Prep time: 10 mins
Cooking time: 15-20mins
I scrounged some ingredients for this recipe, wanting to minimise the number of visits to the grocery store these days… So this is a version of my favourite pasta recipe, which is usually devoured by the kids. It uses chorizo, cherry tomatoes, and red onions for sweetness that are on the brink of caramelisation. Feeds 7 hungry mouths, with enough for second-helpings.
- 2 links of chorizo (mild or spicy, continental or otherwise) chopped
- 1-2 punnet(s) of cherry tomatoes, halved (painstaking, I know, but worth it)
- 1 large red onion, sliced
- 500-750g of your favourite short pasta (I prefer casarecce, rigatoni, or penne)
- Olive oil for cooking
- 4 tbsp balsamic vinegar
- salt and pepper (to taste)
- fresh parmesan (for garnish)
- Bring water to boil.
- Meanwhile, heat deep skillet on high heat. Add a little olive oil.
- As soon as the pasta begins cooking, throw your onion and chorizo into the frying pan.
- Sweat down your onions, then toss in your tomatoes.
- Add a little salt and pepper.
- Add 4 tbsp balsamic vinegar, reduce heat to low and let simmer and reduce.
- Once pasta is ready, drain (reserving a little cooking water) and toss into the pan.
- Mix and toss ingredients together, adding a splash or two of the cooking water to loosen things up.
- Serve with a lot of grated parmesan.