Chunky Chorizo and Tomato Pasta

with Crumbled Feta

1 tbs olive oil

2 tsp honey

medium saucepan

medium deep frypan

Bring a medium saucepan of salted water to the boil for the pasta. Finely chop the onion. Crush or finely chop 2 garlic cloves. Coarsely chop the chorizo.

Cook the pasta in the pan of boiling water for 10 mins or until al dente. Reserve 80ml (⅓ cup) cooking water, then drain the pasta.

Meanwhile, heat 1 tbs olive oil in a medium deep frypan over medium heat. Cook the chorizo, stirring, for 4-5 mins until browned. Add the onion and cook, stirring occasionally, for 5 mins or until softened.

Add the barbecue seasoning, garlic and tomato paste to the pan and cook, stirring, for 1 min or until fragrant. Stir in the tomatoes, reserved cooking water (see Kitchen 101) and 2 tsp honey. Bring to the boil, then reduce the heat to medium and cook, stirring occasionally, for 10 mins or until thickened.

Add the pasta to the sauce and stir until well combined and the pasta is warmed through. Remove the pan from the heat. Taste, then season with salt and pepper. Divide the chorizo and tomato pasta among bowls and crumble over the feta. Enjoy!

Adding the starchy pasta cooking water helps emulsify the sauce so that it binds and coats the pasta.