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”.
80g/3 ounces rocket (arugula) leaves, chopped + extra to garnish
Salt, sugar & pepper to taste
300g/10 ounces small pasta
Grated parmesan, chopped parsley
In a medium-sized pot, add olive oil. When the olive oil is hot, cook the chorizo over low heat until both sides become golden brown. Remove the chorizo from the pan onto a plate.
In the same pan add onion and garlic. Saute over low heat until aromatic. Add more oil should the mixture appear to be dry. Once the onion has turned slightly caramel in colour, return the chorizo to the pan and add oregano. Saute for half a minute.
Pour passata and canned crushed into the pan. Add chopped rocket leaves.
Simmer the sauce over low heat for about 10 to 15 minutes (until the sauce is bubbling hot). Check occasionally to make sure the sauce does not stick to the pan.
In the meantime, cook the pasta according to the packet instruction and drained.
Season the sauce with salt, sugar and black pepper to taste.
Ladle the sauce over the hot paste and garnish with the remaining rocket leaves.
If time permits, make the sauce ahead of time to allow the flavour of chorizo to develop in the sauce. It tastes even better on the next day!