Ingredients
One pound Purnell’s Chorizo
2 smallish cans chopped tomatoes
6 cloves garlic, chopped
1 can tomato puree
1 large yellow onion, diced
mushrooms
green capsicum, chopped
Italian herbs (I used the dry variety)
Pasta of your choice, my favorites are Farfalle (bow tie) and Ziti (tubular) pasta.
Directions
Crumble up the chorizo and place it and the onion and garlic into a large frying pan over low-medium heat. After the chorizo has browned and onion has caramelized, add the tomato puree and chopped tomatoes, mushrooms, Italian herbs, and capsicum.
Let simmer and begin boiling water for your pasta. (Be sure to add a couple of drops of olive oil to the water, it helps make sure the pasta doesn’t stick to the pot).
Bring water to a boil and add pasta to water and when ready, drain pasta into a colander.
When drained, place pasta on a platter or in a bowl and pour chorizo sauce over pasta.
You only need enough chorizo sauce to coat the pasta, you don’t have your pasta swimming in it.
Serve. Can feed between 4 and 6 people depending if you also serve salad and bread.