In a large pan over a medium heat add the chorizo and cook for a couple of minutes until they release some oil. Add the olive oil, onion and garlic, lower the heat and sauté for 7-10 minutes.
Stir in the tomato purée then add the chopped tomatoes, oregano chilli flakes (if using) and sugar. Continue to simmer and cook for 10 minutes until the sauce has thickened a little. Taste and season with salt and pepper.
Bring a large pan of salted water to the boil and cook the pasta to the pack instructions. Reserve about 100ml of cooking water and drain the pasta, stir into the tomato and chorizo sauce. Turn the heat up and make sure everything is coated with the sauce, add cooking water a little at a time if it is too thick.
Serve sprinkled with some parsley.
Ingredients
- 4 cooking chorizo skin removed and roughly chopped
- 40 ml olive oil
- 1 onion diced
- 2 cloves garlic chopped
- 2 x 400 g tins chopped tomatoes
- 1 tbsp dried oregano
- 2 pinches chilli flakes (optional)
- 1 tbsp sugar
- 350 g fusili pasta
- fresh parsley to serve
Instructions
- In a large pan over a medium heat add the chorizo and cook for a couple of minutes until they release some oil. Add the olive oil, onion and garlic, lower the heat and sauté for 7-10 minutes.
- Stir in the tomato purée then add the chopped tomatoes, oregano chilli flakes (if using) and sugar. Continue to simmer and cook for 10 minutes until the sauce has thickened a little. Taste and season with salt and pepper.
- Bring a large pan of salted water to the boil and cook the pasta to the pack instructions. Reserve about 100ml of cooking water and drain the pasta, stir into the tomato and chorizo sauce. Turn the heat up and make sure everything is coated with the sauce, add cooking water a little at a time if it is too thick.
- Serve sprinkled with some parsley.