One-Pot Pasta with Tomato and Chorizo
The idea of cooking pasta in the sauce in just one pot may be quite a stretch to consider attempting, but do try it.
SERVES
6
PEOPLE
PREP TIME
45
MINUTES
COOKING TIME
20
MINUTES
Ingredients
2 tbsp extra virgin olive oil
1 medium onion, sliced
1 garlic clove, crushed
½-1 red chilli, chopped
900g very ripe tomatoes, peeled, in summer or 2½ x 400g tins of tomatoes in winter
zest of 1 organic lemon
1-2 tsp chopped fresh rosemary, depending on the strength of flavour (chop just before you use)
225g chorizo, peeled and diced
850ml homemade chicken or vegetable stock
175ml double cream
300-350g fettuccine or spaghetti
2 tbsp chopped flat-leaf parsley
30g freshly grated Parmesan cheese
flaky sea salt, freshly ground black pepper and a generous pinch of sugar, to taste
Method
Heat the oil in a 6-litre stainless-steel saucepan. Add the onions and garlic, toss until coated, cover and sweat over a gentle heat until soft but not coloured. Add the chilli. It is vital for the success of this dish that the onions are completely soft before the tomatoes are added.
Slice the fresh or tinned tomatoes and add to the onions with all the juices and the lemon zest. Season with salt, pepper and sugar (tinned tomatoes need lots of sugar because of their high acidity). Add the rosemary. Cook, uncovered, for a further 10 minutes, or until the tomato softens. Cook fresh tomatoes for a shorter time to preserve the lively fresh flavour.
Add the chorizo, stock and cream. Bring back to the boil, add the pasta, stir gently to separate the strands and prevent sticking. Return to the boil, cover and simmer for 4 minutes and leave to sit in the tightly covered saucepan for a further 4-5 minutes, or until just al dente. When you add the dried pasta, it will seem too much but hold your nerve, it will soften within a minute or two and cook deliciously in the sauce.
Season to taste, sprinkle with lots of chopped parsley and grated Parmesan. Serve.
