Cooked by my son, this pasta dish has a wonderful balance of flavours.
Bring enough salted water to boil for a 500g (1 lb) packet of giant fusilli. Soak 2 tablespoons of dried sliced porcini mushrooms in a little boiling water. Meanwhile skin and dice a good quality aged chorizo and fry in a pan over medium heat. When the fat begins to appear add a finely sliced small onion, 1 – 2 cloves of finely diced garlic and 1½ tablespoons of tomato paste. Fry until the onions are wilted. Next add 12 -15 sliced swiss brown mushrooms, the soaked porcini mushrooms (very finely diced) and 2 small diced tomatoes. Put the pasta in to boil. A few minutes before the pasta is cooked add 2 sliced spring onions. Allow them to wilt then add 2 tablespoons of chopped parsley and a good squeeze of lemon juice. When the pasta is ready, combine it well with the sauce. Have grated parmesan at the ready.
michelle picker cooks 