Approx a year ago I was watching a Jamie Oliver program where he was making pasta and it seemed so simple that I thought I would try, and yes it is time consuming but simple, cooks in a matter of minutes and just so rewarding and once you make your own, you will never be happy with packet pasta.
Then you cook your main ingredients, in this case Roasted Cherry Tomatos and Chorizo and then make a base sauce to convey these ingredients. Your base sauce can and does change with your main ingredients, so just experiment.



  • 200 g Pasta Flour

  • 2 large eggs

  • pinch of salt


  • 2 Chorizo sausages

  • 2 trusses of vine ripened cherry tomatos


  • 1 onion finely chopped

  • 3 cloves garlic finely chopped

  • 800 g tin diced roma tomatos

  • 1 cup red wine

  • 2 tbsps chopped basil

  • Shavings of parmesan cheese to serve


  • 1.

    Combine flour salt and eggs together either in a food processor or mixer or by hand. Once dough has come together in a ball turn out and knead for about 5 mins until well incorporated. Wrap in cling film and chill for half an hour.

  • 2.

    Cut Chorizos into quarters lengthways and chop into small pieces. Fry lightly in a large dry pan and then drain on paper towel making sure you drain off excess oil, leaving a small amount in the pan.

  • 3.

    Lightly fry your chopped onions until translucent and add garlic being careful not to burn it and turn it acrid. Add tinned tomatos and red wne and season to taste with sea salt, cracked pepper and a pinch of sugar. Slowly simmer.

  • 4.

    Preheat oven to 180 degrees

  • 5.

    Divide pasta dough into 4 pieces and roll out and cut into strips. If you don't have a pasta machine, divide into 8 pieces and roll out using a rolling pin and cut into strips with a pastry wheel. As you cut up your pasta, keep seperate on a drying rack, or if you dont have a pasta rack, dust strips lightly with flour and tossing around every few minutes to keep seperate until ready to cook.

  • 6.

    Add cooked chorizos back to base sauce.

  • 7.

    Put cherry tomato trusses onto a baking sheet and drizzle with olive oil and salt. Bake until soft but still attached to truss.

  • 8.

    Bringl a large saucepan of salted water to the boil. Add pasta. The pasta only takes a few minutes to cook till al dente.

  • 9.

    Drain quickly and add to the base sauce along with the basil. Toss together and turn out on serving plate, and top with the trusses of tomatos and shavings of parmesan cheese.

  • 10.

    Serve with warm crusty bread


Try substituting the chorizo for fried lardons of pork belly

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