Name: Linguine in spicy chorizo tomato sauce
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 4 servings
Ingredients: 1 lb (450g) Barilla linguine; 5 ¼ oz (150g) chorizo (cubed); 1 x14 oz (400g) tin chopped tomatoes; 2 large garlic cloves (peeled and minced); 2 red onions (peeled and finely sliced); 2 tbsp olive oil; 2 tbsp tomato paste ((= tomato purée)); 1 tsp butter; 2 tsp sugar; small glass red wine; 3 oz (80g) fresh spinach; pinch dried chili flakes; pinch fennel seeds; salt and freshly ground pepper

The minute the weather gets properly cold, I start craving strong flavours and food that’s filling and sort of ‘hugs’ you from the inside out.

And it has been getting colder and gloomier with the arrival of November – typically my least favourite month of the year.

But there are compensations – such as wrapping yourself in layers of warm clothes, having dinner in front of a roaring fire and enjoying a plateful of spicy chorizo and tomato linguine. It is such a quick meal – on the table in under 30 minutes. Winter blues begone!

You don’t need many ingredients to rustle up this meal. But you do need the best – I use Barilla linguine, which is brand of pasta I grew up with.

The distinctive blue packaging takes me back to the days when I was first trusted to go out to pick up groceries on my own – truly a rite of passage.

Can’t believe my daughter is now almost of an age to be independent like that but, yes, I totally plan to take advantage!

How to Make Spicy Chorizo Tomato Linguine

Making the sauce could not be easier. Peel the casing off the chorizo and slice into little cubes. Pan fry with a pinch of fennel seeds until the sausage starts to release its lovely smell and spicy oil.

Stir in the onions, garlic and a splash of olive oil and cook until softened. Add the tomato paste, a small glass of Chianti and a little sugar and stir them in.

Finally add the chopped tomatoes and turn up the heat. While the sauce is bubbling away, bring a large pot of water to the boil. Add a generous pinch of salt and the linguine – skip adding any oil it will just make your sauce slide off.

Cook for 8 minutes until al dente, drain well and stir in a little butter. Mix your pasta with the sauce, stirring in the fresh spinach so that it wilts in the heat. A handful of sliced black olives would also work well in this dish – I confess totally intended to add them but got distracted!

Have You Made My Spicy Tomato and Chorizo Linguine?

Post a photo on my Facebook page, share it on Instagram, or save it to Pinterest with the tag #Nusde. I can’t wait to see your take on it!