Orecchiette with Tomato, Chorizo and Black Olives Recipes
Orecchiette with Tomato, Chorizo and Black Olives
Cooking Time: Up to 15 mins
Serves: 3 
Ingredients
This fresh pasta has a bouncy texture and distinctive flavour, which matches up perfectly with the chorizo's punchy smokiness.
250g cooking chorizo, chopped into chunks
1 pack Sacla' Olive & Tomato Intense Sauce or 1 jar Sacla' Italian Tomato & Olive Big Bold Italian Sauce
3 tbsp black olives, pitted
300g pack Sacla' fresh Orecchiette
finely chopped parsley and grated Parmesan to serve
Instructions
1 Heat a frying pan until hot and fry the chorizo for 5 minutes, until blackened, crisp and cooked through. Drain off any excess fat, and add the tomato sauce and olives to the pan. Check the seasoning and simmer very gently for 5 minutes.
2 Meanwhile, cook the pasta in salted boiling water for 5 minutes or so until al dente, then drain, reserving a tbsp of the cooking water. Toss the pasta and water through the sauce, check the seasoning then serve, scattered with parsley and Parmesan.
This is also delicious at room temperature for lunch.
