Chorizo Orecchiette

Serves: 6
Easy
Time: 1 hour

INGREDIENTS:

500g chorizo, chopped
2 red onions, finely chopped 
3 garlic cloves, crushed
1 teaspoon smoked paprika
Pinch of dried chilli flakes
¼ cup tomato paste
1 cup red wine
2 teaspoons honey
800g can diced tomatoes
500g orecchiette pasta
½ cup parsley, chopped
Grated parmesan cheese, to serve

METHOD:

1. Place the chorizo into a large deep frypan over a medium heat. Sauté for 5 minutes. Add the onion, garlic, paprika and chilli flakes. Sauté for 4 minutes or until the onion softens.

2. Mix in the tomato paste, red wine, honey and tomatoes. Simmer gently, uncovered, for 40 minutes, stirring every 10 minutes. 

3. Cook the orecchiette in a large pot of boiling salted water according to packet instructions. Drain, then toss with the tomato and chorizo sauce. Stir in the chopped parsley and serve immediately with a generous sprinkling of parmesan cheese.

The flavours in this dish are not the same as your average meat and three veg—they are for sophisticated palettes and those with an appreciation for bloody good food!