Chorizo Pasta

1. 1

   Prepare the onions, chorizo, garlic and tomatoes.

2. 2

   Throw a good couple of glugs of olive oil into a large saucepan, add the onions and cook until transparent and soft then add the chorizo and cook for about 5 minutes to let all the oil and flavour ooze out and turn the onions red.

3. 3

   Then add the garlic and cook for a couple of minutes.

4. 4

   Add the blended chopped tomatoes and stir all the onions and chorizo through.

5. 5

   The chorizo /onion oil will combine.

6. 6

   Now add the puree, ketchup, Lea & Perrins and mix in.

7. 7

   Turn the heart down to low and sprinkle in the oxo cubes.

8. 8

   Stir the oxo through and then add a heaped teaspoon of marmite and dissolve this in the sauce.

9. 9

   At this stage add salt and pepper to taste and add a little sugar to take the edge off the tomatoes.

10. 10

    Now let it heat through in the pan until your pasta is cooked (10-12 minutes).

11. 11

    When cooked, dish out the pasta and add spoonfuls of sauce to the top and serve with dippy bread, red wine and hungry friends and children.

* Per serving · 4 servings · Values may vary.

No additional tips available.