Chorizo and cherry tomato pasta sauce


  • 1 tbsp olive oil
  • 1 medium onion finely chopped
  • 1 clove of garlic finely chopped
  • 1 small stick of celery finely chopped
  • 1 jalapeno pepper deseeded and choopped
  • 1 courgette chopped
  • 1 carrot (half chopped, half grated)
  • 1 chorizo sausage chopped
  • a handful of dried porcini mushroom (soaked in a few tbsps boiling water)
  • 2 bay leaves
  • a small sprig of rosemary
  • a small sprig of thyme
  • a few leaves of oregano
  • a few leaves of margoram
  • a few leaves of celery
  • ground black pepper
  • ground white pepper
  • a pinch of salt
  • a tin of whole cherry tomatoes
  • 1 tbsp tomato puree


Fry the onion and garlic in the olive oil until the onion begins to soften. Add the chopped carrot, celery and jalapeno and continue to fry for another minute. Add the chorizo and courgette and fry for another minute. Add the tin of tomatoes, the herbs (tied up in a muslin bag), the grated carrot, the porcini mushroom together with the water they soaked in, salt, pepper and tomato puree. Reduce the heat, cover and simmer for 25 minutes. Meanwhile cook some pasta.

Nutritional Information

  • Servings Per Recipe: 2
  • Amount Per Serving
  • Calories: 324.8
  • Total Fat: 21.4 g
  • Cholesterol: 40.0 mg
  • Sodium: 468.5 mg
  • Total Carbs: 17.6 g
  • Dietary Fiber: 3.2 g
  • Protein: 12.6 g

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