It’s amazing what a few slices of chorizo can do to a tomato pasta sauce. Not only will it add bags of flavour and a warming sneaky heat, but it will bulk out relatively inexpensive ingredients, too – just perfect for filling empty stomachs cheaply and quickly in cold weather.
4 Tbsp extra virgin olive oil
1 medium onion, peeled and finely chopped
2 chorizo sausages, sliced
2 x 400g (15-ounce) cans crushed tomatoes
¼ cup dry red wine
1 Tbsp tomato concentrate (UK tomato puree)
2 fresh bay leaves
500g chunky tubular pasta like rigatoni
1 Put oil and onion in a medium saucepan and cook gently for about 10 minutes, until softened but not coloured. Tilt pan, leave a minute or so, then scoop out onion with a slotted spoon, transferring it to a side plate.
2 Increase heat under pan to medium-high, then add chorizo. Cook for 3-4 minutes until lightly browned. Lower heat, add tomatoes, red wine, tomato concentrate and bay leaves, and softened onions. Bring to a gentle bubble, lower heat and cook for about 30 minutes, until thick and pulpy. Season with half a teaspoon salt, or to taste. Remove and discard bay leaves.
3 Cook pasta in plenty of gently boiling well-salted water until al dente. Drain and transfer to a large heated bowl. Pour in the sauce, toss well and serve immediately.
There are only two essentials here: decent tomatoes (I use Italian tomatoes) and good meaty chorizo. Oh, and don’t overcook the pasta. If preferred, use stock in place of red wine in the sauce.
Photography Aaron McLean http://www.aaronmclean.com