Sunday suppers; spicy pasta soup with sweetened basil and parmesan wafers Sunday supper Sunday supper Sunday supper Sunday supper Sunday supper

Sundays. I can never decide if they are the start or the end of the week. Probably because my chore list is the the same length every day and especially after a week dedicated to my son's epic fourth birthday (starting school, new room etc.) I needed dinner to be quick and easy. Bon dia, it's gotta be soup. I was going for hearty, soft flavours but the winter weather was so sunny and bright, it went spicy!

2 bays leaves
chili flakes to taste
1/2 teaspoon dried rosemary
1/2 teaspoon dried thyme
1/2 teaspoon fennel seeds
1 teaspoon olive oil
250 grams chorizo sliced and halved
800 grams soffritto
2 cups chicken stock
2/3 cups red wine
1 tablespoon dark brown sugar
pasta of choice, e.g. tortellini
garlic powder
1 teaspoon white sugar

Warm the bay leaves and chili flakes in the oil till fragrant. Add the rosemary, thyme, fennel seeds, half the chorizo till the flavours mellow. Tip in brown sugar and all the liquids; soffritto, stock and wine. Cook till bubbling, then add the pasta. When cooked add a splash of full milk and nutmeg and garlic to taste.

Grate parmesan into small flat piles on a baking sheet and sprinkle with oregano. Bake until melted and crisp. I tossed the remaining rind into the soup for added flavour.

Blitz a bunch of basil, drizzle of olive oil, pinch of sea salt and black pepper with a teaspoon of fine white sugar. Chill till ready to use.

Plating up is simple. This stuff is thick so a ladle full goes a long way. Top with the parmesan wafers and dot with the basil dressing. The cold and sweetness helps to break up the heat of the chili and spices. Serve with lost of crusty bread to mop up!

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