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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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