Chorizo Vodka Pasta

I have made this for my food frenzy friends and my mother who normally hates tomato related things so if they liked it, it can’t be too shabby of a dish.

Ingredients

Makes 3-4 servings

• 90g tin of tomato paste

• 150ml of cooking cream

• 1/2 a red onion

• 3 cloves of garlic

• Chili flakes

• Shell / ribbon / any non stringy pasta

• 2 chorizo sausages (half frozen - you’ll see why)

• 1/3 cup Vodka

• Parsley (dried or fresh it doesn’t matter)

• Big ass pot

• Smaller pot

• Ladle

• Chopping Board

• Blender / Blender Stick

Making the Mess

1. Fill the small pot 3/4 way with water and put it to boil

2. Finely dice your onion and garlic. Slice your sausages longways into quarters, then slice into 1/2 cm thick slices so you get little quarter discs of sausage.

3. Ideally your water is boiled by now so add your pasta and cook according to the instructions.

4. Add 1 tbsp of olive oil into the big pot and wait for it to heat up at a medium flame. Add you onion, garlic, chilli flakes and sausage and sauteé until semi-transluscent.

5. Add all the tomato paste and sauteé for 30 seconds before adding you vodka. Stir everything and let the alcohol evaporate.

6. Add your cream and let it simmer until the pasta is done. Constantly stir so that the cream does not burn.

7. Once your pasta is cooked, drain and add it to your sauce. Add some pasta water if the sauce is too thick or let it simmer if it is too thin until you reach your desired consistency. Add salt and pepper as desired.

8. Done!

Freezing your sausage before cutting it makes it easier to cut. If you don’t, you’ll more likely end up with little meatballs than slices which is cool too so whatever you prefer. If you have a semi-picky eater, try this with them they might actually eat it.