I’m not sure how Spanish this actually is, having been concocted in my kitchen in Southampton out of leftovers, but I think it could almost pass for it. ¡Olé!
Recipe (serves two)
60g spicy chorizo, chopped
2 cloves of garlic, chopped
Good pinch of chopped chilli/chilli flakes (I used the last of my Anaheim chilli)
1 tin of chopped tomatoes
100ml red wine (Rioja, if you want to stick to the Spanish theme)
2 handfuls of baby spinach
Oregano to season
Throw the chorizo in a large saucepan over a medium heat, and stir until it gives up it’s fat. Add the garlic and chilli and cook for a minute or two until softened (this should smell pretty special).
Pour in the chopped tomatoes, but don’t throw away the tin yet. Pour 100ml red wine into the tomato tin, and carefully slosh it around to get all the juice off the sides. Add the wine to the pan (you can throw away the tin now).
Stir it all together, then turn up the heat a bit to let the wine cook off and flavour the sauce. Add the oregano.
When some of the wine has evaporated and the sauce is less runny, turn down the heat to medium-low. When your accompanying spaghetti is a few minutes from being done, stir in the spinach and let it wilt as much as you like it to be.
When finished, drain the spaghetti and add it to the pan with your sauce, stirring to cover it. I suggest serving with a teaspoon or two of Parmesan, some garlic bread and a glass of the red wine 🙂