Pasta with slow-roasted shallot,chorizo and garlic sauce.Katrina MeyninkeasyTime:1-2 hoursServes:4-6
Slow-roasted eschalots do ungodly decadent things to anything they lend their flavour to,bringing depth,silkiness and caramelisation. Here,when combined with smoky chorizo and a head of garlic,a very simple tomato pasta sauce is levitated into the stratosphere.
To minimise midweek mayhem,I often make the sauce at the weekend or when time is on my side,so it’s ready to go at a moment’s notice. It will keep for at least a week covered in the fridge or a few months frozen.