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Ingredients

400g fettuccine
2 (125g each) smoked chorizo sausages, sliced diagonally (see note)
1 red onion, finely chopped
1 garlic clove, crushed
2 medium tomatoes, chopped
500g jar tomato pasta sauce
2 teaspoons balsamic vinegar
100g pitted kalamata olives
70g baby rocket leaves, to serve

Method

Step 1 Cook pasta in a large saucepan of boiling water, following packet directions, until tender.
Step 2 Meanwhile, heat a deep, non-stick frying pan over medium-high heat. Add chorizo. Cook, stirring, for 2 to 3 minutes or until browned and crisp. Using a slotted spoon, remove to a plate lined with paper towel. Set aside.
Step 3 Add onion and garlic to pan. Cook, stirring, for 3 minutes or until onion is tender. Add tomatoes. Cook, stirring, for 1 minute. Stir in pasta sauce and vinegar. Cover and bring to the boil. Reduce heat to medium. Simmer for 1 minute or until slightly thickened.
Step 4 Drain pasta. Return to pan. Add tomato mixture, olives and chorizo. Season with pepper. Toss to combine. Top with rocket. Serve.

Balsamic tomato, chorizo and rocket fettuccine

How to make Balsamic tomato, chorizo and rocket fettuccine

Ingredients

Method