The cream of my cooking... Pasta in Chorizo Cream Sauce

"Enough of pasta tossed in olive oil or pasta in tomato sauce. I want creamy pasta."

Here's what followed, the recipe largely given by the diner, made a million times before by the cook. The difference made by the tantalising Chorizo with Herbs which we picked up from Godrej Nature's Basket and some lovely light Gouda.

  • Heat a tablespoon of olive oil
  • Sauté a teaspoon each of finely chopped peeled garlic and tomato and add a slice of slim cheese
  • When done add a few pieces of chopped chorizo to get the flavour of the meat into your sauce. Add the rest later if your patron wants the meat to be 'soft' and not fried
  • Add a cup of skimmed milk with a tablespoon of cornflour dissolved in it. Add a tablespoon of Capsica or Tabsco sauce
  • Let it boil, reduce the flame and occasionally stir as the sauce thickens
  • Add about 75 - 100 g of finely chopped chorizo. Let it cook in the sauce for a couple of minutes
  • Add 100 g of boiled pasta
  • Let the sauce spread all over the pasta
  • Cover the pan with a lid and let it cook for about five minutes
  • Top the dish with some split green chillies to add a bit of fire and bits of chopped fresh Gouda
  • Eat it as the yellow Gouda sensuously melts into the sauce
Yes, this looks creamy enough