Spicy Spanish sausage and squid are show-cased in this gourmet pasta main.
Ingredients
- 2 chorizo sausages, roughly sliced
- 1 red onion, roughly sliced
- pinch of chilli flakes (optional)
- 500ml tomato passata
- 400g can chopped tomatoes
- salt and cracked black pepper
- 1/3 cup (55g) pitted Kalamata olives
- 1 teaspoon brown sugar
- 1 teaspoon balsamic vinegar
- 400g spaghetti
- 2 squid hoods, cleaned, scored and cut into 5cm pieces (see note)
- 2 tablespoons fresh chopped flat-leaf parsley, to serve
- Crusty bread, to serve
Method
- Step 1Heat a large non-stick frying pan over medium heat and spray with oil spray. Add the chorizo and onion and cook for 3 minutes or until onion has softened and is golden brown. Stir through the chilli flakes, passata and tomato. Cook for 15 minutes or until mixture has reduced. Stir through olives, brown sugar and balsamic vinegar. Season with salt and pepper.
- Step 2Meanwhile, cook the spaghetti in a large saucepan of boiling salted water according to packet instructions or until al dente.
- Step 3Meanwhile, add oil to a large, deep frying pan and place over medium-high heat. Cook squid in batches for one minute each side or until light golden and just cooked through. Remove to a plate lined with paper towel.
- Step 4Drain the pasta and divide between serving bowls. Spoon over sauce, top with squid and scatter with parsley. Serve with crusty bread.
Nutrition
2606 kj
Energy
10g
Fat Total
3g
Saturated Fat
7g
Fibre
41g
Protein
282mg
Cholesterol
887.07mg
Sodium
11g
Carbs (sugar)
86g
Carbs (total)
All nutrition values are per serve
Notes
Instead of squid, try topping the chorizo sauce with grilled prawns.
- Author: Kate Murdoch
- Image credit: Emma Reilly
- Publication: Taste.com.au
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