• 150g of Chorizo
  • 250g of Pasta
  • 1 Tin of Chopped Tomatoes
  • 2 Large Cloves of Garlic, Crushed
  • 1 Medium Onion, Finely Chopped
  • Dash of Worcestershire Sauce
  • 1 Teaspoon of Italian Herbs
  • 1 Chili, or Teaspoon of Dried Chili (Optional)


  • STEP 1
    Slice the chorizo lengthways then into thin semi circular slices. Fry this in a pan over medium heat for 10-15 minutes, until the chorizo is crispy. No oil is needed as the oil will come out of the chorizo once hot.
  • STEP 2
    Empty the crisped chorizo out of the pan using a slotted spoon. Leave the oil in the pan
  • STEP 3
    Fry the onions in the chorizo oil, add a dash of Worcestershire sauce. Fry for around 15 minutes, or until soft. Add the garlic and chilli (if using this) and fry for another 5 minutes.
  • STEP 4
    Empty the tin of chopped tomatoes into the pan. Turn the heat down. Add the Italian herbs and season well with salt & pepper. Add a little extra water if the sauce looks too thick. Leave this to cook for 15 minutes with the lid on whilst the pasta is cooking.
  • STEP 5
    Cook the pasta as instructed on the packaging. Either add to the pan and mix with the sauce. Or spoon the sauce over the top of the pasta. Serve with a Garlic Baguette.

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