Tomato Chorizo Pasta

Directions

1. 1
   Slice the onion finely.
2. 2
   Fry in the oil on medium heat for about 15 minutes, stirring frequently- soften and allow to caramelise slightly but not become crispy.
3. 3
   Meanwhile slice the chorizo into slender half-moons.
4. 4
   I remove the papery skin as it becomes tough when cooking.
5. 5
   Add the chorizo to the onions once they're caramelised, turn up the heat and allow the onions to turn vibrantly orangey and the chorizo to crisp up.
6. 6
   Then drain off some of the oil (though reserve some for flavour).
7. 7
   Put the pasta (I prefer linguine) into a large pan of boiling water and cook according to its directions.
8. 8
   As you put the pasta on to cook, empty the carton of passata into the frying pan and add a squeeze of sundried tomato puree.
9. 9
   Turn the heat down on the sauce and allow it to gently bubble and thicken, stirring frequently.
10. 10
    Once the pasta is cooked, drain it and combine with the sauce.
11. 11
    Add seasonings as you wish.
12. 12
    I like to sprinkle nutritional yeast on the top, which in this setting becomes a delicious parmesan substitute, but dairy-free and fat free, full of vitamins.
13. 13
    A vegan version might leave out the chorizo and use smoked paprika, garlic puree and TVP to replace it.