Spicy Spanish Chorizo Pasta Recipe

Up first thing in at the morning at 6am and returning at 8pm now....phew! Being out of home fourteen hours a day does seem like a lot and believe you me, it certainly is. Adjusting my body clock to a new routine is always difficult at first but once I get accustomed to the new daily schedule I will always be able to dedicate time to pour my heart and soul onto a plate of heartwarming homemade food.

On that note though, even on a day off, there's nothing worse than coming home from the market and realising that I had forgotten some ingredients for a chorizo recipe which I had planned to prepare this evening so instead, I was looking for something quick and easy to make with what was immediately available in the kitchen.

Prep Time: 20 mins
Cook Time: 20 mins

1 tbsp olive oil
¼ red onion, finely chopped
½ tsp dried chilli flakes
75g cooked chorizo, already diced
55g tomato purée
55g tomatoes, chopped
200ml red wine
garlic cloves
250g pasta, such as fusilli or penne, cooked according to packet instructions
salt and freshly ground black pepper
fresh basil, to garnish

1. Cook the pasta according to packet instructions.

2. Heat the oil in a frying pan over medium heat. Add the chopped onion and chilli flakes and cook for 2 minutes.

3. Add all of the remaining ingredients except the pasta. Bring to the boil, reduce the heat and simmer for 15 minutes.

4. Stir the pasta into tho the chorizo mixture. Divide between two plates and garnish with fresh basil.

Serves: 2