Pasta with chorizo and tomatoes

As I mentioned in a previous post, I was supposed to prepare and cook vegetable rolls for our Sunday lunch (and probably dinner, too).  However, due to the busy and crazy week we had, we were unable to get the necessary ingredients for the rolls (mungbean sprouts, sweet potato, celery to name a few).

So, my Dear suggested that we make a pasta dish instead, since we had some linguine in stock.  For sauce of the dish, the ingredients were very simple — chorizo, tomatoes, onions and pepper.  My Dear suggested that I fry/sautee the pepper along with the onions first instead of putting it later as the sauce is cooking — a technique he says he got from Keith Floyd in his show, Floyd’s India.  After the onions started to become a little bit transluscent, I added the chorizo slices (since it still needs a bit of cooking) and the finally, the sliced tomatoes.  My Dear had originally planned to add the tomatoes when the sauce is almost done, to retain its freshness.  However, I was able to convince him to let me cook it my way instead (hee hee), wherein the tomatoes are going to be cooked longer until they are soft, creating a subtle tomato sauce base.  The total preparation and cooking time took us less than 30 miutes!

The pasta turned out great.  Everything was just right, and I noticed that frying the pepper had the effect of making the spiciness of the dish more uniform and suave.

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