Versatility is one of the key ingredients when cooking. We all know that pasta is one of the most popular foods, but surprisingly it is one of the foods we prepare the worst, as we often associate recipes with this ingredient as fast food survival. Pasta is probably the first thing one learns to cook when they leave home, and most find it hard to admit they love it.
Pasta and chorizo are two ingredients looked down upon with disdain. Neither fall into the encyclopedia of fine gastronomy but the ingredients are part of life. This recipe is loved by those that I have cooked it for, not just for the two key elements, but for it's heartiness and spiciness of the chorizo and extra chilli flakes. You have to take into account when buying chorizo the degree of spiciness, which varies a lot. And not all of them are spicy...
Note: As a suggestion to lower the heat flavours even further, you can substitute the dried chilli with sweet paprika.
Preperation Time: 20 minutes
Cooking Time: 20 minutes
1 tbsp olive oil
1/2 onion, finely chopped
1/2 tsp dried chilli flakes
75g cooked chorizo, diced
3 tbsp tomato purée
55g fresh tomatoes, chopped
200ml red wine
2 garlic cloves, chopped
150g dried fusilli, penne or macaroni
salt and freshly ground black pepper
fresh basil, to garnish
1. Cook 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 two 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 the chorizo mixture. Divide between two plates and garnish with fresh basil.