Pasta is my favourite last minute dinner – it can be so quick and delicious, and loads of pasta sauces can be made from the odds and ends that are hanging about in your cupboards and fridge.
- 1/2 ring of chorizo, thinly sliced and quartered
- 1 small red onion, finely chopped
- 1-2 cloves garlic, crushed
- 2 tsp sugar
- 1 tblspoon tomato purée
- 3 sundried tomatoes, chopped
- 1 tin of chopped tomatoes
- 1 tin haricot beans (or whatever beans you fancy) drained
- 2 tblspoons fresh parsley, chopped
- 1 tblspoon balsamic vinegar
- Enough pasta for 2 – I used rigatoni but any will do
- Salt & pepper to taste
This sauce doesn’t take long to cook at all, So you’re as well popping the pasta on to cook as you’re starting the sauce.
Heat olive oil in a wide pan over a medium heat. Add the garlic, onions, sundried tomato and chorizo and fry until softened. Add the tinned tomatoes and tomato purée and stir through, add salt and season to taste. Cook for a couple of minutes then add the beans, and simmer for 5 more minutes or so.
Just before serving, stir through the balsamic vinegar and parsley, then mix the pasta through. Serve with some freshly grated Parmesan.