Heat the oil in a large deep frying pan and cook the shallots and chorizo over a low heat for about 8-10 minutes, stirring frequently.
Add the tomatoes and season with freshly ground black pepper. Bring to the boil then simmer for 10 minutes stirring occasionally. You may not need to season with salt as the chorizo is quite salty - check before adding any extra. Add the red wine and cook until evaporated. Add some boiling water and crumble the stock cube, stir and set aside while you cook the pasta.
Meanwhile bring a large pan of salted water to a rolling boil. Add the pasta, stir and return to a gentle rolling boil. Cook the pasta for 8-10 minutes until al dente. Drain.
Add the pasta to the sauce with the grated Pecorino and toss well. Serve immediately with extra Pecorino on the side and half roasted pepper.
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In my opinion pasta won't match at all with the pork caramel since the sauce won't mix well with it, you better eat it with rice or maybe with some breads. I never tried it myself but rice seems to be the best side dish. Anyway I bought a foie gras from Delices d'Annie and it was a really good idea to serve it with some toasts, my guests were enjoyed it during our aperitif! :D
» 44m ago
Hey Alison, as I said on a previous feedback the chocolate cookies are my favorite one ! You never tried the Delices and Gourmandises pastries even during the family ceremonies?? Where have you been haha Well it's not too late for that, if you love chocolate I'll say that the little chocolate cakes are also good! Hurry and grab some :))
» 1h ago