tomato + chorizo pasta = perfect weekend dish

tomato + chorizo pasta = perfect weekend dish

{extravagant treat}
This pasta is an extravagant treat yet plain + simple. It is one of those really easy recipes but it is so delicious that your family or guests might think you had been slaving away for hours … It is warm and hearty and perfect for friends popping over for dinner and is best served with a sultry smile and a good glass of red wine.

{bliss}
What I used in this recipe is my tried and tested, home styled tomato sauce recipe – it’s just olive oil, basil, garlic and tomatoes. After the tomatoes have popped open they ooze this richly irresistible, fresh cooked puree which forms this thick, lava like sauce of yumminess. I then add thin slivers of chorizo – let the tomato and chorizo pasta sauce simmer for a few minutes. And there you have it … done + dusted. Just do not forget the glass and a bottle of good red wine. Bliss!

SONY DSC

SONY DSC

SONY DSC

chorizo pasta

 

chorizo pasta a perfect weekend dish
 
Prep time
Cook time
Total time
 
Author:
Serves: 4-6
Ingredients
  • 900g Rosa tomatoes
  • 200ml Olive oil – good quality (I know this sounds a lot but the tomatoes burst open to combine with the olive oil, garlic and basil to create a really amazing sauce )
  • 2 Handfuls of fresh basil
  • 8 Garlic cloves – peeled but kept in whole segments
  • 225g Chorizo sausage thinly sliced
  • Salt and black pepper
  • 150 – 200g Fresh parmesan cheese – shaved with potato peeler
  • 500g Spaghetti cooked as instructed on pack
Instructions
  1. Add the olive oil to a large pan / pot and add the garlic and about one handful of shredded or torn basil leaves. Heat the oil very slowly on low-medium. Remember, we are wanting to the olive oil to infuse with the garlic and basil. Infuse for about 5 minutes – please do not burn the garlic.
  2. Add all the tomatoes; turn up the heat to medium high and cook for +- 20 minutes without the saucepan lid.
  3. You will see the tomatoes will start to burst open and infuse with the olive oil.
  4. Add the chorizo and simmer for a further 5 minutes.
  5. Season generously with salt and freshly grounded black pepper. Please be sure to taste when you season!
  6. Just before serving, add the rest of the basil. To finish your dish take a potato peeler and shave some slices of good Parmesan cheese and sprinkle over your dish.

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