Here’s a fact. The Italians aren’t the only ones to eat pasta. The Spanish have been doing it for hundreds of years. Don’t listen to a word the Italians say. The Spanish might not have penne, but now that we have a centralised Europe, I’m sure that Italy and Spain wouldn’t mind a bit of cross pollination. Who cares? This sauce is perfect for penne.
2 chorizo sausages
dash sherry (optional)
1 onion (finely chopped)
1 stick celery (finely chopped)
1 teaspoon paprika
3 cloves garlic
1/4 cup fresh basil
tablespoon fresh flat-leaf parsley
salt & pepper
1/3 cup red wine
500ml tomato passata
In a large, deep pan, fry the chorizo without oil for 5 minutes until crispy. Add a dash of sherry, let it sizzle briefly then remove from the heat. Pour out the chorizo and juices into a bowl. Add a little oil to the pan and over a medium/low heat fry the onion, celery and garlic with a little salt for 10 minutes until soft and brown. Stir in the paprika, basil and parsley, turn up the heat, and when hot, add the red wine. Sizzle for 30 seconds then add the passata and return the chorizo and juices to the pan. Add 1/2 cup warm water, bring to a boil then reduce the heat to low and simmer gently with the lid on for 20 minutes. Take off the lid and simmer for a further 15 minutes to reduce the sauce. Remove from the heat then season with salt & pepper to your taste.
Cook your penne pasta according to the pack instructions. Drain the pasta, return to the pan, add a handful of parmesan cheese and a ladle of the sauce. Stir well and add a little more sauce if necessary. Spoon into bowls and top with a little more sauce, more parmesan cheese and some more fresh herbs if you feel the urge.