Chilli Chorizo Pasta
By Alison Powell
Spicy, sloppy and slurpy, this can be an elegant dish for friends or a big bowl of comfort. Either way, the chilli kick will tickle your tastebuds on the way to filling your tum.
Serves 4
Ingredients:
- Spaghetti or linguine (allow 80-100g per person)
- 225g of chorizo, sliced in to pieces about 0.5cm thick
- 2 medium onions, finely chopped
- 3 cloves of garlic
- Green pepper
- Red pepper
- 250ml red wine
- 400g tin of chopped tomatoes
- Tablespoon olive oil
- Heaped teaspoon dried oregano
- Heaped teaspoon paprika
- Teaspoon chopped chilli (leave seeds in if you want extra spice)
- Salt and a good grind of black pepper
How to:
- Fill a pot, big enough to hold your pasta, with cold water and a pinch of salt. Pop a lid on and bring it to the boil.
- Meanwhile, finely chop your onion, crush your garlic and soften both in a deep frying pan in the olive oil, on a low heat. This’ll take 5-6 minutes.
- Chop the peppers and add these to the onions and garlic, then sprinkle on the oregano, paprika and splash in the red wine. Give it a gentle stir.
- Put your spaghetti in the boiling water to cook.
- Add the chopped chorizo to the onions and peppers in the frying pan. Pour over the chopped tomatoes. Half-fill the tin with cold water and add that, giving it a good but gentle stir.
- Add salt and pepper, stir once more and let it bubble away whilst the pasta cooks. This will take 8-10 minutes.
- Ladle a spoonful of the pasta water in to the tomato sauce and stir. Drain the pasta.
- Add the pasta to the chilli chorizo sauce, mix until coated and then spoon into bowls. Add olives, a sprinkle of parmesan and a further grind of black pepper to taste.