Chorizo Pasta Recipe
Pasta might just be my favourite. I've been eating quite a bit of it over the last 4 months and so I've been looking for different sauces to liven things up since all I could stomach was plain pasta with cheese. Delicious in its own right but now I'm FINALLY getting my desire for taste back this rich tomato sauce with a kick from the chorizo is just what I'm looking for.
Thirty minutes tops to put together and the majority of the ingredients can be found in the the cupboard or fridge. We're back cooking!
1 tin of chopped tomatoes
1 large red onion
Handful of spinach
Pinch of chilli flakes
Pinch of fennel seeds
50ml red wine
2 tbsp tomato puree
2 tbsp olive oil
Putting it all Together Cut the chorizo into bits and add these to a hot pan along with a pinch of fennel seeds. Fry these off for a couple of minutes before adding the olive oil, garlic and red onion. Cook until the onion starts to soften.
Add the wine, sugar, pinch of chilli flakes and tomato puree, stirring through. Once combined with the chorizo mix pour in the chopped tomatoes and leave to bubble away whilst you start on the pasta.
In a saucepan boil the linguine in lightly salted water until cooked. Retain a little of the pasta water and add it to the tomato and chorizo sauce, before draining the rest of the pasta.
Once drained, add to the sauce and evenly mix through. Dish out in to bowls, add the spinach on top and tuck in.