Chorizo sausage adds an intense flavour and depth to any dish. Don’t waste any of the beautiful bright orange oil or juices that are released when cooked; it’s ideal for frying onions and garlic in.
CHORIZO AND PROSCIUTTO PASTA RECIPE
Serves 4
200g pasta
3 Tbsp olive oil
2 chorizo sausages, thinly sliced
1 small onion, finely chopped
3 cloves garlic
1 tsp ground paprika
300ml passata
½ cup red wine
¼ cup water
2 tsp brown sugar
2 tsp balsamic vinegar
1 cup basil leaves
Salt and pepper, to taste
4 slices prosciutto
Grated parmesan, to serve
- Cook the pasta as per packet instructions.
- Heat the oil to a medium heat in a large pot. Add the chorizo and cook until lightly browned. Remove with a slotted spoon, leaving the oil in the pot. Add the onion and garlic, cooking for 3 or 4 minutes to soften. Stir through the paprika, then add the passata, wine, water, sugar, vinegar and half the basil leaves, bringing to a simmer until thick. Stir through the chorizo.
- Add the drained pasta to the sauce, then season with salt and pepper. Serve with basil leaves, a slice of prosciutto and parmesan.
