This pasta is my ultimate comfort meal and is currently (and has been for quite some time now) my go-to pasta recipe. I tend to go through phases where I make something a lot because it’s just so delicious. That is, until I manage to come up with something better. But this one has been on rotation for the past year or two now. I’ve probably made it for all our friends and family as well as just for my husband and I on too many occasions. It is perhaps starting to come to the end of its life, but it’s still too good not to share.
When you make this pasta, be sure to use good quality tinned tomatoes. Bad ones ruin the whole dish (I learnt this from experience). I used the Woolies whole plum tomatoes. Also – make sure you use a half decent chorizo. Again, I generally just used the Woolies Spanish chorizo, mostly due to the convenience, but a good artisanal chorizo is probably best. Finally, I prefer using full cream yoghurt in this recipe as I find cream tends to make it too sweet. Garnish with fresh basil. I managed to forget that off my shopping list, so you won’t see basil in my pictures, but it is exactly what this dish needs to be finished off perfectly.
I serve this sauce with whole wheat pasta as it makes me feel slightly better about the large portion I tend to consume!
Preparation time: 10 min
Cooking time: 40 min
– Chorizo x225g
– Onion x1, chopped
– Garlic cloves x2, chopped
– Cherry tomatoes x300g, halved
– Chilli flakes x ½ tspn
– Dried mixed herbs x1 tspn
– Whole plum tomatoes x2 tins
– Plain yoghurt x2 tbsp
– Fresh basil to garnish
– Spaghetti (I use whole wheat)
– Cut the chorizo in half lengthways and then into slices.
– Set a large saucepan on a medium-to-high heat and fry the chorizo until the oil has been released and it is slightly browned.
– Lower the heat and add the chopped onions and garlic and fry until translucent.
– Add the cherry tomato halves and fry for 3-5 minutes until soft.
– Add the chilli flakes and dried herbs.
– At this point add the two tins of tomatoes. For the best result, simmer the sauce for 30 min until the it has reduced and is a thick consistency.
– At this point season with salt and pepper. If the sauce is very tart, it might be worth adding half a teaspoon of sugar.
– When you are just about ready to serve, stir through the yoghurt.
– Cook the pasta according to the packet instructions. Once al dente, drain and drizzle with a glug of good quality extra virgin olive oil.
– I like to stir the sauce through the pasta before serving but that’s completely up to you.