John Myers
Ingredients for 4 servings:
- 300g chorizo
- ½ cup ricotta
- 1 bunch of spring onions
- 2 cloves garlic
- 1 can of tomatoes
- 400 g tortellini
- salt water
- 100 ml red wine
- 1 tbsp flour
- some salt and pepper
- some sugar
- some olive oil
Instructions
Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes
First, slice the chorizo. Heat a little olive oil in a pan and fry the sausage slices on both sides for about 5 minutes. In the meantime, clean and finely chop the spring onions, peel and mince the garlic. Then remove the sausage from the pan and briefly fry the spring onions and garlic in the remaining fat. Sprinkle the flour over the sausage and deglaze with the canned tomatoes and red wine. Let the whole thing simmer over low heat. While the sauce is reducing, boil salted water for the pasta and cook it until it is “al dente.” Season the tomato and red wine sauce with salt, pepper, and a little sugar, and add the fried chorizo slices back in. Spread the sauce over the cooked pasta and serve with some ricotta.
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