This is a sure-fire summer sizzler. Instead of the usual meat and sausages, I would fire up the BBQ to slap on some of these thick chunky chorizo sausages on the smoking grill. Lightly spray the grill with some good olive oil because the sausages pack a good punch of spicy-flavoured fat – yum!!!
- Chorizo sausages
- Fresh continental parsley, thyme, rosemary, oregano
- Diced fresh onions, garlic, chilli, and red capsicum
- Dry red wine
- Al dente pasta of your choice
- Canned tomatoes
- Good quality virgin olive oil
- Sautee diced garlic, onions and sliced capsicum with virgin olive oil in a deep pot until fragrant (but not totally cooked) then add salt and freshly cracked black pepper to taste. Then add canned tomatoes gently stirring to make a thick red sauce.
- Start cooking the pasta of your choice in salt water.
- Sear sausages in a very hot grill until fairly charred and cooked. Set aside, let cool, then slice diagonally.
- Return cut sausages into the pot and mix with the red tomato sauce. Add fresh herb combination of diced thyme, rosemary and oregano and a good dose of red wine.
- Remove pasta and cool in cold water.
- Place pasta onto serving plate and top with the fragrant thick red sauce, top with some shaved Parmesan cheese and cracked black pepper. Add some Tobasco sauce or fresh red chillis for an added kick.
I was told to never poke or puncture the Chorizo sausages while it’s being seared on the grill. I thought the juices from the puncture holes would fuel the flames below and would give the sausages a nice charred flavour. Does anyone have any thoughts on this?
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