Chorizo and Red Wine Pasta

Chorizo and Red Wine Pasta

Serves: 2 with leftovers

Ingredients

• 40 slices chorizo ( from a ring )

• 1 tbsp olive oil

• 2 handfuls sun-blushed tomatoes, finely sliced

• 1 small red onion, finely sliced

• 125ml good quality red wine ( or port if you really want to go for it )

• 1 tbsp demerara sugar

• dash high-quality balsamic vinegar

• 2-3 cloves garlic

• black pepper.

• 175g-200g wholemeal pasta

• 2 handfuls rocket

• fennel seeds, optional

• hot sauce, optional

• parmesan, optional but highly recommended!

Method

- Heat the oil in a large saucepan. Once hot, add the chorizo and stir. As you fry the chorizo you will see the oils being released. Once crispy and cooked, remove the pan from the heat.

- Pour in the wine ( enough to create a shallow bath for the chorizo in the pan ). Add the sugar, vinegar, garlic and sun-blushed tomatoes. Season generously with black pepper.

- Stir everything together and cover with a lid. Allow to simmer, lifting the lid every so often to stir and get rid of the accumulated liquid.

- Meanwhile, cook the pasta until al dente. Once the sauce has reduced and the pasta had cooked, stir the two together and divide between two bowls, Top with some rocket and parmesan shavings.