Tomato Chorizo Pasta - onion

Method

• Slice the onion finely.
• Fry in the oil on medium heat for about 15 minutes, stirring frequently- soften and allow to caramelise slightly but not become crispy.
• Meanwhile slice the chorizo into slender half-moons.
• I remove the papery skin as it becomes tough when cooking.
• Add the chorizo to the onions once they're caramelised, turn up the heat and allow the onions to turn vibrantly orangey and the chorizo to crisp up.
• Then drain off some of the oil (though reserve some for flavour).
• Put the pasta (I prefer linguine) into a large pan of boiling water and cook according to its directions.
• As you put the pasta on to cook, empty the carton of passata into the frying pan and add a squeeze of sundried tomato puree.
• Turn the heat down on the sauce and allow it to gently bubble and thicken, stirring frequently.
• Once the pasta is cooked, drain it and combine with the sauce.
• Add seasonings as you wish.
• I like to sprinkle nutritional yeast on the top, which in this setting becomes a delicious parmesan substitute, but dairy-free and fat free, full of vitamins.
• A vegan version might leave out the chorizo and use smoked paprika, garlic puree and TVP to replace it.