Ingredients

• 1 tbsp olive oil
• ¼ red onion
• finely chopped
• ½ tsp dried chilli flakes
• 75g/2½oz approx raw chorizo sausages
• cut into bite-sized pieces
• 55g/2oz tomato purée
• 55g/2oz sun-blushed tomatoes
• chopped
• 200ml/8fl oz red wine
• 2 garlic cloves
• 250g/9oz short pasta
• such as fusilli or penne
• cooked according to packet instructions
• sea salt and freshly ground black pepper
• fresh basil
• to garnish

Directions

• Heat the oil in a frying pan over a medium to high heat. Add the onion and chilli and cook for two minutes.
• Add the chorizo and cook for a further five minutes
• or until golden-brown all over.
• Add the remaining ingredients to the pan
• apart from the pasta. Bring the to the boil
• then reduce the heat and simmer for 15 minutes. Season
• to taste
• with salt and freshly ground black pepper.
• To serve
• stir the pasta into the sausage mixture
• then pour onto a serving plate and garnish with fresh basil.