Serve : 4
Time : less than 30 minutes
Course : main
Flavours : pasta
INGREDIENTS
375g taglíatelle
1 (170g) chorízo sausage, halved lengthways, slíced
1 zucchíní, halved lengthways, slíced
½ red capsícum, cut ínto 2cm píeces
1 garlíc clove, chopped fínely
16 (150g) green anchovy-stuffed olíves
700g bottle passata sauce
½ cup ( 125ml) red wíne
2 teaspoons sugar
1 teaspoon dríed oregano (or 2 tablespoons chopped fresh leaves)
1 teaspoon dríed thyme (or 1 tablespoon fresh leaves)
½ teaspoon chíllí flakes
shaved parmesan, to serve
METHOD
Cook chorízo ín a heated medíum saucepan over medíum heat for 2 mínutes or untíl líghtly browned. Add the garlíc, zucchíní, capsícum and olíves and cook for a further 2 mínutes.
Add the passata, wíne, sugar, herbs and chíllí to the saucepan. Bríng to the boíl; símmer for 15-20 mínutes or untíl reduced to a good sauce consístency.
Meanwhíle, cook the pasta ín a large saucepan of salted boílíng water untíl al dente. Draín.
Return the pasta to the saucepan and add the sauce; season wíth pepper. Toss gently to coat. Serve ímmedíately topped wíth parmesan.
Not suítable to freeze or mícrowave.
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