INGREDIENTS:
- 1 Tbsp olive oil
- 2 x 100g/8 ounces Chorizo
- 1 brown onion, peeled & diced
- 3 fat cloves of garlic, peeled & finely chopped
- 1/2 Tbsp dried oregano
- 690g/24 ounces tomato passata (puree)
- 410g/14 ounces canned chopped tomato
- 80g/3 ounces rocket (arugula) leaves, chopped + extra to garnish
- Salt, sugar & pepper to taste
- 300g/10 ounces small pasta
- Garnish ideas:
- Grated parmesan, chopped parsley
- In a medium-sized pot, add olive oil. When the olive oil is hot, cook the chorizo over low heat until both sides become golden brown. Remove the chorizo from the pan onto a plate.
- In the same pan add onion and garlic. Saute over low heat until aromatic. Add more oil should the mixture appear to be dry. Once the onion has turned slightly caramel in colour, return the chorizo to the pan and add oregano. Saute for half a minute.
- Pour passata and canned crushed into the pan. Add chopped rocket leaves.
- Simmer the sauce over low heat for about 10 to 15 minutes (until the sauce is bubbling hot). Check occasionally to make sure the sauce does not stick to the pan.
- In the meantime, cook the pasta according to the packet instruction and drained.
- Season the sauce with salt, sugar and black pepper to taste.
- Ladle the sauce over the hot paste and garnish with the remaining rocket leaves.
Source: Fuss Free Cooking
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