Chorizo & Tomato Pasta
- 500g Gorgeous George Meatery Chorizo
- 250g Cherry Tomatoes
- 500ml Cream
- 1 medium Red Onion
- 2 cloves Garlic
- 1 Tbsp tomato paste
- 1 Chicken stock cube
- 1 small bunch of picked fresh Basil (or Italian Parsley)
- 1 handful freshly grated Pecorino or Parmesan cheese
- Pasta of choice
(We prefer Spaghetti or Farfalle pasta)
In a deep pan or pot, fry off the Chorizo on a medium/high heat until the chorizo is browned on all sides.
Once browned, remove the chorizo and set aside and slice into thin slices.
There should be a lovely amount of spicy oil released that we will fry the other ingredients in.
Fill another pot full of water for the pasta and season the water liberally with salt so that the water has a slightly salty taste.
Bring the pot to the boil while you continue cooking the sauce.
Finely chop the onion and garlic, add it to the pot with the chorizo oil and fry on a medium heat.
Fry for a few minutes and then add the tomato paste. Continue frying until the onion turns translucent and then add the chorizo back into the pot/pan.
Turn down the heat and add all of the cream and the chicken stock cube. Let the sauce simmer slowly away, letting the cream thicken up while you cook your pasta.
While the sauce simmers away, add a really small amount of olive oil to your pasta water and when the water is boiling vigorously add your pasta. The olive oil helps to prevent the pasta sticking together and the rolling boil assists to help cook the pasta evenly.
While your pasta is boiling away, cut your tomatoes in half and add these to the sauce to slightly warm through.
Test a piece of pasta.
If it is ready, drain the pasta and add to the pot/pan with the sauce. Mix the pasta until it is covered in the sauce and add then add basil and the cheese.
Mix one last time and then serve in nice deep bowls so that you dont cover yourself in sauce while you devour the delicious pasta in uncontrollable excitment