Chorizo Arrabiata
The classic Italian sugo base of garlic, chilli and tomato is dialled up with smoky chorizo for a richly flavoured sauce that’s ready in minutes.
Recipe
1
Cook Chorizo
Finely chop chorizo and place in a large, cold frypan with oil over low heat. Cook, stirring, for 6 minutes or until golden and some of the fat has rendered from the chorizo.
2
Add Garlic and Chilli
Finely chop garlic and add to the pan with chilli flakes. Cook, stirring, for 2 minutes or until fragrant.
3
Cook Sauce
Add chopped tomatoes and 200ml of water and increase heat to medium-high. Cook, stirring occasionally, for 15-20 minutes or until sauce looks nice and thick and has reduced slightly. Season with salt and pepper to taste.
4
Cook Pasta
While your sauce is cooking, cook pasta in a saucepan of boiling, salted water for 9 minutes or until al dente. Drain and reserve 40ml (2 tablespoons) cooking water.
5
Stir Through Pasta
Fold the pasta through sauce and add the reserved cooking water, stirring constantly to combine. You want the sauce to cling to the pasta, so every bite is delicious.
6
Plate Up
Sprinkle chorizo arrabiata generously with parmesan to serve.