THE SMOKY SAUSAGE-POT

(Our Play on Chorizo e Pimentón Ragu)

THE SMOKY SAUSAGE-POT

Ingredients: 400g Fresh Chorizo (casing removed), 1 Large onion (diced), 1 Red pepper (diced), 2 tsp Chili flakes, 1 tsp Smoked paprika, 1 tsp Fennel seeds, 400g Tomato passata, 100ml Red wine...

Ingredients

  • 400g Fresh Chorizo (casing removed)
  • 1 Large onion (diced)
  • 1 Red pepper (diced)
  • 2 tsp Chili flakes
  • 1 tsp Smoked paprika
  • 1 tsp Fennel seeds
  • 400g Tomato passata
  • 100ml Red wine

Cooking Method

  1. The Scorch Fry the sausage meat on high heat until it breaks into small, browned, crispy clusters.
  2. The Architect Add the onions and peppers; sauté in the red fat until soft and charred at the edges.
  3. The Bloom Add spices and fennel seeds with a 30ml splash of wine to bloom the smoky aromatics.
  4. The Swell Pour in the remaining wine and passata; simmer for 15 minutes until thick and oily.
  5. The Final Flourish Toss with rigatoni and top with raw manchego and black pepper.

Cuisine: Spanish

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