Chorizo Pasta Sauce with Fresh ThymeChorizo pasta sauce with fresh thyme from Greenlake in the Cariboo (the Cariboo is a region in central BC)
3 tbsp. olive oil
4 hot Italian chorizo sausages
1 jar (680ml) strained tomatoes
½ large onion
1 small tomato
1-2 large beefsteak tomatoes - diced
½ cup sun dried tomatoes
2 tbsp. fresh thyme (1 tablespoon dried thyme is enough for this recipe)
680ml water (rinse out tomato jar) – add enough water to thin down the sauce to your liking. Without the water this sauce is very thick and sooooooo delicious!
2 cups red wine (save 1 cup to add after sauce is pureed)
Heat Dutch oven (large pot) on the stove top and add oil and chorizo sausage (remove sausage meat from casing first, discard casing). Sauté meat, diced onion and small diced tomato. Add diced beefsteak tomatoes. Add tomato sauce, 1 cup red wine, sun dried tomatoes, water and thyme. Bring to a boil and reduce heat and simmer for 1½ hours.
Puree with an immersion blender and continue to simmer with another cup of red wine, and water to thin the sauce down to your liking. Serve over pasta of your choice.
Complementary Wines: Cabernet Sauvignon
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