This smoky chorizo and yellow pepper pasta sauce takes less than half an hour to make but packs a whole lot of flavour. You'll need an immersion blender, or a regular blender, to make it the way I suggest but it works perfectly well unblended too. Serve with your favourite pasta, or even chicken or fried egg!
You will need, ideally, an immersion blender for this recipe.
Step 1
Dice your onion, chorizo and pepper.
Step 2
Put the chorizo in a cold, dry pan and warm over a medium heat until the chorizo starts to release its fat and sizzle. This should take a minute at the most.
After a further minute, stir. And at the three minute mark remove the meat from the pan, retaining as much of the oil as possible.
Step 3
Add a small to medium dash of oil to the pan, followed by the onion and yellow pepper.
Stir and toss until the veg is coated in the spicy oil. Fry on low, stirring occasionally, for around 6 minutes. Add in a good helping of cracked black pepper as you go.
Step 4
Now it's time for the tomatoes. Tip them in and simmer everything for about 10 minutes.
Taste your sauce. It should be imbued with a pleasant, natural sweetness.
Due to the salt in the chorizo, there should be no need for added salt.
Step 5
Take your immersion blender, if you have one, and blend your sauce to your desired consistency.
I like to leave just a few chunks.
In the absence of a blender, you can leave your chorizo and yellow pepper pasta sauce chunky. It'll still be tasty! But the flavours will be less amalgamated.
Step 6
Stir the chorizo back into the sauce, and combine with your pasta.
Garnish with grated cheddar or manchego before serving, and enjoy!
