Fusilli with Tomato & Chorizo Sauce

Fusilli with Tomato & Chorizo Sauce
Adding Spanish Chorizo & Mexican Jalapenos to a tomato base is definitely not authentic Italian but it does make a quick, easy and super tasty week night meal.  Chorizo is a great addition as only a little is required to pack a huge flavour punch.  I have used cured chorizo here, as opposed to fresh chorizo sausages.  Chorizo come in a variety of sizes: if using the larger chorizo, two will be enough; or use 5-6 of the small cheerio size.
Fusilli with Tomato & Chorizo Sauce
Jalapenos in escabeche are jalapenos pickled with carrots & onion.  I also like to use pickled chipotle peppers but these are harder to find.  Chipotle in adobo sauce will give a smokier flavoured sauce but lack the pickled tang however they are all delicious alternatives that add a touch of heat to the sauce.  This recipe will feed 6 with 2-3 lunch sized servings leftover (an essential in our house when it comes to pasta).

Fusilli with Tomato & Chorizo Sauce

Ingredients

  • 2 tablespoons olive oil
  • 200 g chorizo, sliced
  • 3 onions, diced
  • 5-6 garlic cloves, crushed
  • 50 g (1/4 cup) sundried tomatoes in oil, diced
  • 2 tablespoons diced Jalapeno in escabeche, finely chopped
  • 4 x 400g tin chopped tomatoes in juice
  • 1 teaspoon rock salt
  • 1 teaspoon freshly ground black pepper
  • 800 g fusilli or pasta spirals
  • Parmesan cheese to serve

Instructions

  • Heat the oil in a large heavy based sauce pan.
  • Add the chorizo to the pan and sauté until they release their juices, about 1-2 minutes.
  • Turn down the heat a little and add the onions and sauté until softened but not browned (about 10 minutes).
  • Add the garlic, sundried tomatoes & chillies and stir to combine with the onion.
  • Add the tinned tomatoes, salt and pepper and stir to combine.
  • Bring the sauce to the boil then turn down and simmer very gently until the sauce has thickened, stirring from time to time, about 30 minutes.
  • While the sauce is cooking, cook the pasta in plenty of salted boiling water until al dente.
  • Drain the pasta.
  • Stir the pasta into the hot sauce and serve with freshly grated parmesan (or crumbled feta).
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