Easy chorizo and bloody Mary pasta sauce

This cheap and easy pasta sauce is one of my store cupboard recipe favourites. From chopping board to plate, it takes about 25 minutes and I’ve been making it for years. Recently, I’ve perked it up a tad with my new favourite wonder ingredient – Stokes’ Bloody Mary Ketchup. Even if you don’t like ketchup, you’ll find the grown up addition of a little Worcestershire sauce, celery seed and the tiniest bit of vodka just too hard to resist. My brother-in-law (who said he didn’t like ketchup) bought so much that his local stockist ran out! Eat it with sausages, BBQ favourites and chips of course but a tablespoon in a sauce like this gives it a lovely kick, fab with some mayo for a prawn cocktail sauce. Even better, Stokes are a Woodbridge based company in beautiful Suffolk and all their lovely products are free of artificial colourings, flavourings and sweeteners. Find out more about them on their website.

Pasta with Bloody Mary sauce

  • 125g of chorizo chopped into bite-sized chunks. I always keep one of the 390g Revilla brand chorizos in the fridge to use for a variety of Spanish dishes (Waitrose & Sainsbury’s stock it)
  • 1 400g tin of chopped tomatoes
  • 1 medium onion, finely chopped
  • 1 clove of garlic, peeled and crushed
  • 1 tablespoon of light olive oil
  • 1 rounded teaspoon of good quality paprika.
  • 1 tablespoon of Stokes Bloody Mary Ketchup (add 1 tablespoon of plain tomato purée, a dash of Worcestershire sauce and a pinch of celery salt if you can’t get the Stokes sauce)
  • A pinch of chilli flakes
  • Optional: chopped olives, capers, Piquillo peppers
  • Pasta of your choice.

To make…

  • Heat the oil in a large frying pan and gently sauté the onions until soft. Add the chorizo and fry for 5 minutes until lightly browned. Add in the garlic and paprika, stir until thoroughly mixed.
  • Pour in the tomatoes, add the ketchup and chilli flakes. Cook through for 15 minutes or so until the liquid evaporates and the sauce thickens. Stir in the capers, peppers or olives if you’re using them.
  • Taste to check the seasoning and pour over the pasta when you’re ready to serve. If you’re avoiding carbs, this is also great over spiralized courgettes.

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About Janet Davies @pigeoncottage

Food lover, author, cook!
This entry was posted in Meat main courses, Pasta, Recipes and tagged , , , , , , , , , , . Bookmark the permalink.

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