Chorizo Pasta

Time: 40 Minutes | Yields: 4 - 6 Servings

4 park bangers
A good chunk of chorizo (use a good quality)
Olive oil
1 cup White wine (Chenin Blanc – avoid Chardonnay and Sauvignon Blanc)
Chopped chilli and garlic to taste (I like lots)
A handful of fresh basil leaves torn
About half a handful of chopped fresh parsley (I prefer the curly parsley to the Italian flat-leaf, but completely up to you)
1 410g tin tomato puree
Salt and pepper to taste
250ml fresh cream (feel free to use a little more for a creamier dish)
Fresh parmesan cheese (or a sharp-tasting hard cheese)
Half a packet Penne pasta (or any pasta you prefer)

I developed this Chorizo Pasta recipe when we lived in Durban. It’s super easy and really tasty, especially the next day. Best served with a salad and freshly baked ciabatta.

Squeeze the pork sausage meat out of the casings and roughly break up, same as the chorizo, although you can just peel the outer skin layer off. Toss a HUGE glug of olive oil in a large saucepan and fry the broken-up meats, breaking up large chunks that are still trying to stick together. Once the oil has taken on the colour of the chorizo add the chopped garlic and chilli and fry for another two minutes. Add the wine, give it a good stir and allow to simmer for a few minutes. Once you can no longer smell the alcohol, add the tomato puree and then let simmer for about 15 – 20 minutes.

While this is simmering get a large pot of salted boiling water on the gas and add pasta to rapidly boiling water. Keep an eye on the pasta as you want it al-dente and not mushy. In fact, cook it until just before al-dente – you can finish it off in the sauce. Once the pasta is cooked, drain through a colander, reserving the last bit of pasta water (about half a cup), add the pasta back into the little bit of water.

Add the cream, torn basil and chopped parsley leaves to the meat sauce and combine with the pasta. Taste and adjust seasoning. Just let it gently simmer for a minute or two and then stand for another minute.

Top with fresh basil and parsley. Serve with grated or shaved parmesan.