This is a realy quick and easy pasta sauce, a variation of an easy pasta dish I made earlier. The tomato sauce is big and sweet, garlicky with just the hint of warmth from the chilli. It’s a great base to add to, here I have used some chorizo that was lingering in the fridge, the other version is a veggie one with very young, soft goat’s cheese, the kind that doesn’t have a skin yet.

Ingredients
1 tin whole tomatoes
3 cloves garlic
1 capful balsamic vinegar
1/2 teaspoon chilli flakes or a whole red chilli
2 big handfuls spinach (approx 200g)
20cm chorizo or 100g young, fresh goat’s cheese
Basil/oregano
S&P, olive oil

1 Crush/chop the garlic and fry gently in olive oil for a minute, add tinned toms (don’t break them up), chilli (the powder or the pepper kept whole) and balsamic plus oregano - if using - cover and simmer for 20 minutes, cover and simmer for 20 minutes
2 After 10 minutes put pasta on to boil
3 After 20 mins break up the toms with your spoon and add washed spinach (and basil, if using), cover to wilt
4 Once wilted, add goats cheese or lightly fried chorizo with it’s pan juices (no need to use any oil in your pan the sausage has plenty)
5 That’s it! Mix in the pasta and enjoy, dinner in 30 minutes