“Don’t let fear of what could happen let nothing happen.” – Someone somewhere
Fear is something I’ve been thinking a lot about lately. A new year is about making goals or reevaluating goals to achieve and usually when we remind ourselves or are working towards something we don’t feel completely assured in there is a fear involved in reaching that goal.
Fear can be a great limiter to achieving something, it can be the thing your mind focuses on instead of just achieving whatever that goal is. I found this last week when I was finally preparing the submission for my book for agents. It’s been a long road and on the last couple of edits I took my time knowing that the next step is terrifying. It is all about being open to rejection, yet what is the worst that can happen with a no?
After submitting it near midnight on Sunday it was gone. Now I have a half dozen more agents details ready to submit to in the full knowledge that I’m only going to hear no potentially hundreds of times, but that fear is gone now. Because I’ve done one and that first time is always the scariest because we haven’t lived it. This shouldn’t stop us from reaching out and trying to achieve that goal, it should only make us strive harder, for what is the worst that can happen? Failure isn’t scary, it’s the being okay to let it go in the first place.
Other then fear there is pasta, in my teens, pasta was one of my favorite things to eat. Nowadays I rarely eat it and that’s why it doesn’t appear here very often. Every once in a while though, pasta is warming and the perfect base for other flavors like sundried tomato and chorizo.
This dish is almost a one pot creation. You could make the pasta in your low pot and set aside in a bowl with the hot water and then make the base for the dish before adding the pasta into the pot again. Either way, this will come together in 20 minutes and it will happily satisfy pasta lovers.
Chorizo and Sundried Tomato Pasta
350g/2/3 pound shell pasta
2 tablespoons butter
1 tablespoon fresh rosemary, finely chopped
1 onion, finely chopped
1 large sweet pepper, seeded and cubed
150g chorizo sausage, cooked and roughly sliced
1/4 cup sundried tomatoes, roughly chopped
1 1/2 cups mild cheese (like cheddar), grated
1 large portobello mushroom, cubed
1 tablespoon curry powder
1/4 cup parmesan, finely grated
Place in a large pan and boil water on medium high heat. Add in the pasta and cook until al dente. Drain and set aside.
Lower the heat to low to medium and place a little butter and rosemary in the pan add the onion and sweet pepper in the pan and cook until translucent and soft.
Add the pasta and chorizo and stir through, cover and cook for a further 5 minutes.
Add the sundried tomatoes, cheese, mushroom and curry powder carefully stir to combine. Cover and allow to sit for 2 minutes allowing the cheese to melt.
Sprinkle the parmesan over the top and serve immediately.