Balsamic Tomato, Chorizo and Rocket Fettuccine |
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Prep Time: 5 Minutes Cook Time: 15 Minutes |
Ready In: 20 Minutes Servings: 4 |
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a different pasta to make. Smoked chorizo is available from the deli section of the supermarket. Tip: You could replace the chorizo with 200g thinly sliced mild salami, chopped. Ingredients:
400 g dry fettuccine |
2 (125 g) smoked chorizo sausages, sliced diagonally (see note) |
1 red onion, finely chopped |
1 garlic clove, crushed |
2 medium tomatoes, chopped |
500 g pasta sauce |
2 teaspoons balsamic vinegar |
100 g pitted kalamata olives |
70 g baby rocket, to serve |
Directions:
1. Cook pasta in a large saucepan of boiling water, following packet directions, until tender.
2. Meanwhile, heat a deep, non-stick frying pan over medium-high heat. Add chorizo. Cook, stirring, for 2 to 3 minutes or until browned and crisp. Using a slotted spoon, remove to a plate lined with paper towel. Set aside.
3. Add onion and garlic to pan. Cook, stirring, for 3 minutes or until onion is tender. Add tomatoes. Cook, stirring, for 1 minute. Stir in pasta sauce and vinegar. Cover and bring to the boil. Reduce heat to medium. Simmer for 1 minute or until slightly thickened.
4. Drain pasta. Return to pan. Add tomato mixture, olives and chorizo. Season with pepper. Toss to combine. Top with rocket. Serve.
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