Corsican Style Pasta Sauce
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 45 mins |
| Total Time | 1 hr |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 kg tomato (s)
- 2 large onions, red
- 4 large clove (s) garlic
- 1 ring / s chorizo, hot or extra hot
- 150 g olives, black
- 1 pinch (s) pepper, freshly ground
- olive oil
Print Recipe
Pin Recipe Instructions
- Remove the intestines from the chorizo and cut into small cubes. Cut the red onions into small cubes and fry them together with the chorizo cubes and a dash of olive oil in a large pan.
- Press the garlic and fry together with the sliced olives for about 1 minute. Cut the tomatoes into small pieces and add them complete with seeds and skin. Bring to the boil and simmer over a low flame for 30 minutes until the skin comes off the tomatoes.
- Then add a good pinch of freshly ground black pepper and stir well. After another 5 minutes the sauce is ready.
- Seasoning is not really necessary, as the chorizo and olives already bring everything with them.
- All types of pasta go well with it and of course a coarsely grated Grana Padano or Pecorino piece. Also recommended cold as a spread on lightly toasted baguette.
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