Balsamic tomato, chorizo and rocket fettuccine

Spicy Spanish sausage adds meaty goodness to this traditional Italian pasta dish.

• 400g dried fettuccine pasta
• 2 (125g each) smoked chorizo sausages, sliced diagonally (see note)
• 1 red onion, finely chopped
• 1 garlic clove, crushed
• 2 medium tomatoes, chopped
• 500g jar tomato pasta sauce
• 2 teaspoons balsamic vinegar
• 100g pitted kalamata olives
• 70g baby rocket leaves, to serve

Energy 3081kJ	Fat saturated 8.40g
Fat Total 30.30g	Carbohydrate sugars g
Carbohydrate Total 85.30g	Dietary Fibre 7.80g
Protein 26.20g	Cholesterol 40.00mg
Sodium 1529.00mg

All nutrition values are per serve.

1. Step 1

   Cook pasta in a large saucepan of boiling water, following packet directions, until tender.

2. Step 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. Step 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. Step 4

   Drain pasta. Return to pan. Add tomato mixture, olives and chorizo. Season with pepper. Toss to combine. Top with rocket. Serve.

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