1 Chorizo sausage
1 can chopped tomatoes
½ bag of fresh basil
½ bag of Woolworths sun-dried tomato quarters
1 tsp Ina Paarman chicken stock
2 tsp (10ml) NON-CONCENTRATED* or ½ tsp (2.5 ml) CONCENTRATED Smoked Flavours liquid smoke, any wood type will work.
½ tsp sugar
3 spring onions
Chopped red chilli (Optional)
Salt to taste
*Our new less concentrated formulation, ideal for home cooking.
Cut the chorizo into 3-5mm circles and the haloumi into roughly the same size & thickness
Heat olive oil on a medium heat and fry haloumi & chorizo for a few minutes until haloumi has browned.
OPTIONAL: Blend the can of tomatoes with a stick blender until smooth,the chopped tomatoes can also be used as is if you do prefer
Cut the sun dried tomatoe quarters in half.
Add both tomatoes with the sugar, water, liquid smoke & spring onions to the haloumi & chorizo.
Mix the chicken stock with a little bit of water and add to the pot and stir well.
Simmer for 10 mins before tearing the basil and adding it to pot with the chillis.
While this is simmering prepare the pasta
Once the pasta is ready, serve topped with the chorizo & haloumi sauce and enjoy.