chorizo pasta a perfect weekend dish
Prep time
Cook time
Total time
Serves: 4-6
  • 900g Rosa tomatoes
  • 200ml Olive oil – good quality (I know this sounds a lot but the tomatoes burst open to combine with the olive oil, garlic and basil to create a really amazing sauce )
  • 2 Handfuls of fresh basil
  • 8 Garlic cloves – peeled but kept in whole segments
  • 225g Chorizo sausage thinly sliced
  • Salt and black pepper
  • 150 – 200g Fresh parmesan cheese – shaved with potato peeler
  • 500g Spaghetti cooked as instructed on pack
  1. Add the olive oil to a large pan / pot and add the garlic and about one handful of shredded or torn basil leaves. Heat the oil very slowly on low-medium. Remember, we are wanting to the olive oil to infuse with the garlic and basil. Infuse for about 5 minutes – please do not burn the garlic.
  2. Add all the tomatoes; turn up the heat to medium high and cook for +- 20 minutes without the saucepan lid.
  3. You will see the tomatoes will start to burst open and infuse with the olive oil.
  4. Add the chorizo and simmer for a further 5 minutes.
  5. Season generously with salt and freshly grounded black pepper. Please be sure to taste when you season!
  6. Just before serving, add the rest of the basil. To finish your dish take a potato peeler and shave some slices of good Parmesan cheese and sprinkle over your dish.
Recipe by Anél Potgieter at