Chorizo Pasta

• 2 tins of chopped tomatoes, blended smooth
• 1 Garlic clove, finely chopped
• 4 tbsp olive oil
• 2 oxo cubes
• 1 A splash of Lea & Perrins
• 1 heaped teaspoon of Marmite
• 1 squirt of tomato ketchup
• 1 squirt of tomato puree
• 1 chorizo ring, chopped into small chunks
• 1 onion, finely chopped
• 1 Salt and pepper
• 1 Sugar to taste
• 1 Pasta tubes (enough for 6 people)

1. Prepare the onions, chorizo, garlic and tomatoes.
2. Throw a good couple of glugs of olive oil into a large saucepan, add the onions and cook until transparent and soft then add the chorizo and cook for about 5 minutes to let all the oil and flavour ooze out and turn the onions red.
3. Then add the garlic and cook for a couple of minutes.
4. Add the blended chopped tomatoes and stir all the onions and chorizo through.
5. The chorizo /onion oil will combine.
6. Now add the puree, ketchup, Lea & Perrins and mix in.
7. Turn the heart down to low and sprinkle in the oxo cubes.
8. Stir the oxo through and then add a heaped teaspoon of marmite and dissolve this in the sauce.
9. At this stage add salt and pepper to taste and add a little sugar to take the edge off the tomatoes.
10. Now let it heat through in the pan until your pasta is cooked (10-12 minutes).
11. When cooked, dish out the pasta and add spoonfuls of sauce to the top and serve with dippy bread, red wine and hungry friends and children.

tomatoes, garlic, olive oil, cubes, perrins, of marmite, squirt of tomato ketchup, squirt of tomato puree, chorizo ring, onion, salt, sugar, pasta

Taken from cookpad.com/us/recipes/344407-chorizo-pasta (may not work)