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1
Slice the onion finely.
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2
Fry in the oil on medium heat for about 15 minutes, stirring frequently- soften and allow to caramelise slightly but not become crispy.
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3
Meanwhile slice the chorizo into slender half-moons.
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4
I remove the papery skin as it becomes tough when cooking.
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5
Add the chorizo to the onions once they're caramelised, turn up the heat and allow the onions to turn vibrantly orangey and the chorizo to crisp up.
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6
Then drain off some of the oil (though reserve some for flavour).
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7
Put the pasta (I prefer linguine) into a large pan of boiling water and cook according to its directions.
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8
As you put the pasta on to cook, empty the carton of passata into the frying pan and add a squeeze of sundried tomato puree.
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9
Turn the heat down on the sauce and allow it to gently bubble and thicken, stirring frequently.
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10
Once the pasta is cooked, drain it and combine with the sauce.
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11
Add seasonings as you wish.
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12
I like to sprinkle nutritional yeast on the top, which in this setting becomes a delicious parmesan substitute, but dairy-free and fat free, full of vitamins.
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13
A vegan version might leave out the chorizo and use smoked paprika, garlic puree and TVP to replace it.
