Balsamic Tomato, Chorizo and Rocket Fettuccine

• 400 g dry fettuccine
• 2 (125 g) smoked chorizo sausages, sliced diagonally (see note)
• 1 red onion, finely chopped
• 1 garlic clove, crushed
• 2 medium tomatoes, chopped
• 500 g pasta sauce
• 2 teaspoons balsamic vinegar
• 100 g pitted kalamata olives
• 70 g baby rocket, to serve

1. Cook pasta in a large saucepan of boiling water, following packet directions, until tender.
2. Meanwhile, heat a deep, non-stick frying pan over medium-high heat.
3. Add chorizo.
4. Cook, stirring, for 2 to 3 minutes or until browned and crisp.
5. Using a slotted spoon, remove to a plate lined with paper towel.
6. Set aside.
7. Add onion and garlic to pan.
8. Cook, stirring, for 3 minutes or until onion is tender.
9. Add tomatoes.
10. Cook, stirring, for 1 minute.
11. Stir in pasta sauce and vinegar.
12. Cover and bring to the boil.
13. Reduce heat to medium.
14. Simmer for 1 minute or until slightly thickened.
15. Drain pasta.
16. Return to pan.
17. Add tomato mixture, olives and chorizo.
18. Season with pepper.
19. Toss to combine.
20. Top with rocket.
21. Serve.

chorizo sausages, red onion, garlic, tomatoes, balsamic vinegar, olives, baby rocket

Taken from www.food.com/recipe/balsamic-tomato-chorizo-and-rocket-fettuccine-316921 (may not work)