Tomato and Chorizo Sauce

A recent conversation with a friend of mine about a pasta sauce he made up recently got me thinking, he stated the key to it was making it very slowly to draw out all the flavour, most of the pasta sauces I make take about 10 minutes so being inspired by this I went home and had a go at making my own. (the chicken thighs in this dish are entirely optional)


 Ingredients
1 Onion, finely chopped
2 cloves of garlic, finely chopped
50g chorizo, chopped into small pieces
50g of sun dried tomatoes, roughly chopped
250g Passata
150ml Water
good splash of red wine
1 tbsp olive oil.
Salt and black Pepper

2 chicken thighs (if using)
1 tbsp olive oil
Black pepper

Method
Prepare all the ingredients
If using the Chicken, then bush with oil and grind over some black pepper. roast in the oven at 190C for 20 minutes.

Gently heat the oil in a frying pan and gently cook the garlic for 1 minute, Do not burn.
Add the onion, Chorizo and sun dried tomatoes.

Cook very gently for 15-20 minutes, do not brown the onions and stir occasionally. No more than a very tiny sizzle should be heard.
Transfer to a saucepan, again on a gentle heat with the Passata and water.
Turn up the heat on the frying pan.
Remove the chicken from the oven and place skin side down in the frying pan, rock the chicken and brown on all sides, add to the saucepan.

Pour a good glug of the wine into the frying pan to deglaze, pour into the saucepan.
Season the sauce to taste
Simmer on a low heat for 25 minutes.

The sauce is done when it resembles lava glooping in the pan and is reduced by about half.

Serve with pasta, new potatoes, however you like.

Enjoy.