Balsamic Tomato, Chorizo and Rocket Fettuccine

a different pasta to make. Smoked chorizo is available from the deli section of the supermarket. Tip: You could replace the chorizo with 200g thinly sliced mild salami, chopped.

• Ready In: 20 mins
• Serves: 4

Ingredients

• 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

Directions

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. Add chorizo. Cook, stirring, for 2 to 3 minutes or until browned and crisp. Using a slotted spoon, remove to a plate lined with paper towel. Set aside.
3. Add onion and garlic to pan. Cook, stirring, for 3 minutes or until onion is tender. Add tomatoes. Cook, stirring, for 1 minute. Stir in pasta sauce and vinegar. Cover and bring to the boil. Reduce heat to medium. Simmer for 1 minute or until slightly thickened.
4. Drain pasta. Return to pan. Add tomato mixture, olives and chorizo. Season with pepper. Toss to combine. Top with rocket. Serve.