- Preparation time
- 5 mins
- Cooking time
- 10 mins
- Difficulty
- Easy
- Serves
- 4 people
- Meal course
- Dinner
- Posted by
- Posted on
- August 12, 2015
This sauce is saaaa easy! It literally takes no time and you can have it made from scratch by the time your pot of pasta water has boiled and your gnocchi is ready to be added. Obviously you could eat this sauce with any pasta you choose, but I particularly love it with my Pumpkin and Ricotta Gnocchi - find my easy-peasy recipe HERE
I like to use my home-canned tomatoes as well in this sauce. If you don’t have a pressure canner (or have never heard of it) and you’re into preserving, make sure you check them out. It’s the best kitchen investment I’ve made in recent times. Because of my nifty ‘Presto’ canner, I can make my own tinned tomatoes and give my fresh stocks 1 year pantry shelf life… I know right!? AWEEEEE-SOME!
INGREDIENTS:
2 good quality Chorizo
1 small Brown Onion
1 tsp dried Sage leaves
400gm tin of whole Italian Tomatoes
2 cloves of Garlic
Salt and Pepper
Olive Oil
- Cut each chorizo into 4 quarters lengthways, then chop eack baton into small slices - I do this so the chorizo cooks quicker, but also so there are no huge pieces of meat in my sauce. Finely slice the onion into half moons. Heat a large non-stick saute pan over a medium heat and add the chorizo and onion with 2 tbs of oil. Stir well, then add the dried sage leaves. Cook for 5 minutes until the chorizo and onions are brown, fragrant and starting to caramelize.
- Meanwhile, in a mini processor or blender, whiz together the tomatoes and the Garlic cloves. Add this to the pan and season well with salt and pepper. Cook for a further couple of minutes, then add your pasta, toss and serve. SAAAA EASY!!!!
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