EASY (20 - 30 minutes)
BYO Ingredients & Utensils
½ tsp sugar
2 tsp olive oil
1 tsp red or white wine vinegar
medium saucepan
fine grater
medium deep frypan
Instructions
1. Prep ingredients
Bring a medium saucepan of salted water to the boil for the pasta. Thinly slice the chorizo. Crush or finely chop 2 garlic cloves. Finely grate the parmesan.
2. Cook pasta
Cook the pasta in the pan of boiling water for 10 mins or until al dente. Drain.
3. Brown chorizo
Meanwhile, put the chorizo in a cold medium deep frypan over medium-high heat and cook, turning, for 4-5 mins until browned. Add the garlic and 2 tsp Spanish seasoning* and cook, stirring, for 30 secs or until fragrant.
4. Simmer sauce
Add the tomatoes, ½ tsp sugar and 60ml (¼ cup) water to the chorizo mixture and bring to the boil. Reduce the heat to medium and cook, stirring occasionally, for 5-7 mins until slightly thickened. Add the pasta and toss to combine. Remove the pan from the heat. Taste, then season with salt and pepper.
5. Serve up
Meanwhile, put 2 tsp olive oil and 1 tsp red wine vinegar in a large bowl and season with salt and pepper. Add the rocket and toss to coat. Divide the chorizo pasta among bowls, top with the rocket and scatter over the parmesan. Enjoy!
6. Make it spicy
If you like a kick of heat, add a pinch of chilli flakes to the chorizo sauce, or scatter over to serve if it's just for you.