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Tomato sauce with roasted garlic, rocket and chorizo

Merrilees Parker from Food Uncut
Merrilees Parker's simple pasta sauce combines the soft sweet flavour of roasted garlic with the spicy punch of chorizo

Tomato sauce with roasted garlic, rocket and chorizo

Method

1. Preheat the oven to 180C/gas 4.

2. Cut the top off the garlic bulb (this will make it easier to get the roasted cloves out). Place the garlic in the oven and cook for about 45 minutes, when the cloves should be lovely and soft. Remove from the oven and leave to cool slightly, then squeeze out the cloves and set aside.

3. Heat a heavy-based saucepan, add the olive oil allow to heat then add the chorizo and fry. When it is really crisp add the onion, cook for about two minutes until just soft before adding the tomatoes. Cook for a further 2 minutes until the tomatoes break down and start to soften.

4. Stir in the garlic, add the basil and season generously (you may need to add a tablespoon of water at this stage if the mixture is looking very dry). Use a hand blender to blitz the sauce to a smooth puree.

5. To serve, toss in the pasta and the rocket and finish with plenty of cracked black pepper. Divide into 4 warmed pasta bowls and sprinkle with the grated pecorino.

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Serves: 4

Prep: 15 min
Cook: 50 min

Ingredients
1 head Garlic
2 tbsp light olive oil
100g raw Chorizo, finely diced
1 onion, finely chopped
8 very ripe vine tomatoes, deseeded and finely chopped, or 250g passata
1 handful fresh basil