Potato gnocchi with spicy tomato and chorizo sugo

Mild chorizo, spicy chilies, sweet basil and tangy tomatoes. That's my kind of gnocchi sauce. While I do appreciate a good sage butter or decadent creamy sauce, I find it hard to go past the tomato based sauces when combining with beautiful pillowy soft potato parcels of gnocchi.

Spicy tomato and chorizo sugo

(Recipe by Stef @ Essential ingredients)

Serves 4

1 brown onion, finely diced
1 - 2 spanish chorizo
2 cloves garlic, finely chopped
3 long red chillies, finely diced
1/2 cup red wine (something with a bit of guts like a Shiraz works well for this dish)
825 gr tin of finely chopped tomatoes
1 red capsicum, diced
12 basil leaves, shredded

Method

Cut the chorizo in half lengthways and dice into bite sized pieces. Place a saucepan over a medium heat and add a dash of olive oil. Add the finely diced garlic and chorizo to the pan. Cook over a medium heat for a few minutes, just until the chorizo releases some of its fat into the pan. Add the chill and onion to the pan and cook, stirring, until the onion is translucent.

When the onions are cooked, add the tinned tomatoes and red wine. Reduce the heat and let the sauce simmer for around 45 minutes or until reduced by 1/3.

When the sauce has been reduced, add the diced capsicum and cook for a further three minutes. Stir in the shredded basil just before serving. Add salt and cracked black pepper to taste.

Served with gnocchi or pasta.