Chorizo and Chilli Pepper Pasta
A quick pasta dish that's full of flavour - smoky chorizo, cherry tomato sauce and pickled chilli peppers!
Equipment
Ingredients
- 200 g (7.1 oz) spirali, penne or rigatoni pasta
- 1 tbsp olive oil
- 100 g (3.5 oz) chorizo skin removed and cut into chunks
- 400 g (14.1 oz) tin cherry tomatoes
- a pinch of sugar
- salt and freshly ground black pepper
- 2 to 3 pickled chilli peppers sliced (see Notes)
- half a small pack of basil leaves picked and shredded, to garnish
- parmesan grated, to garnish
Instructions
- Bring a large pan of salted water to the boil. Add the pasta, give it a good stir, then cook for 1 minute less than the packet instructions, about 9 to 10 minutes.
- Meanwhile, heat the oil in a frying pan over a high heat. Add the chorizo and cook for a couple of minutes until the oils have been released, then add the tomatoes, a pinch of sugar and some seasoning. Bubble for 5 minutes, then drain the pasta, toss it through the sauce and stir in the chilli peppers. Garnish with the shredded basil and a generous grating of parmesan.
Notes
- Substitute the pickled chilli peppers from a jar for one fresh chilli instead – add the sliced chilli to the pan when you add the tomatoes during step 2 as it needs longer to cook than the jarred ones.
- This chorizo and chilli pepper pasta recipe is easily adapted if you’re cooking for more people.
You might also like to try:
Nutrition
Calories: 702kcal | Carbohydrates: 105g | Protein: 25g | Fat: 21g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Cholesterol: 32mg | Sodium: 301mg | Potassium: 824mg | Fiber: 7g | Sugar: 27g | Vitamin A: 720IU | Vitamin C: 19mg | Calcium: 99mg | Iron: 5mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Tried this recipe?Please consider Leaving a Review!