This is a flavour packed dish which is perfect served with penne or tortiglioni, parmesan and a large glass of red!
If you are cooking for meat eaters and vegetarians or vegans, then omit the chorizo from the sauce and swap the olive oil for chilli oil.
Just before the sauce is ready, you can sauté chorizo slices or cubes in a separate pan and serve as an optional topping. It's also equally delicious topped with tinned tuna.
2 tbs of extra virgin olive oil
1 medium red onion
1 red pepper
1 yellow or orange pepper
110g cooking chorizo
2 cloves of garlic
1 tablespoon of dried oregano
400g tin chopped tomatoes
Tablespoon of sun-dried tomato paste
Pinch of soft brown sugar
Capers in brine (not salted)
Handful of black olives (stoned)
Tablespoon of red wine vinegar
Seasoning
Fresh basil
Parmesan to serve
- Cut the onion and peppers into small dice.
- Cut the chorizo in half lengthways and then slice.
- Chop the olives (I usually half them).
- Heat the olive oil in a pan, over a low to medium heat.
- Once the oil is up to temperature, add the peppers and onion.
- Scatter over the dried oregano and then sauté the vegetables over a medium heat until the onions are translucent and the peppers are starting to colour.
- Add the chorizo to the pan and stir to combine.
- Reduce the heat, then crush or grate the garlic and add it the pan. Sauté for a further 1-2 minutes, being careful not to let the garlic burn.
- Pour in the tomatoes and add the sun-dried tomato paste and sugar.
- Stir to combine the ingredients and season well. Cover and lower the heat to a gentle simmer.
- Whilst the sauce is cooking, cook the pasta according to the packet instructions.
- After the sauce has been simmering for 15 minutes, pour in the red wine vinegar and stir in the olives and capers.
- Cook for a further 5 minutes then turn off the heat. Tear the basil leaves and stir into the sauce.
