A bowlful of al dente cooked pasta topped with my chunky spicy chorizo ragu sauce, a savory spaghetti sauce with a smoky twist!
Let me present to you: recipe number 900 here on my food blog!
Yep, this chorizo ragu does the honors. Let’s celebrate that number count with a delicious bowl of spaghetti sauce pasta. With a twist!
I was about to make a classic spaghetti sauce but then I saw this knob of dried chorizo sitting in my fridge. And so I decided there and then to alter my recipe. So I kept that batch of fresh meat mince to make a creamy meatball carbonara later that week.
Meat mince out, smoky chorizo in!
Smoky Chorizo Ragu Pasta
So in goes the chorizo.
And boy, what a great idea was that.
The chorizo gives the tomato sauce a very savory smoky flavor. I also like the texture and bite that the little bits of the sausage add to the sauce. It doesn’t fall apart like meat mince tends to do when you simmer it for so long. And neither is it chewy. It’s quite a surprising result!
Do you like the idea behind this chorizo ragu pasta sauce?
Then you will definitely like my classic puttanesca pasta sauce because it also contains tomatoes, black olives and capers.
I added a dried chili pepper to the sauce to give it that extra nice touch of heat.
It’s up to you to decide whether you want this pasta sauce to be nice and spicy. If you like spicy food, I highly recommend it! You can also leave it out and just season the sauce with a little ground pepper or course.
Serve this chorizo spaghetti sauce with al dente cooked pasta and a simple sprinkle with grated cheese.
- 9 oz dry pasta (250 g)
- 3,5 oz dried chorizo sausage (100 g)
- a handful black olives pitted and chopped
- 1 tbsp capers in brine
- 1 small fresh carrot
- 2 garlic cloves
- ½ small onion
- 3 bay leaves
- a handful fresh sage leaves
- 1 dried red chili
- 10,5 oz canned chopped tomatoes (300 g)
- 1 tsp tomato paste
- 1 tsp dried herbs
- a handful fresh parsley chopped
- olive oil
1. Peel and chop the garlic and the onion. Add them to a high pan together with the bay leaves and a good splash of olive oil.
2. Place the pan over medium heat and then gently fry the onion and garlic for 5 minutes. In the meantime peel the carrot and chop it up into tiny bits. You can also blend the carrot, much faster. Then add the carrot and the fresh sage to the pan. Season with a pinch of salt.
3. Stir and gently fry the the ingredients for another 5 minutes. Peel the dried chorizo sausage, slice it up and then dice it very finely. Then add it to the pan together with the dried herbs and the dried chili pepper.
4. Stir and add the pureed tomatoes and the tomato paste. Pour in a cup (240 ml) of water as well.
5. Stir all the ingredients very well. Then put a lid on the pan. Bring the sauce to a good boil, cook it for 15 minutes and then turn the heat low. Simmer the tomato sauce for an hour. After that, add the black olives, the capers and the freshly chopped parsley.
6. Stir and then check the seasoning. Add extra salt to taste if necessary. Add more water if you find the sauce too thick.
7. Simmer the sauce for another 5 minutes, then take it off the heat. Serve with al dente cooked pasta.