Chorizo and Sun Dried Tomato Fusilli

Name: Chorizo and Sun Dried Tomato Fusilli
Yield: 4 servings
Ingredients: 50 g butter; 150 g sun dried tomatoes; 1 tbsp oil from the jar; 1 onion; 3 garlic cloves; 2 tbsp tomato puree; 1 tsp paprika; 0.5 tsp oregano; 1 tbsp apple cider vinegar; 0.5 tsp sugar; 500 ml vegetable stock; 180 ml double cream; 80 g chorizo; feta; parsley

Transporting myself somewhere much warmer than the UK, with the help of some spicy chorizo, sweet tomatoes, and tangy feta. It's giving alllll the sunny Med vibes that I would very much enjoy right now. Indulgent. Easy. Tasty

Yield4 servings

Ingredients

Directions

1
Fry the chorizo for 30 seconds on each side to release the oils. Set aside.
2
Add the butter, tomato oil, and onions to the pan, and sweat for a few minutes until the onions are translucent.
3
Add the garlic, tomato puree, sun dried tomatoes, paprika, oregano, ACV, and sugar, and fry for 3-4 mins until the tomatoes soften.
4
Pour in the stock and bubble for a few minutes.
5
Take off the heat, blend until smooth (I use a stick blender).
6
Back on a low heat, add the cream and give it a good stir to combine.
7
Serve with your favourite pasta shape, and top with the chorizo, chopped sun dried tomatoes, some crumbled feta, and parsley.

See on Instagram

Related recipes