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Olive, 'Chorizo' and Tomato Pasta for Caterers

1 spoon difficulty rating

1 hour approximately

Serves:

Olive, 'Chorizo' and Tomato Pasta for Caterers

This recipe for Olive, Chorizo and Tomato Pasta has become a favourite to serve at Viva!'s Incredible Veggie Roadshows and can be eaten hot or cold. 

Buy VBites ready-made Chorizo-style pieces - or make your own from our lovely spicy sausage recipe (which also includes product stockists)

 

Lots of red wines are vegan: Co-op labels their vegan wines clearly on the bottle. Barnivore is the go-to for all vegan booze. Majestic has a good range. Tesco, Sainsbury's, Aldi, M&S etc all sell vegan wine - google their vegan lists. Here is a good Google search page too

If you don't like alcohol leave it out from the recipe!

Ingredients: 

  • 8fl oz olive oil
  • 6 red onions
  • 2 tbsp dried chilli flakes
  • 16 packets of Redwood Cheatin’ Chorizo Style Chunks
  • 880g/64 oz tomato puree
  • 880g/64 oz sun-blushed tomatoes, chopped
  • 1.2kg /2.6 lb green olives, chopped
  • 112fl oz red wine* see notes above
  • 32 garlic cloves, roasted for 20 mins
  • 4kg/8lb fusilli pasta, cooked according to packet instructions
  • sea salt and freshly ground black pepper
  • fresh basil, to garnish
  • Equipment
  • 2 big pans
  • 1 large colander
  • Knife
  • Chopping boards
  • Scissors
  • Measuring spoons
  • Measuring jug
  • Wooden spoons/spatulas
  • Serving spoons or jugs to decant food into containers
  • Pepper grinder
  • Plastic containers with lids – cooled food to be chilled before placing into container. Containers to contain no metal (so no tubs with wire handles) and of a size that will fit in microwave
  • Poly boxes and frozen pads
  • Labels and marker pen
  • Tape gun
  • Cardboard boxes/bags to recycle food scraps at home; tins; jars etc
  •  

Method: 

1. Heat oil in a frying pan over a medium to high heat. Add the onion and chilli and cook for two mins.

2. Add the chorizo pieces and cook for a further five mins, or until golden brown all over.

3. Add the remaining ingredients to the pan, apart from the pasta. Bring to the boil, then reduce the heat and simmer for 15 mins. Season, to taste, with salt and freshly ground black pepper then serve hot or cold.

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We’re doing it because veganism saves animals, protects our planet and is better for the environment and your health.

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