Argentinian Chorizos a la Pomarola by Renzo Frias

Ingredients

• 4 pork sausages (chorizos)
• 1 large onion, sliced
• 1 red bell pepper, sliced
• 1 green bell pepper, sliced
• 500 ml tomato purée (passata)
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 1/2 tsp dried oregano
• 1/2 tsp salt (adjust to taste)

Instructions

1. Heat the olive oil in a deep skillet or disc over medium-high heat.
2. Add the sausages and sear for 5-7 minutes, turning occasionally until browned on all sides.
3. Add the sliced onion and bell peppers to the pan and sauté for 5 minutes until softened.
4. Stir in the minced garlic and cook for 1 minute until fragrant.
5. Pour in the tomato purée, add the oregano, and season with salt
6. Reduce heat to low and simmer, covered, for 15-20 minutes until the sauce has thickened and sausages are cooked through.