Ingredients

The following ingredients have 6 Servings
  • 1 tbsp olive oil
  • 200 g (7oz) Spanish chorizo
  • 1 red onion (finely chopped)
  • 2 garlic cloves (crushed)
  • 1 tsp smoked paprika
  • 2 tbsp tomato paste
  • 1 tsp chilli flakes/red pepper flakes
  • 400 g (14oz) crushed tomatoes
  • salt and black pepper (to taste )
  • 500 g (1lb) pasta
  • Parmesan cheese (to serve)
  • fresh basil (to serve )

Instruction

  • In a large skillet or pan set over medium-high heat, heat the olive oil.
  • Slice the chorizo into thin slices and add to the pan, allowing to cook until crisp and golden.
  • Remove from the pan with a slotted spoon and set aside.
  • In the same pan, add the chopped onion and cook for a few minutes until soft and translucent then stir in the garlic, paprika and chilli flakes.
  • Cook for another 30 seconds then add the tomato paste and pour in the tomatoes.
  • Season to taste and simmer on low heat. Stir in the chorizo.
  • Bring a large pot of water to the boil, season generously with salt.
  • Add the pasta and cook for 8-10 minutes or until al dente.
  • Reserve a cup of the pasta cooking water then drain the pasta.
  • Toss the pasta with the sauce and a splash of the cooking water then serve with Parmesan and fresh basil.