So, I was in Morrisons a couple of weeks ago and I wandered down their fresh ready-meals section (it’s on the way to their discount shelves, and I love me some yellow stickers). I was casting a lazy eye over the pasta sauces when one jumped out at me. It was a little pot of bright red goo entitled Chorizo and Red Pepper Sauce.
“Ooooooo” I thought. “That looks tasty!”. And lo and behold, there was some lovely fresh spinach raviolo on the discount stand that would go perfectly with it. But did I buy the sauce? Did I buggery. I bought some peppers and some chorzio and made my own.
It was one of those things that’s a joy to cook — really easy, really satisfying, and something that looks and smells delicious even before it’s finished.
The next day I cooked the leftover bits of pasta hanging round my cupboards, tossed it in this sauce and served it for lunch. It was blooming AMAZING. This is my recipe for this sweet, spicy and flavourful sauce. I do hope you like it.
- 1 onion, diced
- 1 large red pepper, diced
- 2 cloves garlic, crushed and finely chopped
- 140g cooking chorizo, diced
- 1 can of tomatoes
- A pinch of chilli powder
- Pasta, to serve
- Fry the onion in a drizzle of oil or some spray oil until just starting to go soft. Add the pepper and the garlic, then fry for a few minutes more
- Add the chorizo to the pan. Fry until the chorizo oil has seeped out and coated the other ingredients
- Pour in the can of tomatoes. Fill the can with water and swill before also adding to the pan. Add some seasoning and a pinch of chilli powder. Stir to combine
- Leave to simmer for 15-20 minutes, until thickened
- Toss with pasta and serve
- You could always use a fresh chilli instead — just deseed it and add to the pan with the garlic