Tagliatelle with tomato, olives and chorizo

  • 25 mins cooking
  • Serves 4
  • Print
Photography: Dean Wilmot/Styling: Yael Grinham


  • 1 (170g) chorizo sausage, halved lengthways, sliced
  • 1 clove garlic, chopped finely
  • 1 zucchini, halved lengthways, sliced
  • 1/2 red capsicum, cut into 2cm pieces
  • 16 (150g) anchovy-stuffed green olives
  • 700 gram bottle passata
  • 1/2 cup (125ml) red wine
  • 2 teaspoon sugar
  • 1 teaspoon dried oregano (or 2tbsp chopped fresh leaves)
  • 1 teaspoon dried thyme (or 1tbsp fresh leaves)
  • 1/2 teaspoon chilli flakes
  • 375 gram tagliatelle
  • shaved parmesan, to serve


  • 1
    Cook chorizo in a heated medium saucepan over medium heat, 2 minutes, or until lightly browned. Add garlic, zucchini, capsicum and olives and cook for a further 2 minutes.
  • 2
    Add passata, wine, sugar, herbs and chilli to saucepan. Bring to boil, simmer 15-20 minutes, or until thickened.
  • 3
    Meanwhile, cook pasta in a large saucepan of salted boiling water, according to packet instructions, until al dente. Drain.
  • 4
    Return pasta to the saucepan and add sauce, season with pepper. Toss gently to coat with sauce. Serve immediately, topped with parmesan.

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