Here’s a quick pasta sauce that you simply must add to your repertoire! The smoky chorizo and tart, yet sweet, tomato combine to make a sauce that bursts with flavour. After it has reduced, it should be a rich thick sauce that will beautifully coat your tagliatelle.

Here’s what goes in:

1 onion, chopped

1 teaspoon chopped garlic

Olive oil

1 Spanish-style Chorizo sausage, about 200g, sliced

2 tins of Italian whole peeled tomatoes

Salt and pepper for seasoning

A good pinch of origanum

A cup or two of water, to add to the sauce if needed

250g tagliatelle

Basil leaves to garnish

How to do it:

Using a heavy based pot that has a lid – I love my Le Creuset for pasta sauces – fry the onion and the garlic in a little olive oil. Add the chorizo and continue to fry until the orange oils coat the pan. Then add the tomatoes and seasoning, give it a good stir and leave it, lid on, to simmer over low heat. You can leave this to cook for at least an hour so that the flavours can develop and intensify. Check it periodically though, and add water to keep it saucy.

When you’re almost ready to eat, prepare your pasta. Bring a pot of water to the boil with a little salt and a glug of olive oil. Then add the pasta and cook according to package directions or until only just cooked. Drain and add a bit of pasta sauce and olive oil to the pasta to prevent it from sticking. Serve immediately!