Chorizo Aubergine Pasta
- 1 Onion
- 1 bunch Flat Leaf Parsley
- 2 Garlic Cloves
- 30 g Sun-Dried Tomatoes
- 1 Aubergine
- 1 pinch Chilli Flakes
- 2 packs Chorizo
- 180 g Spaghetti
- 1 carton Finely Chopped Tomatoes
Prep the veggiesPreheat your grill to high. Put a large saucepan of water with a pinch of salt on to boil for the pasta. Halve, peel and chop the onion into small pieces. Finely chop the parsley. Peel and grate the garlic or use a garlic press. Finely chop the sun-dried tomatoes. Remove the stalk top from the aubergine then halve lengthways. Chop each half into four long strips then chop widthways into roughly 1cm pieces. Grill the auberginePlace the aubergine onto a baking tray and drizzle over a glug of oil and a pinch of salt and pepper. Toss to coat and then spread out and put into the grill. Grill the aubergine until soft and crispy around the edges, 15-20 minutes. Start the sauceMeanwhile, heat a drizzle of oil in a frying pan on a medium heat. Add the onion, sun-dried tomatoes and chilli flakes and cook, stirring, until the onion is soft, 5 minutes. Add the garlic and chorizo and cook for an additional 2 minutes. Cook the pastaSimmer the saucAdd the spaghetti to your pan of boiling water and cook. Cook until al dente, approximately 11 minutes. Drain in a colander and return to the pan off the heat. Add a touch of oil to stop the spaghetti from sticking together. Simmer the saucePour the finely chopped tomatoes into the chorizo mixture, together with a small pinch of sugar and some salt and pepper. Let the sauce simmer on a medium heat until it is nice and thick, 5-10 minutes. Once the sauce has thickened, stir in the aubergine. ServeAdd the pasta to the sauce along with the parsley. Toss to mix together, or simply use a spoon and then serve!