Tomato and Chorizo Pasta

There is nothing more guaranteed to make a tomatoey meal tastier than a little bit of chorizo.  I love it and almost always have it in the fridge ready to add to a quick meal at a moment’s notice.  This pasta dish is a variation on my everyday pasta with tomato and chilli sauce, which I make every couple of weeks, sometimes even weekly.   I can easily prepare it at the last minute if I haven’t thought about what to make for dinner that day.   I always have pasta, onions and tinned tomatoes in the cupboard and tomatoes, chillies and peppers in the fridge.   I love the chunks of fresh tomato in this but you could miss them out, and even miss out the red pepper and the chilli pepper.  It’s the chorizo that is the key ingredient and gives the sauce its distinctive taste.  The oil leaks out of the chorizo and flavours the whole dish with paprika, but I also like to add a little extra smoked paprika for an even more intense flavour.

I am linking this to Pantry Party at the Law Student’s Cookbook.   The December theme is Anything Goes.

Ingredients – serves 2

1 small red onion, diced

1/2 red pepper, diced

2 small cooking chorizo sausages, diced

400g tinned tomatoes

2 tomatoes, sliced

1 red chilli pepper, finely sliced

2 cloves garlic, crushed

1/2 tsp smoked paprika

Enough pasta for 2 people

Cheese to serve (optional)

How to Make Tomato and Chorizo Pasta

1. Heat a little oil in a wok or saucepan.   Add the diced chorizo and fry until beginning to brown.   Add the onion, red pepper, crushed garlic and chilli pepper and continue to cook until softened.

2. Add the fresh and tinned tomatoes along with the paprika and simmer for 10 minutes.

3. Serve the sauce with the pasta.  Sprinkle grated cheese on the top if you like.

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