Serves: 4
Cook Time: 45 min
Chorizo and Sweetcorn Pasta
This recipe is adapted from The Top One Hundred Pasta Sauces by Diane Seed.
Ingredients
- 25g butter
- 1 onion, finely chopped
- 2 garlic clove, finely sliced
- 1 400g tin tomatoes, chopped
- ΒΌ tsp sugar
- 225g chorizo, diced
- 200g tin sweetcorn, drained
- 500g conchiglie, or other short pasta
Method
Cook the onions. Melt the butter in a pan over a medium low heat. Add the onion and soften, about 20 min.
Cook the chorizo. Heat a frying pan to hot, add the chorizo, and turn the heat down to medium. Cook until the chorizo has released some oil and is a bit crispy.
Make the sauce. Add the garlic to the onions, and gently fry for a couple of minutes. Add the tomatoes, sugar, chorizo and chorizo oil. Turn the heat to medium and cook for about 20 min on a slow bubble. Near the end add the drained sweetcorn and taste for salt.
Cook the pasta following packet timings. I use 1.5 litre of water and 1 tbsp salt.
Drain the pasta and mix in the sauce. Serve.
