For once I managed to get off my beam end this evening and do as I always used to: cook tea.

Chorizo with Mushrooms, Herbs and Linguini

Preparation: 10 minutes
Cooking: 15 minutes

You will need (adapt to suit your taste and what you have in the fridge):

• 250gm Chorizo, cut into sensible sized pieces
• large Onion, coarsely chopped
• lots of Garlic, coarsely chopped
• 400gm tin Tomatoes (or you could use very ripe fresh tomatoes)
• White wine
• 8-10 button mushrooms (halved if large)
• 8-10 good Black Olives, stoned and roughly chopped (I used the end of a tub of fresh Kalamata Olives)
• 2 good handfuls of fresh Herbs/Leaves (I used some baby spinach, mint leaves and tarragon)
• Olive oil
• Salt & Pepper
• 250gm fresh Pasta (I used Linguini, but any pasta will do)

Fry the onions, garlic and olives until they just begin to brown.
Add the chorizo and continue to cook for a couple more minutes.
Add the tin of tomatoes and a glass of white wine; continue cooking over a moderate heat.
After about 5 minutes, add the mushrooms and herbs plus more wine if needed to prevent it sticking. Season to taste.
Cook until chorizo is done (another 5 minutes or so) and the sauce is beginning to thicken.
Meanwhile cook the pasta until just done.
Drain the pasta, add it to the pan with the meat and mix together quickly.
Serve immediately with shaved Parmesan and a robust red wine.

This was a rib-sticking main course for the two of us (no starter or pudding required) or would serve 4 as a small main course.