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.
- 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
- Put on a big pot of salted boiling water for the pasta.
- 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.
- 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.)
- Put the pasta in the boiling water. I use dried pasta and it takes about 10 minutes to cook.
- While the pasta cooks add the tomatoes and salt to the onions, chilli and garlic. Let this simmer gently till the tomatoes are soft.
- 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).
- Stir in some fresh basil and/or parsley.
- Drain the penne (keeping the cooking water) when cooked and serve with the sauce. Garnish with pepper and parmesan as your fancy takes you.
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.