Spicy chorizo tomato linguine

By Zuthilios
  0 Likes
Prep Time:
0hr 5min
Cook Time:
0hr 25min
Serves: 4
Difficulty: Easy
Calories Fat Carbs Protein
N/A N/A N/A N/A
Allergy Warnings | None

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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