Everyone who knows me knows that I absolute adore chorizo sausages, bacon and sun-dried tomatoes. Now it's a regular feature in my home cooking menu, and I'm sure it will become part of yours as well. I've also tried this recipe with conchiglie (medium pasta shells) and it works just as well. Make sure you use a chorizo sausage and not the ultra-thin sliced chorizo - the ring sausage has a stronger flavour and is much better value for money.
Dunbartonshire, Scotland, UK
2 people made this
- 1 large red onion, peeled and finely chopped
- 1 garlic clove, finely chopped, or 1tsp very lazy garlic
- 200g diced bacon
- 225g chorizo sausage, cut into slices about 1cm thick
- 150g sun-dried tomatoes in oil (use some of the oil for cooking)
- 500g tomato passata
- 1 tbsp tomato puree
- 500g penne rigate
- handful of fresh basil leaves, torn, plus extra to garnish
- salt and pepper to taste
- Heat about 4 tbsp of the oil from the sun-dried tomato jar in a large frying pan over a medium heat and fry the onion and garlic together for about 4 minutes or until the onion is softened. Add the diced bacon and continue to fry for another 5 minutes until the bacon is cooked.
- Stir in the chorizo sausage slices, then tip in the sundried tomatoes and heat through for another 5 minutes, stirring continuously.
- Pour in the tomato passata, then stir in the tomato puree and the fresh basil, lower the heat and simmer for about 15 minutes, stirring every few minutes. Once ready, season with salt and pepper and set aside.
- Meanwhile cook the pasta in a large saucepan of boiling water until al dente. Drain and tip back into the same pan.
- Pour in the sauce and stir to allow the flavours to combine. Serve hot, garnished with some extra fresh basil leaves. Please do not be tempted to serve with grated cheese on top.