This is a super easy dish I created, quite similar to a ‘Gambas Bravas’ recipe I will post in the future…
Ingredients
- 200g of dry cured chorizo/6 small fresh chorizo sausages
- 2 cloves of garlic, finely chopped
- A medium red onion, coarsely chopped
- 175ml of good quality red wine (rioja/tempranillo are perfect)
- Extra virgin olive oil (EVOO)
- Salt and pepper
- Half a teaspoon of hot pimenton (optional)
- 75ml passata
- A handful of chopped parsley (to garnish)
Method
- Firstly, add two tablespoons of EVOO to a pan on medium heat
- Then add the chorizo and cook until it colours (this should be a deeper red colour than before). If it is fresh chorizo sausage you are using, make sure you cook it all the way through.
- Next add the chopped red onion and sauté until soft, then add the garlic and cook for 30 seconds.
- Then add your red wine, turn up the heat, and cook for two minutes to cook off the alcohol.
- Next add the passata (and the pimenton if you are using) and bring to the boil. Season with salt and pepper.
- Once boiled, put the pan onto a simmer for 15-20 mins so the sauce can thicken. Taste, and if the sauce is slightly too sour, add half a teaspoon of sugar.
- Garnish with parsley and serve with some crusty toasted sourdough or ciabatta.
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