I made this yesterday for DH with a few changes.
I did a Cookie and used a different die (dye?) than I intended. I used the pappardelle one instead of the normal fettuccine by mistake which resulted in a wider strand of pasta. Not a problem but I think a thinner strand would be better in this case.
After cooking the onion and chorizo in the bowl I saw how much oil was in the bottom of the bowl, from both the added olive oil and what had come out of the chorizo. I couldn't leave it like that so I tipped out the mix into a large sieve and removed it, transferred the mix back into the empty bowl and carried on with the recipe adding a bit of the pasta cooking water to loosen up the sauce a bit at the end.
I only added 100g tomato paste as that was all I had left and would do so again, was still a really rich sauce with lots of flavour.
I cooked the pasta separately on the stove as it only takes about 6 mins then placed into a large bowl, poured in the cooked sauce and combined with only about 6 olives as DH isn't a big fan, wouldn't bother adding them next time.
I didn't serve with baby spinach this time but I think adding some to the sauce and stirring in would wilt it down and add something to it for sure.
He really enjoyed this meal and I will make again for him with the above tweaks.
