Every now and then I develop an intense craving for chorizo sausage. There is just something about the rich and salty flavours that I can’t seem to resist! Today was definitely one of my chorizo craving days so I decided to experiment with a chorizo fettuccine. My dear friend has requested the recipe, so here it is for all of you to try.

Rosie’s Chorizo & Broccolini Fettuccine

Ingredients:

• olive oil
• 1 brown onion
• 1 garlic clove
• 2 chorizo sausages (I use the cooked chorizo, not raw)
• 1 small capsicum
• 4 button mushrooms
• salt
• 1 bunch of broccolini
• 1 jar of passata (I use Val Verde Passata)
• 1/2 bunch of fresh basil
• fettuccine

1. Cook chopped chorizo in two tablespoons of olive oil for 3-4 minutes, or until crispy. Set chorizo aside on paper towel, leaving oil and excess chorizo juices in pan.
2. In the same pan, fry the diced onion until soft. Add diced capsicum and finely chopped garlic clove, cooking until capsicum is soft.
3. In a separate pot, boil a small amount of water and add a few pinches of salt. Add the diced broccolini and boil for 3 minutes (it’s best not to let the broccolini soften too much). Drain and set aside.
4. Add the rested chorizo and roughly diced mushrooms to the onion sauce and cook for 2 minutes.
5. Add the jar of passata and cook for a further five minutes.
6. Add broccolini and basil leaves (for full flavour, rip basil leaves in halves).
7. Serve sauce with al dente fettuccine, crusty wood oven bread and a beautiful glass of red!

Voila!

Perfect for a cold winters night

I would love to know your thoughts on this recipe, please try it and let me know if you find it as yummy as I did!

(I hope you enjoy Jaime x)