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I'm back in my cooking phase. The kitchen is busy again. And the weather is just wonderful right now. It's the onset of a beautiful, cold, windy HK winter. And I am sitting at my window listening to "From London With Love" and feeling happy, and content!
On evenings like this, a bowl of hot aglio olio spaghetti accompanied with some steaming spicy sauce is all that's needed to spell perfection.
Ingredients
1 big pink onion, sliced in half moons
3 medium sized tomatoes, de-skinned and pulped
2 bell peppers, preferably in different colours, cut into long strips
4 garlic cloves, chopped
2 dried red chillies
Mushrooms (optional, for vegetarian preparation)
4-6 chicken sausages (optional)
Salt
Pepper
Oregano
Parsley
Red chilli powder
Chilli flakes
1 tablespoon olive oil
1 teaspoon butter
1/2 cup red wine (optional)
Prep
On a frying pan, heat 1 tablespoon of olive oil on high heat
Once the oil is hot, add the sausages, if they spit and crackle reduce the heat
Brown the sausages on all sides - don't sear, just brown
Once done, take sausages off the pan
Turn the heat up and add the onions and bell peppers
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Sear them till slightly blackened
Add salt and garlic, mix well
Once the onions are soft and start browning, add the red wine
At medium high heat, combine well and let simmer till wine is reduced by half
Add the tomato pulp and mix well with the sauce
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Add pepper, chilli flakes, oregano and chilli powder
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Mix well and add the sausages back in
Cover with a lid and let simmer for about 20 minutes
Depending on your taste and preference, you can either take it off the heat when it is still slightly runny or when the sauce is nice and thick.
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And your pasta accompaniment is ready!
Now just pour out a glass of the same wine used in the sauce, serve up a big bowl of paste, take a seat by the window and let out a big sigh of content! :D
And by the way, the leftover sauce can be used over the next few days in sandwiches, as a dip, a snack and in Maggi!!
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After work snack attack
