Post 167: Chorizo Pasta Perfected

I've blogged variations of this one before, it now getting cooked fairly regularly after it instantly proved popular with Mrs VegBox. The recipe is pretty flexible, but the last time I cooked it I think it was edging closer to Bob On.

Ingredients:

• 2 cloves garlic & dried chillies, chopped small
• 1/2 a Chorizo ring, skinned, cut lengthwise and then cut again into 3/4's" chunks
• 1 courgette, cut in similar sized lumps to the Chorzio
• A dozen asparagus spears, cut into 1" lengths
• A big handful of spinach leaves
• 12 - 15 cherry tomates, halved

Method:

• fry on a medium heat in just a dribble of olive oil the garlic and chillies for couple of minutes
• Then add half a chorizo ring. Because the Chorizo is quite oily, this is why only a very little is needed for the garlic.
• As soon as the lovely paprika-y oil starts to come out of the come, add the courgette. I like the courgette to go soft, so this is the bit that takes some time. Stir occasionally to coat the courgette in all the juices from the chorizo
• Once the courgettes are starting to go soft, add in the asparagus. 
• Add the spinach after a couple of minutes
• Add then just with a couple of minutes to go add the tomatoes, trying not to stir too much
• The aim with these last three steps is to leave a bit of crunch in the asparagus and not cook the tomatoes so long that they completely mush

***** NEW BIT ****WINE SUGGESTIONS*****
Now, I don't know much about wine other than I like Red ones, generally like pink ones, bubbles are good and white is best avoided for me. But I know a man who does, and he's agreed to give me suggestions of wine to serve with any of my dishes. Here's Rich's recommendations, to complement this spicy little number:
- Classic Australian Shiraz
- Or a fruity and spicy Calfornian Zinfandel
***** END NEW BIT ****

Total preparation and cooking time is only about 20 minutes. This is best served with some smallish pasta (I had dishi); which means you can get a bit of everything on your fork. Lush.

Anyone noticed I didn't start with "finely chop and fry an onion slowly"? - makes a change, doesn't it. This one just doesn't seem to need the onion, it's pretty moist already.