Tomato Chorizo Pasta
A thick and rich tomato sauce with spicy chorizo and mushrooms, this tomato chorizo pasta is perfect for fall and winter dinners!
Ingredients
- ½ tablespoon olive oil
- ½ tablespoon butter
- 4 oz chorizo or pepperoni sub
- 1 carrot finely diced
- 1 yellow/brown onion finely diced
- 2 garlic cloves crushed
- 2 oz tomato paste
- 6 oz cherry tomatoes
- 1 cup beef stock +½ cup extra if required
- ½ cup red wine
- 5 mushrooms
- 4 oz fettucini enough for 4 people
- parmesan for serving
Instructions
- Heat butter and olive oil in a large pan over medium to high heat.
- Add the chorizo and fry it off for 3-4 minutes, or until it's starting to brown.
- Remove chorizo and place on a plate lined with paper towel.
- Add onion and carrot and fry for 2-3 minutes in the chorizo oil.
- Add garlic and stir on low for 3-5 minutes, until onion is opaque.
- Add the tomato paste and tomatoes and stir.
- Add red wine and beef stock, gently scraping the bottom of the pan with a wooden spoon to release the flavours.
- Cover and simmer on low heat for 25 minutes. If it starting to get too dry, add an extra ½ cup of beef stock.
- Add chorizo, and simmer 15-25 minutes uncovered until the sauce thickens.
- Meanwhile, cook pasta according to packet direction.
- In the last 5 minutes of cooking, add the mushrooms to the pasta sauce.
- Strain and serve the pasta and sauce with freshly grated parmesan cheese.