Balsamic tomato chorizo and rocket fettuccine

Description:
I promised to post this recipe for a friend a while back. It's one that Lee found & tried, & it was so good that it's been on the menu several times now.

Not being a huge fan of olives I leave them out altogether & we add freshly grated/shaved parmesan as a garnish.

It's quick, easy & inexpensive.

Ingredients:
• 400g dried fettuccine pasta
• 2 (125g each) smoked chorizo sausages, sliced diagonally
• 1 red onion, finely chopped
• 1 garlic clove, crushed
• 2 medium tomatoes, chopped
• 500g jar tomato pasta sauce
• 2 teaspoons balsamic vinegar
• 100g pitted kalamata olives
• 70g baby rocket leaves, to serve


Directions:
1. Cook pasta in a large saucepan of boiling water, following packet directions, until tender.
2. Meanwhile, heat a deep, non-stick frying pan over medium-high heat. Add chorizo. Cook, stirring, for 2 to 3 minutes or until browned and crisp. Using a slotted spoon, remove to a plate lined with paper towel. Set aside.
3. Add onion and garlic to pan. Cook, stirring, for 3 minutes or until onion is tender. Add tomatoes. Cook, stirring, for 1 minute. Stir in pasta sauce and vinegar. Cover and bring to the boil. Reduce heat to medium. Simmer for 1 minute or until slightly thickened.
4. Drain pasta. Return to pan. Add tomato mixture, olives, chorizo & rocket. Season with pepper. Toss gently to combine. Serve.