Chorizo and fennel pasta

This is for darling Nicola.

As onions sweltered and tomatoes turned soft, I found myself having to stretch this to feed six by adding more and more liquid. This meant lots of sauce and not enough substance. So really go wild on the ingredients you want to stand out. Adjust as intuition tells you and how many hungry faces you wish to please - you won’t find any numbers in this recipe.

On your well-loved stovetop, heat:
olive oil
lurpak
dried basil
when ready for action, add:
fresh garlic, peeled and roughly chopped
fresh green chilli, de-seeded and sliced
red onion, peeled and roughly chopped
white sugar to caramelise
then when sticky and soft and sweet, add to your pot over a medium heat:
fresh fennel, sliced
chorizo, thickly sliced
and after an undetermined time when it’s smelling just right, add:
tomatoes, quartered, de-seeded, roughly diced
turn up the heat and add splash after splash of:
white wine
cream
till your tastebuds say bon appetit. 

Toss through cooked penne with extra olive oil and cracked black pepper.