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Chilli Mushroom Pasta (Serves 2)

Not really sure where this recipe came from. Probably from a day when we planned on a classic spagbol and found we'd got no meat. Apart from the Parmigiano-Reggiano, I think this should qualify as vegetarian - and cheese substitutes are available!

PART I - Preparation

I used one onion, half of it chopped finely, the other half chunky. Slice a couple of handfuls of mushrooms, most of them normal, I held back two small mushrooms to be chopped extra-fine (see earlier recipes) and a few cloves of garlic, chopped coarse. Take a green chilli, de-seed to your personal preference, and I like to chop it extra fine because I don't like the texture of a stringy slice of chilli skin. Chop up a can of plum tomatoes.

Finally for the sauce, you'll need some tomato puree, caster sugar, oregano and a cup of vegetable stock. Have some coarse sea salt and some crushed black peppercorns within easy reach - obviously!

I like to use a large saute pan with lid for the sauce, and a large pot for the pasta; bigger the better to let it move around.

PART II - Cooking

1.) Heat a little extra-virgin olive oil in your saute pan. Once hot, fry the onions and garlic for a couple of minutes.

2.) Add the vegetable stock, chilli, tomato puree, caster sugar (decent spoonful) and a generous sprinkle of dried oregano.

3.) Bring to a nice simmer and add the mushrooms. Give them a few minutes before you add the plum tomatoes. Mix well, turn sown the heat and cover.

4.) Put lid on saute pan and let it simmer on a low heat for 10 minutes or more, stirring occasionally.

5.) Bring a pot of salted water to the boil and cook the pasta. Keep an eye on the sauce - uncover if it seems sensible to do so.

6.) Drain the pasta and return to the pot. Spoon in some sauce and mix well.

7.) Serve pasta in bowls and pour the sauce over. Shave some parmesan on top. Enjoy with an ice cold beer!