Monday, 21 June 2010

Chorizo, Red Pepper and Tomato Pasta

With sausages too if you’ve got any!


This is definitely one of my every-day, easy, tasty summer dishes as I usually have all the ingredients in the fridge. And if you let it take its time cooking, rather than hurry it along, the flavour improves no end!

You’ll need:

chopped onions

chopped garlic

chopped red pepper

cubed chorizo

sausages, cut into chunks

dried herbs

tomato puree

can of chopped tomatoes , or fresh tomatoes roughly chopped

red wine


salt, pepper and a little sugar


First, fry off the onion in a little oil.

Add the chorizo and chopped sausage and brown until getting crispy.

Add the chopped pepper and soften in the chorizo and sausage fat!

Once the meat is browned and the vegetables softened, add a large splash of red wine whilst on a high heat. Let it bubble quickly, then stir in a spoon of tomato puree. Let this cook out for a couple of minutes so its not bitter, then add the herbs, chopped tomatoes and half a can of water. This way, its the water that evaporates, not the tomatoey sauce, well, that’s what I was told after a cookery course in Italy anyway!

I always sprinkle in a little sugar, just to take the edge of the tomatoes, then salt and pepper. Now’s the time to be patient. You have to let it bubble away gently on a low to medium heat until the sauce starts to thickens and becomes stickier. This should take about 40 minutes, if you can wait that long!

Serve over hot pasta, preferably one with ridges that the sauce can stick to, and top with a mound of grated cheese! You could even go the extra mile and bake some fresh bread to go along side. Look out for this month’s Fresh from the Oven challenge to find a perfect recipe!

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Would love to hear your thoughts and ideas!
Merlotti x

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