Chorizo & Tomato Pasta

This pasta brings together the mellow, paprika spiciness of chorizo; soft onions for texture and sweet, vibrant tomatoes. Chorizo has a shelf life of 'very nearly forever' so it's a good thing to have stashed at the back of the fridge.

Author: Rachel Page
Prep Time: 5 mins
Cook Time: 30 mins
Total Time: 35 mins
Yield: 6 1x
Category: Dinner
Method: Hob
Cuisine: Western

Ingredients

Scale

225g (8oz) chorizo (ready to cut up yourself)
1 onion, sliced
2 x 400g (13oz) tins chopped tomatoes with herbs
a little fresh parsley to garnish (optional)
pasta to serve - I used about 400g (13oz)

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Instructions

Peel the skin off the chorizo and chop it into small cubes.
Fry off the chorizo in a medium sized pan until it is slightly browned and the oil is running. There is no need to add extra oil - you will get enough from the chorizo.
Add the onions and cook until soft - about 6-8 mins.
Add the tomatoes and simmer for about 15 minutes until the sauce is nicely reduced.
Toss through cooked pasta and garnish with a little chopped, fresh parsley.

Notes

Note - Remember to save a cup or two of the starchy pasta water, once the cooking has finished. A little of this added to the sauce will help to create a silky sauce that will coat the pasta beautifully.

Keywords: quick, easy, midweek

Find it online: https://marmaladeandme.com/chorizo-tomato-pasta/