Roasted Vegetable and Chorizo Pasta Sauce Recipe

Roasting vegetables always seems to bring out the best in them, and this recipe -combining them with the richness of chorizo and the freshness of parsley – is perfect as an easy mid-week sort of meal.

Ingredients

  • 1/2 an aubergine
  • 1 onion
  • 1 red pepper
  • 3 cloves of garlic (skin on)
  • 2 tsp dried oregano
  • 2 tablespoons olive oil
  • 70g chorizo or spiced sausage, chopped
  • 1 tpsp tomato puree
  • 1 tin chopped tomatoes
  • 2 tablespoons fresh parsley
  • Your choice of pasta
  • Salt and Pepper to taste

Method

First, heat the oven to 140 degrees Celsius, then roughly chop all of the vegetables, add the olive oil, garlic and chilli (whole) and cook for around 40 minutes. Give it a mix half way through cooking.

roasted-vegetables

Next, remove the cooked garlic from its skin, pop it in the blender with all the veg and liquidise. Once you’ve done this, set aside the resulting slop and fry your chorizo in a touch of olive oil.

Once it’s cooked, turn the heat down and add the vegetable mush, along with your tomato puree, and cook for about a minute. Then, chuck in the chopped tomatoes and mix.

Cook this for about 10 minutes, and put your pasta water on. Once the pasta’s 5 minutes from being cooked, add the fresh parsley, then pop a lid on.

cooked-pasta-sauce

5 minute’s later, voila, it’s ready! I like to serve with cheddar on top, and let it melt a bit in the pan before serving.

roasted-veg-chorizo-sauce (37)-min

 

 

 

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s