This is a nice twist to pasta. The chorizo has a wonderful flavor which makes this dish delicious. It can be made in about 30 minutes, which is great when your short on time.
1 tablespoon olive oil
2 x 400g (2 x 14oz) cans of chopped tomatoes
2 cloves of garlic, crushed
3 teaspoons chopped fresh rosemary
Salt and pepper
Pinch of sugar
225 grams (8oz) chorizo, sliced into 1/2 centimeter rounds
pinch of dried red chili flake
160ml (2/3 cup) cream
2 tablespoons chopped fresh parsley
400 grams (14oz) farfalle, rigatoni or penne pasta
4 tablespoons freshly grated parmesan cheese + additional for serving
Heat olive oil in a large saucepan and add the chopped tomatoes, garlic and rosemary. Season with salt and pepper and a pinch of sugar. Cook the tomatoes until they have begun to soften and the juices are slightly reduced, about 4-5 minutes.
Add sausage, red chili flakes, cream and half of the chopped parsley. Allow to simmer with the lid off until the mixture has reduced by half, 15-20 minutes, stirring frequently. Take off the heat, check and adjust seasoning.
Meanwhile cook the pasta in a pan of salted boiling water until slightly al dente (9 minutes). Once cooked, drain and toss with sauce in a serving bowl. Scatter with the grated parmesan cheese and the rest of the parsley.