Chorizo simmered in garlicky tomato sauce. Oh, my weeknight meal has just gotten exciting, or should say, spiccceeyyyy?
Please do not fret, it is not burn off your tongue spicy I can promise you.
Even though the flavour base is made up of onion, garlic, oregano, black pepper and chorizo, this pasta sauce has complex flavours. After all, I have this theory on chorizo makes everything taste better ha!
The trick is to take your time with sautéing the sliced chorizo over low heat in olive oil until both sides of the chorizo turned golden brown. What will happen during this process is the spices in the chorizo will infuse into the oil. If you are using a stainless pan, you will notice the oil has become slightly red. That’s the sight of chorizo infused oil! Doesn’t this sound delicious already? Sauté the onion and garlic in this “infused” oil to build the flavour of this simple pasta sauce.
I prefer small pasta for this sauce in order to match the size of the sliced chorizo. Hmmm, this maybe my OCD talking. 😛
You can serve this pasta with a side salad. Alternatively, you can stir in chopped kale, spinach or rocket (arugula) in the sauce to make the meal feel a bit more “balanced”.