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Wednesday 25 May 2011

Sluttishly Saucy: Pasta with Creamy Chorizo, Pepper and Tomato Sauce

This is a quick pasta sauce you can knock up whilst the pasta is cooking, the only slightly tricky bit is peeling the tomatoes but the world won’t end if you leave them on or use a tin. This dish made a great lunch for two and I had enough left over for a whopping lunch the next day, yay leftovers!

You’ll need:

Serves 3-4 people
  • 10 medium tomatoes
  • 1 or 2 roasted peppers (I had roasted my own, probably the cheapest method, however shop around for the jarred variety some supermarkets do these for a bargain price, if all else fails forget the roasting and fry off a sliced raw pepper).
  • About 2/3 inches of chorizo, chopped into little cubes
  • A bunch of spring onions
  • 2 tablespoons of cream
  • 1 teaspoon of sherry vinegar
  • 1 teaspoon of sugar
  • 1 clove of garlic, crushed or grated
  • A handful of basil, chopped
  • Pasta
  • Salt and Pepper
Make it!
  • Skin your tomatoes. Do this by immersing in boiling or boiled water for about 15 seconds then drain and peel, doing this allows the skin to come away freely and without too much hassle. Squeeze out the seeds and chop roughly.
  • Heat a frying pan, throw in your chopped chorizo and fry for a min or so until oils start to release and it starts to become crispy. Add your spring onions, fry a little, then add your tomatoes, peppers, garlic, sugar and vinegar. Cook down for a couple of minutes. Season and taste. Adjust if necessary. Add cream and bubble up.
  • When pasta is cooked, drain, toss in sauce and chopped basil then serve.


  1. That looks really nice and easy to make. What other meat do you suggest that I can use other than chorizo?

  2. That's a tricky one, my first suggestion would have been bacon but something tells me you might be requiring a non pork substitute, and bacon doesn't really cut it anyway. Chorizo lends a very distinct and unique taste so it's hard to suggest a replacement. If you wanted the same spicing you could try adding paprika, more garlic, chilli and cumin to the mix and maybe some chicken for meat or you could try Merguez the spicy morrocan lamb sausage as an alternative?

  3. If you are looking for a UK made chorizo, I would recommend this:
    It's gorgeous and has won awards and everything!

  4. Lovely! I think chorizo is a must for all kitchen cupboards/fridges! Not a week goes by without me having some! I like my sauce extra spicy so would add a chilli to the mix. I can't really take cream so would probably add a couple of tablespoons of Greek 0% yougurt (if at all) ;-)

  5. ooh lovely Ruth, I'll have a little look, I'm getting a bit obsessed with chorizo!

  6. 'MelikeyUK'- chorizo love! chilli sounds like an excellent addition and you're right it's just as good without the cream, I just can't resist sometimes!

  7. Thanks so much for the suggestion Isla. You were correct in guessing that I am Muslim and therefore do not eat pork :)


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