Tomato and Chorizo Pasta

A good winter warmer. Tomato and Chorizo Pasta is simple and quick to make. Use any pasta shape you like. I think penne or a shell type pasta works best.

Ingredients

  • Olive oil
  • 1 medium onion, chopped
  • 1 clove garlic, crushed or finely chopped
  • 1-2 fresh chillies to taste, or some chilli flakes
  • 2-4 fresh medium tomatoes, chopped (I don’t skin them but you can)
  • 100ml double cream (more or less to taste)
  • 1 chorizo (cooked), chopped or sliced
  • Some of the pasta cooking water to loosen
  • Basil leaves
  • Parmesan for sprinkling

Method

  1. Put on a big pot of salted boiling water for the pasta.
  2. Put the chopped onions and chilli in some olive oil and soften them gently till the onions are translucent and soft. This can take up to 20 minutes.
  3. Add the garlic once the onions are soft. (Garlic cooks much quicker than the onions and easily burns to the bottom of the pan if put in too early.)
  4. Put the pasta in the boiling water. I use dried pasta and it takes about 10 minutes to cook.
  5. While the pasta cooks add the tomatoes and salt to the onions, chilli and garlic. Let this simmer gently till the tomatoes are soft.
  6. Just before serving add the chorizo and the cream to taste. Warm through but don’t cook (if the chorizos need to be cooked add them alone and a bit earlier).
  7. Stir in some fresh basil and/or parsley.
  8. Drain the penne (keeping the cooking water) when cooked and serve with the sauce. Garnish with pepper and parmesan as your fancy takes you.
Tips
I like good smoky Spanish chorizo for the tomato and chorizo pasta. I find six inches of chorizo good for two to three people. I strip any skin or membrane before I cut them up by cutting along one side of the sausage. I find the membrane usually peels off easily.
Using raw chorizo should be equally nice, in which case I might put some fennel seeds in too because it feels right.
Omit the cream if you don’t like or are watching fat.

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