Spicy chorizo tomato linguine
By Zuthilios
0
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Prep Time:
0hr 5min
Cook Time:
0hr 25min
0hr 5min
Cook Time:
0hr 25min
Serves: 4
Difficulty: Easy
Calories | Fat | Carbs | Protein |
---|---|---|---|
N/A | N/A | N/A | N/A |
The minute the weather gets properly cold, I start craving strong flavours and food that’s filling and sort of ‘hugs’ you from the inside out.
Ingredients
- 450 g | 1 pound Barilla linguine
- 150 g | 5.3oz chorizo cubed
- 1 x400g | 14oz tin chopped tomatoes
- 2 large garlic cloves peeled and minced
- 2 red onions peeled and finely sliced
- 2 tbsp olive oil
- 2 tbsp tomato purée
- 1 tsp butter
- 2 tsp sugar
- small glass red wine
- 80 g | 3oz fresh spinach
- pinch dried chilli flakes
- pinch fennel seeds
- salt and freshly ground pepper
Method
- Peel the casing off the chorizo and cut into small cubes.
- Heat a large pan and pan fry the chorizo and fennel seeds for a couple of minutes, stirring until the sausage starts to release its spicy oil.
- Add the olive oil, onions and garlic and stir over low heat for 3-4 minutes until softened.
- Stir in the tomato purée, sugar, chillies and wine.
- Add the chopped tomatoes, stir well and bring to a rolling simmer.
- While the sauce is bubbling away, bring a large pot of water to the boil. Add a generous pinch of salt and cook the linguine for 8 minutes until al dente. Drain well and return to the pot. Stir in the butter and toss together.
- Add the pasta to the tomato sauce, using tongs to mix it until well coated. Taste and season. Stir in the spinach and serve.
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