The chorizo imparts a lovely smoky flavour to the creamy tomato sauce. It’s definitely an indulgent dish, but we all deserve a treat every once in a while!
Prep Time:5 minutes
Total Time:45 minutes
Yield:41x
Category:Pasta
Ingredients
Scale
150 g chorizo, diced
extra-virgin olive oil
½ onion, finely chopped
1 large garlic clove, minced
1 x 400 g tin good-quality finely chopped or crushed tomatoes
1 tbsp double concentrated tomato puree
½ tsp sugar
150 ml single cream
40 g grana padano or parmigiano reggiano, grated
1 small handful of fresh basil leaves, finely sliced
400 g dried pasta of choice
Instructions
Place the chorizo in a cold medium saucepan with a small splash of extra-virgin olive oil. Set the saucepan over a medium heat and cook, stirring occasionally, until the fat has rendered out and the chorizo is beginning to crisp, 5 to 7 minutes.
Add the onion and cook, stirring frequently, until softened, around 5 minutes, then add the garlic and cook, stirring constantly, for 1 minute.
Add the tomato puree and cook, stirring frequently, for 2 to 3 minutes, or until it begins to darken, then add the tinned tomatoes. Fill ½ tin with water and add it to the sauce. Season with sea salt and fresh-ground black pepper and stir to combine. Bring the sauce to a simmer, reduce the heat to low and simmer, covered, for 30 minutes.
Add the single cream and stir to combine. Simmer, covered, for 5 minutes. Meanwhile, cook your pasta in salted boiling water.
Add the cheese and basil to the sauce and remove the saucepan from the heat. Adjust seasoning, to taste.
Using a slotted spoon or spider (if using short pasta), or tongs (if using long pasta), transfer the cooked pasta the sauce. Add a splash of the pasta cooking water and toss until the sauce nicely coats the pasta. Divide among bowls, top with a little more cheese and serve.