This recipe is a favourite in the O’Connell household. So much so, that it made it into the ‘Family Recipes Cookbook’. This is a file my mum put together a few years ago with all of her favourite recipes. She mainly did it because she was fed up of the text messages and emails from my sisters and me asking her how to make grandad’s bread or how long panhaggarty takes to cook.
It’s a really easy recipe and tastes very fancy. You can’t always find good quality chorizo in Switzerland, but any spicy salami should work. I went to Globus (a rare trip) and they do Swiss chorizo at their deli counter. It’s really delicious (properly spicy) and only cost my 3CHF for the two bits in the picture, so cheaper than most Globus stuff.
Spicy Chorizo Pasta Sauce
- 2 tins chopped tomatoes
- 30g butter
- 4 cloves crushed garlic
- salt, pepper, sugar
- 200g chorizo sausage, sliced
- (chilli powder if needed)
- dash of cream
- Melt the butter in a large saucepan
- Add the chopped tomatoes, garlic and rosemary
- Season with salt, pepper and a pinch of sugar (to taste)
- Cook for about 5 minutes then add the chorizo (chilli, if needed. Sometimes the chorizo is spicy enough already) cream and parsley
- Simmer for at least 20 minutes until the sauce is nice and rich and has reduced by about half
- Serve with pasta and parmesan shavings