Chorizo and Tomato Sauce Pasta
A simple, easy to cook dish that be the base of many of your own creations
INGREDIENTS (serves 4)
2 red onions, finely chopped
1 bell pepper, cut into bite size pieces
3 cloves of garlic, finely chopped
150g chorizo, cut into bite size pieces
2x tins 400g chopped tomatoes
320g pasta
Oil
METHOD
1. Add oil to a frying pan, when hot (but not smoking) add the onions, pepper and chorizo. Cook at medium heat until the onions start to soften. Add the garlic and cook for a further 2 minutes.
2. Add the chopped tomatoes, bring to a simmer and cook for 15-20 minutes stirring occasionally.
3. Meanwhile, bring a large saucepan of salted water to the boil and cook the pasta following the manufacturer’s instructions.
4. To serve, you may choose to add the drained pasta to the sauce, mix it together and then serve it. Otherwise, you can may choose to plate the pasta and then spoon the sauce on top.
TIPS FROM THE CHEF
Tips for cooking pasta: pasta should always be cooked in a large pan of boiling water so it cooks evenly and without sticking together. Put a lid on the saucepan so it comes to the boil quicker. You should stir the pasta often for the first few minutes to prevent it sticking together. Once the pasta is cooked and drained you should toss it together in a sauce as soon as possible to prevent it from sticking together, otherwise add a little drizzle of oil.
The Italians cook their pasta ‘al dente’ meaning that they stopped the cooking while the centre of the pasta is still a bit chewy.
You could make this recipe vegetarian by not adding some smoked paprika and diced sweet potato instead of the chorizo. Dice the sweet potato small and cook it with the onion. Add the smoked paprika after the garlic.
