Lesley Waters' storecupboard pasta recipe makes a quick family supper.
1 tbsp olive oil
¼ red onion, finely chopped
½ tsp dried chilli flakes
2 raw chorizo sausages, cut into bite-sized pieces
55g/2oz tomato purée
55g/2oz sun-blushed tomatoes, chopped
200ml/8fl oz red wine
2 garlic cloves
sea salt and freshly ground black pepper
fresh basil, to garnish
Heat the oil in a frying pan over a medium to high heat. Add the onion and chilli and cook for two minutes.
Add the chorizo and cook for a further five minutes, or until golden brown all over.
Add the remaining ingredients to the pan, apart from the pasta. Bring the to the boil, then reduce the heat and simmer for 15 minutes. Season, to taste, with salt and freshly ground black pepper.
To serve, stir the pasta into the sausage mixture, then pour onto a serving plate and garnish with fresh basil.
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