Wednesday, July 01, 2009

Chorizo and tomato pasta

Another chorizo recipe that I made to use up what was left over from the previous one. Note that I use Spanish chorizo, not Mexican (as most commonly found in the USA).

Ingredients (serves 3-4):

  • 150 g dried chorizo sausage, diced finely
  • 1 medium cooking onion, coarsely chopped
  • 1 clove garlic, chopped
  • 100 g mushrooms, sliced
  • 400 g can chopped tomatoes
  • Olive oil
  • Balsamic vinegar
  • Dried tarragon
  • 2 small bay leaves
  • Black pepper

In a wide-based saucepan, heat a tablespoon of olive oil, and fry the onion and chorizo for 2-3 minutes (or until the onion is translucent). Add the mushrooms and garlic, and continue to fry until the mushrooms begin to darken and shrink. Add the tomatoes, and stir in the dried tarragon, bay leaves, black pepper, and about a tablespoon of balsamic vinegar. Cover and simmer gently for 20-30 minutes.

Serve with pasta and fresh green salad.

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