• Kyneton olive oil

• 1 brown onion diced

• 1/2 red capsicum sliced thin

• 3/4 cup black olives pitted

• 3 Istra hot Chorizo sausage sliced 1/2 cm thick

• 1/4 cup Guildford Shiraz

• 5 large tomatoes, blanched, peeled and diced

• 1 cup vegetable stock

• 2 cloves garlic crushed

• 2 t/spoons chilli paste

• 1 t/spoon smoked paprika

• 4 anchovies fillets in oil

• 1 cup baby spinach washed

• 1/4 cup fresh basil leaves torn

• 400gms fresh pasta

Fry onion, anchovies, paprika and sliced Istra chorizo in oil until lightly browned. Remove chorizo and set aside. In the same pan add prepared tomatoes, wine, garlic, chilli, capsicum and stock and allow to simmer until reduced. Return cooked chorizo and olives, turn heat

down allow to warm through. Add cooked pasta, fresh spinach and basil and coat gently. To serve, drizzle with Kyneton oil and top with fresh shaved parmesan.

Enjoy with glass of Guildford Shiraz and crusty sourdough

Serves 4.