This is pasta I have made many many times so it has been well tested and we just love it. It has originally come from a Jamie Oliver recipe which I was determined to make a TMX dinner. Although it turns out completely different to his the flavours are still amazing. You have 2 options for this one too, you can add 500g of water and 300g of pasta to your bowl and cook it as an all in one meal or if you want it to feed more people and keep the pasta whole you can reduce the water to 100g and cook 500g of pasta on the stove top. Either way it is lip smacking good. Eb x
- 2 garlic clove
- 1 onion (peeled and halved)
- 1 carrot (chopped)
- ½ red capsicum
- ½ red chilli
- Fresh Herbs (Thyme, Rosemary, Basil)
- 100g chorizo (skin removed and chopped)
- 4 shortcut bacon rashers
- 400g chicken thighs (diced)
- 1 tin tomatoes
- 2 bay leaves
- 60g tomato paste
- 50g balsamic vinegar
- ½ tsp smoked paprika
- 300g pasta
- 500g water
Add garlic, onion, carrot, capsicum, chilli, herbs (except bay leaves), chorizo and bacon to bowl and chop at Speed 6 for 4 seconds. Add 20g oil and cook for 10 minutes at Varoma Speed 2.
Add remaining ingredients and cook for 30 minutes at 100 deg Reverse Speed 1.
Allow 10 minutes to rest in Thermoserver. Serve with crumbled feta.
If you would prefer to cook the pasta separately to make the sauce go further, then only add 100g of water to the chicken and sauce when cooking. You can then cook 500g of pasta on the stovetop to make this dish go further.