Wednesday, January 30, 2013

Chorizo and Cherry Tomato Pasta

Another absence this time due to family holidays.  Some fun times at home just relaxing along with a 5 day camping trip to Sheep Yard Flats nestled in the Howqua Hills Historical Area has made for an enjoyable January indeed. 

We are actually really enjoying pasta at the moment especially creating my own sauces.  Tonight a different flavour was required to excite the taste buds and they were definitely pleased with this dish.  I also love Chorizo (Spanish Sausage).  It is a spicy and somewhat smoky flavoured sausage. Chorizo is normally sold as a fresh sausage and therefore needs to be cooked before eating.  

This dish was filling and very tasty.  I minimized the overkill of a thick tomato pasta sauce by using cherry tomatoes which added a wonderful and visible texture to the meal.  Both hubby and I enjoyed the combination of the smoky sausage and the sweet tomato flavours which was definitely complimented by the fresh basil.  This wasn't a meaty dish as with normal pasta sauces but the bit size Chorizo pieces did not disappoint.


Chorizo and Cherry Tomato Pasta

Serves: 6
ProPoints per serve: 10

250 grams pasta of your choice
cooking spray
250 grams Chorizo sausage, sliced 5mm thick
1 brown onion, thinly sliced
2 garlic cloves, crushed
1/4 cup tomato paste
1/2 cup dry white wine
410 gram tinned diced tomatoes
250 grams cherry tomatoes
salt
freshly ground black pepper
1/4 cup fresh basil, finely shredded plus addition leaves to garnish

Cook pasta in a large pot of salted boiling water as per packet directions.  Drain.

Spray a large frying pan with cooking spray and heat over medium heat.  Cook Chorizo for 3 - 5 minutes or until slightly crispy.  Remove from pan onto a plate and set aside.

In the same pan add onion and garlic.  Cook for 3 - 5 minutes or until onion has softened.  Add tomato paste and white wine.  Cook stirring for a further 2 minutes and all is combined with no lumps of tomato paste.  Add cherry tomatoes and diced tomatoes.  Season with salt and freshly ground black pepper to taste.  Reduce to low heat and simmer for 15 minutes.

Return Chorizo to the frying pan and add the pasta and shredded basil leaves.  Stir to combine and cook for 5 minutes or until heated through and pasta coated with the sauce.

Serve garnished with additional basil leaves and Parmesan cheese (add an extra 2 ProPoints per 20g of cheese).


(click here for a printable version of this recipe)

1 comment:

kellie said...

tried this one tonight, it was delicious!

 

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