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There is nothing more comforting for me than a bowl of pasta.  We generally have pasta about once a week as it is quick,  cheap and with a busy family such as ours, it is easy to reheat if someone comes in late.  This particular pasta will become a staunch family favourite as it ticked all the boxes.  My kids adore the smokey flavour of Chorizo and in the cooler months, I love a rich tomato based sauce and Hubby……well he loves everything!  Laced with a little extra smoked paprika and a lot of red wine it was simply……emmalicious!

Prep time:  20  Minutes            Cooking time:  30   Minutes               $  Low Budget

Serves 4

500gm packet of spaghetti

2 Chorizo sausages, sliced

2 cloves of garlic, finely chopped

1 red onion, halved and sliced top to bottom

1/2 tsp of smoked paprika

1/2 tsp of dried chilli flakes

1 cup of red wine

700gm jar of tomato passatta

1 tsp of sugar

1 cup of pitted kalamata olives

2 tbs of pasta water

1 bag of baby kale (or 1 bunch of large, woody ends removed and roughly chopped)

1 cup of basil leaves, roughly chopped (at the end just before serving)

Sea salt and cracked pepper

Freshly grated parmesan, baby basil leaves and extra virgin olive oil to serve

Bring a large pot of salted water to the boil and cook the spaghetti until al dente`  (approx 10 minutes once the water has come to the boil).

Heat a large frypan and fry the chorizo until golden.  Remove from the pan and set aside.  Add a little more olive oil if necessary and fry the onions until soft before adding the garlic and popping the chorizo back in the pan.  Add the chilli flakes and paprika and fry for about 60 seconds or until you get a nice smokey aroma coming from the pan.  Pour in the wine and allow it to reduce by about half before adding the passatta and the olives.  Mix well to combine, stir in the sugar and season with a little salt and pepper.  Allow the mixture to simmer gently while the pasta is cooking.

Before draining the pasta, add the kale to the sauce along with a couple of spoonfuls of the pasta water.  Allow the kale to wilt for a couple of minutes and then stir through the basil leaves.

Drain the spaghetti and place it in the pan with the sauce.  Toss with a pair of tongs or a couple of large spoons and make sure that all the spaghetti is covered with the sauce.  Divide among four large serving bowls and top with freshly grated parmesan, a drizzle of extra virgin olive oil and a few baby basil leaves…….