Throughout the 2017 season we are going to bring you a number of recipes from Sydney Swans chef Courtney Roulston. 

We will bring you a different recipe each week from Courtney involving a lot of what the players eat on a weekly basis.

SPICY CHORIZO PASTA

*Serves 4

*Cooks in 15 minutes 

Ingredients:

1 x 500g packet thin spaghetti

1 Tablespoon olive oil

4 x Fresh chorizo sausages

1 red onion, sliced

2 Tablespoons tomato paste

1 x 400g can crushed tomatoes

1 Tablespoon fresh thyme leaves

1 teaspoon sugar 

1 teaspoon dried chilli flakes 

¼ bunch fresh basil leaves

40g Parmesan cheese to serve

2 cups rocket to serve 

Cook the pasta in a pot of salted boiling water for 8-10 miutes, or according to packet instructions. Drain, reserving 1 cup of the cooking water.

For the chorizo sauce, heat the olive oil over a medium heat in a large frying pan. Remove the chorizo from the sausage casing, and place into the pan. Cook for 5 minutes, breaking up the chorizo with a wooden spoon as it cooks. Add in the onion, tomato paste, tinned tomato, sugar, dried chilli, sea salt and pepper. Cook, stirring for 5-6 minutes, or until the sauce has slightly thickened. Add the drained spaghetti and basil leaves into the sauce and toss through to coat the pasta and wilt the basil. Use reserved pasta water to loosen the mixture if needed. To serve place the spaghetti into serving bowls, top with the rocket leaves and grate over the Parmesan just before serving. Enjoy!