- about 300 gram macaroni or other kind of pasta
- 1/2 chorizo
- 3 carrots
- 1 onion
- about 100 gram mushrooms
- handful of cherry tomatoes
- handful (pitted) black olives
- 1 small can of corn
- about 300 gram passata
- olive oil
- pepper and salt to taste
- large dash of red wine
- optional: about 150 gram ground beef
Kitchen equipment needed
- medium-sized pan
- cutting board & chef’s knife
- mushroom brush or paper kitchen towel
- large skillet
- wooden spoon
Preparation — 10 minutes
FILL a medium-sized pan with water and salt and bring to a boil. COOK the pasta al dente in the boiling water and meanwhile PEEL the onion and chop into (half) rings. PEEL the carrots and chop into slices. REMOVE the skin of the chorizo and chop into pieces, not too large. CLEAN the mushrooms with a brush or paper kitchen towel and divide into quarters.
Finishing the chorizo and tomato macaroni — 10 minutes
HEAT olive oil in a large skillet and sauté the onion for a few minutes. If you’re using ground beef, you need to add it now. Then also ADD chorizo, mushrooms and carrot slices. COOK for another few minutes and POUR in the red wine and after another few minutes also add the passata along with corn and black olives. Let it cook on low heat and then stir in the cherry tomatoes at the last minute so they won’t become soggy.
SEASON with pepper and salt. DRAIN the pasta and stir into the sauce, enjoy!