sometimes you just need to get dinner on the table, fast. this recipe is perfect for that, using chorizo to add a deep, smoky flavour that gives the sauce the feeling of having been cooked for hours when in reality, all you’ll need is 30 minutes to get this from fridge to plate - perfect for busy evenings as well as slow weekends.
cheats chorizo ragu
whizz 2 fresh chorizo sausages in a food processor - remembering to peel the papery skin off them before you blitz them - you are looking for a sausage meat texture once blitzed. finely chop 1 red onion and fry in olive oil until soft and translucent then add 2 minced garlic cloves, the chorizo and the chopped leaves from 1 sprig of rosemary and fry until the chorizo is releasing it’s oils and everything smells fragrant. add 1 tin of chopped tinned tomatoes and 100ml of red wine, season well with salt and pepper and allow to simmer for 20 minutes, until slightly thickened.
serve with tagliatelle and lashings of parmesan.