Chorizo and Tomato Spaghetti

Nutrition per serve

Ingredients

• 1pcs chorizo sausage
• 1pcs red onion
• 1pcs capsicum
• 2clov garlic
• 50g cheddar
• 10g Tuscan seasoning
• 50g tomato paste
• 400g diced tomatoes
• 250g spaghetti
• 15ml olive oil
• 10ml sugar

Method

1. Step 1 — Prep ingredients
   Bring a large saucepan of salted water to the boil for the spaghetti (see Make it yours). Cut the chorizo into 2cm chunks. Thinly slice the onion. Cut the capsicum into 1cm chunks. Thinly slice the garlic. Coarsely grate the cheese.
2. Step 2 — Brown chorizo
   Heat 1 tbs olive oil in a medium deep frypan over medium-high heat. Cook the chorizo, turning, for 2-3 mins until browned. Add the onion, capsicum and garlic and cook, stirring, for 3-4 mins until the onion is softened.
3. Step 3 — Simmer sauce
   Add the Tuscan seasoning and 2 tsp tomato paste* to the chorizo mixture and cook, stirring, for 1 min. Add the tomatoes, 2 tsp sugar and 125ml (½ cup) water and bring to the boil. Reduce the heat to medium-low and cook, stirring occasionally, for 10 mins or until slightly thickened. Season with salt and pepper.
4. Step 4 — Cook spaghetti
   Meanwhile, cook three-quarters of the spaghetti* in the pan of boiling water for 12 mins or until al dente. Drain.
5. Step 5 — Serve up
   Add the spaghetti to the chorizo mixture and toss to combine. Taste, then season with salt and pepper. Divide the chorizo spaghetti among bowls, scatter over the cheese and enjoy!
6. Step 6 — Make it yours
   Prefer to serve this dish as a pasta bake? Preheat the oven to 200C, fan-forced. When you get to Step 5, put the spaghetti in a lightly greased baking dish, pour over the chorizo mixture and scatter with the cheese. Bake for 10 mins or until golden.

Allergens

Sulfit, Milch, Gluten, Wheat