chorizo sauce pasta
Pasta lots of flavour and very filling.
- Lovely mid-week meal
- Easy to store in the freezer for convenience
- Make it to a spice level to suit you.
3 Key items to making chorizo sauce pasta:
1. Fresh tomatoes or tinned tomatoes?
The original recipe used Roma tomatoes or de pera tomatoes. Either of these are ideal for Spanish or Italian recipes, with a dense, almost dry, sweet tomato flavour.
If you use these then simply quarter them, remove the pips and the easy option is to use a food blender to chop them into small bits.
However, they are not easy to find in shops. the alternative is to use large vine ripened tomatoes.
On the other hand tinned tomatoes are a lot easier to use, as I did in the video below.
2. Best Basil to use
There are very many different types of basil – each with it’s unique flavour.
The basil I used in the recipe was Genovese Basil, which is also the type most often sold in shops.
However, some of the other basil varieties (such as Lemon Basil) will work really well.
Easiest option is to have a look at the basil types and select which one would appeal to you!
3. Bell pepper or a more spicy one?
Similarly there are very many different types of peppers, ranging from sweet to very hot.
The pepper I used in this recipe is the bell pepper (pictured)
The chorizo sausage can be quite spicy but other peppers like Pepperoncini or Poblano peppers also work well.
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Chorizo sauce pasta
Equipment
- 1 Large frying plan
- 1 Knife and chopping board
Ingredients
- 1 Chorizo sausage
- 200 g Mince
- 800 g Roma Tomatoes or San Marzano Tomatoes (or 2 2 cans of 400g chopped chunky tomatoes) – see note above
- 70 g Tomato puree
- 1 Onion Chopped
- 3 cloves Garlic Chopped
- 1 Red pepper Chopped
- 1 tbsp Fresh basil leaves Chopped – see note above
- 1 tbsp Fresh Oregano Chopped
- 1 tbsp Parsley Chopped – optional
- Salt and Pepper
Instructions
- Cut the Chorizo sausage into slices. Add into a saucepan and fry. No need to add olive oil beforehand as the sausage contains enough oil. Then add the mince and fry until brown.
- Add the chopped onion, garlic and pepper and continue to fry until the onion becomes clear.
- Lastly add the basil & oregano, fry for about 30 seconds and then add the chopped tomatoes and tomato puree.
- Simmer for about 10 to 15 minutes on low heat. Which will give you time to prepare your chosen pasta.
- Put pasta on a plate and cover with the chorizo sauce. And (optionally) sprinkle the parsley on top
Video
Nutrition
How to use chorizo sauce
The recipe above shows how to make the chorizo sauce. It will go well with any type of pasta, or even when used on baked potato or rice.
The country recipe challenge.
This recipe is part of my country recipe challenge, where I am trying to find 1 recipe from each country in the world.
The easiest way to keep updated is to follow me on either my Instagram or Facebook page.
Have you made the recipe?
Would love to hear what you thought of it
Was very easy to make, and has a lovely flavour. Great mid week meal