up and stir fry the oinons and garlic,
then sweat with the lid on till soft and see-thru add the chorizo in small chunks

about 100 grams for 500 grams of pasta
you stir it into the mix, and stir fry for a bit
then you add a slurp of red wine and get that nicely evaporated
next, the tomato puree, about 1 kg or a bit more for 500 gr pasta
add a teaspoon of bicarb to get rid of the acidity and stir well
then add 3 bayleafs, and some herbs, and salt to just under taste
pepper if you want
bring to the boil and simmer covered for 20 minutes, stirring occasionally
simmer another 20 minutes half uncovered
then when ready add the pasta, uncooked
stir it in so that the mixture is all equal
cover and simmer for 10 minutes
stir and leave to simmer another 10 minutes
after that, check that pasta is cooked thrugh, adjust seasoning , add a knob of butter and some grated cheese (optional),