[RECIPE WALKTHROUGH] Chorizo & Red Wine Spaghettoni - rich, flavoursome and SUPER EASY!

Heyy fellow Steemians,

We're back again for another step-by-step recipe pictorial!

This is one of my go-to recipes for a relatively quick mid-week dinner. From start to finish (including the preparation) I'd say you could have this on the table in 45mins. It's not one of those 'super-quick' pastas as I do like to let the sauce develop some flavour and depth but trust me it is worth that TINY bit of extra effort :) 

Here we go...

1. Ingredients required

2. Dice carrots, onions + garlic

3. Slice chorizo - I used fresh chorizo, not the dry-aged one. 

4. Pan with olive oil on medium heat

5. Add in the chorizo 

6. ...until golden brown. Doesn't have to be fully cooked as it'll finish cooking in the sauce, we just want to get some colour on the chorizo.

7. Remove chorizo and add onion + garlic + carrots

8. Once they've developed some colour...

9. ...add the halved cherry tomatoes. Doesn't have to be cherry, any ripe leftover tomatoes will work! I like to add both fresh and tinned (later) for a lovely, deep tomato flavour.

10. Once the cherry tomatoes have been softened for a bit, add a squirt of tomato paste

11. Mix around the paste to get some colour and 'waken' it up

12. Red wine! Use a red wine you would drink but it does not have to be expensive! This was only $7 for 1L. You only need about half a cup to a cup. 

13. Let it simmer...

14. Reduce by half

(wouldn't be my post if I didn't have a GIF of something simmering haha)

15. Add a tin of whole, unpeeled tomatoes. I like to also add some water to the tin to get out all the tomato juice that's still left in there...no waste in this household! Also you do need extra water anyway as when you simmer it will evaporate some of it.

16. When it has thickened, add chorizo

17. Add fresh basil (this was from our little basil pot we have growing :) )

18. Chopped fresh parsley

19. Pot of boiling water (probably didn't need a photo for this but since we're on a roll..)

20. Spaghettoni in! 

Remove once it's al dente, RESERVE A CUP OF THE PASTA WATER! 

21. Serve....

Note that I do like to add a bit of the sauce to the pasta + pasta water and 'emulsify'. Pasta water is starchy and helps to really let the sauce become a bit thicker and attach itself to the pasta. 

Yum, yum, yum.

There are SO many pasta dishes so this is just my variation and I've made it many, many times and this is the best recipe I've found that works every time for me. (Trust me I made a lot of average pastas but this has a real depth of flavour and everyone who eats it is very pleasantly surprised!)

As usual, let me know what you guys think! 

@phamished xx