Spiralizers are fast becoming a regular kitchen gadget, with ingredients like zucchini and carrots being turned into zoodles or caroodles to replace wheat noodles. I like to fold the uncooked noodles through the hot sauce so they retain a lovely fresh crunch.
2 cured chorizo sausages, roughly chopped
2 tablespoons olive oil
1 onion, finely chopped
400 grams good-quality beef mince
2 teaspoons sweet smoked paprika
pinch chilli flakes
2 cloves garlic, crushed
2 tablespoons tomato paste
½ cup red wine
400-gram tin crushed Italian tomatoes
½ cup water
2 teaspoons brown sugar
sea salt and black pepper
spiralized zucchini noodles (I used 2 zucchini per person)
parmesan for shaving
handful fresh basil
Put the chorizo in a food processor and process until finely chopped then set aside.
Heat the oil in a large sauté pan and add the onion. Season and cook for 5 minutes. Add the beef mince, paprika, chilli flakes and the garlic. Cook over a high heat for 6–7 minutes, breaking the mince up with a wooden spoon so there are no lumps. Stir in the tomato paste, then add the wine and let it bubble up and cook for 2 minutes.
Add the ground chorizo sausage, tomatoes, water and sugar and bring to a fast simmer and cook for 10 minutes.
To serve: Add the zoodles to the pan of hot sauce and gently combine.
Divide between serving bowls and top with parmesan, basil leaves and a grind of pepper.